Santol

What Is Santol?

Santol (Sandoricum koetjape) is a tropical fruit native to Southeast Asia with a yellowish-brown, thick and lightly fuzzy skin. It is apple-sized, round, and its thick skin protects the fruit.

Inside the skin are white, juicy and cottony segments surrounding the seeds; these segments have a taste that balances sweet and sour. The thick outer skin is also used in some regions for sweets and pickles.

Nutritional Value of Santol

Like juicy tropical fruits, santol is moderate in calories with approximately 85 kcal energy per 100 grams; it contains high water, vitamin C and fiber. Values are approximate, 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, fruit-forward diet.

This information is general; santol is a food, not a substitute for medical treatment.

How to Choose Santol?

Good santol is a fruit with a yellowed, plump skin that gives slightly under light pressure and smells sweetish. Darkened, spotted-rotten and shriveled samples are not preferred.

• Skin should be yellowed and plump
• Should give slightly under light pressure
• Darkened and rotten samples should not be bought

How to Store Santol?

Thanks to its thick skin, santol keeps for a few days at room temperature in a cool place; once ripened, it can be stored in the refrigerator. After cutting, it should be wrapped, kept in the refrigerator and consumed soon.

Using Santol in the Kitchen

Santol is mostly eaten fresh; the segments are sucked, or it is eaten as a snack with salt and chili pepper. It is also used in processed products such as jam, syrup and sweet-pickle; its sour varieties are especially suited to spicy snacks.

How Is Santol Eaten?

The thick skin is cut open; the white segments inside, with their seeds, are put in the mouth and the juicy flesh is sucked out, while the fibrous seeds are discarded. The white inner part of the skin can also be peeled and used.

Frequently Asked Questions

Is the santol seed edible?

No; the seeds inside the segments are not eaten, only the juicy-cottony flesh around them is consumed.

What does santol taste like?

It has a refreshing taste that balances sweet and sour; its sweetness increases as it ripens, while the unripe form is more sour.

Can santol be pickled?

Yes; especially its sour varieties are used as snacks and pickles with salt and spices, and its thick skin is also processed and used.