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Sweet Santol Fruit Plants (Sandoricum Koetjape)

Regular price 600.00
Regular price Sale price Rs. 600.00
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Plant Type

Sweet Santol (Sandoricum Koetjape):

Common Names: Cotton Fruit, Sentul, Santol, Kechapi, Kecapi, Kelampu, Ketjape, Ketuat, Lolly Fruit, Ranggu, Red Santol, Yellow Sentol

Botanical Name: Sandoricum Koetjape

General Information:

Native to tropical regions of Malaysia, Cambodia, and southern Laos.

Growth Characteristics:

Santol trees are favored ornamental home garden varieties.

Used in larger cities for their widespread limbs, providing shade along roadways.

One Santol tree can produce over 20,000 fruits in one year.

A fast-growing tree that may reach 150 feet in height.

Bears ribbed leaves and pink or yellow-green flowers.

Fruit Characteristics:

Range in shape from round to oval and somewhat flattened.

Leathery, wrinkled, and slightly fuzzy skin.

Ripens from green to golden yellow, occasionally with a crimson blush.

Pulp ranges in colour from clear to white, juicy, slick, and soft.

Consistency is similar to cotton.

Taste varies with maturity; the sweetest fruits have a candy-like taste with mild peach and apple notes.

Health Benefits:

Good source of fibre and iron. Contains vitamin C, calcium, and phosphorus.

Used in traditional Indonesian medicine for treating helminthiasis, cough, stomach-ache, diarrhea, bloating, leucorrhoea, colic, and fever.

Cultivation Requirements:

Bloom Time/Fruiting: 2-3 Years.

Maintenance Required: Moderate.

In summary: Sweet Santol is a versatile fruit with a range of culinary uses and potential health benefits. Its adaptability to various regions and moderate maintenance makes it a valuable addition to tropical gardens.

Planting and Care

A mixture of soil, sand and perlite is highly recommended for proper drainage. Santol Trees prefer bright light and direct sun. If possible, 12 hours of bright sunlight is best for growth and fruit production.

Special Feature

A good source of iron, which helps move oxygen in the blood and fiber, which helps regulate digestion. The fruits also contain calcium, phosphorus, and vitamin C.


Cooked into jellies, jams, and syrups, canned for extended use, cooked into chutney, or candied as a sweet treat. The rind and flesh are also used in cooking to add a slightly bitter flavor in curries, sauces, and soups.