Yellow Mangosteen

  • Yellow Mangosteen Butter by Jenny Scodellaro
    Mash 3 yellow mangosteens (about 1 cup of pulp)
    In a heat proof bowl beat 4 eggs with ¾ caster sugar
    Add the juice of one large lemon juice and 125 gms softened butter.
    Add the mangosteen pulp and place in a double boiler or try a heat proof bowl on a metal egg ring in a saucepan of water. Bring the water to a gentle rolling boil, stir the mixture regularly for 30 minutes until it thickens. Cool and pour into sterilised jars.
  • Yellow Mangosteen Sauce   by Christine McMaster
    The tree is fruiting beautifully this year so I made a savoury sauce that is totally yummy. Remove the skin by pouring boiling water over and allow to stand for a minute or so. The skin then peels off easily. To cut the flesh from the stone, cross-hatch the flesh all around the fruit and cut it away from the stone or squeeze the fruit to flip the stone out.
    5 cups mangosteen pulp, ½ cup maple syrup, 3 cups water, 30 g pectin (Jamsetta) or do it the other way with lemon pips etc.
    Boil together to reduce the moisture slightly and bottle. This makes about six medium-sized jars of sauce.