Comments on: Santol, Santol, Santol…

By: Apicio

Apicio — Tue, 17 Jul 2007 12:53:38 +0000

Indeed, the trouble with santol are the seeds but for some perverse urge, eating santol off hand is barely satisfying if you did not swallow the seeds too. And if I may be ever so indelicate, it invariably hurt twice too.

By: suzette

suzette — Tue, 17 Jul 2007 03:28:06 +0000

be very careful with the seed though… i remember, my dad had a very unfortunate patient who accidentally swallowed a santol seed…

By: lee

lee — Tue, 17 Jul 2007 01:26:26 +0000

a million thanks to apicio for accurately spelling out my thoughts in precise words, “pleasant puckering astringency” it is.

By: Maria Clara

Maria Clara — Mon, 16 Jul 2007 19:37:13 +0000

The many lives of santol. I just like the sweet variety of santol with sauteed bagoong.

By: Apicio

Apicio — Mon, 16 Jul 2007 10:43:25 +0000

Re Lee: Santol is rich in tannin and pectin thatâ€™s why it stains and congeals easily into a beautiful conserve. It has the same pleasant puckering astringency as cranberries so any drink that calls for cranberry cocktail (such as the racy Sex-on-the-beach) presumably can be mixed with santol juice. Experiment and maybe call your version True grit.