Divided into segments or juiced, this sweet-tart fruit adds a tropical kick to your favorite dishes and drinks.

In 1930, the great plant explorer David Fairchild wrote a vivid description of eating a mangosteen from his garden in southern Florida. “It is so delicate that it melts in the mouth like ice cream.

Even though the commercial supply of mangosteen has spiked since then, it still doesn't meet today's demand. We went to Kerala, India, to see how mangosteen is grown and find out what makes it so ...