I harvested the setup a day before due. It can’t be helped, I have office work tomorrow and sure will be busy finishing some reports.
Before opening, a bulging plastic cover can be noticed. It was due to carbon dioxide build up within the spacious headspace. It created a partially anaerobic environment preventing the growth of unwanted molds.
I ripped off the cover and the winy astringent aroma quickly ran thru my senses. No signs of mold growth on the surface so all I have to do is get the dark red liquid and put it into good use.
I took a sip. It is slightly fruity and strongly astringent. Flavor differences from my previous trial was negligible.
It is obvious that I cannot possibly consume the rest of 12 mangosteen rind halves in a day or within a week. The good thing I have in mind is dry them so it can be stored in shelf conditions.
Sunshine is free. It is always there for the taking. It is up to us how we can make good use of it. Drying this mangosteen rind under the heat of yellow sun is my own little way of harnessing sun’s energy.
I patiently cut all the rind to small slices. This allows more surface area for moisture evaporation and thus faster drying.
to be continued…..
After savoring all the mangosteen fruits. Mangosteen which I bought from nearby public market. I tried making tea straight from the fresh rind.
I consumed all six fruits all by myself. I tried sharing the rest after finishing one fruit but they simply never liked it. The burst of extreme sweetness was a turn off for them. They would like it better if it tasted sweeter and less sour. Whatever, the flavor was fine for me. It was a lot better than a sour santol fruit.
I browsed the web trying to find any specific instructions on how to prepare mangosteen tea straight from fresh rind. I got tired and only found procedures for commercially prepared tea bags and powders. I had to do a DIY for myself.
Preparing a cup. Whole rind for a cup might be too much. Half-rind might be too much too. I decided to go with 1/4 rind. Placed the rind in pan. Added two cups water and boiled for 30 minutes.
Short explanation. Mangosteen tips stated that xanthones, the dominant phytochemical, is heat stable and only absorbed by the body in small quantities. Too much might hinder absorption. Thirty minutes boiling time was half of what a reader suggested on “How to Make Mangosteen Tea” article and it is the time when I observed a significant color change. Half of the water evaporated and only resulted to one cup as expected.
Tea time. It was like sipping a hot water with a dark red color. I could not perceived taste of any kind.