Fruits famous in Philippines

 

There are so many delicious Filipino fruits that are exported abroad, but there is nothing like eating them where they grew.

If you’re visiting a country with 7,107 islands, you know you’re in for a treat.

Philippine Mangoes

The mango is the national fruit of the Phillipines.

The Philippine mango or “mangga” is grown in many parts of the country and comes in different varieties including the Manila mango, honey mango and carabao mango

.And there are so many ways to eat mango in the Philippines. Filipinos especially love to eat unripe carabao mango dipped in rock

salt or shrimp paste.

It is a season that is truly celebrated, peak mango season is between March and June

.

Lanzones

Native to Southeast Asia, lanzones has its own festival in the province of Camiguin.

They are called longkong or langsat elsewhere, and known as dokong in Malaysia and duku in Indonesia.

Although they look like yellow grapes, lanzones are actually a sweet and sometimes sour fruit.

It is very similar to a grapefruit and is rich in vitamin A and other nutrients. 

According to some Filipino friends, the best way to tell if the lanzones is sweet is if the tree has black ants in it.

This exotic fruit is in season from August to December.

Calamansi

This tropical fruit is not eaten as a snack, but it is a staple in many Filipino sauces, dishes such as kinilaw and as a calamansi tea.Also called the Philippine lemon, this tiny green fruit has a sour juice that resembles a lemon, making it a great addition for seasoning meats and as a condiment.

It is so closely tied to the Philippines, that in other countries it is often called Philippine lime. It was once called calamondin, during the US colonization.

If you don’t live in the Philippines, you can order calamansi juice inexpensively.

It adds a really complex sour flavour to dishes that some substitute with a mix of orange and lime but it’s not quite the same.

Calamansi season happens from August to October.

Atis

Also known as custard apple or cherimoya, atis found all over the world and available from September to December in the Philippines.

This unusual fruit resembles a rough apple with a creamy white flesh that tastes like custard.

But don’t eat the skin because it is toxic.

Some people also make smoothies and shakes out of atis. And while it takes a bit of effort to separate the seeds from the flesh, it’s worth it to avoid getting that bitter taste.

Guyabano

The Philippines has no shortage of unusual fruits that actually taste delicious.

Another favorite is the guyabano or soursop, a tropical fruit that contains a white flesh with a sour and almost custard-like flavor.

Guyabanos are available from August to November.

It smells like pineapple but tastes like apple and strawberries, which makes it perfect for smoothies or shakes.

Some even make ice cream out of them because of their sweetness.

They are very popular for their healing properties, and is very popular as a Costa Rican fruit for this reason.

In many countries some people take guyabano supplements.

Rambutan

It may look like a virus, but the exotic fruit rambutan is anything but deadly.

One of my personal favorites, opening this weird-looking fruit will surprise you with a lychee looking flesh that you can suck on.

Just don’t try to bite through as there is a pit inside.

Rambutan season in the Philippines happens between August and October where you’ll see a lot of these red hedgehog-like fruits in local markets.

Balimbing

Also called star fruit because of its shape, balimbing has an almost similar taste to an unripe mango, although it’s a little more tart like an apple.

The fruit is so popular that there’s a Filipino expression called “balimbing” that means two-faced.

It’s also known as carambola in Latin American countries.

Balimbing can be harvested all-year round but it peaks fruiting between May and August.

Often you’ll find it sliced on fruit boards or in drinks with a lot of sweetener because it is a bit tart. The skin is waxy so many people do not eat it.

Duhat

Also known as java plum or jamun, duhat is a tropical fruit that looks like berry but it tastes sweet yet leaves a puckering sensation in the mouth. 

Available from January to February and October to December, a lot of Filipinos enjoy duhat not only for its unique taste but also because some believe it helps with diarrhea.

It’s a great source of vitamin C and iron. Many believe it helps with everything from diabetes to digestion and it’s often used in holistic medicine

Out of season it’s easy to buy Java plum juice or java plum fruit powder.

Duhat is also made into red wine in some parts of the country and some locals use the juice from its unripe fruit into vinegar.

Chico

Chico is not your ordinary exotic fruit because it looks boring on the inside but its flesh resembles a peach with its sweet and malty flavor profile. 

Filipinos know chico as the energy fruit rich in Vitamins A and B. It is known as sapodilla in Latin America and its bark is used for chicle which was the original chewing gum.

Chico is in season in the Philippines in January and February.

You can also buy it freeze dried or as a fruit powder.

Aside from being eaten raw, chico is also made into ice cream or as a topping to sherbets because of its sweet taste.

Marang

It may be one of the weirdest fruits you’ll ever touch, but taste its sweet flesh could just become your favourite Filipino fruit.

Marang is native to Mindanao where it is grown in a lot of backyards and farms. 

It is related to the jackfruit and the cousin of the breadfruit, also known as ulu in Hawaii.

The fruit itself looks like a 12 inch oblong sponge, but opening it reveals seeds wrapped in flesh that’s sweet and is so tasty to eat.

It is full of vitamins and minerals and considered to have anti-inflammatory and anti-viral properties, helping with a number of issues including cancer.

Marang is only available from September to October and aside from eating its flesh, some Filipinos also clean the seeds and stir-fry them to enjoy as a snack.

Dragon Fruit

Dragon fruit is that pink unusual fruit that you see in almost every Chinese celebration in the Philippines

But more than being part of tradition, dragon fruit is a significant part of Filipino culture because of its unique taste.

It is known as pitahaya fruit in Peru and some other countries. But Dragon fruit is grown around the Philippines and harvest season happens from July to October.

Aside from being served fresh, dragon fruit is also used for cooking, smoothies and desserts because of its sweet taste and rich nutrients.