Recipe for March 2007
Mangosteen (Garcinia mangostana) is native to Malaysia and is cultivated throughout the humid tropics of South and Southeast Asia. The fruit also has medicinal properties. In fact, the whole mangosteen fruit—especially the xanthone-packed rind—has been utilized in folk medicine to treat a variety of health conditions. As early as 600 AD, scribes in Southeast Asia recorded the use of the mangosteen as a general remedy and healing agent.
Mangosteen is often called "The Queen of Fruits" because legend has it that Queen Victoria offered knighthood to any subject who could bring her a mangosteen fruit in prime condition. Sadly, no one succeeded in delivering the mangosteen... Post-harvest issues still impede broad transport of fresh mangosteens to countries outside it primary production area.
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Mangosteen sorbet
(1 serving)
2-1/2 hours 30 min preparation time
Ingredients
- 2/3 cups mangosteen, chopped
- 2/3 cups dry champagne
- 1 egg white
- 50g sugar
- 6 slices limes
Method
- Peel the fruit, chop or dice the flesh and then push through a fine sieve
- Stir the champane into the puree
- Whip up egg white until thick and then add the sugar and re-beat
- Fold the egg white mixture into the fruit puree
Next recipe in April 2007.
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