Santol is also knows as wild mangosteen or sandorica. It’s a tropical tree that originates in southeast Asia.
Basic information and facts
Santol is native to former Indochina and the Malaysian peninsular.
Santol is cultivated in India, Thailand, Cambodia, Laos, Myanmar, Malaysia, Borneo, Indonesia, the Moluccas, Philippines, Mauritius
Evergreen or deciduous:
The fruits are round with some wrinkles extending a short distance from the base. Their diameter is 4 to 8 centimeters. The color is yellowish, pinkish to golden. The whitish fluffy rind contains a milky juice. This edible juicy pulp is sweet or sour and surrounds 3 to 5 brown seeds which are inedible.
Climate and weather:
Santol trees can be very high up to 45 meters tall.
Spacing (close range)
Spacing (wide range)
Propagation of santol is by seeds, air-layering, inarching, or by budding onto self rootstocks
Harvest by hand picking, or use a stick to twist the fruits off.
Fruits are usually eaten raw. Cut the fruit in half and spoon out the pulp.
Santol seeds are inedible.
1) Use 3 over ripe santol fruits
2) Sugar 1 cup
3) Salt 2 tablespoons
4) Boiled water 2 cups
5) Water ½ cup
Mix salt in the boiled water and leave it for cooling down.
Peel and cut the satol fruits into small pieces, then keep them in salt
water for 1 hour.
Boil the mixture of sugar and water until it is thick as a syrup, then
add a little bit of salt to balance the taste.
Remove the santol from the salty water and put it in the syrup for 1
Serve the santol floating in the syrup cool (from refrigerator) or with
Peel the skin of santol then take the seeds. Slice the brown skin like a crescent shape. Now cook it in a brown sugar until thickened. Let it cool and serve the sweet and sour santol candy.