Exploring Unique Filipino Fruits

Philippine Fruits: A Mix of History and Culture

In the Philippines, fruits range from native varieties to those introduced by foreign traders and colonizers. Thanks to the perfect climate and soil, these fruits have become staples in daily diets and special celebrations, reflecting the nation's rich cultural past.

Commonly seen at street markets and family events, these fruits are not just snacks but symbols of the Philippines' varied history and traditions. They showcase how local and foreign influences blend in the country's food culture.

The Tropical Climate

The Philippines enjoys a tropical climate that supports year-round fruit cultivation. The consistent warmth, plenty of sunshine, and regular rainfall contribute to creating ideal conditions for fruit to grow juicy and flavorful.

But it's more than just the temperature; the unique tropical environment contributes to the distinct taste of the fruits. This climate is why we have fruits that are as unique as our islands – each reflecting a piece of Filipino lifestyle.

Unique Filipino Fruits to Know and Love

While the Philippines is famous for its sweet mangoes, refreshing coconuts, and juicy pineapples, there's much more to its fruit scene. The country's rich soil and tropical climate nurture a wide array of unique fruits that might not be as well-known internationally but are staples in Filipino households.

Mangosteen

Mangosteen, often hailed as the "queen of fruits," is sweet and slightly tart with a velvety texture, wrapped in a mysterious dark purple shell.

Scientific Name: Garcinia mangostana

Other Names: Queen of Fruits; Purple Mangosteen

Appearance: It has a thick, dark purple rind that is hard and inedible. The inside is the edible portion, with white, segmented pieces similar to citrus containing a large seed in each segment.

Taste: Sweet and tangy, with a soft, juicy, and slightly fibrous texture.

How to Enjoy: Eaten fresh; also used in desserts and beverages.

Availability: Found seasonally in tropical regions, often in specialty stores globally.

Durian

Durian, often called the "king of fruits," has a strong smell and a creamy taste that people either love or hate.

Scientific Name: Durio zibethinus

Other Names: King of Fruits

Appearance: It is a large round or oval fruit covered in thorn-like spikes. The inside is a creamy, yellowish flesh with large seeds.

Taste:  Durian is creamy and custard-like with a unique flavor. It is famously known for its strong and pungent odor, which smell can be off-putting to some, yet it is part of the appeal for others.

How to Enjoy: Eaten fresh; also used in sweets and desserts. The seeds are edible when properly cooked.

Availability: Seasonal in Southeast Asia, available in specialty stores worldwide.

Lanzones

Lanzones are small, sweet tropical fruits with translucent, juicy flesh and a thin, easy-to-peel skin.

Scientific Name: Lansium parasiticum

Other Names: Langsat, Longkong

Appearance: Small, round fruits with a pale yellow skin that peels away easily. The inside contains translucent, juicy segments with a few seeds.

Taste: Sweet and juicy flesh with a subtle tartness, somewhat like a milder version of pomelo.

How to Enjoy: Eaten fresh. Peel the skin gently, consume the juicy segments, and discard the bitter seeds.

Availability: Found seasonally in tropical areas, available in local and specialty stores within their growing regions.

Rambutan

Rambutan is a hairy, red fruit with a sweet, juicy interior similar to a lychee.

Scientific Name: Nephelium lappaceum

Appearance: It has a hairy exterior, with shades of red and green. The inside is a juicy, white aril (edible flesh) with a single large seed, similar in texture to lychee.

Taste: It is sweet, slightly tangy, and refreshingly juicy.

How to Enjoy: Eaten fresh; also used in desserts and beverages.

Availability: Found primarily in tropical regions and available in Asian markets, especially when in season.

Calamansi

Calamansi is a tiny powerhouse of flavor that combines the punch of a lemon with the sweetness of an orange.

Scientific Name: Citrofortunella microcarpa

Other Names: Philippine Lime, Calamondin

Appearance: Small, round citrus fruit that is typically green when unripe and turns orange as it matures.

Taste: Sour flavor with a subtle sweetness, like a blend of lime and sour mandarin orange.

How to Enjoy: Frequently used as a condiment and an ingredient in cooking; also used in desserts and baverages.

Availability: Widely available in the Philippines and in Asian markets globally.

Chico

Chico is a sweet and malty fruit with a grainy texture, like a pear soaked in brown sugar.

Scientific Name: Manilkara zapota

Other Names: Sapodilla, Chikoo, Naseberry

Appearance: Small to medium-sized fruit with a rough, brown skin and a grainy, fleshy interior.

Taste: Sweet with a malty, pear-like flavor, like a combination of pear, brown sugar, and cinnamon. Its texture is soft and grainy.

Usage: Primarily consumed fresh.

Availability: Grown in tropical regions, available in specialty or international food markets.

