Fruits

Mga Prutas sa Pilipinas
Fruits in the Philippines

Batwan

These batwan fruits are used as souring agents in Ilonggo cuisine.

Kaong is the fruit of the sugar palm tree whose scientific name is Arenga pinnata. Translucently white in color and chewy in texture, the cute-sized fruits of the kaong are a popular ingredient in haluhalo, together with macapuno and nata de coco.

Suha

Pomelos from Davao on sale in Manila. Photo by Angie Pastor.

Suha is the Filipino word for the large citrus fruit more commonly known as “pomelo” in English-speaking countries.

Buli

Photo of Buli Fruits by Mildred Cruz.

Also known as silag or budyawi.

Dayap

Dayap is the key lime familiar to Westerners, though few know that it’s actually a native plant of Southeast Asia.

Scientific name: Citrus aurantifolia (Christm.) Swingle.

Sinturis

A native Tagalog word for the citrus fruit known widely by the Spanish-derived name dalanghita.

Caimito

The caimito is a fruit of the tree with the scientific name Chrysophyllum cainito. It is native to Central America and was introduced to the Philippines during the Spanish colonial period.

Star apple is its given name in English.

Batag Kabalang

This is the Bicolano name for the fruit that the Tagalogs call susung kalabaw (carabao’s teats).

Scientific name: Uvaria rufa (Anonaceae)

Alimuran (Snake Fruit)

Known for being very sour, the alimuran or rattan fruit is usually eaten with salt or pickled for consumption.

The pangolin-like skin peel is very distinctive.

Carabao Mangoes

The most common variety of mango in the Philippines is what Americans refer to as champagne mango. It’s been called Manila mango, Ataulfo mango (named after its Mexican grower) and Honey mango. Filipinos call it manggang kalabaw (carabao mango) while the Philippine government refers to it as ‘Manila Super Mango.’

1 2 3 4