Mangosteen, Lemon, and Basil Cocktail

Mangosteen, Lemon, and Basil Cocktail

Hello Everyone! Before we jump into a new fruit theme for the month, I would just like to take this opportunity to thank each and every one of my Auguesters for sharing, not only their deliciously enticing recipes, but for also sharing their story and passion for food. Thank you to the new faces, and of course to the recurring guests over the years since I started the series. I hope that I can call everyone together again next year! If you would like to know more about the series, and possible hop on the bandwagon for next year, check out the ‘Auguest’ tab above and feel free to drop me an email if you have any questions, or if you are interested in being a part of the series for next year. Yes, I will take bookings as early as now *cheeky grin*.

Moving forward, the theme, or shall I say, fruit for September is none other than the Queen of Fruits herself – Mangosteen. Mangosteen is a tropical fruit that is in season from May to September; widely grown in the eastern, central, and southern parts of Thailand. Mangosteen is known as the ‘Queen of Fruits’ because of its unique crown and deliciously sweet taste.

Mangosteen Fruit

The fruit has a thick reddish-purple-brown rind with a green petal-like crown. The juicy white pulp is made of segments of varying sizes – usually 4 to 8 pod-like fruits. The number of hard brown petals at the bottom of the fruit indicates the number of segments. Among the pulp segments, only one or two are big and have almond-like seeds in them.

Here are some pointers on how to select the best of the best mangosteens:

Colour

When the fruit starts to ripen, the rind turns reddish-purple. At this stage, the mangosteen has a sweet and sour flavour to it, and it can be stored longer than ripe ones which have a dark purple rind to it and is sweet.

Stem

Choose fruits that still have fresh, green stems. Dry stems indicate that the fruits are old.

Skin Appearance and Feel

Good mangosteens have firm yet flexible rinds. You want to avoid those with cracks and bruises since it is likely that they have fallen from the trees, and are generally bad. Bruising also causes the skin to harden.

Additionally, mangosteens that have a smooth and shiny skin usually means that they have been sprayed with chemicals. On the other hand, fruits that have brown stains are often organic and sweet.

Hardened yellow drops on the skin is dried-up sap. If it’s just on the skin, it has no negative effect on the fruit, however, once it enters into the fruit, it often spoils the pulp and thus making it inedible. Unfortunately, it is difficult to know before opening the fruit.

Weight

Choose fruits that are heavy for light fruits often mean that they are old and its pulp may be dry. If you are able to, it’s a good idea to sample the fruit first before buying it. Fruits from the same batch are more likely to be of the same quality. However, it is quite common in some markets that different grade fruits are mixed. Therefore it’s worth the extra effort to check out several fruit stalls and buy from the best ones.

Mangosteen Fruit

How to cut open a Mangosteen Fruit

Take a mangosteen fruit and insert a knife about half an inch into the rind (outer thick skin). Slide the knife around the fruit so that it does not touch the inner white fleshy pulp part, and without cutting the fruit in half. Another method would be to firmly press down on the fruit until the rind tears open. Twist and tear until it opens apart. Once open, scoop out the fleshy white fruit and discard the rind.

The recipe that I will be tackling tonight, is a simple yet refreshingly exotic cocktail drink to quench that weekend thrist. Or hey, maybe even a midweek-midday stress reliever? Your choice. I won’t judge. I’m probably the latter. Feel free to substitute the booze for any other alcoholic beverages such as vodka, or completely leave it out for a mocktail drink instead.

Mangosteen, Lemon, and Basil Cocktail Ingredients

PREP TIME <10 MINS | COOKING TIME | SERVES 1*

* Recipe can easily be doubled, tripled, etc. to serve 2, 3, or larger groups.

INGREDIENTS

  • 4 fresh mangosteen fruit
  • 2 shots tequila**
  • 330ml soda water
  • 1 sprig basil leaves, finely chopped
  • 1 tbsp white granulated sugar
  • Juice of 1 lemon

Optional

  • Basil leaves, to garnish
  • Coarse sea salt
  • Ice cubes
  • Lemon slice, to garnish

* 1 shot = 2 tbsp

METHOD

  1. Add the fleshy white fruit (pitted)*** of the mangosteen into a blender and blend well until it becomes a smooth fruit paste.
  2. In a pitcher, add the soda water, lemon juice, and sugar together. Stir well. After the sugar dissolves, add in the mangosteen fruit paste and shots of tequila. Stir.

