Among the myriad tropical fruits, one that has always intrigued me is the Santol, also known as the Cotton Fruit. This unique moniker is credited to the fruit’s dense, cotton-like white pulp that envelops its seeds. The Santol tree is a marvel, growing rapidly and towering up to 150ft. Its fruits, spherical and vibrant, transition from green to a vivid yellow-orange as they ripen. Harvesting these fruits is an art form, often involving the climber ascending the tree or employing a long, fork-ended stick to reach the ripe Santol fruits dangling from the higher branches.
These tropical giants bear fruits with a tantalizingly sweet allure, tempting many to consume their cotton-like seed covering. The milky, fibrous pulp is arguably the highlight of the Santol eating experience. As a child, I, too, reveled in this thrill, unaware of the potential risks of swallowing the seed covering. A surprising attribute of this fruit is its thick edible rind. Filipinos traditionally peel off the slightly bristly outer skin to reveal the generous pulp. The surface is barely scored, rolled in rock salts or sugar, and savored to the seeds. The milky juice of the cotton-like seeds provides a delightful combination of sweet and sour flavors. But remember, savor the taste but don’t swallow the seeds!
Santol or Cotton Fruit, apart from being a delicious treat, also plays a crucial role in several traditional cuisines. The fruit’s sour taste can add a distinctive flavor to various dishes, and its pulp can be made into jams or candied for a sweet treat. In some parts of Southeast Asia, the Santol is also used in savory dishes, like curries, due to its robust flavor profile.
Additionally, the Santol tree itself serves a variety of purposes. Its timber is often used in construction and carpentry, while its bark is used in traditional medicine in some cultures. Undoubtedly, the Santol or Cotton Fruit is more than just a tropical delight—it is a testament to nature’s bounty, offering multiple uses while satiating our taste buds.
Santol can be eaten fresh by just plainly sucking in the cotton-like, seed coating specially when they’re sweet. Another way is to peel it off, leaving a thin spare of its pulp, slightly chopped, then rolling it on your choice of either salt or sugar. Most of us preferrably roll it on salt to balance the sour taste of the pulp, and it taste more exciting!
