Santol Fruit Review - Weird Fruit Explorer - Ep. 88
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- เผยแพร่เมื่อ 7 พ.ย. 2024
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Santol Fruit (Sandoricum koetjape)
Origin: Indochina, Peninsular Malaysia
Santol flesh is vegetable. grate,add salt,squeeze, cook with coconut milk and seasoning.can be added to fish recipe called paksiw.
What?
OMG, I remember having this as a kid growing up in the Philippines. My cousin had the tree behind their house so we just picked it. Brings back memories.
(it smells like weed! lol)
I'm in Costa Rica eating a Santol fruit right now and it has far more sweet than sour...and i didn't get any bouillon aftertaste ;) It is actually really well-balanced. I hope you have had a chance to taste a ripe one in season cause it is really lovely! Love the vids- they have been very helpful in choosing which trees to plant!
I had one of these trees when I was a kid. They're sweet with a slight tang when they're fully ripe. I did eat the rind, but I peeled it first with a potato peeler. The rind is sour and sort of astringent, but it's not nearly as sour as a lemon. I never tasted or smelled any chicken stock, potatoes, or beef though. Maybe it tastes a bit like that when it's not totally ripe or you pick up flavors others don't like how some people think cilantro tastes like soap. I only got them ripe because they were on our property. I'm also vegetarian.
There are different varieties of santol in the Philippines, one way to know if the fruit is sweet in the market is to ask if its sweet and most of the time when its sweet they will offer a free taste. Also most of the big ones are sweet and we call it bangkok.
In front of our house we have a santol fruit (small variety) that is very sweet but a little dry..
I love that every time.I think that I've run out of videos of yours.I find like 20 more.It's not like I've watched them sequentially.So it's hard to track but but it always pleases me when I find more
i hope you can try the sweet one, during santol season my grandma always try to do santol rind preserve and santol jam and it tastes amazing especially when you put it in a toasted bread :)
Liking the changes a lot Jared. Very interesting :) Hope you keep this format going.
3enjoy3 Glad to hear it, I'll try and keep it going at least when I'm editing at home and have the extra time. Thanks for the suggestion!
You ate the kind that’s used for cooking as a souring agent. The table variety is very very sweet.
We usually make candied santol rinds, they are our favorite when we were kids. :) Most Filipinos would eat it with rock salt. Then eat the rind (not the skin) with rock salt and soy sauce with vinegar.
Some people also swallow the seeds, just the smaller ones are fine I think. :)
Thanks for making these videos, you're awesome!
As a kid we would make like a cup interlacing our fingers, then put the fruit between our palms and push it together to just pop it open! It might be sweeter if you eat it during season. So happy you explore the fruits of Philippines! Our country has so much edible greens, we even eat plants people consider weeds.
I appreciate you using the local word for the fruit. Been watching your vids since forever. Came back to this video just to say that. I meant say it before but forgot lol
I agree that the fruit you tried was not ripe enough because they are sweeter when ripe. They are sweet and tart at the same time. You can also eat the flesh or "rind" as you call it t but you have to peal off the hard outer layer. That part is always going to be tart though and like the seeds, you can eat it with salt. In our province in the Philippines, they make a dish out of the flesh by cooking it with coconut milk and sometimes with fish. You can also use the flesh as a souring agent in soups like sinigang dishes.
Santol is sour but yummy. Growing up eating it, we usually dip it in vinegar or salt just to balance the sourness of it . We just peel it and chop the flesh roughly. We even swallow the seed If we can. :d
Christine Eureka Thanks for sharing Christine :)
Reportedly swallowing the seed is dangerous. Lots of cases of intestinal perforation, sometimes fatal.
some variety are sweet. You can also eat the flesh just peel the yellow skin and the brown flesh is good with sweet shrimp paste or salt with chilli pepper which reminds me of my childhood.
Once you've had it you can't stop.
I agree with you im addicted to santol i have it for breakfast lunch can dinner
We eat the inner part of the rind as well. Very sour and oxidizes quickly though.
There's a variety of Santol that is very sweet, no sourness at all, we call it Bangkok santol. At our previous house, we had 3 bangkok santol trees and 1 "bisaya" or local variety which is the very very sour one... We usually harvest all the Bangkok ones and leave the sour "bisaya" for the birds and bats
Yep I think that sour one is the kind I had haha.
This fruit is called 'Kecapi' in Indonesia. It's one of my favorite fruits. The easiest way to crack it open is to put it on the hinge side of a door, and clasp it with the door until it the rind cracks. You can eat the rind, but not the skin, because it's too bitter. I usually peel the skin off and cut the rind to pieces and i eat it with some salt. It's usually sweet tho, maybe the one you ate wasn't really ripe.
+wanderwander I never heard of that technique for opening one. I think it was either not ripe or wasn't the right variety.
