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Fruity details: As its name suggests, breadfruit or rimas smells like a freshly baked bread when cooked. It is believed to have originated in the South Pacific. In the Philippines,rimas is usually cultivated as an ornamental plant while its fruit is either boiled or made into candies.
Roasted breadfruit resembles chestnuts both in terms of aroma and texture. It is rich in carbohydrates and is also an excellent source of calcium, magnesium, vitamin A, protein among others.
Fruity details: Hagis is a midsized tree that grows up to 20 m. high. More common in the provinces of Sorsogon and Bicol, the white hagis fruit turns cherry red upon maturation. Its pulp is juicy yet sour. You can enjoy eating it raw or you can mix it with salt or sugar to neutralize its sour taste. Like sapinit, the hagis fruit can also be processed into jam, jelly, or juice.
Fruity details: Bignay is another tropical Philippine fruit which grows from a shrub. It is characteristically thin-skinned and purple to dark red in color. Rich in antioxidants, its sour flesh can be eaten raw or processed into homemade products such as wine, tea, jelly, and jam. Bignay is more common in Nasugbu and Lipa, Batangas as well as some provinces in the Visayan region.
Fruity details: Lipote belongs to the same family as the clove. Its fruit comes in clusters and has a distinct purple to almost black color. It is similar to the fruit duhat but differs due to its compact clusters. The flesh is slightly sour but turns sweet when ripe. An excellent source of Vitamin C, lipote can be eaten raw or processed into agricultural products like jelly, juice, jam, and wine.
Wild sweet sop
Fruity details: Biriba has its origin in the Brazilian-Peruvian Amazon. Heart-shaped and rich in hexagonal protrusions, this fruit is one of the few known edible species of the genus Rollinia. It measures 9 cm. in diameter and features white, juicy flesh and several brown seeds.
Biriba is known for its creamy texture that’s why it is usually eaten fresh or prepared as juice, sherbet, and other desserts. Its grounded seeds, on the other hand, can be used as an insecticide.
Fruity details: Considered as an undomesticated species, this egg-shaped fruit comes from a medium-sized tree that grows in the Philippines as well as Thailand, India, Malaysia and other countries in South East Asia.
The oblong fruit typically measures 1.8 – 2.0 cm long and features a distinct light green color. Its thick pulp or flesh is often eaten raw although you can also boil it to bring out a more delectable taste.
The kernel (seed), on the other hand, can either be boiled or roasted. To prolong the fruit’s shelf life, local folks recommend to sun-dry the fruit for three days before storage.
The pulpy fruit itself has the same color like lanzones fruit when peeled. What I found attractive about the catmon fruit is the slanting sections of it and the reddish kinda veins on top as you see on the photo.
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