Comments on: Santol is in Season!

By: susan

susan — Thu, 24 Sep 2009 13:48:44 +0000

Can you find santols in th US?

By: Pebs

Pebs — Thu, 03 Sep 2009 05:16:06 +0000

For guinataang santol, the recipe Beng said her ninang used looks similar to the one I tried before – with shrimps, alamang, chillies, onion, and garlic. Or maybe you can use bagoong.

bettyq – have you had a chance to try making this?

By: Anna Banana

Anna Banana — Tue, 01 Sep 2009 06:02:31 +0000

I’m going to make guinataang santol because of choy’s post! My mother bought 3 ginormous santol yesterday. I ate one by myself haha so now that I’ve satisfied my craving for santol au naturel I’ll try turning the two remaining santol into guinataan too. I googled and the recipes there just says, coconut milk, santol and shortening. Other secret special ingredients for guinataang santol?

By: choy

choy — Sun, 30 Aug 2009 05:07:33 +0000

Just bought ginaatang santol at SIDCOR this morning not to mention the Baliwag longganisa. Yummy!!!

By: Gener

Gener — Sat, 29 Aug 2009 09:05:07 +0000

I have 8 stitches at my back and a broken arm! that was my experience with a backyard “SANTOL” many years ago!!

By: moni

moni — Sat, 29 Aug 2009 08:58:39 +0000

Marketfan, many thanks for an easy way to come up with pickled santol. I will try it soon. Today we went to our fruit farm and
found many santol fruits on the ground. I picked some up and opened them. A few had brownish discoloration on the seed — that’s the bruise from having dropped from a tall tree. The remaining few trees are quite tall and the bees have set up their homes there. I would be scared to disturb the bees.

Betty Q, I just settled for lanzones and mangosteen. So many black ants crawling around the bunch of lanzones.

By: Marketfan

Marketfan — Sat, 29 Aug 2009 00:08:16 +0000

Some pickled santol are whole fruits with just the outermost peel taken off and then the orange flesh is scored with a knife to expose some of the seeds and white meat inside. Then they are soaked in brine solution with maybe a bit of sugar added or the 5-spice powder they also use to make the pickled mangos in Chinatown.

By: marisa

marisa — Fri, 28 Aug 2009 17:50:22 +0000

love santol… specially the native small sweet sour ones.

By: betty q.

betty q. — Fri, 28 Aug 2009 04:38:34 +0000

Ok…My guess is you need to salt it just like cucumbers..to extract the liquid so it will be crunchy. Ever wondered why those dill pickles are ever so crunchy? Also doesn’t santol have that “aphud?” aftertaste? Are the pickled santol in Ongpin whole? That part I cannot remember! OR….how about this…make a brine: rock salt and water. Then peel your santol. I am asssumong you have this GINORMOUS Bangkok Santol which will be kind of difficult to squeeze! If it is this ginormous ones, maybe try to score the meat if you want it whole!

Another option: make the pickle santol meat and freeze the seeds. When your sisters come, they can still enjoy your santol…imagine all the seeds they can eat to their hearts’ content!

Ok..tom. morning I will head out to Vancouver to find santol at Pinoy stores and I will test this out for you! Oh, Moni…I already had my fill of Thai lanzones.

By: moni

moni — Fri, 28 Aug 2009 04:14:22 +0000

Betty Q, many thanks. How about the seeds. The pickled green mango in Ongpin are strips. But the best part of santol is the seed. Can’t we just put the peeled santol in the solution that you suggested – water, sugar and salt and put in a garapon?