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Slices of Santol fruit showing the white, cotton-like pulp.
Santol Fruit Slices

Santol: The Velvety Sweet-Sour Sensation

Ingredients Fruit

Description

The Santol (Sandoricum koetjape), also known as the Cotton Fruit or Wild Mangosteen, is a Southeast Asian native beloved for its dual texture. Encased in a thick, fuzzy rind lies a soft, cotton-like pulp that clings to the seeds. The flavour oscillates between sweet and tart, depending on the variety and ripeness, offering a refreshing tropical experience.

Why Try Santol?

Santol is an excellent source of Vitamin C and antioxidants, vital for immune defence. It is a low-calorie treat that satisfies sweet cravings without the guilt. The fruit is also rich in pectin, a soluble fibre that supports digestive health and cholesterol management.

Culinary Uses

While often eaten raw by sucking the sweet pulp from the seeds, the flesh of the rind is also edible and culinary gold. It can be grated into spicy salads (like Thai Som Tum), cooked into curries, or preserved as a marmalade. Its sour notes make it a fantastic agent for acidity in savoury dishes.

Nutritional Value

High in Vitamin C and iron, Santol supports collagen production and blood health. Its antioxidant profile helps combat inflammation, making it a beneficial addition to a varied diet.

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