Santol

The ripe fruits are harvested by climbing the tree and plucking by hand, alternatively a long stick with a forked end may be used to twist the fruits off. The pulp is eaten raw and plain or with spices added. It is also cooked and candied or made into marmalade. Grated pulp is cooked in coconut milk (with bits of pork and hot pepper) and served as a dish in Bicol, Philippines. Santol seeds are inedible and may cause complications such as intestinal perforation if swallowed. The wood of the tree is useful for construction, being plentiful and usually easy to work and polish. It makes a good shade tree. The leaves and bark have been used medicinally as a poultice. Several parts of the plant may have anti-inflammatory effects, and some chemical extracts from santol stems have shown anti-cancer properties in vitro. Extracts from santol seeds have insecticidal properties.

Cultivation
It is a tree of humid tropical regions and it grows from sea level of elevation to a height of 3,000 feet above sea level. It grows better in deep and organic grounds, and with great distribution of rainfall throughout the year. Although, it tolerates long periods of dry season. The distance of planting from each other is 20 to 25 feet. It requires fertilization two times a year so it can grow better.Normally, seed trees produce fruit after 5 or 7 years of age, while this on produces in 3 or 4. The santol is a very productive tree. A mature tree can produce between 18,000 and 24,000 fruits per year. In Puerto Rico it produces in the months of August and September.

The santol ( sandorica) (Sandoricum koetjape, syn. S. indicum and S. nervosum) is a tropical fruit grown in southeast Asia.

Origin and distribution
The Santol is believed native to former Indochina and Peninsular Malaysia, and to have been introduced into India, Borneo, Indonesia, the Moluccas, Mauritius, and the Philippines where it has become naturalized. It is commonly cultivated throughout these regions and the fruits are seasonally abundant in the local markets.


The foliage of a mature Santol tree.
Local names
Filipino: santol
Indonesian: kecapi, ketuat, sentul
Malay: kecapi, kelampu, ranggu
Thai : kra thon [krat??´?n], sa thon, katon,
Burmese: ?????? thi' tou [??? tò]
French: faux mangoustanier, santol
Khmer: [kr?p?? riec]
Lao: [m??kt?^?]
Singhalese: donka

Botanical description
There are two varieties of santol fruit, previously considered two different species, the yellow variety and the red. Both types have a skin that may be a thin peel to a thicker rind. It is edible and contains a milky juice. The pulp may be sweet or sour and contains inedible brown seeds.
The fruit grows on a fast-growing tree that may reach 150 feet in height. It bears ribbed leaves and pink or yellow-green flowers about 1 centimeter long.