Atis

Atis has a sweet, custard-like flesh segmented into creamy portions, with a subtly fragrant taste.

Scientific Name: Annona squamosa

Other Names: Sugar Apple, Sweetsop

Appearance: Round to heart-shaped with a bumpy green skin and segmented flesh.

Taste: Sweet, creamy, and fragrant, similar to custard.

How to Enjoy: Often eaten fresh; the flesh is scooped out and consumed, discarding the large, black seeds. Also used in desserts and smoothies.

Availability: Predominantly found in tropical climates and sometimes in specialty markets outside its native regions.

Guyabano

Guyabano is known for its distinct taste and creamy texture, often compared to a mix of various fruits.

Scientific Name: Annona muricata

Other Names: Soursop, Graviola

Appearance: A large, green fruit with a spiky surface that's soft to the touch when ripe. Its flesh is creamy and white with plenty of large, black seeds.

Taste: The flesh is creamy and fibrous, with a sweet-sour flavor that is a blend of strawberry and pineapple with citrus hints.

How to Enjoy: Widely used in smoothies, juices, ice creams, and desserts. The flesh is also eaten fresh.

Availability: Predominantly found in tropical regions and may be available in specialty stores in other areas.

Balimbing

Balimbing is notable for its crisp, juicy texture and sweet to slightly sour flavor, shaped distinctly like a star when sliced.

Scientific Name: Averrhoa carambola

Other Names: Star fruit, Carambola

Appearance: Yellow to green color with ridges running along its length. Its cross-section resembles a distinctive star shape.

Taste: Ranges from sour to mildly sweet, with a crisp and juicy texture.

How to Enjoy: Commonly eaten fresh or added to salads for its decorative shape.

Availability: Found in tropical and subtropical regions, and available in Asian and international markets.

Camachile

Camachile has a tough, pod-like exterior with sweet and sour flesh with hard, inedible seeds.

Scientific Name: Pithecellobium dulce

Other Names: Manila Tamarind, Monkeypod Tree

Appearance: This fruit has a curved, pod-like shape with a bumpy green exterior that splits open when ripe. It has translucent pinkish-white arils (edible flesh) inside, typically containing black seeds.

Taste: Sweet and tangy, somewhat similar to tamarind but milder.

How to Enjoy: Typically eaten fresh, straight from the pod.

Availability: Common in the Philippines and other tropical regions, often found in local markets.

Sampalok

Sampalok is sour and slightly sweet, wrapped in a brittle brown shell.

Scientific Name: Tamarindus indica

Other Names: Tamarind

Appearance: Brown, pod-like fruit with a hard, brittle shell containing a sticky, pulpy, acidic flesh.

Taste: Sour when young, becomes sweet as it matures.

How to Enjoy: Used in cooking for its sour flavor, particularly in soups and stews like Sinigang. Sweet tamarind is eaten fresh or used in desserts.

Availability: Grown in tropical areas, widely available in Asian and Latin American markets globally.

Santol

Santol is sweet and sour with fluffy white flesh, wrapped in a rough, sandpaper-like skin.

Scientific Name: Sandoricum koetjape

Other Names: Cottonfruit

Appearance: Round with a fuzzy, peach-like exterior. Its flesh is white and segmented, attached to a fibrous core. The edible pulp is soft and cottony.

Taste: Ranges from sweet to sour, depending on the variety and ripeness.

How to Enjoy: Typically eaten fresh, including its inner rind, which can also be cooked in dishes like Sinigang or Ginataang Santol with coconut milk.

Availability: Common in Southeast Asia, particularly in the Philippines.

Dalanghita

Dalanghita, similar to dalandan, is sweet and slightly tangy with a thin, easy-to-peel skin.

Scientific Name: Citrus nobilis

Other names: Naranjita or Sintones

Appearance: Similar to mandarins and dalandan (citrus aurantium) with easy-to-peel skin; typically remains green or turns yellow-green when ripe.

Taste: Sweet, slightly tart, and more fragrant than larger oranges.

How to Enjoy: Typically eaten fresh or juiced.

Availability: Widely available in the Philippines, often found in local markets.

Pomelo

Pomelo is a large, mild citrus fruit that's sweet and slightly tangy with a thick, green or yellow rind.

Scientific Name: Citrus maxima

Other Names: Suha, Pummelo

Appearance: The largest citrus fruit, with a thick rind that can be green or yellow. It has segmented flesh that ranges from pale to deep pink.

Taste: Sweeter and milder than grapefruit, without being too bitter.

How to Enjoy: Eaten fresh; used in salads, beverages, and desserts.

Availability: Common in Southeast Asia, available in specialty stores globally.

Macopa

Macopa is mildly sweet and crisp, with a bell shape and colors ranging from bright red to pink or white.

