Discover Philippine Fruits
Tropical Name: Santol
English Name: N/A
Scientific Name: Sandoricum Indicum

Origin/Abundance The santol is reportedly native to former Indochina (Cambodia and Southern Laos) and has been long introduced into the Philippines. This fruit has been acclimated and commonly cultivated through the country. Attempts to introduce its seedlings into the United States have failed due to cold injury. However, reports have shown that there are about 3 grafted plants that have grown and fruited so well at Fairchild Tropical Garden in Miami, Florida. The tree has grown well in Florida in acid sandy soil and oolitic limestone, but reportedly produced chlorotic foliage.

The santol is reproduced by seeds, air-layering, inarching, or by budding onto self rootstocks. In the Philippines, this fruit ripens and ready for harvest from the months of July through October. It ripens in Malaya in June and July; in Florida, August and September. The annoying Caribbean fruit fly (Anastrepha suspensa) deluge the Santol that causes freckle-like blemishes on the surface of the fruit but cannot penetrate the rind.

Varieties & Climatic Nature Santol is valued not only for its edibility, but also for its timber and as roadside shade tree with good wind resistance capability. There are two types of Santol:

• The Yellow (formerly S. indicum or S. nervosum); and the Red (formerly S. koetjape). The leaflets of the Yellow, to 6 in (15 cm) long, turn yellow when old; the flowers are pinkish-yellow in panicles to 6 in (15 cm) long; the fruit has a thin rind and the pulp is 1/4 to 1/2 in (0.6-1.25 cm) thick around the seeds and typically sweet. The fruit may not fan when ripe. Only the Yellow is now found wild in Malayan forests.

• The leaflets of the Red, to 12 in (30 cm) long, velvety beneath, turn red when old; the flowers are greenish or ivory, in panicles to 12 in (30 cm) long; the fruit has a thick rind, frequently to 1/2 in (1.25 cm); there is less pulp around the seeds, and it is sour. The fruit falls when ripe.

Santol is tropical in nature and therefore, can mostly survive in tropical climatic conditions. It grows up to 3,280 ft (1,000 m). It mostly abundant in most dry and moist lowlands of the Philippine islands.

Food Consumption & Other Use The fruit is usually consumed raw without peeling. In India, it is eaten with spices. With the seeds removed, it is made into jam or jelly. Pared and quartered, it is cooked in syrup and preserved in jars. In the Philippines, santols are peeled chemically by dipping in hot water for 2 minutes or more, then into a lye solution at 200º F (93.33º C) for 3 to 5 minutes. Subsequent washing in cool water removes the outer skin. Then the fruits are cut open, seeded and commercially preserved in syrup. Santol marmalade in glass jars is exported from the Philippines to Oriental food dealers in the United States and probably elsewhere. Very ripe fruits are naturally vinous and are fermented with rice to make an alcoholic drink.

Wood: The sapwood is gray, merging into the heartwood which is reddish-brown when dry, imparting the color to water. It is fairly hard, moderately heavy, close-grained and polishes well, but is not always of good quality. It is not durable in contact with moisture and is subject to borers. However, it is plentiful, easy to saw and work, and accordingly popular. If carefully seasoned, it can be employed for house-posts, interior construction, light-framing, barrels, cabinetwork, boats, carts, sandals, butcher's blocks, household utensils and carvings. When burned, the wood emits an aromatic scent.

The dried heartwood yields 2 triterpenes-katonic acid and indicic acid-and an acidic resin. Bark: In the Philippines, the bark is used in tanning fishing lines. Medicinal Uses: The preserved pulp is employed medicinally as an astringent, as is the quince in Europe. Crushed leaves are poulticed on itching skin.

In cases of fever in the Philippines, fresh leaves are placed on the body to cause sweating and the leaf decoction is used to bathe the patient. The bitter bark, containing the slightly toxic sandoricum acid, an unnamed, toxic alkaloid, and a steroidal sapogenin, is applied on ringworm and also enters into a potion given a woman after childbirth. The aromatic, astringent root also serves the latter purpose, and is a potent remedy for diarrhea. An infusion of the fresh or dried root, or the bark, may be taken to relieve colic and stitch in the side. The root is a stomachic and antispasmodic and prized as a tonic. It may be crushed in a blend of vinegar and water which is then given as a carminative and remedy for diarrhea and dysentery.

See More Tropical Fruits -- Tropical Fruits -- Atis Balimbing Bayabas Santol Tambis

Source: Department of Agriculture, Purdue University