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<\/a>\nThere are few moments more rewarding than stumbling upon some sort of food that I\u2019ve never experienced. (Okay, so it takes all kinds, I guess.) Consequently, I was delighted to find santol (you might see santal) in the refrigerator case at Pata Market, 81-16 Broadway in Elmhurst, Queens.<\/p>\n
The fruit hails from Southeast Asia and according to my research looks a little like a peach-colored mangosteen before preparation. Fortunately, the troublesome work of removing the thick shell-like rind and carving the edible part into delicate slivers had already been accomplished. I separated the seeds (don\u2019t swallow the seeds!) from the slices; it had a flavor I found mildly sweet and a little tart, and a soft, pulpy texture like a pear that\u2019s not quite ripe.<\/p>\n
It\u2019s sold with a sweet, very spicy sauce made from palm sugar, fish sauce, shrimp paste, pounded dried shrimp, and chili along with a little cup of roasted coconut and peanuts plus a touch of cayenne.<\/p>\n Dressed with its accoutrements, it was a pleasing change of pace. If you secure one of these, be forewarned about the spice level of the syrup; it won\u2019t assault you, but the taste of the fruit is subtle and you don\u2019t want to overpower it. It\u2019s a righteous complement, however.<\/p>\n <rant> In researching santol, I found a number of videos on the web that were actually embarrassing to watch (sorry, that\u2019s the only word that fits) with more misinformation than I could countenance based on my own limited experience. I do understand that YMMV regarding specific cultivar and degree of ripeness, but really. If so many people in that part of the world consume and enjoy these, maybe you\u2019re missing something and should consider giving it another go? <\/rant><\/p>\n Have a nice day! \ud83d\ude42 Okay. This one was new to me, at least in this form. Read on…. Continue reading <\/a><\/a><\/p>\n
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