Santol is seasonal and grows on warm tropical countries and the fruit bearing is seasonal. You can enjoy eating it fresh specially if it is ripe and sweet. The only edible part is the seed pulp and some layers of the inner flesh close to the pulp. The outer layer near the skin is not so appetizing and some are sour so the best thing is to make candies out of them. This recipe you show you how to make candied santol.
Sodium hydroxide or lihiya (commercial flakes)
How to make candied santol
- Wash fruits. Remove peel by putting fruits in 6 percent sodium hydroxide solution or lihiya (approximately 1 cup sodium hydroxide flakes in 3 liters of water) for 5 minutes.
- Wash in cold water immediately to remove all traces of lihiya.
- Place fruits under running water and scrape or brush off peel. Rinse fruits.
- Blanch fruits in boiling water for 10 minutes. Cool in running water.
- Slice into wedges and remove seeds.
- For every cup of fruit, add 1 cup sugar. Mix them in a bowl and let stand overnight.
- Remove liquid and scrape off sugar from fruit.
- Spread fruit on wire trays and dry in a dryer or under the sun.
- Pack in plastic bags or insect-proof containers.