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- Title:
- Malesian Santol
- Description:
- Bobadilla, who arrived in the Philippines in 1616, singled out not only star fruit (See DB3) but santol (Sandoricum koetjape) as exotic fruits made into “conserva.” New varieties have been bred with thinned santol skin, thickened flesh to spoon out, and increased sweetness over natural tartness. It has enough pectin making it good for preserves and jams. The Philippines, Borneo, Malaysia and Sumatra fall into one of three subdistricts of the MALESIAN biogeographical region which is why they have botanicals in common, like santol. Missionaries not only provide early informal references to Philippine food but scientific data for the 16th through 19th centuries. Santol is used to sour sinigang broth and is cooked with coconut milk to make sinantolan.
- Subjects:
- Santol
- Exhibition:
- Diego Bob 1616
- Source:
- World Geographical Scheme for Recording Plant Distributions Malesia.svg. Hariboneagle 927 original; Peter Coxhead. CC BY-SA 4.0. at en.m.wikipedia.org
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Malesian Santol", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll087.html