The pulp is eaten raw and natural or with the addition of spices. The fruit is also cooked and candied or prepared as jam. The grated pulp is cooked in coconut milk (with pieces of pork and hot pepper). Santol seeds are not edible. The fruits have a slightly peach-like size, shape and texture, with a reddish tint. Both types have a skin that can vary from a thin rind to a thicker rind, depending on the variety. They come from Mayaguez, Puerto Rico.