Santol.

Santol, kratorn in Thai, is a round fruit about the size of a fist, with a soft, slightly fuzzy skin that turns golden yellow as it ripens. Under the thick rind sits a layer of firm flesh, and in the middle are a few segments of white, cottony pulp wrapped around large seeds. The flesh is sour with some sweetness. The cottony pulp is sweeter, and people suck it off the seeds. The seeds themselves are hard and shouldn't be swallowed.

Ways to use it

• Peel it, cut the firm flesh into chunks and dip them in salt, sugar and chilli.
• Shred the flesh and pound it into som tam kratorn, a sour and spicy salad.
• Simmer peeled pieces in a light syrup, then chill them for a sweet snack.
• Suck the soft white pulp off the seeds, then throw the seeds away.

Storing it

Santol keeps for a few days at room temperature in a cool, shady spot. Wash the skin under running water before you peel it, so nothing from the outside gets onto the knife and the flesh. Once cut, keep the pieces covered in the fridge and eat them soon.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.