Your doors must look pretty banged up! 😂
That should be sweet with just a little hint of sourness. We usually eat the inside part of the peeling.
It can be peeled and the inner rind can be cooked with sugar syrup as a preserved fruit, the seeds are not cooked but eaten separately.
i like it with soysauce wid sugar.. or salt&vinegar.. hehe
you can eat the rind part just peel off the outer skin..
its really sweet if you buy it on the right time when its ripe.. but some are still sour even its already ripe..
You can actually eat the rind. You just have to remove the peel part
It sour because it was under ripen (skin color is bright yellow). Have to wait until it fully ripen (skin color is deeper than yellow close to orange) will taste sweet, but the sourness will still persist. This fruit is categorized as rare fruit which was very abundant in the past, perhaps because of it taste that is not as good as mangosteen. In Batavia (Jakarta) it called 'Kecapi'.
Harris Cabe Thanks for sharing Harris! It is eaten this way in the Philippines, but now I need to try it fully matured.
This one looked like quite the intense experience for you, between the sour and "chicken soup" notes you were noting. It would be interesting to see if these flavors are unique to the particular variety that you were trying. For what its worth, I really like the new format, its nice to see the scenery where all of this is taking place. Great vid as always
izonker Thanks! Glad you like the new opening.
Jared Rydelek The way to eat the santol specially when it is sour is to peel it and dip it in a soysauce or salt. There's 2 variety of santol the sweet one and the one you have is the sour one.
Thanks Miss Eve, I've learned this after making the review. Will make another video once I come across the sweet variety to compare them.
Jared Rydelek
You're welcome :D
I lived in the Philippines and the santol seed is very sweet when mature and ripe. Taste yummy!
I’m salivating 😂 I miss santol so much. It’s been many years since I had one
When I was in college, we were taught on how to make jelly spreads with this fruit. The sweetness from the sugar balances nicely with the sour flavor of the fruit. Funny thing about it is that my group ended up cooking too much that ours resulted in a gelatin texture instead of a spread.
Ah there must be a high pectin content in santol, I wasn't aware of that
They teach you how to make jelly in college? What kind of college is this?
There is a reason why these fruits grow where they grow. The people who eat them knows how to eat them.
I am from the tropics, when I eat fruits that you have to suck the flesh from the seeds, I don't get tempted to eat the seeds. Plus we have techniques for getting off the flesh quickly by rolling it in our mouths certain ways.
as children we have a bigger version of that, definitely sweeter I know because we have 2 varieties. we go get knives and peel of some of the outer skin and eat the flesh with the rind put some salt and if you want its good with the rind too try it sometimes
The Black Cube I'll definitely try that next time I find these :)
I got a package of these frozen and just tried one. Keeping in mind that these were previously frozen, I'd have to say I'm not impressed. The flesh around the seeds is sweet, but so tightly connected to the seed you're not really getting much to eat off of it before you spit it out. The rind even after peeling the skin with a knife is a sort of bitter and sour. I get the idea that you'd eat this fruit if you lived in place populated by people with very modest means and when this fruit is plentiful and not worth exporting, you'd find a creative way to eat it.
Actually u can eat the rind just peel the yellow skin but it is super sour.. and ironically peaple here in the Philippines enjoyed eating it with vinegar...
vinegar? that's new... but rock salt's better
Do you ever plan to visit South America to see what kind of goodies it has to offer?
Raeven Prgomet I would love to. I have been especially wanting to visit the Amazon. Unless I get work down that way, it will probably be at least a couple years until I get to go though.
I heated santhol have sweet varieties.. it's good to know about it.. great job.. enjoy 👍👍
santol, sweat sour taste food(usually sour overpower the sweat but there variaty of santol that much sweater) . i used to eat it when i were kid. used knife cut around it and pull it but as kid i just bite and spit out the skin...bite around similiar cutting use knife(but you also taste the bitter taste of santol skin)
Lol! The under ripe ones are definitely very tart...it's surprising you liked them in spite of the overpowering tartness! I certainly hope you had some riper ones in your batch of Santols, coz the ripe ones are only mildly tart, and quite sweet. You'll be surprised that many of the locals actually swallow the seeds on purpose especially with the local variety, which are smaller than the Bangkok variety, have thinner peel, and smaller round seeds with no pointy ends, whereas the Bangkok variety has a much thicker peel which the locals love as well coz the insides of the thick peel can be scooped with a spoon, or another way locals eat the Bangkok variety is to peel the outer skin off thinly, leaving quite alot of the inner rind still covering the pulpy seeds, then this is scored with multiple shallow cuts with a knife, then lightly salted and bitten into like an apple; however it's the seeds of the Bangkok variety that are larger and have 2 pointed ends, and these cud rupture the intestines or cause internal bleeding if swallowed accidentally or purposely as some daredevils do on a foolish dare, and it's the seeds of the Bangkok variety that the online warning you read was most probably refering to.
