Santol (fruit)

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Santol
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Sapindales
Family: Meliaceae
Genus: Sandoricum
Species: S. koetjape
Binomial name
Sandoricum koetjape
Merr.
Synonyms[1][2]
  • Melia koetjape Burm. f. (basionym)
  • Sandoricum indicum Cav.
  • Sandoricum nervosum Blume
The foliage of a mature Santol tree.
Santols. One is cut open to show the seeds and pulp.
Santol Som tam

The santol (Sandoricum koetjape) is a tropical fruit grown in Southeast Asia.

Origin and distribution[edit]

The santol is believed native to former Indochina and Peninsular Malaysia, and to have been introduced into Sri Lanka, India, Borneo, Indonesia, the Moluccas, Mauritius, The Seychelles and the Philippines where it has become naturalized. It is also called Yamapi'. It is commonly cultivated throughout these regions and the fruits are seasonally abundant in the local and international markets.

Local names[edit]

Botanical description[edit]

There are two varieties of santol fruit, previously considered two different species, the yellow variety and the red. The difference is in the color that the older leaves turn before falling. The red appears to be more common and the reddish leaves mixed with the green ones add to the distinction and attractiveness of the tree. The fruits are often the size, shape and slightly fuzzy texture of peaches, with a reddish tinge. Both types have a skin that may be a thin peel to a thicker rind, according to the variety. It is often edible and in some cultivars may contain a milky juice. The central pulp near the seeds may be sweet or sour and contains inedible brown seeds. In some varieties the outer rind is thicker and is the main edible portion, with a mild peachy taste combined with some taste and the pulpy texture of apples. In others the outer rind is thinner and harder and the inner whitish pulp around the seeds is eaten. This may be rather sour in many cultivars, which has reduced the general acceptance of the tree. Most improved varieties have increased thickness of the edible outer rind, which can be eaten with a spoon leaving just the outer skin, and should increase the acceptance of the santol worldwide.

The fruit grows on a fast-growing tree that may reach 150 feet in height. It bears ribbed leaves and pink or yellow-green flowers about 1 centimeter long.

Uses[edit]

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. Grated pulp is cooked in coconut milk (with bits of pork and hot pepper) and served as a dish in Bicol, Philippines. Santol seeds are inedible and may cause complications such as intestinal perforation if swallowed.[3]

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 (แกงหมูกระท้อน)[4] and santol and prawn Thai curries (แกงคั่วกระท้อนกุ้ง).[5]

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,[6] and some chemical extracts from santol stems have shown anti-cancer properties in vitro.[7] Extracts from santol seeds have insecticidal properties.[8]

Cultivation[edit]

It is a tree of humid tropical regions and it grows from sea level of elevation to a height of 3,000 feet above sea level. It grows better in deep and organic grounds, and with rainfall distributed throughout the year. Although, it tolerates long periods of dry season. The distance of planting from each other is 20 to 25 feet. 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.

References[edit]

  1. ^ "Sandoricum koetjape (Burm. f.) Merr.". Germplasm Resources Information Network (GRIN) online database. Retrieved June 19, 2011. 
  2. ^ Julia F. Morton. "Santol". Center for New Crops & Plant Products,Purdue University. Retrieved June 19, 2011. 
  3. ^ Manomaipiboon, Anan; Ngamsirimas, Boonchai; echapongstorn, Suphakarn; Suppawattanabodee, Busaba (2004). "[Gastrointestinal Complications from Ingested Santol Seeds]". Vajira Medical Journal (in Thai) 48 (1): 1–10. 
  4. ^ แกงหมูกระท้อน
  5. ^ แกงคั่วกระท้อนกุ้ง
  6. ^ Rasadah, M.A.; Khozirah, S.; Aznie, A.A.; Nik, M.M. (2004). "Anti-inflammatory agents from Sandoricum koetjape Merr". Phytomedicine 11 (2–3): 261–3. doi:10.1078/0944-7113-00339. PMID 15070182. 
  7. ^ Kaneda, N; Pezzuto, JM; Kinghorn, AD; Farnsworth, NR; Santisuk, T; Tuchinda, P; Udchachon, J; Reutrakul, V (1992). "Plant anticancer agents, L. Cytotoxic triterpenes from Sandoricum koetjape stems". Journal of natural products 55 (5): 654–9. PMID 1517737. 
  8. ^ Limonoid antifeedants from seed of Sandoricum koetjape

External links[edit]