did you know that our favorite souring ingredient for sinigang is also called sandorica? well anyway, this year we had a bumper crop of sweet summer fruits from our backyard and the most pleasant surprise (aside from the amazing duhats i posted earlier) was how great the santol turned out. normally, they would be sour, undersized, worm-infested, brown globs that were a pain to sweep off the grass. now, by some miracle (el nino?) they’re sweet and silky! no need for salt or fish sauce or fermented shrimp paste to counter the acidity. they have finally lived up to their “bangkok” provenance as big, sweet and succulent fruits (even the pulp is sweet!). wish you could have a taste of these. made me long for santol preserves and marmalades, too. dikyam, especially.
by the way, do you remember as kids we were warned by our elders to be very careful in eating the seeds because if we accidentally swallowed them, they will grow in our tummies and the branches will come out of our nose and ears? 🙂 obviously, it was their way of avoiding choking incidents due to the slimy seeds 🙂