After our Mangosteen bark recipe, we kept on experimenting with whole Mangosteens to see what else we were able to get out of it.
Martijn Bauwens, Pastry chef from “In de Wulf” came to visit us in december, he had the idea to lacto ferment whole mangosteens in a 3% salt solution. quickly the liquid got dyed into deep purple, after one month smell and taste resemble that of olive brine with strong notes of tannins. the flesh inside the mangosteen got purple as well and absorbed the tannins from the skin.
we keep on fermenting the mangosteens while experimenting different application. ideas we have are dressing, jelly, sauce, poaching liquid, marinade,…
Submerging whole mangosteens in 20% sugar water changes to orange pink color, smell and taste resemble plum, cherry and hawthorn and light tannins give a tea like body. the flesh absorbed the tannins and little sugar.
Honey water to a ratio of 1:4 turns to amber color, the smell and taste remind of plum wine with little fizz.
Sugar & honey should be great for beverages, poaching liquid, sauce, foam…
Every time we were making fresh mangosteen puree we ended up with 90% skin & seeds, after a little research we found recipes which used the whole fruit and not just the flesh, but mainly drinks and medicinals use.
Very informative read is http://herbs-treatandtaste.blogspot.sg/2011/07/mangosteen-fruit-information-health.html
After many experiments we end up with a crisp made from the skin which can be flavored and sweetened to low the strong flavor of the tannins, most important is to serve it really dry, as soon as it starts to pull humidity the tannins get stronger.
Mangosteen Bark recipe for 20 serving
300g Mangosteen skin
50ml Balsamic vinegar
80g Icing Sugar
100ml Yuzu Juice (concentrated)
Blend mangosteen skin with 120ml water until smooth.
Add balsamic vinegar, yuzu juice and icing sugar to the blender.
Blend until smooth.
Spread thinly on a silpat and dehydrate at 120degrees for 20 minutes