Description: Sandoricum koetjape (Santol) leaves in RDA, Bogra. Date: 29 October 2016. Source: Own work. Author: Afifa Afrin. Permission(Reusing this file): : This work was made by Afifa Afrin and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Afifa Afrin as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks! Note: This file has been released under a license which is incompatible with Facebook's licensing terms. It is not allowed to upload this file to Facebook..
Description: English: Puto Calasiao of the Puto Producer & Vendor Association and Fruit Stalls, Fiesta Shopping Center Villamil Bridges and Old Pedestrian foot bridge Km 212+958 B04564LZ 20 metric Tons load limit and Km 212+817 B0465LZ 20 metric Tons load limit List of barangays in Pangasinan, Barangays of Pangasinan, BarangaysBued, San Miguel, Gabon, Quesban, Poblacion East, West, Gabon Bridge K0 204+725 15 metric Tons load limit B00756LZ Calasiao, Pangasinan, Pangasinan Province upon the Calasiao, Pangasinan Welcome arch in Santa Barbara, Pangasinan (along and from MacArthur Highway (Santa Barbara, Pangasinan section) to Santa Barbara-Calasiao, Pangasinan National Road (MacArthur Highway) of the Santa Barbara-Mangaldan, Pangasinan National Road (MacArthur Highway) all parts of MacArthur Highway or Manila North Road). Date: 15 April 2016, 17:16:35. Source: Own work. Author: Judgefloro.
Description: English: Santol Som tam with raw leafy greens and caramelized dry fish on the plate on the left. Date: 15 August 2011. Source: Own work. Author: Xufanc.
Cam Webb, Endro Setiawan & Hery Yanto. Arnold Arboretum of Harvard University. Cam Webb, Endro Setiawan & Hery Yanto. Year: 2015. Contact: cw@camwebb.info.
Barcode of Life Data Systems
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
Jeniang, Kedah, Malaysia.Yellow 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. The leaves of the yellow variety turn yellow when old and the fruits are often sweet. 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 YELLOW VARIETY characterized by thinner rind, more pulp, and is typically sweeter than the red 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
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
Jeniang, Kedah, Malaysia.Yellow 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. The leaves of the yellow variety turn yellow when old and the fruits are often sweet. 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 YELLOW VARIETY characterized by thinner rind, more pulp, and is typically sweeter than the red 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
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
Singkir, Yan, Kedah, Malaysia.Yellow 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. The leaves of the yellow variety turn yellow when old and the fruits are often sweet. 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 YELLOW VARIETY characterized by thinner rind, more pulp, and is typically sweeter than the red 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
Jeniang, Kedah, Malaysia.Yellow 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. The leaves of the yellow variety turn yellow when old and the fruits are often sweet. 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 YELLOW VARIETY characterized by thinner rind, more pulp, and is typically sweeter than the red 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
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
Jeniang, Kedah, Malaysia.Yellow 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. The leaves of the yellow variety turn yellow when old and the fruits are often sweet. 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 YELLOW VARIETY characterized by thinner rind, more pulp, and is typically sweeter than the red 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
Jeniang, Kedah, Malaysia.Yellow 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. The leaves of the yellow variety turn yellow when old and the fruits are often sweet. 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 YELLOW VARIETY characterized by thinner rind, more pulp, and is typically sweeter than the red 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
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
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
Jeniang, Kedah, Malaysia.Yellow 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. The leaves of the yellow variety turn yellow when old and the fruits are often sweet. 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 YELLOW VARIETY characterized by thinner rind, more pulp, and is typically sweeter than the red 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
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
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
