A Sweet Symphony of Fruit and Ice

Cool down this summer with a refreshing treat – santol in syrup served with crushed ice

Words: Sarita Urupongsa
Photo: Shutterstock

When temperatures start to rise, Thais like to seek refreshing treats to beat the heat. Enter a beloved dessert brimming with delicious fruit and ice, each bowl promising a delightful chill and all-day mood boost.

Thailand’s incredible variety of fruits is transformed into these delicious syrup-soaked creations served over crushed ice – a lip-smacking favourite, whatever the season.

Not only does this dessert celebrate seasonal flavours, but the syrup also cleverly preserves fruits and extends their sweetness long past harvest time.

But one fruit reigns supreme as the ice dessert queen, with Thai tastebuds bowing down to the monarch of the orchard – the santol.

Santol thrives in Thailand’s tropical climate. The tastiest are said to grow in Nonthaburi province neighbouring Bangkok, but it is also widely cultivated in eastern provinces like Rayong, Chanthaburi and Prachin Buri, as well as in Lop Buri in central Thailand.

Under its modest yellow skin, the santol hides a fluffy, pinkish-white interior. Its flavour ranges from sweet to mildly tart, depending on the variety, with the popular Puy Fai (cotton) type prized for its balanced taste.

Fresh santol is delightful on its own, but Thai culinary ingenuity elevates it into a variety of dishes, ranging from syrupy desserts to zesty, spicy salads. Popular choices include santol marinated, dried or served in syrup. It can also be paired with both sweet and spicy sauces. However, its most refreshing form is santol in syrup served with crushed ice – a simple yet satisfying dessert perfect for cooling off in the tropical heat.

This chilling treat is also simple to make on a hot day at home. Begin by halving the fruit, removing the seeds and soaking it in saltwater for about 30 minutes to prevent discolouration. Then blanch it in boiling water to soften, before dunking it in ice-water to cool.

For the syrup, boil water with a few pandan leaves for fragrance. Add sugar and a pinch of salt and stir until dissolved. Once aromatic, remove the pandan leaves and let the syrup cool. To assemble, scoop crushed ice into a bowl, drizzle with syrup and top with the santol. Your iced masterpiece is now ready to eat! Pro tip: Santol in syrup can be stored in the freezer, making it a treat that can be enjoyed for months.

So, the next time Thailand’s blistering heat takes a toll, treat yourself to a bowl of santol in syrup on ice. This iconic Thai dessert is more than just a cooling indulgence – it’s a delicious way to experience the flavours of Thailand, one refreshing bite at a time.