Before ripening, the mangosteen shell is fibrous and firm, but becomes soft and easy to pry open when the fruit ripens. To open a mangosteen, the shell can be scored with a knife, pried gently along the score with the thumbs until it cracks, and then pulled apart to reveal the fruit. Alternatively, the mangosteen can be opened without a knife by squeezing the shell from the bottom until it breaks, allowing the shell to be removed and the fruit eaten while intact with the stem. Occasionally, during peeling of ripe fruits, the purple exocarp juice may stain skin or fabric.
