Red Santol (Sandoricum koetjape)
Other names include kechapi, sentol, faux mangoestan, sentul, kecapi, ketuat, thitto, toongz, sau, sathon, matong, krathon, kathon, katul, kantol, kechapi, kechapi, setul, sentoi and setia.
Santol fruit can taste from sweet to sour. The rind and the pulp that does not stick to the seed is edible. Santol fruit from sweet-bearing trees, is usually eaten fresh Santol fruit can be processed into candy, chutney, jelly, marmalade and preserves. The inner fleshy aril is soft, white, translucent, juicy and can be fibrous. In Thailand Santol fruit is freshly peeled fruit is eaten with a chilli-based sauce.Santol has a number of medicinal uses and pounded bark may be applied to treat ringworm. Fresh leaf decoctions are used in baths for fever. Roots, used as an infusion or a decoction, are used for treatment of diarrhoea and spasm. In some countries it is used as a general tonic and is given after childbirth.
Red Santol (Sandoricum koetjape) "Sweet"
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