Santol

Even after 5 months here in the Philippines (wow, has it already been that long?), I am still discovering new things daily. Yesterday, I divined that I am somewhat lazier than I was before (or in no rush as the Filipinos would see it), and the day prior that my pants feel a touch tight (hey, it’s not me deep frying everything!)

Jokes aside (albeit true), I am as excited by these finds as I was the day I arrived. Particularly when it’s in the food department, and in the case of today, when a real goodie.

As is tradition, when visiting family members living in other parts of the country, Filipinos bring stores of food from back home. Especially to those living in Manila, who seem to miss the specialties of their province, or that particular way their mum or manang (helper) prepares them, all the more.

In town to have some emergency work done on her teeth, my tita (aunty) arrived late last night with boxes, bags, sacks and bottles, filled with the foods my cousin had keenly requested – Pinoy classics such as adobong manok at baboy (chicken and pork adobo) and pork bingaooontgagn (fried pork belly in shrimp paste). I spied two boxes of Cinnabon too, which I wasted no time to get into.

There was one bag however, that managed to escape my initial perusal of the inventory, and came filled with a fruit (I was to find out) called santol.

Believed to be native to the region once known as Indochina, the fruit is now commonly found in tropical countries such as the Philippines where it was later introduced. Known as santol here, it goes by different names in other parts of the world, such as gratawn in Thai, wild mangosteen in English and faux mangoustanier in French. Like many of the fruits, nuts, grains and vegetables I am discovering in the Philippines, I’ve never come across a santol before (regardless of what name it went by) – nor anything like it.

With a tough, 1-2cm think skin, it requires some work to get inside, but there’s a decent amount of flesh, despite the large seeds. Use of the fingers and monkey hands are definitely required to pry out the fruity goodness – somewhat challenging I’ll admit, the flesh kinda slippery and slidey. But get it into your mouth and you’ll be glad for the effort.

I read a description for it as ‘just like Wrigly’s Juicy Fruit gum’. While there are similarities, I’ll agree, it’s the texture to me which is more gum like. Slightly sour, subtly sweet and even a touch milky, this fruit’s profile is truly unique.

Other varieties exist, the mangosteen with its more violet colour and smaller seeds, the closest match. In the Philippines, where sour is praised as much as sweet, the skin is also eaten (minus the very outside) sprinkled with salt to balance the acidity. You’ll find the Filipinos doing this with many fruits we only eat sweet and ripe, green mangoes the best example which nationwide, you’ll catch them snacking on dipped in bagoong (shrimp paste).

I do enjoy the contrast in flavours this mix offers. However, sweet tooth that I am, I prefer the natural flavours of the ripe fruit, particularly of this santol.

I’ve been told that they make the santol into a jam too. This, me thinks, will be right up my alley.

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Tagged as: Fruit, Philippines, Santol, Tropic