Santol is a large round textured yellow fruit with a very thick velvety skin. The divided fruit segments can be consumed raw or as in India, eaten with spices. The flesh is usually sucked off the seeds as the pulp clings firmly to them. By removing the seeds it is cooked and candied or made into marmalade, jams or jellies. The pulp or flesh can be either sweet or sour (closer to the seed)and can be cooked, seasoned and served as a dish.