Santol

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Santol

(2/5) Santol

Fully developed Santol Fruit Tree

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Leaf of the Santol

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(5/5) Santol For Sale

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Santol

Sandoricum koetjape
Fruit Trees > Asian Specialty Fruit Trees > Santol
The divided fruit segments can be consumed raw or as in India, eaten with spices. They are pleasantly subacid with good flavour. The flesh is usually sucked off the seeds as the pulp clings firmly to them. Take care not to swallow the slippery seeds. By... Read More

$29.00 ($19.90-$29.00 choose a size)

Specifications of Santol

Preferred Climate Tropical, SubtropicalLearn About Climate Zones

Grown From SeedlingLearn About Propagation Methods

Max Height (when in the ground with good conditions) +10m

Plants required to Pollinate 1 (Self Pollinating)Learn about Pollination

Can it Handle Frosts? Likes Temps above 5deg

Amount of leaves in Winter? All Leaves (Evergreen)

Fruiting/Harvest Months March, April, May, June

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Sometimes known as Cainito is native to the West Indies where it is a very popular fruit. Fruit can be purple or green skinned. When cut in half there is an attractive star pattern. The flesh is sweet and tastes very smooth and aromatic. A very attractive tropical tree, leaves green above and gold underneath. Not suitable for temperate climates.

Walnut - Placentia

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Durian

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Some people regard the durian as having a pleasantly sweet fragrance and an irresistible flavour; others find the aroma overpowering and it is common for them to be banned from public transport. The spikey fruits need to be handled with care, but once open the true richness of this unique fruit can be appreciated. The flavour is rich and sweet, it can be described as having a hint of roasted sweet potato or onion flavours but the one thing that is certain about the durian is that it tends to grow on people. The more you eat it the more likely you are to fall in love with it. Durian trees have one or two flowering and fruiting periods per year. A typical durian tree can bear fruit after four or five years. The durian fruit can hang from any branch and matures roughly three months after pollination. Growers often tie the fruit up to the branch so that when ready to fall they don't hit the ground and get damaged. Durians are very tropical and we only recommend them from areas north of Mackay in QLD.
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Yuzu - Grafted

$44.00 ($44.00-$99.00 choose a size)

Native to China, the Yuzu has been used and cultivated in this region for thousands of years. The fruit is tart, resembling a grapefruit with mandarin overtones. It is rarely eaten as a fresh fruit but is used to makes sauces, preserves and a popular yuzu vinegar. In Korea thinly sliced fruits are combined with sugar and honey to make a thick marmalade like syrup. Yuzu kosho is a spicy Japanese sauce made from green or ripe yellow yuzu zest, chillis and salt. The yuzu is more cold tolerant than most other citrus, being able to tolerate to -5 degrees
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Jakfruit - Galaxy

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Large fruit with Yellow Crisp flesh with excellent flavour. This is a variety was selected by Fitzroy Nursery and in a tasting at a Horticultural display at Rockhampton 99% of those people who tasted it rated it as excellent. Available as seedling and grafted
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Drumstick Tree ( Moringa )

$24.00 ($19.75-$49.00 choose a size)

Also known as the Horseradish tree or Tree of Life. Possibly one of the most useful trees in the world, it produces long green pods that have been compared to a cross between peanuts and asparagus. The peeled roots are used as a substitute for horseradish and the edible leaves make a highly nutritious vegetable. Claims are made that its tiny leaves contains 7 times the Vit C of oranges, 4 times the Vit A of Carrots, 4 times the Calcium of milk, 3 times the Potassium of Bananas, and 2 times the protein of yogurt. The roots have also been documented as useful in many folk remedies. It originates in India and has spread in popularity to many parts of Asia, Central and South America, Africa and the Pacific. In Africa it has been also called the Miracle Tree with so many uses. This tree has delicate foliage and attractive pale yellow flowers. The slender, semi -deciduous, perennial tree, to about 10 m tall with drooping branches. Best kept pruned under 2mts as its the leaves that is what is best used in cooking. Thrives in subtropical and tropical climates, flowering and fruiting freely and continuously. Grows best on a dry sandy soil. Makes an ideal shade tree with high drought resistance. (Source: Nutritive Value of Indian Foods, by C. Gopalan) PLEASE NOTE: The foliage is delicate on young trees, and our potted plants are known for their older leaves to turn yellow and drop during transport to conserve energy. This is not a problem long term. With care and acclimatisation they will bounce back

Santol Reviews & Tips

Star Rating

Customer Tips & Reviews Santol★★★★★ 4.5 of 5 stars

Nyny ★★★★★ 9months ago

MOUNT BARKER, WA, Australia

Some of the most beautiful wood I've seen, the leaves are perfect and a lovely maroon colour when young.

Christopher Viray 14y ago

Campbelltown, NSW

Santol

Cut the tip of the santol tree so it will not grow taller and become shady instead and easy to pick the fruit..

RevNQ1 ★★★★ 15y ago

Townsville, QLD, Australia

Some are flavourless, some are too acid, but get a good seedling or cultivar and they are EXCELLENT. Maybe not to rival a mangosteen, but similar.you suck off the flesh from around the seed, like a sour fruit drop, and spit it outvery well suited to th...

Joey 16y ago

Hawaiian Gardens, CA

Santol

When transplanting Santol plant,put it under the shade for 2 to 3 weeks then partial shade for a week then to full sun in southern california to protect from sunlight burns

Riavill Mae Nacion 16y ago

Australia, USA

Santol

I love santol sooooo much

Josh 17y ago

San Diego, C.A

Santol

Santol is my favorite fruit

Erni Disono 17y ago

Brisbane, QLD, Australia

Santol

Seedless and peeled, cooked with molasses untill santol's cooked and molasses is sticky, hm yummy

Gretchen Jenelle V. Ursolum 18y ago

Stockton, Ca. , US

Santol

Santol is best eaten, at least the way Filipino eat,by removing the skin and making criss cross shallow cut on the skin and then living it for two days in a vinegar, water, salt and sugar mixture. Do not forget to refrigerate it

Jay 18y ago

Sydney, NSW, Australia

Santol

The santol fruit can be pickled in salt water and can be used as a side dish together with any rice meals. The fruit skin must be peeled leaving the rind and seeds to be pickled. As for the seeds, these must not be swallowed as it caused deaths in Asia.

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