Introduction

Welcome to The Lustful Epicureans, A series that examines and celebrates the full spectrum of flavor hidden in the tropical orchards and forests of South Florida. Fruit is a story of culture, chemistry, tastes, and history in flower, rind, flesh, and seed. Whether the honeyed softness of a ripe sapodilla, or the evanescent sour notes of a starfruit, tropical fruits offer a range of flavors, textures and experiences that enliven the taste buds and expand our experiences. This collection explores the flavor profiles, nutrient values, medicinal uses, and cultures that have cultivated these wonderful fruits through the ages. If you have ever wanted to taste the evolutionary adaptations of plants throughout the world and see the pattered footsteps of how these wonderful fruits came to be, please join me for the journey.

Article 1- Garcinia

Garcinia is a genus of fruit trees that grows across the tropics, offering a wide range of flavors, nutrients, and uses. There are several hundred varieties of Garcinia and many are edible or medicinal. There is a sweet mangosteen or the bitter kokum; Garcinia is a fascinating genus for the curious flavor and taste profiles for any palette. In the following article, we will explore a few of the Garcinia varieties that you might be able to find or grow in your own Southwest Florida garden. 

The most famous member is the mangosteen (Garcinia mangostana), often called the “queen of fruits.” Mangosteen fruits have thick purple rinds that hide, soft, white segments that taste like a blend of peach, pineapple, and citrus. Mangosteen is rich in xanthones, a type of antioxidant studied for anti-inflammatory and potential antioxidant immune system benefits. Mangosteen also contains vitamin C, fiber, and natural sugars, making it a nourishing, refreshing fruit. Growing Mangosteen can be quite challenging as it only grows in temperatures from 40-100 degrees Fahrenheit, so this tree is not for the novice gardener or for experimentation outside its natural range.  

Another member of the family is the achachairú, or achacha (Garcinia humilis), native to the Bolivian Amazon but now widely grown in Florida and northern Australia. The achachairú is cherished in its native Bolivia where the town of Porongo has an annual festival every January. The fruit has deep cultural roots within and has been utilized as a natural medicine for centuries.  

Achacha is smaller and orange skinned, with a firm rind that cracks open easily. Its flavor is sweet with a clean, tangy finish, often described as thirst quenching or like a tangerine with a hint of honey. There are multiple varieties and accompanying flavor profiles to explore this fruit alone. Achacha is lower in sugar than mangosteen, high in vitamin C, has antioxidant properties, high fiber, and a low-calorie profile. It has been valued as a natural replenisher in hot climates.  

The Bacupari (Garcinia gardneriana) is another very interesting Garcinia variety that originates in the forests of Brazil.  This yellow fruit contains a sweet mucilaginous pulp that has been prized for its tart mangoesque flavor and refreshing qualities.  The name Bacuparí, comes from the Tupi-Guarani language and translates to hedge fruit as the ascending branches grow horizontally when the plant is in the woods of native forests. This nutritionally dense fruit has been studied for its many health benefits and is shown to have anti-inflammatory and antioxidant properties. As a plant the Bacapuri is easily propagated and has low irrigation requirements and can survive to temperatures of 25 degrees Fahrenheit.  

Madruno or charichuela (Garcinia madruno) is a Central/South American variety of Garcinia also known as the lemon drop mangosteen with small yellow fruits that are tear drop shaped with thick rind that has a texture like a lemon. The sweet lemony cotton candy white pulp inside the fruit is refreshing with a unique taste. Historically, the tree has had medicinal uses in native tribes with the yellow latex used topically to treat skin problems. This is supported scientifically as the extracts from the fruit have demonstrated antibacterial properties. The fruit itself has many of the nutritional benefits of other garcinia varieties such as high levels of vitamin c, minerals, as well as potential antioxidant, anti-inflammatory and cholesterol reduction properties. Interestingly, research utilizing bioflavonoids of the madruno has shown to reduce accumulations of lipoproteins (cholesterol) in the vascular systems in mice (Santo,2020). 

Further east, kokum (Garcinia indica) plays an important role in Indian cuisine and the cultural culinary history of the western coast of India. Too sour to eat fresh, the dried rind is used as a natural souring agent in curries, drinks, and chutneys. The fruit changes color through its ripening from green to deep purple and spoils quite quickly. The plant is often found as a pioneer in open areas in its natural environment. Kokum is rich in anthocyanins, which give it a deep purple color, and garcinol, a compound with antioxidant and anti-inflammatory properties. In Ayurveda, kokum is considered cooling for the body and is used to aid digestion. 

Garcinia cambogia, or brindleberry, is another sour species, with a rind rich in hydroxycitric acid. Brindleberry or Malabar tamarind has been traditionally used to add tartness to dishes and as a digestive aid. Hydroxycitric acid or HCA has been researched for its potential effects on metabolism and weight loss, though results are mixed. Its main value remains culinary, providing a natural acidity that balances rich or spicy foods and also serves as a preservative to dishes. 

Nutritionally, Garcinia fruits tend to be low in calories, high in vitamin C, and provide beneficial plant compounds such as xanthones, flavonoids, and polyphenols. Compounds that have been studied for their potential antioxidant, antimicrobial, anticarcinogenic, and anti-inflammatory benefits. Their flavors range from very sweet (mangosteen) to tart sweetness (achacha), to boldly sour (kokum and cambogia). This variety means that Garcinia fruits can be eaten fresh, made into juices and jams, or used to enhance savory dishes. 

Garcinia fruits are not just food but part of the ecosystems and traditions of the regions where they grow. They remind us that tropical fruits are more than just flavors and sweetness. They can be refreshing, medicinal, and deeply tied to cultural histories of the peoples that first utilized them and began their cultivation. Each fruit invites us to explore the balance of flavor and nutrition and as a beautiful testament of the biodiversity and evolution that nature provides. 

References

Baruah, Sanjib, et al. “Diversity and Ethnobotany of Genus Garcinia L. (Clusiaceae) in Assam, Eastern Himalaya.” Ethnobotany Research and Applications, vol. 21, 2021, pp. 1-14.

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