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Santol (Sandoricum koetjape) is a tropical fruit native to Southeast Asia, widely cultivated and consumed in many parts of the world. This fruit has been a staple in many cultures for centuries, not only for its unique taste and flavor but also for its medicinal and nutritional properties. In this article, we will delve into the world of Santol, exploring its etymology, description, taxonomy, cultivars, distribution, cultivation, production, uses, phytochemistry, flavor, toxicity, nutrition, and cultural significance.


The name “Santol” is derived from the Malay word “sentul,” which refers to the fruit of the Sandoricum koetjape tree. In other languages, it is known as “kratom” in Thai, “tong” in Vietnamese, and “grataco” in Spanish.


Santol is a small, deciduous tree that grows up to 10 meters in height, with a trunk diameter of up to 30 centimeters. Its leaves are elliptical in shape, with a pointed tip and a smooth, dark green surface. The fruit is a capsule, typically yellow or orange in color, containing 3-5 seeds surrounded by a juicy, sweet pulp.


Santol belongs to the family Meliaceae, which includes other tropical fruits like mahogany and neem. It is classified into two main species: Sandoricum koetjape and Sandoricum indicum.


Several cultivars of Santol have been developed, including:

‘Koetjape’The most widely cultivated variety, known for its sweet and juicy pulp.
‘Indicum’Native to India, this variety has a more acidic taste and a thicker pulp.
‘Rubrum’A red-pulped variety, commonly grown in Southeast Asia.

Distribution and Habitat

Santol is native to the tropical regions of Southeast Asia, including Indonesia, Malaysia, the Philippines, and Thailand. It is widely cultivated in many parts of the world, including Central and South America, Africa, and the Pacific Islands.


Santol trees prefer well-drained soil and full sun to partial shade. They are relatively low-maintenance and can thrive in a variety of environments.


Santol is widely cultivated for its fruit, which is harvested when ripe and consumed fresh or used in various products like jams, jellies, and juices.


Santol fruit is used in various ways:

Fresh consumptionEaten raw, often with a sprinkle of salt or sugar.
JuiceExtracted and consumed as a refreshing drink.
Jam/JellyMade from the pulp and used as a spread or topping.
Traditional medicineUsed to treat various ailments, including fever, diarrhea, and skin conditions.


Santol contains various bioactive compounds, including:

FlavonoidsAntioxidant and anti-inflammatory properties.
Phenolic acidsAntimicrobial and antifungal properties.
SaponinsAnti-inflammatory and antioxidant properties.


Santol fruit has a unique, sweet and slightly sour taste, often described as a combination of strawberry and pineapple.


Santol seeds contain a toxic compound called sandoricin, which can cause vomiting, diarrhea, and abdominal pain if ingested in large quantities.


Santol fruit is rich in:

NutrientAmount (per 100g)
Vitamin C30mg
AntioxidantsHigh amount


Santol has significant cultural and traditional importance in many societies:

FilipinoUsed in traditional medicine and as a symbol of good luck.
ThaiUsed in ceremonies and as a offering to spirits.
VietnameseUsed in traditional medicine and as a ingredient in cooking.

In conclusion, Santol is a tropical fruit with a rich history, nutritional profile, and cultural significance. Its unique flavor, versatility, and medicinal properties make it a valuable addition to many cultures and cuisines around the world.