Bread tree
Bread tree (Artocarpus altilis, Breadfruit, Pana). The same name is sometimes used for Jackfruit and Papaya, so do not get confused! New Guinea is considered to be the birthplace, from…

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cock in
Passion fruit
Passion fruit (Passion fruit, Passfruit, Passion fruit, Passionflower edible, Passiflora edible, Granadilla purpurea) is native to South America, and is currently grown in many countries with a tropical climate. Round…

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Aguaj
Aguaj (Aguaje, Aguaje, Ita, Buriti, Canangucho) grows in the humid tropics of South America, where it is so incredibly popular that there are fears for the plant population. The popularity…

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Santol or Cato

Santol grows in the countries of Southeast Asia (Thailand, Vietnam, Cambodia, Laos, Indonesia, Philippines).

The fruit of Santola has a rounded shape from 8 to 15 cm in diameter with a long peduncle. Depending on the variety, it can be from yellowish to brown in color, on top the peel is slightly velvety. The color of the fetus is usually uneven with pigmentation over the entire surface. Under a rather thick peel lies a whitish opaque flesh similar to “garlic” slices, up to 5 pieces.Inside each lobule there is a large brownish stone (it is not recommended to eat it unnecessarily, because it has a laxative effect). The pulp is juicy in taste, ranging from sour to sweet and sour, it reminds a little mangosteen. As a rule, the fruits of yellowish varieties are sweeter.

Before use, you need to peel the fruit from the peel (it is inedible), previously cutting it across into two halves, using a knife or peeling with your hands, and then remove the pulp slices and free them from the stones. The pulp is poorly separated from the bone, so it is customary to suck it. Sometimes Santol is eaten with salt and pepper.

Santola fruits contain a large amount of iron, magnesium, fluorine.

They are used in cooking (desserts, alcohol) and cosmetology (masks, scrubs).

The ripening season is from May to June.

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