santol

Santol, scientifically known as Sandoricum koetjape, is a tropical fruit tree in the mahogany family (Meliaceae) native to Southeast Asia. The tree is evergreen, typically growing to 10–25 meters tall, with a broad crown and compound leaves. It produces round to slightly flattened fruits, about 4–7 centimeters in diameter, with a thick green rind that ripens to yellow or orange. Inside is a pale, juicy flesh (the pulp) surrounding several large seeds. The flavor ranges from sweet to sour, depending on the cultivar and ripeness.

Distribution and cultivation: Santol is cultivated throughout tropical Southeast Asia and can be found in the Philippines, Indonesia, Malaysia, Thailand, and Vietnam, among other regions. It prefers warm, humid climates and well-drained soil. Trees usually begin to bear fruit after several years and are commonly grown in home gardens and plantations.

Culinary uses: The pulp is eaten fresh and is also used to make jams, jellies, syrups, candies, and beverages. It is employed in pickles and savory dishes in some cuisines. The rind and seeds are not typically consumed, though seeds can be large and bitter.

Nutrition and traditional uses: Santol pulp provides dietary fiber and vitamin C, with calories comparable to other tropical fruits. In some cultures, extracts or preparations from the fruit are used in traditional medicine for digestive complaints, but such uses are not widely supported by scientific evidence.

Notes: Varieties differ in taste and texture, and proper handling is important to enjoy the fruit at peak ripeness.