The traditional use of mangosteens is manifold. They are mainly
eaten fresh as dessert. However, the production of wine, preserves,
jam and puree from the arils and the whole fruit are further traditional
food applications (Bin Osman & Milan, 2006). A new potential
market for purees made from the whole fruit is the production
of functional beverages, mostly combined with constituents of
other fruits. Since mangosteen pericarp and the whole fruit have