Lightly rough on the outside, creamy and cottony on the inside. Slightly sweet, with a surprise sour kick! Santol, also known as “cotton fruit”, is a tropical fruit home to the Philippines and areas of Southeast Asia. Mild like a peach with hints of apple and mangosteen, this rare fruit is delivered frozen to maintain its sour and sweet, candy-like taste!

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😍 Video above is the actual Santol!

 

 

When Santol is in season, which is July to October, you will see lots of it falling from a single tree. It was truly a joy just picking them up on the ground and enjoying it with a sprinkle of salt. You will also see street vendors selling them on sticks with bagoong (shrimp paste).

 

 

Filipinos enjoy almost every part of Santol. 

The skin is usually peeled and thrown away. In some regions, they dehydrate the skin to make sour candy. The sourness from the skin is also a great pampaasim (sour agent) in Sinigang!

 

The meat is the much-loved treasure of Santol. This creamy and cotton-like laman (filling) is scooped off the fruit just like a coconut. The meat is great to add to different dishes like Sinantolan or Ginataang Santol, a creamy and usually spicy dish made with coconut milk.

 

The seed is sometimes ignored but you can think of it as a “bonus round” 😋 Some say they enjoy eating it since you have to sipsip (guzzle) until all the meat and sweetness are gone. Just be careful and don’t eat the seeds themselves!

 

 

How to Best Enjoy

1) Leave Santol out to defrost for a minimum of 1 hour, or until fully thawed.

2) Cut the fruit net and rinse the Santol well.

3) To remove the outermost rind, slice horizontally around the fruit.

4) Split the top and bottom halves apart to reveal the cotton-like flesh.

5) Scrape the soft part of the rind and enjoy the creamy Santol in one sitting.

Note: Do NOT eat the seeds! Extract seeds and throw them out.

 

PRO TIP! Try Santol with a side of Filipino flavor. Choose your salty addition!

 

 

Ginataang Santol or Sinantolan 

Filipinos love to get creative with their fruits. A well-known dish out of Santol is called Sinantolan or Ginataang Santol from either Pampanga or Bicol. It’s one of many delicious creamy Filipino dishes which makes it great comfort food. 

(Photo by Ilona Gail Gervasio Nimo) 

 

1. Cut your Santol into as little pieces as you can. Using a food processor will be helpful too! Drain the Santol to remove excess liquid. 

2. Sauté garlic and onions in medium heat, then add your ground pork until lightly browned. Then add your Santol. 

3. Add a cup of coconut cream and coconut milk and let it reduce.

4. Optional: Add chili and shrimp paste for more saltiness. Great with rice!