This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"Travelers in Java have filled pages and columns with rhapsodies over the mango-steen, and all unite in extolling it as the supreme delight of the tropics. The mangosteen appears to one as a hard round fruit the size of a peach. Its hard outer shell or rind is of the same color and thickness as a green walnut, but in this brown husk lie six or eight segments of creamy white pulp. The little segments are easily separated, and transferred to the mouth melt away, the pulp being as soft and fine as custard. The tnangosteen's delicate pulp tastes, as all its eulogists say, like strawberries, peaches, bananas, and oranges all at once; a slight tartness is veiled in these delicious flavors, and it is never cloyingly sweet. Taken just as it comes from the ice box the mangosteen is an epicure's dream realized, and the more's the pity that it only grows in far-away places and deadly climates, and does not bear transportation." - " It is an old story," says an author, "that the traditional resident of Calcutta thought it worth a man's while to make the voyage from England to Calcutta by the Cape of Good Hope and back only to eat one mango at the proper season.
But the majority will probably concur with me that the fruit of the East - the mangoes, leeches, guavas, custard-apples, tipparees, and pomegranates - can bear no comparison with the fruit of the West.