|Scientific name||Sandoricum koetjape (Burm.f.) Merr.|
|Storage conditions||7-10 °C|
|Shelf life||5-7 days|
|Availability||May – July|
Santol, also known locally as Ka Ton, has a thick outer skin that must be peeled away to reveal the edible white fluffy pulp inside. Its spongy texture is similar to that of mangosteen, and once ripened, the sweetness of the flesh is offset by a mix of tart, floral and citrus note. Each fruit has 3-5 seeds that needs to be removed. To enjoy this unique fruit, use a knife to cut away 1cm of the outer skin then split the fruit into quarters. Remove the seeds from the flesh, suck on it first as this is the best part before throwing them away. The remaining pulp can be enjoyed as is, or do it the Thai style way and dip them in sugar/salt/chilli powder mixture.