Santol

What Is Santol?

Santol (Sandoricum koetjape) is a tropical fruit native to Southeast Asia, with yellowish-brown, thick, slightly hairy skin. It is round and about the size of an apple; its thick skin protects the fruit.

Inside the skin are white, juicy, cottony segments surrounding the seeds; they have a flavor that balances sweetness and tartness. In some regions, the thick outer peel is also used in preserves and pickles.

Santol Nutrition

Like juicy tropical fruits, santol contains approximately 85 kcal of energy per 100 g and is moderately caloric; it is high in water and a source of vitamin C and fiber. These values are approximate and based on a similar fruit profile.

What Are the Benefits of Santol?

With its water, vitamin C, and fiber content, santol can be part of a balanced diet that includes fruit.

This information is general; santol is a food and does not replace medical treatment.

How to Choose Santol

A good santol has yellowing, plump skin, yields slightly under gentle pressure, and has a mildly sweet aroma. Avoid fruit that is darkened, has rotten spots, or is wrinkled.

• The skin should be yellowing and the fruit plump.
• It should yield slightly under gentle pressure.
• Do not choose fruit that is darkened or rotten.

How to Store Santol

Thanks to its thick skin, santol keeps for a few days at room temperature or in a cool place; as it ripens, it can be refrigerated. Once cut, wrap it, refrigerate it, and consume it soon.

Using Santol in the Kitchen

Santol is most often eaten fresh, by sucking the flesh from the segments, or as a snack with salt and chili. It is also used in processed products such as jam, syrup, pickles, and preserves; tart varieties are especially suited to spiced snacks.

How to Eat Santol

Cut open the thick skin; put the inner white segments and seeds in your mouth and suck off the juicy flesh, then discard the fibrous seeds. The white inner part of the peel can also be peeled and used.

Frequently Asked Questions

Can santol seeds be eaten?

No. Do not eat the seeds inside the segments; eat the juicy, cottony flesh around them by sucking it off.

What does santol taste like?

It has a refreshing flavor that balances sweet and tart; it becomes sweeter as it ripens, while unripe fruit is more tart.

Can santol be pickled?

Yes. Tart varieties are especially used as snacks with salt and spices or in pickles, and the thick peel is also processed.