But when the fruit ripen, the shell becomes soft and easy to pry open.
To open manggis, we usually cut the shell with a knife.
But we can hold the fruit in both hands, then pry gently until the rind crack.
Then, it's easy to remove the flesh.
The color of the unripen fruit is pale yellow, and will turn dark purple when the fruit ripen.
Actually, during peeling of ripe fruits, the purple shell juice may stain our skin or fabric.
Manggis has white edible flesh.
It has the same shape and size as an tangerine.
The number of fruit segments corresponds with the number of stigma lobes on the exterior.
More fleshy segments also corresponds with the fewest seeds.
More fleshy segments means that each segment is smaller, and it's usually seedless.
Actually, the seedless is much better to be eaten.
The composition per 100 g edible portion of manggis (PROSEA,1993):
- water 79 g
- protein 0.5 g
- carbohydrates 19.8 g
- fiber 0.3 g
- calcium 13 mg
- phosphorus 17 mg
- iron 0.9 mg
- vitamin A 14 IU
- vitamin C 66 mg
The energy value is 340 kJ/100 g
It's a high nutrition fruit...
Next we will talk about the fruit shell or rind.
Thanks for following this series.