Product Description

In almost all provinces in the Philippines, when the word “santol” is mentioned, the first thing that comes to mind is the sweet-sour yellowish-orange fruit that can be eaten as it is or by dipping in salt. Through time, different foodstuffs were invented using santol fruit. It was fused with local dishes such as tinola and sinigang, and in Southern Luzon, the grated rind is cooked in coconut milk (with bits of pork and hot pepper) and served as “sinantolan”. It can also be dried, candied, and used in making jams, jellies, and marmalade. Santol marmalades in glass jars are available in many stores and supermarkets in the country and some are being exported from the Philippines to oriental food dealers in the United States. Santol rind can also be processed into vinegar. Santol, also known as cotton fruit, the fruit’s surface is textured, semi-rough, leathery, tough, and wrinkled, ranging from thin to thick. The rind matches the coloring of the fruit’s exterior, and the white flesh is soft, tender, aqueous, and cotton-like. Inside each segment, a large inedible seed around two centimeters in length is tightly adhered to the flesh. Santol fruits are edible raw when ripe, and the rind and flesh are eaten. The fruit’s flavor ranges from sour to sweet, depending on the variety and maturity, and the flesh is typically sweet, tart, and tangy with candy-like, peach, apple, and citrus nuances. The rind has a sharper, more sour taste with subtle vegetal, green undertones.

Nutritional Content