Garcinia madruno

Garcinia madruno, a fruiting tree closely related to mangosteen, is less widely documented in ethnobotanical literature than its famous relatives, yet a few sources record traditional uses of infusions and decoctions. Among Indigenous peoples in Colombia’s Amazon foothills, the young leaves have been prepared as a refreshing tea to accompany daily meals and, at times, to ease mild stomach discomfort (Cárdenas et al., 2017). Along the Caribbean coast of Colombia, coastal artisans and fisherfolk are reported to steep crushed leaf material in hot water to make a simple infusion used after long days at sea (Váquez et al., 2019). In Costa Rica’s Osa Peninsula, local land managers describe a decoction of leaves or young shoots as a tonic consumed in modest amounts during peak fever months (Guevara et al., 2020). These reports consistently describe leaf-based teas or short decoctions rather than more concentrated tinctures or poultices. Though evidence is scarce, the preparations consistently use the soft, younger foliage, not the bark or roots.

A practical recipe suitable for a mild tea is straightforward: place 2–3 fresh leaves (about 2–3 g) in a small pot, add 200 mL of just-boiled water, cover, and steep for 4–6 minutes. Strain and serve warm, optionally with a small amount of citrus or honey. While toxicity has not been reported for this preparation, standard caution applies: keep quantities modest, avoid drinking large volumes on an empty stomach, and discontinue if irritation occurs. Pregnant or nursing people and children should not use this plant without professional guidance.

Phytochemical work on Garcinia madruno highlights xanthones—benzophenone-related polyphenolics including gambogic acid, euxanthone, and morelloflavone—as the major constituents, with chlorogenic and caffeic acids also reported. These compounds are well known in the genus and provide a plausible basis for the mild digestive properties attributed to the tea, though clinical trials specific to this species remain limited.

Modern relevance remains modest. Field surveys continue to identify G. madruno as a locally important fruit tree whose simple leaf teas appear in seasonal household practice (Cárdenas et al., 2017; Váquez et al., 2019; Guevara et al., 2020). Focused pharmacological work on Garcinia xanthones is ongoing, but comprehensive clinical evidence for G. madruno’s leaf preparations is still lacking.

Food and beverages (non‑medicinal):
The ripe fruit of Garcinia madruno is consumed fresh throughout its native range in Central America and northern South America. The sweet‑tart pulp is processed into jams, jellies, fruit preserves and confectionery, and it serves as the raw material for juice, concentrate and puree production that are employed by the beverage and food‑processing industries (Popenoe 1974; Morton 1987; FAO 2013).

Common products:
- Fresh fruit sold in local markets and roadside stalls.
- Commercially packaged fruit jams and preserves that meet regional food‑grade standards.
- Fruit juice and concentrate marketed for direct consumption and as a base for carbonated drinks.
- Fruit puree and fruit‑leather used as flavoring and texture components in baked goods, ice cream, sorbets and dairy desserts.
- Canned or frozen fruit pieces supplied to food manufacturers for use in fillings and sauces (FAO 2013).

Properties relevant to use:
The pulp of fully ripe fruit is naturally acidic (pH

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