The Philippines, an archipelago located in Southeast Asia, is blessed with a diverse range of tropical fruits, making it a treasure trove of Filipino fruits and Philippine exotic fruits. The country’s fertile soil and favorable climate contribute to the cultivation of both common and exotic fruits. We all know, there are hundreds, if not thousands of tropical fruits, known or not in the Philippines, but, we will explore some of the most popular and unique fruits found in the country, from the familiar to the exotic.
Mango (Mangifera indica)
The Philippine mango is renowned for its sweetness and succulent texture, and it’s one of the most cherished Filipino fruits. It is widely considered one of the best-tasting mango varieties in the world. The fruit is typically eaten ripe, with a golden yellow skin and tender, juicy flesh, making it a beloved Philippine exotic fruit. Unripe mangoes, on the other hand, are just as good as well. Filipinos enjoy eating green mangoes that are usually dipped in sautéed shrimp paste or Bagoong, showcasing the versatility of Filipino fruits and Philippine exotic fruits. Mangoes can be used in a variety of dishes, from desserts and smoothies to salads and salsas, representing the culinary diversity of Filipino fruits.
Banana (Musa)
The Philippines is home to numerous banana varieties, including the common Cavendish, the sweet and tangy Latundan, and the small yet flavorful Señorita. These group of bananas are eaten as dessert or snacks, showcasing the rich array of Filipino fruits. Saba bananas, on the other hand, are useful in many ways. While ripened Saba bananas are as good to eat when fresh, unlike the other bananas, this type is used in many styles of dishes, reflecting the versatility of Filipino fruits. Bananas are a staple fruit in the country, enjoyed fresh, fried as banana cue, or cooked in traditional dishes like turon and halo-halo, exemplifying the importance of Filipino fruits in Filipino cuisine.
Pineapple (Ananas comosus)
Another popular tropical fruit in the Philippines is the pineapple, which is known for its sweet and tangy taste, adding to the palette of Filipino fruits. Pineapples are often eaten fresh, juiced, or used in desserts and savory dishes, making them a versatile ingredient in Filipino cuisine. The country produces a unique variety called Formosa, which has a distinct flavor and aroma, highlighting the diversity within Filipino fruits and the uniqueness of Philippine exotic fruits.
Papaya (Carica papaya)
Papaya is a common fruit in the Philippines, enjoyed for its sweet, slightly musky flavor, and it’s an essential part of Filipino fruits. It is often eaten fresh, mixed into fruit salads or smoothies, and even used as a meat tenderizer. The red at least three types of papayas that Filipinos cultivate. There’s one that’s yellow, another is red, and the third is orange papaya, emphasizing the variety of Filipino fruits. The yellow papaya is usually favored when it comes to its sweet taste, but all are known to be rich in fiber and other healthy nutrients, contributing to the nutritional value of Filipino fruits. Young or green papayas are also used in Filipino dishes like tinola and atchara, showcasing the adaptability of Filipino fruits in Filipino cuisine. In the Bicol region, green papayas are also cooked in coconut milk and served with steamed rice for lunch or dinner meal, highlighting their versatility and adaptability in Filipino cuisine.
Exotic Fruits:
Atis (Annona squamosa)
Atis, also known as sugar apple or sweetsop, is a small, tropical fruit native to the Americas, but widely cultivated in the Philippines and other parts of Southeast Asia, adding to the uniqueness of Philippine exotic fruits. The fruit is round or heart-shaped, with a bumpy green skin that turns yellowish when ripe. The flesh is creamy white, sweet, and custard-like, and contains many small, dark seeds. Atis is commonly eaten fresh, and its pulp can also be used in desserts and beverages, contributing to the diversity of Filipino fruits.
Bugnay (Antidesma bunius)
Bugnay, also known as bignay, is a small, red or purple fruit that grows on a tree native to Southeast Asia and Northern Australia, adding to the array of Philippine exotic fruits. The fruit is typically about the size of a small cherry and grows in clusters. Its taste is a mix of sweet and tart, and it is often used to make wines, jams, and jellies, showcasing the adaptability of Philippine exotic fruits in various culinary creations. Bugnay fruit is also rich in antioxidants and has been used in traditional medicine for various health benefits, underscoring the potential health advantages of Philippine exotic fruits.
Durian (Durio)
Known as the “king of fruits,” durian is a controversial fruit native to Southeast Asia, including the Philippines, and it’s a distinctive example of Philippine exotic fruits. Its strong odor is divisive, but its custard-like flesh is loved by many for its rich, sweet taste, representing the unique attributes of Philippine exotic fruits. Durian is eaten fresh, used in desserts like ice cream and candy, or added to traditional dishes, showcasing the versatility of Philippine exotic fruits.
