Our santol though "Bangkok" variety, comes from the lowlands in Mindanao. The ripe fruits are harvested by climbing the tree and plucking by hand, alternatively a long stick with a forked end may be used to twist the fruits off. The pulp is eaten raw and plain or with spices added.
In Filipino cuisine, grated rind is cooked in coconut milk (with bits of pork and hot pepper) and served as sinantolan in southern Luzon. The partly ripe sour fruits are also used as a souring agent in sour broth dishes like sinigang.