A way to put mangosteen into a bottle and make it taste good.

When Morton first discovered the mangosteen (Garcinia mangostana), he knew he had struck gold. He sensed that the fruits dark, purple skin hid a wealth of anti-oxidants waiting to be unearthed. 

Asking around, Morton observed that while the fruit is valued for its flavour, the rind, or pericarp, has been used for generations both topically and internally. To treat skin rash, the rind was sliced, dried, ground and applied directly onto the skin. To cure diarrhoea, it was steeped in water overnight and the liquid drunk the following morning.