Scientific Name: Syzygium samarangense

Other Names: Wax Apple, Java Apple

Appearance: Bell-shaped, ranging in color from pink to red or white. Its skin is smooth and waxy, while the inside is crisp and spongy.

Taste: Lightly sweet and refreshing with a watery, crisp texture like that of a watermelon but less intense. The flesh is juicy and airy, with a subtle floral hint.

How to Enjoy: Primarily eaten fresh, also used in fruit salads.

Availability: Found in Southeast Asia and in tropical fruit markets around the world.

Siniguelas

Siniguelas are small tropical fruits with a sweet, slightly sour taste and juicy texture.

Scientific Name: Spondias purpurea

Other Names: Spanish Plum, Red Mombin

Appearance: Small, oval-shaped with a smooth, thin skin that ranges from yellow to reddish-purple as it ripens. The flesh is juicy and fibrous, clinging around a central pit.

Taste: Starts tangy and grows sweeter as it ripens, similar to a plum and a mango. Ripe fruits are soft and juicy, while unripe ones are crisp and sour.

How to Enjoy: Typically consumed raw when fully ripe; the skin is edible.

Availability:  Common in the Philippines and tropical regions of the Americas.

Aratiles

Aratiles are small, round fruits with a sweet and tangy flavor.

Scientific Name: Muntingia calabura

Other Names: Jamaican Cherry, Panama Berry

Appearance: Small, round berries with smooth, thin skin that changes from green to vibrant red as they ripen.

Taste: Its juicy pulp is sweet and slightly tart, with very fine, edible seeds.

How to Enjoy: Usually eaten fresh, right off the tree; also used in making jams or jellies.

Availability: Available in tropical areas, especially common in the Philippines.

Duhat

Duhat is a small, purple-black fruit that brings an extra fun to eating with its ability to turn the tongue purple.

Scientific Name: Syzygium cumini

Other Names: Java Plum, Black Plum

Appearance: Small and oblong, starting off green when unripe and tunrns dark purple or black as it ripens.

Taste: Sweet with astringent, slightly tart aftertaste. It also stains the tongue purple.

How to Enjoy: Commonly eaten fresh; also used in making beverages and desserts

Availability: Seasonal fruit, predominantly found in the Philippines and other parts of Southeast Asia.

Kaimito

Kaimito is a smooth, round fruit with shiny skin and juicy, sweet flesh that forms a star shape when cut crosswise.

Scientific Name: Chrysophyllum cainito

Other Names: Star Apple, Caimito, Cainito

Appearance: Round with smooth skin that is predominantly purple when ripe, with hints of green. When cut horizontally, it reveals a distinctive star-shaped pattern. The inside starts white near the center and transitions to fuchsia or deep purple closer to the rind, with seeds embedded in the flesh.

Taste: The fruit has a sweet and milky flavor. The texture is gelatinous and slightly fibrous.

How to Enjoy: Typically eaten fresh; can also be used in desserts and beverages.

Availability: Grows in tropical climates, often available in specialty tropical fruit markets.

Kamias

Kamias is a tart, cucumber-shaped fruit that is commonly pickled or used to add acidity in various dishes.

Scientific Name: Averrhoa bilimbi

Other Names: Bilimbi, Cucumber Tree

Appearance: Small, green, and elongated fruit with a waxy, smooth to slightly bumpy skin.

Taste: Very sour with a crisp flesh. Typically, it is not eaten alone due to its intense sourness.

How to Enjoy: Commonly pickled or used as a souring agent like in Sinigang.

Availability: Found in the Philippines and other tropical countries.

Passionfruit

Passionfruit is a tropical, aromatic fruit with a vibrant purple rind and sweet, tart pulp filled with crunchy seeds.

Scientific Name: Passiflora edulis

Other Names: Passion Fruit

Appearance: Round or oval, with a tough rind, and contains numerous seeds surrounded by aromatic, jelly-like pulp.

Taste: Sweet and tart.

How to Enjoy: Its juicy pulp and seeds are eaten fresh; also used in desserts and beverages. The rind is not edible.

Availability: Widely available in tropical and subtropical regions, also found in global markets.

Bayabas

Bayabas is a powerhouse of nutrients and a common sight in Filipino backyards. This fruit, with its green exterior and pink flesh, has a sweet and slightly tart flavor.

Scientific Name: Psidium guajava

Other Names: Guava

Appearance: Round to oval, typically with a light green to yellow skin when ripe. It contains small, edible seeds surrounded by pink, white, or red aromatic, sweet flesh.

Taste: The flesh is sweet and slightly tart, with a fragrant aroma.

How to Enjoy: The fruit is commonly eaten fresh, including the rind. It can also be used in desserts, jams, and beverages. The seeds are edible but can be hard.

Availability: Widely available in tropical and subtropical regions and increasingly found in global markets.