Santol (Sandoricum koetjape) is a tropical fruit commonly cultivated in Asian countries and fruits are abundant in local markets during the season.
The edible part of the fruit is fleshy aril. The pulp, which is sweet and sour, is eaten with spices or made into a preserve or jelly. The young fruits are candied. The ripe fruits have a vinous taste. They are fermented and mixed with rice to prepare an intoxicating drink. Santol is a good source of vitamin C containing 80-90 mg of this vitamin per 100 g of pulp.
In this recipe, we show you how to make Santol candy. Making Santol candies is a good business idea to start at home.
Santol Candy Recipe
Materials:
- santol fruit
- sugar
- lye (commercial flakes of sodium hydroxide)
Utensils:
- aluminum tray
- wooden spoon for stirring
- bamboo or wire tray
- casserole (stainless or porcelain)
- thermometer
- knife
Procedure:
- Wash the santol in running water.
- Blanch in boiling water for about 3-5 minutes.
- Dip in 5% lye for 5 minutes in almost boiling temperature (94°C), more or less one cup sodium hydroxide in 3 liters water.
- Put immediately in running water, scrape off the peels.
- Slice into pieces, remove seeds.
- Prepare the syrup 1/2 cup sugar for every cup water, and add the santol enough to be covered in the container.
- Boil the santol in this syrup for about 3-5 minutes, soak in the syrup overnight.
- Remove the syrup. Add 1/2 cup sugar for every 3 cups syrup and boil until thick.
- Put the santol in this syrup, leave overnight.
- Repeat this process three times.
- Remove the santol from this last soaking in syrup and rinse in running water.
- Spread on a tray and dry in the sun or in a solar drier.
- Pack in plastic bags storing.