nagwagi2000 I should have consulted with you first victor! I didn't realize these weren't at their peak ripeness and thought they were just a small variety. I have seen them pickled and scored for sale in Singapore, but I didn't know what it was without the peel so I didn't try them. I'll have to make a Santol 2 video one of these days where I review them salted and try the peel. :)
Jared Rydelek Definitely make a Santol 2.0 vid, and comparisons between underripe vs. ripe, and thinner-peeled Philippine variety vs.Thick-rind Bangkok variety where the mildly sweet inner rind is as much a treat as the juicy-cottony white pulp on the seeds. :) But hey, it was a good vid for an off-season local santol fruit! That chicken soup with potatoes reference was really, REALLY BIZARRE! =D I believe the Bangkok variety are locally grown already so they are just as easily available in the peak season as the local variety, though more expensive, and you only get about 3 fruits per kilo, but one fruit is already very filling.
nagwagi2000 Does the ripe ones taste like ice cream fruit? It looks as though it should!
I have not tasted ice-cream bean, but the pulp looks like a similar consistency, though santol should be juicier, and ripe santol is sweet but slightly acidic, so I doubt it tastes anything like "ice-cream".
nagwagi2000
Yea I was going off of the similarity in consistency. Sounds like the ripe ones are pretty good! Is the rind any good?
you can eat the rind..but you would need to peel the yellow skin. goes well with a little salt
its called setol in malay. Satun province of thailand got its name from this fruit. The province which is pre-dominantly malay sometime ago was name as setol province under the malay kedahan kingdom but when its fall under the kingdom of thailand it became satun, the corrupt thais word for malay word setul
This is one weird tasting fruit, Iv just had one and it initially tastes like citrus but with a slight background taste of broccoli / cabbage. Then once you have finished eating it you get a garlic / cabbage / Brussel sprout after taste, very weird indeed .
Yeah.. this one has a weird savory taste to it.
I always ate the rind with the flesh, with a little bit of salt. The rind gave it a great little bitter flavor. Don't forget the Tanduay or Red Horse!
It depends on how you choose it in the market the one you open seems like have a green color so it sour, but i prefer sweet and sour some are sweet and like it hmmm 😋 🤤
In what episode did you try the Achachairu? I can't seem to find it.
gonzo93041 Ha, I was wondering if anyone would notice that. I filmed it, but haven't uploaded it yet. It will probably be up in a month or so.
you can eat also the skin, just peel off the outermost crust part of it. then you can eat it with salt.
Just found these in an asian grocer in Canberra, Australia of all places. They didnt look like they were spectacularly fresh (unsurprisingly), but I got a few to try. They taste pretty unremarkable as a fruit to me (fairly sweet, a little tangy, vaguely 'tropical' in flavour), I can see the comparison to Achacha. But the texture of the santol was very unpleasant to me, and I agree that it has a very unpleasant aftertaste. I dont think I'll be eating them again
We eat santol but sometimes we use toyo(soy sauce) and sugar and mix it together
Yes i eat it tht way too
You did it wrong.. It's the rind that you are suppose to eat. Just peel the thin outside layer with a knife. Yes it's very sour so u suppose to dip it in salt and vinegar to offset the sourness. The seeds u just suck on it or swallow it if it's not too big. They use santol in cooking like Sinigang. Filipinos love sour fruits. like unripe mangoes and santol.. yummm.. my mouth is watering already just thinking about it.
Have you tried the fruity one yet? Interested to here that
These are amazing… Santol ice tea is amazing
Hahahaha! To paraphrase: "if you like sour chicken and potatoes, then you'll like these." You have so many memorable quotes. :)
It’s Sweeter Than A Mangosteen And Tastier Than A Mangosteen!
my grandma used to make jams out of it, including the rind
I was ethically vegetarian in 2015, but nowadays vegan.
I love the sour one than the sweet specially with rock salt. The rind is edible too. Just get rid of the hard part.
Thanks, will try it with salt next time. :)
in indonesia it called by kecapi...from the name ketjapi (old phrase), and the scientist name it with koetjape
+Ardhi Menggala Thanks for the info
Jared Rydelek you' re welcome
in my school we have a santol tree and in my badminton practice we always claimed the tree and get some well im not the one ho climes it but i like the seed part more
if you peel it and then pickle it... it will taste so good
I also love maggosteen
Is there anyone else that mistook [cooked] santol for corned beef the first time around?
Some cultures: makes a spread
Bikolanos: adds meat and coconut milk
the inside rind is edible and i miss eating this.. some are very sour and is often used in sinigang, some are very sweet.
You can put the rind in curry.
I found a santol tree next to my house in front of my dogs veterinarian. Also the one I got is sweet and sour so you may have gotten one that isn't too ripe or I have the wrong fruit.
