Worrying what to do with tons of santol fruits you have? The market value is terribly low that you’re not willing to exert effort – harvesting and selling them. Perhaps you’re planning to cut trees and replace them with more in-demand crops.
Before you do, take a quick read and think again. You may find something that would change your mind.
Dried Santol Rind as Souring Agent
It’s a good souring agent. It gives a unique flavor apart from its counterparts – kamias, tamarind and vinegar.
- Peel off rind outer surface.
- Then use as substitute for certain recipes, like sinigang and ginataang tulingan.
During abundance, make a dried souring agent.
- Scrape off rind outer surface.
- Scoop out seeds and soft inner part of rind.
- Slice to 5 mm thickness.
- Dry under the sun or with whatever suitable equipment you may have. And,
- Store in airtight container .
I’ve tried cooking with the dried rind. It gave a bit inferior taste, perhaps due to essence lost during drying.
Santol Rind Candy
The next thing could be a sweet tooth favorite. A sweet made by hacking the rind further.
The prepared slices instead of drying, cook it in syrup of desired concentration and dry it afterwards.
The resulting product depending on how it’s done may resemble a gummy bear candy. I did several trials before. They were sweet, a bit sour and had lingering tart towards the end.
A santol product that I’ve not eaten yet, the sinantolan. They call it ginataang santol – cotton fruit cooked in coconut milk.
Some folks include pork. Oh! Pork with back fat surely makes it taste great. A friend suggested to use only softer part of the rind. The tougher part has unpleasant astringent taste.
Do not discard the rind, however. Please make santol rind candy!
An additional possibility which I’ve never tried yet. I’ve tried making wine out of other fruits though.
- For santol, with the aid of electric blender, mash rinds with known volume of water.
- Next, proceed with regular wine making procedure.
Passing rinds through electric juicer won’t work because very little juice could be extracted.
Every fruiting season, I am excited to see plump fruits turning yellow. I often get them half ripe. Then, break rind to reveal cotton like seeds. Hoping to enjoy them like a candy, but flavor is best at peak maturity – full yellow.
At peak maturity, after taking a few, I start to lose my interest. Others probably feel the same because trying to sell ripe santol at reasonable price is impossible.
So far, I’ve only seen two santol products available in marketplace, bottled sinantolan and santol rind candy.