Note: Add half of the lemon juice first. Taste then add/adjust if needed. If you add all the lemon juice in one go, it may become very tangy and you may have a hard time in adjusting the flavours. Diluting the juice isn’t a good idea.

  1. Transfer the juice to a salt-rimmed glass, and garnish with a lemon slice and basil sprig. Add ice cubes if you wish.
  2. Serve and enjoy!

Mangosteen, Lemon, and Basil Cocktail

*** While other choose not to eat the seeds of a mangosteen fruit, they are actually are soft and edible. In some cases though, the seeds may be hard and bitter so you might want to discard them if so. Only the larger pulps of fruit contain seeds.

BON APPÉTIT

– Ally xx

myTaste.com

Pink Grapefruit Lemonade

Hello Everyone! It’s the last of Juicy January and I’ve got a nice, refreshing drink for you that you can also add a little twist if you want something naughty for all that healthy juicing you’ve (I’ve) been doing for the past month. It was just a normal Sunday morning when I went grocery shopping with my Mom and sister. I saw these lovely, plump, fresh grapefruits on the shelves and Schweppes’ Apple & Pink Grapefruit Mineral Water that I always, or well, most of the time, had in my fridge when I was still studying in Australia, came into mind. So I grabbed these fruits, some lemons, and mint, and decided that I was going to make a Pink Grapefruit Lemonade. When I got around to making them, I realised that I had some strawberries in the fridge that were on the verge of becoming overripe, and so I decided to slice them up and add them to the drink as well.

Grapefruits vary in hue from white or yellow to pink and red and can range in taste from very acidic and even bitter to sweet and sugary. Grapefruits are low in calories but are full of nutrients, and are an excellent source of vitamins A and C. These fruits support clear, healthy skin, can help to lower our risk for many diseases and conditions, and may even help with weight loss as part of an overall healthy and varied diet. To read into more details on how, for example, grapefruits can aid in weight loss, click here.

Pink Grapefruit Lemonade

Mix the juice of one grapefruit together with the juice of a lemon and you’ve got yourself and juice that’s rich in many nourishing elements like vitamin C, vitamin B6, vitamin A, vitamin E,  copper,  calcium, iron,  magnesium, potassium, zinc, phosphorus, protein, and the list goes on. The health benefits of lemons include the treatment of throat infections, indigestion, constipation, dental problems, and fever, internal bleeding, and high blood pressure, while it also benefits hair and skin care. They also help to strengthen your immune system, cleanse your stomach, and it is considered a blood purifier.

Throw in some roughly chopped mint leaves for a fresh, aromatic, sweet flavor with a cool aftertaste. If you happen to have strawberries in your fridge too, or if you actually bought them to try this out, throw them in too for an extra added nutrients and antioxidants, offering a wide range of health benefits that may surprise you – click here for more information.

PREP TIME 5 MINS | COOKING TIME | SERVES 3-4

INGREDIENTS

  • 650ml cold water
  • 1 punnet (125g) fresh strawberries, sliced thinly
  • 1 large grapefruit, peeled and cut into quarters
  • 1 large lemon, juice squeezed
  • 1/2 bunch of mint, roughly chopped
  • 1/4 cup boiling water
  • 1 tbsp white sugar

Optional:

  • 2-3 tbsp white rum

METHOD

  1. Add the white sugar and boiling water to a large pitcher. Stir until the sugar has full dissolved.
  2. Add the lemon juice together with the cold water, mint leaves, sliced strawberries.
  3. Juice the grapefruit using an electric juicer and then pour into the pitcher. Give it a good stir.

Pink Grapefruit Lemonade

If you’re feeling a little bit cheeky, throw in a few tablespoons of coconut rum (that was the only thing I had available at that time) or just plain white rum, tequila, or vodka – whatever tickles your fancy that is! 🙂 Enjoy and happy juicing!

BON APPÉTIT

– Ally xx

myTaste.com