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