Mangosteen is a highly-prized tropical fruit, and it is even nicknamed “Queen of the Fruits”. In Vietnam, mangosteen is caltivated in southern provinces, especially in Bình Dương. Lái Thiêu mangosteen in Bình Dương province has long been famous throughout the country for its sweet aroma. The local people here often use this fruit in a unique salad to treat guests.
Unlike normal salads, the mangosteen salad has its own taste and processing method. People will normally choose mangosteen fruits whose skins are still green, but the inside pulp is just ripe, so that the salad dish retains its crispness, sweetness and mildly sour taste.
Like most Vietnamese salads, the basic mangosteen salad is the combination of mangosteen and the mixture of prawns and pork belly. Another common variation is with chicken.
Soak the mangosteens in a tub of water with some sea salt. Use a fruit knife to break the woody rind and gep the inside pulps. Slice the mangosteen pulps or separate each segment. In a bowl, add 1 liter water + 1/2 TB sugar + 1/2 TB vinegar, and soak the mangosteen arils or slices into it, and place the bowl in the fridge.
Peel the mangosteens quickly to maintain the whiteness.