Grown and harvested in North Queensland, this santol is a culinary delicacy to those familiar with it. The santol fruit is often mistaken as a type of mangosteen. However, it is not.
When ripe and still very firm, the skin is usually washed clean then eaten raw. In Filipino cuisine, the sour rind is cooked in a dish called sinantolan. This dish uses grated santol rind, then cooked with mince pork, chillies and coconut milk. The ripe pulp is also used to sour dishes such as sinigang.
In Thai cuisine, it is also used semi-ripe in som tum, in a pork dish similar to the Filipinos, and in curries.
When the fruit skin begins to yield, the cottony pulp segments inside will become a pleasant sweetness to enjoy raw.