Saturday, September 28, 2013


My second Christmas recipe is DULCE DE SANTOL.  This is a Filipino recipe that has been long used by our ancestors as a sweet and sour dessert.

A unique recipe with fusion with a twist.  It is like a "MINATAMIS NA SAGING", the different is that you have to cook SANTOL for 48 hrs(2 days).


  • 2 kilos santol
  • 2 1/2 kilo White or Brown Sugar
  • Water
  • Cinnamon Stick

  1. Peel the santol skin.
  2. Dredge with sugar.
  3. Then tightly sealed it with a plastic wrap.
  4. Put it inside a fridge for 48 hours(2 days).
  5. After 48 hours, put the santol in a big pot, add sugar and more water to produce more juice.
  6. Add the cinnamon stick to make it more sweet and savoury. 
  7. Leave it to boil for 30 minutes or more as long you wanted to have a sauce that has a sticky quality and sweetness.
For images on how it looks like you can visit this blog here: DESSERT COMES FIRST

And for fusion effect, you can add DULCE DE SANTOL to your ICE CREAM VANILLA that look like this;

photo credit: madlyinlovewithlife via photopin cc

Related Articles


  1. Dear Editor, Author, or persons authorized to give copyright permission.

    I am writing to you to get the permission to use your articles in my book The Foodpedia Fresh Fruits and Vegetables books series and other books will follow, on the history of other items in the food world. That will help the people of the world to eat and stay Healthier.

    I care and I hope you care about passing on to the new generation to stay Healthier.


    I am writing these books to “give back” my knowledge to the next generation of people, all over this world. I am writing these books to educate the people about the advantages of eating “Fresh Fruits” and “Fresh Vegetables” and how they can help themselves to have a healthier body, and the foods that are not good for a healthy body.

    I got your name from the website. On the Fruit you wrote about. I have your name on the information that I used, so that you will get all the credit on it. I do not want the credit for your works. You’re the one that did all the research on the food items. I have to rely on you for all this knowledge and your researchers.

    I praise you for this, that is why I want you to get all the credit you put in to these articles.
    I have to rely on your help to teach and training our next generation to live healthier. Then living on all this junk food and all the chemical’s they put into the foods we eat today.
    That is why we are the product of this generation of obesity etc. We have to help our new generation to eat and stay healthier so they can have a better life, then being sick and overweight all the time.
    The world is changing and we have to change with it NOW for our kid’s sake.

    This is the 21st Century NOW, and we have to do something about it NOW!
    I am on a movement (mission) of caring and share to help, not to make the same mistake this generation and our pass generations has made, to help them live healthier lives better then we did.

    But I need your help to get this mission (movement) going. I need your permission to let this happen, to use your research in food, to train and educate the people of the world to eat healthier.

    Remember the people will go to your website for more updates. Because you are always updating it, that I cannot do.
    Can you please e-mail the permission letter to authorize me to use your articles in my books (The History of Fresh Fruits. { Foodpedia The History of Fresh Fruit }) I have about 130 chapters of some of the fresh fruit used around the world, with over 5,000 color pictures, and about 5,000 pages).
    Can you please email { } with your permission to use your articles so we can help the this and the next generation to live and be healthier.

    Thank You Chef Paul J. Hintersteiner

    Enclosed is the website of the articles I need permission on


    1. Hello. Good day Mr. Hintersteiner,

      I am not the one who do the research, stated above my post is the link from Dessert Comes First. You can ask for the credits there, for they are the one who make the research about the recipe. And I am just sharing it with my readers/followers.

      Thank you.

      Pal Raine


A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.