Santol

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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 and some photos of santol.

 Santol fruit

Basic information on 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.

Photos

Santol fruit

Santol fruit

Santol fruit

Santol fruit

 

Proverbs

  • If you know a proverb or quotes about santol please send me a message.

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.

If you have a favorite recipe with santol, please send me a note.

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