The high acidity lends itself
to jams and jellies but there is a lot of work in removing the skin
and seeds. Very refreshing to eat fresh, but one is usually enough.
The flesh attached to the seed is much more acceptable than the
flesh attached to the skin. Eat the seed flesh first to prepare
and Enjoy Tropical Fruit'
This is the only reference I can find on the World Wide Web
taken from the book by Jim Darley:
'The yellow mangosteens are much easier trees to
grow and bring to fruiting than the purple mangosteen. There are
several species of yellow mangosteen, including the mundu (G.
dulcis), the kochin goroka (G. xanthochymus) and the asam gelugur
(G. atroviridis). They are frequently extremely sour fruit, and
perhaps the ultimate test for the miracle fruit. When cooked with
plenty of sugar to counter the acidity, these fruit produce an
This site also provides a recipe for Yellow Mangosteen Cheesecake.
'Exotic Tree Fruit for the Australian Home Garden' by Glenn
Tankard. 1987 Nelson (out of print) also has one paragraph about
Yellow Mangosteens worth noting:
'Throughout Sarawak and Sabah there are various
Garcinina species commonly referred to as kandis by the locals.
They are invariably small, acid fruits with a varying degree of
sweetness and a melting, mangosteen-like texture and flavour.
The tree is small to medium size and grows as a lower storey forest
specimen, tolerating deep shade.'