How to choose mangosteen? buy mangosteen
Mangosteen contains a special substance that has the functions of reducing dryness, cooling and antipyretic. People who are easy to get angry on weekdays can eat more. It is as famous as durian and is known as the "queen of fruits". Durian and mangosteen are called husband and wife fruits. So, what kind of mangosteen is delicious and how to choose mangosteen?
How to choose mangosteen is better
1. Look at the color: choose the color dark purple, the shell is smooth, the color is fresh, the shell is Microsoft elastic, and the fruit pedicle is green, which is generally better.
2. Look at the fruit pedicle: The fruit pedicle is where the mangosteen fruit is connected to the mangosteen branches. The greener the color, the fresher it is. If the color turns brown or black, it means that the mangosteen has been left for too long and may rot and deteriorate.
3. Pinch the shell: The shell should be relatively soft and elastic, and can recover quickly after light pressure, indicating that it is fresh. If it is too hard and cannot be pinched, it is too old or air-dried and not fresh. If it is too soft, it may be soaked or rotten.
4. Look at the sepals: it is the "butt" of mangosteen. In theory, there are generally 4-8 sepals, and a few sepals indicate that there are a few pulps, but exceptions are not ruled out. And it is not necessarily delicious if there are many petals, as long as it is fresh, sour and sweet are delicious.
5. Weigh the weight: two similar sizes, choose the heavier one, with more water, fresh, and light weight. It may be air-dried and not fresh.
Things to pay attention to when buying mangosteen
Mangkhut with hard shells, no matter how the stall owner emphasizes that it does not affect the quality of the pulp, you must buy it carefully. The hardening of the shell is enough to show that the mangosteen is "old and stale".
From an anatomical point of view, the shell of mangosteen is a complete peel, which is equivalent to the "skin and flesh" of the apple we usually refer to. The edible "pulp" of mangosteen is actually some appendages (aril) wrapped around the seeds. When the mangosteen is still on the tree, the shell and pulp receive the water supply from the tree. Once invited down from the tree, it is like two brothers who have separated their families, each taking care of their own.
The shell of the mangosteen looks thick, but in fact the texture is loose, and the pores in between allow the water to be quickly contributed to the air. More importantly, the combination of the shell and the pulp is not so close, and the pulp stands by while the shell loses water (the most obvious feature is that the shell hardens). However, the hard shell after dehydration will not protect the "content" inside like the walnut shell. Air swarmed in from the gaps above, and the mangosteen fruit likes to gasp for breath (respiration, consumption of sugar, and production of acids, aldodes and other substances that affect taste), and the deterioration process is very fast. In addition, the pectinase in the flesh of the mangosteen will destroy the pectin that maintains the shape of the pulp. After picking, pectinase starts to work hard, and its activity gradually increases. Add foreign oxygen until the pulp turns yellow and rust red, making it impossible to swallow.
In order to keep mangosteen young for a few more days, low temperature is indispensable: at low temperature, it can reduce the loss of water in the shell, and at the same time, it can reduce the respiration of the fruit a little bit, and of course it can also reduce the activity of some pectinase enzymes. In addition, try to seal it to avoid the invasion of oxygen, which is also a key to keeping it fresh. In general, putting mangosteen in a sealed bag and then putting it in the refrigerator can prolong the enjoyment time.
