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.
| 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. |
| Leaves: | |
| Trunk: | |
| Climate and weather: | |
| Pollination: | |
| Height: | Santol trees can be very high up to 45 meters tall. |
| Crown: | |
| Type of soil: | |
| Growth rate: | |
| Spacing (close range) | 6 meter |
| Spacing (wide range) | 7.5 meter |
| Propagation: | Propagation of santol is by seeds, air-layering, inarching, or by budding onto self rootstocks |
| Insect pests: | |
| Diseases: | |
| Other problems: | |
| 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. Santol seeds are inedible. |
Sweety santol
Ingredient
1) Use 3 over ripe santol fruits
2) Sugar 1 cup
3) Salt 2 tablespoons
4) Boiled water 2 cups
5) 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.
If you have a favorite recipe with santol, please send me a note.
Last modified: 23 August 2010 - Copyright © 1995-2010 by Hein Bijlmakers - Contact me
