In Thai cuisine this
fruit is used to make som tam when still not fully ripe. It is also
one of the main ingredients in the santol and pork (แกงหมูกระท้อน) and santol and prawn Thai
curries (แกงคั่วกระท้อนกุ้ง).
Sandoricum koetjape,
the santol, sentul[4] or cotton fruit, is a tropical fruit
native to maritime Southeast Asia (Malesia). 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.
