Santol

Santol
Santol is also knows as katon or wild mangosteen or sandorica. It's a tropical tree that originates in southeast Asia. This page provides some basic information on santol and some photos of santol.

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

Ingredient
  • Use 3 over ripe santol fruits
  • Sugar 1 cup
  • Salt 2 tablespoons
  • Boiled water 2 cups
  • Water ½ cup
Preparation method:
  • 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.