Santol originates in Cambodia, southern Laos and Malaya. However, they’ve been naturalized for many years in countries such as Brunei, Sri Lanka, and India, the Philippines. Today, the fruit has spread to Indonesia, Mauritius, Thailand, Vietnam, Singapore, and Myanmar. Santols also make rare appearances in Western countries including Honduras, Costa Rica, Puerto Rico and a few states in the US (namely Florida and Hawaii). The timber is of exceptional quality, and thus Sri Lanka and Myanmar grow the trees primarily for its wood.
Santol’s other name-the cotton fruit-comes from its fluffy white edible portion surrounding the seed. Its texture is spongy and, like a mangosteen, the flesh never separates from the seed entirely. Sucking the flesh emits a milky, creamy, sweetish juice loved by most who try it. Offsetting the sweet juice are tart, floral, citrus and vinous notes. If the fruit is not fully ripened, expect a bitter taste.
The outer flesh is unexpectedly savory, earthy and astringent with some likening the flavor to basil or oregano. Few deny that the outer, grassy tasting flesh is not nearly as succulent as the cottony portion of a santol. The rind is quite sour, compelling some to dry it, grind, or pickle it for use as a souring agent.
20 янв 2022
