Santol

Santol (Sandoricum koetjape) is a distinctive tropical fruit native to Southeast Asia, particularly Malaysia, Indonesia, and Thailand. Also known as cotton fruit due to its creamy flesh appearance, santol is celebrated for its distinctive sweet-sour flavor, exceptional vitamin C content (45% DV per 100g), and traditional wellness benefits.

Santol delivers excellent vitamin C (45% DV per 100g) for immune support, high vitamin A (14% DV) for vision health, copper (10% DV) for immune function, B vitamins for energy metabolism, and polyphenols for antioxidant protection. At 82 calories per 100g with excellent hydration (77.6% water), santol provides comprehensive nutritional benefits.

Santol has a distinctive sweet-sour tropical flavor with creamy texture reminiscent of cotton. The taste varies by variety: Malaysian varieties are sweeter with excellent creaminess, Indonesian varieties have balanced sweet-sour notes, and Thai varieties offer complex flavor suitable for both sweet and savory applications.

Yes, santol is excellent for immune support with excellent vitamin C (45% DV per 100g), high vitamin A (14% DV), comprehensive polyphenol content, and copper (10% DV) for immune function. The comprehensive nutrient profile makes santol highly effective for robust immune wellness and antioxidant protection.

Santol is unique for its combination of excellent vitamin C (45% DV), high vitamin A (14% DV), and notable copper content (10% DV). The distinctive creamy texture combined with comprehensive antioxidant compounds makes santol exceptional among tropical fruits for nutritional density and immune support.

Santol is called cotton fruit because of its distinctive creamy, fluffy flesh that resembles cotton. The appearance and texture of the edible portion gives the fruit its common English name, distinguishing it from other tropical fruits with different flesh characteristics.

Fresh santol is available at Asian markets, specialty produce shops, and tropical fruit retailers, particularly during peak season (May-September). Year-round options include frozen santol flesh, santol juice, and santol products from specialty retailers and Southeast Asian online vendors.

Eat fresh santol by cutting the fruit and scooping the creamy flesh with a spoon, removing seeds. Blend into smoothies, prepare desserts, or use in curries where the fruit's sweet-sour profile complements savory ingredients. The distinctive flavor pairs beautifully with coconut, lime, ginger, and tropical spices.