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Best Filipino Tropical Fruit Types
Breadnut is an evergreen tree with very large leaves that’s probably native to Papua New Guinea, the Philippines, and Indonesia. The fruits are spherical in shape and covered in many short spines. The pulp is firm when unripe, but it turns soft with ripeness and it contains seeds that are similar to chestnuts.
When unripe, the fruit is sliced, boiled, and enjoyed in curries, stews, and soups. However, breadnuts are usually grown for their edible seeds, which are boiled, roasted, or steamed.
Velvet apple is the fruit of mabolo, an erect evergreen tree that’s native to the Philippines. The fruits are oblate and covered in short hairs. The pulp is soft and mealy, while the flavor is reminiscent of an apple-banana mixture. When ripe, the fruits are eaten fresh, fried, or boiled and used in savory soups and meat dishes.
The pulp is sometimes sprinkled with lime juice and enjoyed as a dessert. When overripe, the fruits develop a pungent aroma reminiscent of rotten cheese, so they’re peeled and left in the fridge for a few hours in order to remove the odor. Mabolo is also a great source of calcium, iron, and vitamin B.
The Latundan banana (lat. Musa acuminata × Musa balbisiana) is a triploid hybrid of the banana cultivar, originating in the Philippines, but also popular in other parts of Southeast Asia and India.
Latundan bananas are smaller than the more widely known Cavendish bananas, and have a thinner peel. They typically range in length from 4 to 5 inches (about 10 to 12.5 cm). One of the defining characteristics of the Latundan banana is its texture and flavor.
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