Duhat is a local Philippine fruit that’s commonly referred to in English as Java plum. Continue reading “DUHAT”
Calamansi (spelled kalamansi in native Tagalog orthography) is a small, very round citrus fruit that’s ubiquitous in the Philippines. The fruits are often used when the thin rind is still green on the outside, and that is the color associated with it.
bao ng niyog
popularly spelled chico
brown fruit with the
scientific name Manilkara zapota
Kaong is sweet palm fruit, most notably used as an ingredient in haluhalo. It’s the fairly small jellybean-shaped nut or seed of the sugar palm tree, which of course grows in the Philippines.
Scientific name: Arenga pinnata
What Color is Kaong?
Though kaong is traditonally without color (translucent white), in recent years, colored versions like red, green and even pink have come onto the market.
Want to see RAW kaong nuts and how they're harvested? Check out aboutfilipinofood.com/kaong
A cooking variety of banana having the scientific name Musa saba.
cardava, cardaba, kardaba
The sabá is much fatter and starchier than the typical table banana. It is sometimes referred to as a cooking plantain. Sabá is rarely eaten raw.
Continue reading “SABÁ”
Santol is the name of the fruit of a tree that has the scientific name Sandoricum koetjape. It is native to Southeast Asia where it is called gratawn (กระท้อน) in Thai, kompem reach in Khmer, tong in Lao and donka in Sinhalese.
The French refer to it as faux mangoustanier, while in English it’s been called wild mangosteen, COTTONFRUIT or sandor. Previously, it had been given the scientific names Sandoricum indicum and Sandoricum nervosum.
Mangga is the Tagalog word for ‘mango.’
The most common variety of mango in the Philippines is what Americans refer to as champagne mango. It’s been called Manila mango, Ataulfo mango (named after its Mexican grower) and Honey mango. Filipinos call it manggang kalabaw (carabao mango) while the Philippine government refers to it as ‘Manila Super Mango’ and is reportedly in the Guinness Book of World Records as the sweetest in the world.
Other popular mango varieties in the Philippines are Pico (Piko), Katchamita (Indian) and Pahutan (Mangifera altissima).
The Manila mango is more slender than the large mango varieties such as the Tommy Atkins or Kent with which Americans are familiar. The Filipino mangga has yellow-orange skin which wrinkles once it is very ripe. The flesh has an almost buttery texture and is very, very sweet.
In other countries, a mango is peeled with a knife akin to the way you’d peel an apple. This is possible because the mango variety they are peeling has very firm, not so juicy flesh. Peeling a ripe Filipino mango this way is almost impossible because the flesh is too soft.
Filipinos slice up a ripe Manila mango lengthwise, producing three flat slices, the middle slice containing the large seed. With the outer slices, you either scoop out the flesh with a spoon or make cubes using the “hedgehog” method — make a crisscross grid with a knife, turn the flesh out with your hands and then scrape off the chunks.