You picked the wrong santol. Ripe santol is sweet and the sourness is mild.
btw you bought the cheap type of santol small ones.. eat the large ones.. theyre less sour
Luv the "peach fuzz" reference. :)
You should have asked the locals how to open Santol. The meat surrounding the seeds can be eaten too if ripe.
actually u can eat it with salt....and the skin can be eat also.
you should try the bangkok variety its sweeter than the local variety .. we sell fruits here
+Mj Janolino They weren't in season when I was in Thailand unfortunately. Hopefully next time
+Jared Rydelek I think he meant the variety that grows bigger fruit. They're called bangkok here. They are sweeter and juicier than the smaller ones.
actually, the inner half rind of santol is edible. and I like it better then the flesh itself.
you should try sweet santol, it's really good!
Have you tried makopa or tambis? :)
+Ricca Doanne Zerrudo I've had a few varieties of water/rose apple as I call them in Malaysia. I love them but don't know how to distinguish the different varieties. This is my rose apple video: th-cam.com/video/IwxkXAguZfE/w-d-xo.html
+Jared Rydelek thanks for sharing the link. I think what you're doing is amazing. 👌🏽
its not ripe yet
its super sour
you have to peel it put some salt
or vinegar or patis yum😊😋
I love to eat it with a thin rind with it, peeled with a knife, then dip it with salt.
I just got this fruit im about to try it for my first time wish me luck
it was gross it tasted like a locker room. i need to get a fresh one i only had a frozen one:(
The fresh ones are great! I hope you can eat the fresh ones someday :)))
The rind is edible and sour. I like it.
I'm eating one right now as I'm watching your video
Omg I love santol
I think its not enough ripe to that, because when its really ripe its like sweeter.
It has variety too
that a great upgrade .. keep it up ..
jeremy ooi Thanks!
Kecapi?
While in the Philippines you should try and find mabolo fruit. Also known as velvet apple. I've never had it but it sounds interesting. Many people say it tastes like butter or cheese and that the odor is reminiscent of cat feces.
You make it sound so appealing! Unfortunately I haven't been in the right country while it was in season.
Sounds awful!!!!
That fruit called 'Duku' in Malaysia... 😊
santol and duku are 2 different fruits.
You didn't get a good Santol. The ripe ones are normally sweet and sour. Also, in Thailand they peel the outer skin of the Santol and then eat the rest of the fruit---excluding the seeds, of course. I also try to select the Santols that are larger and a little more tear shaped and not so round like the one you have in the video.
I think you bought a ripe one
try the big..... the ripe one or name bangkok santol...
Your eating a kinda not ripen fruit yet... or the sour variety their is this another variety that is very sweet... and make sure u eat the ripe one. I think its called bantol or bantok idk hahah
Eat them with rock salt. It's heaven :D
+Paolo Ibayan thanks for the tip, I'll try that!
+Jared Rydelek Try it also with shrimp paste (bagoong), it'll give a new flavor :)
+arconiz I'm vegetarian, so unfortunately I'll have to pass on that. :/
You were picking up umami taste. Compare it with monosodium glutamate
thats not how u open it. u have to crushed/squish it with ur both hands until it opens
i love the sweet and sour taste..
2 types of santol
is sweet and sour you should ask ate tindera if you buy the sweet one.
You got a sour santol. It’s off season. Not proprerly ripened
Some santol are sweet and more pulpy
you forgot the salt :D
Actually you can eat the rind
ahaha maybe you pick the wrong one, try the sweet and bigger variety of that fruit . it's called "bangkok-santol"
yummy Santol Fruit
Its Tampoi i believe, not santol
not sure what tampoi is, but in PH, it's santol.
I’m glad The Carpenters still get air play in the Philippines!
I spotted durians in that fruit stand; why didn’t you buy?! 😂
P.S. I’m from USA, and I love durians!
I do like durian too, but can only eat a small amount, so I will buy small packs of it.
Weird Explorer I also did splurge for my birthday this year and paid *primo* for a fresh durian to be overnighted to me, and I actually didn’t like it as much as the frozen ones I can get-UNTIL I put the “lobes” in the fridge and got them nice and chilled. For me, the sweet custardy flavor is way more “in front” of what you taste in the flavors when cold (not frozen) than at room-temp., and the caramelized oniony taste goes away.
Also, I like the frozen Thai monthong durian better than the frozen Musang King, but I think that may be due to the fact that I’m in Tennessee, and the only Musang King durian I can find here are the frozen packets shipped from Malaysia, not whole, and those frozen packets get bad freezer burn more than the whole frozen (intact) durians.
Have you tried sprouted coconut? I just tried my first, and I didn’t like it. It was the smallest of the four I ordered, though, so maybe it was bad?
Great videos! And, man, are you flexible (checked out your website)!
cuz you didnt buy it fresh so its sour