Santol Bangkok seedling



Sandoricum is a tree of humid tropical regions that grows from sea level to an elevation of 3,000 feet (910 m) above sea level. It grows better in deep and organic grounds, and with rainfall distributed throughout the year, although it also tolerates long, dry periods. The distance of planting from each other is 20 to 25 feet (6.1 to 7.6 m). It requires fertilization two times a year so it can grow better. Normally, seed trees produce fruit after 5 or 7 years of age, though some cultivars need only 3 or 4. The santol is a very productive tree. A mature tree can produce between 18,000 and 24,000 fruits per year. In Puerto Rico it produces in the months of August and September.

The ripe fruits are harvested by climbing the tree and plucking by hand, alternatively a long stick with a forked end may be used to twist the fruits off. The pulp is eaten raw and plain or with spices added. It is also cooked and candied or made into marmalade.

In Filipino cuisine, grated rind is cooked in coconut milk (with bits of pork and hot pepper) and served as sinantolan in Southern Luzon. The partly ripe sour fruits are also used as a souring agent in sour broth dishes like sinigang.

In Thai cuisine this fruit is used to make som tam when still not fully ripe. It is also one of the main ingredients in the santol and pork and santol and prawn Thai curries

The wood of the tree is useful for construction, being plentiful and usually easy to work and polish. It makes a good shade tree. The leaves and bark have been used medicinally as a poultice. Several parts of the plant may have anti-inflammatory effects, and some chemical extracts from santol stems have shown anti-cancer properties in vitro. Extracts from santol seeds have insecticidal properties

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1 Seedling x Santol Bangkok

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