Guyabano (Annona muricata)
Guyabano, also known as soursop or graviola, is a tropical fruit native to the Caribbean, Central America, and northern South America, contributing to the diversity of Philippine exotic fruits. The fruit is oval or heart-shaped, with a green, spiky skin that is inedible. The interior contains a soft, white, and fibrous pulp with a sweet and slightly tart flavor, which is often compared to a combination of pineapple, strawberry, and citrus. Guyabano is rich in vitamin C and other nutrients, and can be consumed fresh, used to make juices, smoothies, ice cream, and other desserts. Additionally, it has been traditionally used for its medicinal properties, though more research is needed to fully understand its potential health benefits, highlighting the potential health benefits of Philippine exotic fruits.
Jackfruit (Artocarpus heterophyllus)
Jackfruit is a large, tropical fruit native to South Asia, adding to the array of Philippine exotic fruits. It is the largest tree-borne fruit in the world, with individual fruits weighing up to 100 pounds. The exterior of the fruit is covered in a thick, spiky rind, while the interior is made up of sweet, fragrant, and fleshy pods that encase seeds, showcasing the adaptability and versatility of Philippine exotic fruits. Jackfruit is known for its versatility, as it can be consumed at various stages of ripeness. The ripe fruit is sweet and can be eaten fresh or used in desserts, while the unripe fruit has a mild taste and can be cooked in various savory dishes, underscoring the adaptability of Philippine exotic fruits in various culinary applications.
Rambutan (Nephelium lappaceum)
Rambutan, a relative of the lychee, is an exotic fruit characterized by its hairy, red exterior and translucent white flesh, and it’s another example of Philippine exotic fruits. The fruit has a sweet and slightly tart flavor, and it is typically eaten fresh or used in desserts and fruit salads, adding to the diversity of Philippine exotic fruits.
Mangosteen (Garcinia mangostana)
The mangosteen, known as the “queen of fruits,” is a prized tropical fruit in the Philippines, representing the allure of Philippine exotic fruits. Its purple rind conceals juicy, white segments with a sweet and tangy flavor. Mangosteen is often eaten fresh or used in jams, jellies, and beverages, showcasing the versatility of Philippine exotic fruits.
Macopa (Syzygium malaccense)
Macopa, also known as Malay apple or wax apple, is an exotic fruit native to Southeast Asia, representing the diversity of Philippine exotic fruits. It has a bell-shaped or pear-shaped appearance, with a waxy skin and spongy, aromatic white flesh. Macopa is eaten fresh or used in salads, preserves, and juices, underscoring the adaptability of Philippine exotic fruits in culinary creations.
Salak (Salacca zalacca)
Salak, also known as snake fruit, is a unique fruit found in the Philippines, contributing to the uniqueness of Philippine exotic fruits. Its reddish-brown, scaly skin resembles snake scales, while its sweet and tangy flesh is reminiscent of pineapple and apple. Salak is typically eaten fresh or used in salads and desserts, showcasing the unique characteristics of Philippine exotic fruits.
Santol (Sandoricum koetjape)
Santol is a tropical fruit native to Southeast Asia, particularly the Philippines, Indonesia, and Malaysia, and it adds to the array of Philippine exotic fruits. It is a round or slightly oval fruit, typically the size of a small grapefruit, with a thick, rough, and inedible rind. The fruit’s interior is divided into segments that contain a soft, juicy pulp, which can be sweet or sour, and large inedible seeds, highlighting the variety within Philippine exotic fruits. Santol is commonly eaten fresh, used in jams and preserves, or made into candies, showcasing its adaptability in various culinary applications.
Conclusion:
The Philippines offers abundant fruits that cater to a wide range of tastes. From the sweet and familiar to the unusual and exotic, these tropical delights showcase the country’s rich biodiversity and culinary heritage. Whether consumed fresh, used in traditional recipes, or transformed into innovative beverages, these fruits are a testament to the richness and diversity of Philippine culture and cuisine, highlighting the significance of Philippine fruits in Filipino life. Exploring the diverse array of Philippine fruits provides a unique gastronomic experience and reveals the remarkable adaptability and resilience of nature in this vibrant archipelago, reflecting the deep connection between Philippine fruits and the Filipino way of life.
Just a Few Examples of Philippine Fruits
Durian
Caimito
Bananas
Santol and Mangoes
Mangoes
Sirguelas
Jackfruits
