Know Your Ingredients: Mangosteen

Know Your Ingredients: Mangosteen

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Know Your Ingredients: Mangosteen

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Know Your Ingredients: Mangosteen

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Why it’s easier for wealthier producers to grow specialty coffee

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Know Your Ingredients: Mangosteen

Know Your Ingredients: Mangosteen

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Know Your Ingredients: Mangosteen

Continuing our exploration of Southeast Asian ingredients, we turn our attention to mangosteen, the “queen of fruits.”

BY EMILY MENESES
SENIOR ONLINE CONTRIBUTOR

Feature image by hartono subagio via Pixabay

As someone raised by two immigrants from the Philippines, I grew up in a household where “unusual” fruits were commonplace. However, I know that there are many ingredients from my childhood that may be foreign to others. I’m sharing my love for these flavors through our series: “Know Your Ingredients.“ 
 
In today’s installment, we’re continuing our exploration of Asian flavors by setting our sights on mangosteen. About the size of a small apple, mangosteen has a thick, leathery exterior that when removed reveals soft, white flesh. Its flavor is slightly sweet with a touch of tartness, similar to the taste of lychee. Like any fruit, mangosteen makes a natural addition to culinary dishes, desserts, and beverages alike.

A hand-wpven round basket is filled mangosteen, some with peel intact, others with the white flesh inside visible. The skins are dark purple, with green leaves by the thick stems at the top. The flesh looks similar to the pips of an orange, only it is bright white.
Photo by Art Rachen via Unsplash.

The Origins

Mangosteen’s origins can be traced to Indonesia, Malaysia, Vietnam, Singapore, Sri Lanka, Burma, and the Philippines. Eventually, the fruit made its way to the Caribbean and parts of North, Central, and South America. Most of the mangosteen found in the Western world today is imported from Thailand, where the fruit is available year-round. 
 
European colonists first came across mangosteen in Southeast Asia during the early 1800s. The fruit eventually earned the nickname the “queen of fruits” because Queen Victoria of Great Britain offered to reward anyone who could bring her the fruit while still fresh as it was known to spoil quickly. Today, mangosteen reigns alongside what many call the “king of fruits”: durian.

A wheeled back trailer full of hundreds of fresh mangosteens. The trailer is attached to a motorcycle. A young man kneels by the seat of the motorcycle in the background.
Photo by Rach Teo via Unsplash.

Cultural Uses

Though mangosteen is typically consumed raw and on its own, it’s also regularly used in sweet baked goods, salads, drinks, and as a flavor in ice cream or sorbet. The fruit is also sometimes used in curry dishes throughout Southeast Asia. Around the world, people also use the peel and rind of the fruit for its medicinal properties; it is high in antioxidants, anti-inflammatory, and a great source of fiber. 

Mangosteen in Beverages 

Curious to try mangosteen for yourself, or want to incorporate this unique ingredient into your café menu? Like any other fruit, mangosteen pairs well with iced tea—particularly oolong or green tea. 

Peeled and whole mangosteen fruits on a rectangular wooden tray. Above are the leaves of a tree.
Photo by Chinh Le Duc via Unsplash.

Our Iced Mangosteen Jasmine Green Tea recipe:

Ingredients: 

1 cup cane sugar 

1 cup water 

4-5 mangosteen fruits, peeled and roughly chopped 

Jasmine green tea (cooled) 

To start making your mangosteen syrup, whisk the sugar and water together in a small saucepan over medium heat. Boil the combination for 5 minutes. Remove the pan from the heat and add your chopped mangosteen, mashing everything together with a potato masher or a fork. Cover the saucepan with a lid and let everything steep for 30 minutes. 
 
Strain the mixture into a bowl or a jar. You can add some of the crushed fruit to the syrup for texture if you’d like. Now you have your mangosteen syrup, which you can add to beverages as you please! Your syrup can be stored in the refrigerator safely for up to a week.  
 
To make your iced mangosteen jasmine green tea, add 2 ounces of your mangosteen syrup to 1 cup of cooled jasmine green tea. Pour into a cocktail shaker or jar and shake until the ingredients are combined. Pour it into a glass and serve! Garnish with mint, a mangosteen peel, or anything your heart desires. 

ABOUT THE AUTHOR

Based in Los Angeles, Emily Joy Meneses (she/her) is a writer and musician passionate about culture and collective care. You can regularly find her at Echo Park Lake, drinking a cortado and journaling about astrology, art, Animal Crossing, and her dreams. Explore her poetry, short stories, and soundscapes on her website.

The post Know Your Ingredients: Mangosteen appeared first on Barista Magazine Online.

Know Your Ingredients: Mangosteen

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Know Your Ingredients: Mangosteen

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