How To Make Dried Santol Peels : Food Souring Agent (Pampaasim)

The three common souring agents for cooking are sampalok, kamias and santol. I mean fruits, so I never included vinegar in list. Green mango is sour too but I have never heard someone using it as pampaasim sa sinigang. I can try it later maybe.


There was a food preparation that uses raw mango as souring agent. It was coming back to me but still vague.


Whenever sampalok is needed for cooking, a commercial instant cube version is available. I think it was Knorr Sinigang sa Sampalok. Kamias wa.s also available in dry form. It can be bought from public markets. She use this often for sinaing na tulingan.

Big brother loves cooking ginataang labong (young banana shoots cooked in coconut milk). He adds santol seeds and peel to give the dish a sour kick. But, santol is only available for a limited period, at the start of the rainy season.

Santol peels are edible. Taste is a sharp kick of extreme sourness that last for few seconds. In my previous experiment, Sweetened Santol Peels, I noticed that taste of boiled peel extract is good. I thinks its sourness will fit for many kind of dish – especially sinigang.

Now, the idea is to make dried santol peels so it will be available whenever we need it. It will also add value to inexpensive fruit.

I already prepared the peels for drying. I removed the seeds. Scraped inner soft part. Peeled off the outer skin and sliced to desired sizes. The  drying schedule is today but it is raining all day long. I placed the slices inside refrigerator. I will continue the experiment on next sunny day.

slice santol peels

update as of june 12, 2011

Today is Sunday and a sunny day. Perfect for drying santol peels.

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update as of june 17, 2011

The peels was ready after three days of full sun drying. She used it to cooked pinaasiman na uguraming dagat – fish.

dried santol peels

uguraming dagat pinaasiman

It taste great!

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

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