| If there's one thing Filipinos are blessed with, it's | | | | Langka or jackfruit is far from inviting on the |
| the abundance of tropical fruits in the country. We | | | | outside, with its large, irregular body (it's the |
| literally have hundreds of species of fruit, most of | | | | largest tree-grown fruit in the world) and its thick, |
| them edible and many a vital part of Filipino food | | | | spiky shell. Outside Asia, it's usually sold canned |
| and culture. You may not see a lot of them if | | | | and in syrup, but most locals will tell you it's best |
| you're in the city, but take a drive in the | | | | eaten fresh. The flesh is sweet and chewy, and |
| provinces and you'll see miles and miles of fruit | | | | the seeds are soft and slightly sticky. Langka |
| plantations. | | | | seeds are used in many Filipino recipes, often |
| Many of our fruits are considered exotic and | | | | cooked in coconut milk and mixed with meat, |
| valuable in other countries, so we're lucky to have | | | | vegetables or other spices. |
| them in our own backyard. If the only fruits you | | | | 6. Coconut |
| know are apples and oranges, it's time you | | | | People like to joke that no part of the coconut |
| broadened your palate. Here are ten of the best | | | | tree goes to waste, from the roots to the tips of |
| fruits in Filipino cuisine. | | | | the leaves. But the fruit is no doubt the most |
| 1. Mangoes | | | | versatile part of all-you can eat it fresh, drink its |
| The ubiquitous national symbol of the Philippines, | | | | juice, recycle the husk, and cook with both the |
| the mango is known for its sweet, tart flavor and | | | | milk and the flesh. Coconut cream or gata is |
| juicy flesh. Guimaras mangoes are said to be the | | | | practically a staple in Filipino cooking recipes, |
| sweetest in the world, although the Davao and | | | | particularly in Bicolano cuisine where it's often used |
| Zambales varieties are in close contention. If | | | | with chili. |
| you're not into sweets, green mangoes might be | | | | 7. Watermelon |
| more to your tastes. Filipinos are the only people | | | | Watermelons are said to be the ultimate summer |
| who eat mangoes raw-usually with bagoong | | | | fruit. The cool, sweet juice and crunchy flesh |
| (shrimp paste), salt, or sugar. | | | | make it a popular dessert on hot days. Eat it in |
| 2. Bananas | | | | fresh wedges or use it to make a nice summer |
| Philippine bananas can be eaten by themselves or | | | | cocktail. Red watermelons are the most popular |
| used in cooking, usually for snacks (turon and | | | | variety, but yellow watermelon is also remarkably |
| banana cue) or Filipino desserts recipes (banana | | | | sweet and definitely worth a try. |
| cake, pancakes). There are several varieties, | | | | 8. Calamansi |
| from the finger-sized senoritas to the large, | | | | Fondly called the Philippine lemon, calamansi is |
| spotted Cavendish. The saba bananas, more | | | | often considered a vegetable because of its wide |
| correctly called plantains, are thicker and often | | | | use in Filipino viands and meat dishes. It's |
| used with soups and meat dishes. | | | | extremely easy to grow-most households have a |
| 3. Pineapples | | | | calamansi bush in their garden-and can be used in |
| Like mangoes, Philippine pineapples are unrivaled | | | | practically every dish. Use it to season chicken |
| when it comes to taste and quality. They're said | | | | and pork, fix quick sauces, or flavor up your tea. |
| to be infinitely sweeter than Hawaiian or Australian | | | | 9. Avocado |
| pineapples, which are more popular outside the | | | | Avocados go for up to $2 (P100) apiece in the |
| country. While it's generally sold neatly peeled and | | | | U.S., whereas in the Philippines you can get at |
| sliced, Filipinos consider it a waste of perfectly | | | | least three large pieces with the same value. This |
| good flesh. What they do is peel it as thinly as | | | | sweet, fleshy fruit is currently all the rage in |
| possible and painstakingly take out each 'eye,' so | | | | Western countries because of its newfound health |
| that all of the flesh stays intact. | | | | benefits-it's rich in potassium, and vitamins B, E |
| 4. Papaya | | | | and K. Kids like to eat this sweet, fleshy fruit |
| This is one of the most widely grown fruits in the | | | | sweetened with milk or sugar; others use it in |
| country; many people even have trees in their | | | | shakes, salads and desserts. |
| own backyards. Although not as sweet as | | | | 10. Durian |
| mangoes or bananas, they're one of the old-time | | | | Durian is one of those fruits you either love or |
| favorites simply because they're there all year. | | | | hate. Many people are put off by its foul odor, but |
| Ripe papayas are best eaten fresh and chilled, | | | | once you get past that, the sweet, chewy flesh |
| while semi-ripe ones are often sold with a salt and | | | | is more than rewarding. It's one of the most |
| vinegar dip. Raw green ones are used in many | | | | valuable tropical fruits; it's fairly expensive even in |
| Filipino food recipes, such as tinola (chicken stew) | | | | the local market. It is usually eaten fresh, but |
| and atsara (pickled salad). | | | | many stores sell durian shakes, durian candy, and |
| 5. Langka | | | | even durian ice cream. |