Basic information on santol
- Scientific name: Sandoricum koetjape
- Synonym: Sandoricum indicum
- Synonym: Sandoricum nervosum
- Synonym: Melia koetjape
- English: Santol
- English: Wild mangosteen
- English: Sandorica
- Dutch: Santol
- Dutch: Ketjapi
- Spanish: Santol
- German: Santol
- Other: Kraton
- Other: Kathon
- Family: Meliaceae
- Order: Sapindales
Origin: Santol is native to former Indochina and the Malaysian peninsular.
Distribution: Santol is cultivated in India, Thailand, Cambodia, Laos, Myanmar, Malaysia, Borneo, Indonesia, the Moluccas, Philippines, Mauritius
Evergreen or deciduous: Usually evergreen.
Fruits: The fruits are round with some wrinkles extending a short distance from the base. Their diameter is 4 to 8 centimeters. The color is yellowish, pinkish to golden. The whitish fluffy rind contains a milky juice. This edible juicy pulp is sweet or sour and surrounds 3 to 5 brown seeds which are inedible.
Height: Santol trees can be very high up to 45 meters tall.
Propagation: Propagation of santol is by seeds, air-layering, inarching, or by budding onto self rootstocks
Harvesting: Harvest by hand picking, or use a stick to twist the fruits off.
Uses: Fruits are usually eaten raw. Cut the fruit in half and spoon out the pulp.
Recipes Sweety Santol
- Use 3 over ripe santol fruits
- Sugar 1 cup
- Salt 2 tablespoons
- Boiled water 2 cups
- Water ½ cup
- Mix salt in the boiled water and leave it for cooling down.
- Peel and cut the satol fruits into small pieces, then keep them in salt water for 1 hour.
- Boil the mixture of sugar and water until it is thick as a syrup, then add a little bit of salt to balance the taste.
- Remove the santol from the salty water and put it in the syrup for 1 hour.
- Serve the santol floating in the syrup cool (from refrigerator) or with ice.