Sandoricum koetjape (Burm. f.) Merr.

Description:

Pendang, Kedah, Malaysia.Red variety Sandoricum koetjape (Burm. f.) Merr. Meliaceae. CN: [Malay - Sete, Setia, Sentul, Kecapi], Kechapi, Sentol. Native of the Malesia region and cultivated elsewhere in the tropics. There are two varieties of Sentol fruit, previously considered two different species, the yellow variety and the red. Both types have a skin that may be a thin peel to a thicker rind. It is edible and contains a milky juice. The pulp may be sweet or sour and contains inedible brown seeds. In the red variety, the underside of the leaves turn red when old, the leaves themselves are velvety underneath, and the fruit has a thicker rind, less pulp, and is typically sour. Pic showing the RED VARIETY characterized by thicker rind, less pulp, and is typically sour than the yellow variety. Fruit eaten raw or pickled.Synonym(s):Sandoricum indicum Cav.Sandoricum maingayi HiernSandoricum nervosum BlumeSandoricum vidalii Merr.Trichilia nervosa VahlRef and suggested reading:www.worldagroforestrycentre.org/sea/Products/AFDbases/AF/...www.ars-grin.gov/cgi-bin/npgs/html/tax_search.pl?Sandoric...en.wikipedia.org/wiki/Santol_%28fruit%29