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| Cotton Fruit |
The Santol fruit tissue is mostly sub-acid or sour in nature.
When the fruit is unripe, this tissue is even more sour. The Filipinos like it
even in sour condition and generally eaten with some salt. In the local markets
of the Philippines the santol is always for sale in normal quantity. Santols
are also used to make marmalade.
The external pulp of
the santol fruit can be awfully inedible and harsh when the fruit is in an
unripe but miraculously transforms itself into a sweet taste and tasty ripe
specimen. Average fruits are bigger than a softball shape and the flesh and
seeds were incredibly sweet/tart and gravely habit forming. The youthful fruits
are candied. The ripen fruits have a vinous taste.
Several parts of the santol plant have anti-inflammatory
properties. They are used for the treatment of diarrhea and dysentery. These
are also used vinegar and mixture of water as a carminative. It is also used
for tanning fishing nets. The aromatic, caustic root is also a potent remedy
for diarrhea. The root is a tonic for stomachic and antispasmodic.
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