thit-to (Burmese), kra thon (Thai), sentul/kecapi (Malay), santol (Philippines)
(Sandoricum koetjape, formerly S. indicum — Family Meliaceae)
Santol is a fruit from a tree native to Malaysia and parts of Indochina; having been introduced to Indonesia, the Philippines, and Mauritius long ago.
The tree grows fast, producing an abundance of round fruits with tough, yellowish-brown skins enclosing five segements of white pulp.
The fruit can be eaten fresh, dried, candied, or pickled.
The Filipinos seem to be the greatest enthusiasts, and are breeding trees of superior quality. Like the duku and langsat, the santol also has a twin.
One form appears as a sweet fruit with leaves that wither yellow, and the other is a sour form whose leaves turn red. The latter is also called “kechapi”. These fruits sometimes have the aroma of peaches.
The preserved pulp is used medicinally as an astringent, as is the quince in Europe. Crushed leaves are also made into a poultice for itching skin.