Sandoricum koetjape, the santol, sentul or cotton fruit, is a tropical fruit native to maritime Southeast Asia (Malesia). Origin and distribution The santol is native to the Malesian floristic region, but have been introduced to Indochina, Sri Lanka, India, northern Australia, Mauritius, and Seychelles. It is commonly cultivated throughout these regions and the fruits are seasonally abundant in the local and international markets. Botanical description There are two varieties of santol fruit, previously considered two different species, the yellow variety and the red. The difference is in the color that the older leaves turn before falling. The red appears to be more common and the reddish leaves mixed with the green ones add to the distinction and attractiveness of the tree. The fruits are often the size, shape and slightly fuzzy texture of peaches, with a reddish tinge. Both types have a skin that may be a thin peel to a thicker rind, according to the variety. It is often edible and in some cultivars may contain a milky juice. The central pulp near the seeds may be sweet or sour and contains inedible brown seeds. In some varieties the outer rind is thicker and is the main edible portion, with a mild peachy taste combined with some taste and the pulpy texture of apples. In others the outer rind is thinner and harder and the inner whitish pulp around the seeds is eaten. This may be rather sour in many cultivars, which has reduced the general acceptance of the tree. Most improved varieties have increased thickness of the edible outer rind, which can be eaten with a spoon leaving just the outer skin, and should increase the acceptance of the santol worldwide. The fruit grows on a fast-growing tree that may reach 150 feet in height. It bears ribbed leaves and pink or yellow-green flowers about 1 centimeter long. Uses The ripe fruits are harvested by climbing the tree and plucking by hand, alternatively a long stick with a forked end may be used to twist the fruits off. The pulp is eaten raw and plain or with spices added. It is also cooked and candied or made into marmalade. In Filipino cuisine, grated rind is cooked in coconut milk (with bits of pork and hot pepper) and served as sinantolan in Southern Luzon. The partly ripe sour fruits are also used as a souring agent in sour broth