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, some photos of santol, and a santol recipe.
Basic information on santol
| Scientific name: | Sandoricum koetjape |
| Synonyms: | Sandoricum indicum Sandoricum nervosum Melia koetjape |
| English: | Santol Wild mangosteen Sandorica |
| Dutch: | Santol Ketjapi |
| Spanish: | Santol |
| German: | Santol |
| Thai: | Kraton 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. |
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| Height: | Santol trees can be very high up to 45 meters tall. |
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| 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 |
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| 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. |
Santol photos
Proverbs
Quotes
If you know a proverb or quotes about santol please send me a message.
Santol recipes
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.
Santol Candy
Peel the skin of santol then take the seeds. Slice the brown skin of santol like a crescent shape. Now cook it in a brown sugar until thickened. Let it cool and serve the sweet and sour santol candy.
If you have a favorite recipe with santol, please send me a note.