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Top 50 Must-Try Fruits in The Philippines
Top 50 Must-Try Fruits in The Philippines
Top 50 Must-Try Fruits in The Philippines
Fruits in the
Philippines
Top 50 Must-Try Fruits in the Philippines
➢ Pinoy Search Network list of 50 must-try Fruits available in the Philippines. These locally grown
fruits are not necesarrily native but are abundant enough to merit recognition as part of daily Filipino
cuisine. As a tropical territory, the Philippines grows several delectable fruits of varying sizes, flavors
and colors. All these fruits are harvested all-year round. For plurality, we also included some sweet
crops.
Most of the fruits included on this list are from fruit trees. Fruits sold in the markets, not grown locally
and are only acquired through importations are not included in the list. As a bonus, we have included
five more fruits in the list for you try.
The Philippines fruit industry is an important driver of the nation's economy. The major fruit species
grown in the country include Banana, Pineapple, Mango, Papaya, Calamansi, Durian, Jackfruit and
Lanzones based on volume of production. The major fruit exporters are Banana, Pineapple and
Mango. Philippines ranked 2nd in global production of Pineapple (2.5 million tons in 2013), 4th in
Banana worldwide (9.2 Million tonnes - 2012) and Mango production, 7th (2004) globally.
Mangga Aratiles Durian Kamias Pakwan Lansones
1 Mangga (Mango)
2 Aratiles (Muntingia)
➢ These tiny berries are sweet to the taste and has an
inedible skin. Popular to children, Aratiles normally grows in residential backyards.
3 Durian
4 Kamias (Bilimbi)
➢ Sour and eaten raw with rock salt. Good as a sweet
pickle relish. Can be cured and made as ingredient for Sinigang or Paksiw.
5 Pakwan (Watermelon)
7 Pinya (Pineapple)
10 Abokado (Avocado)
➢ Popular in Milk Shakes, Salads, Tortas, Guacamole and
Ice Creams, Avocado has a high monounsaturated fat content. It is rich in Vitamin B5 (Pantothenic
Acid), B6, B9 (Folate), K and Potassium.
11 Rambutan
➢ Region: Laguna, Batangas, Nueva Vizcaya, Mindoro, Panay Island and Mindanao
13 Langka (Jackfruit)
➢ Langka has a distinctive fruity and sweet aroma. The
flesh flavor tastes like the combination of mango, banana, apple and pineapple. Its sweetness is
amazingly balanced. It is usually included in jams, halo-halo, ginataan and turon. Langka is rich in
Vitamin C, B6 and Magnesium.
14 Santol (Cottonfruit)
15 Melon (Cantaloupe)
18 Suha (Pomelo)
➢ Region: Davao
19 Saging (Banana)
➢ Known as a complete food, it can be eaten ripe, or as a
plantain when used in cooking. Usually elongated and curved, it is rich in Vitamin B6, Manganese
and Potassium. Variety: Saba, (Morado) Gloria, Lacatan, Latundan, Senorita, Cavendish, Bungulan
21 Buko (Coconut)
➢ Known as the Tree of Life, Buko is considered to be a
very healthy and delectable drupe. Coconut meat and juice remain popular throughout the streets of
the Philippines. It is usually made as an ingredient in ice cream, milk shakes, salads, vinegar, wines
and rice cakes. Buko is rich in Iron, Manganese, Zinc, Folate (B9), Protein and Saturated Fats.
Philippines is considered as one of the biggest producer of coconut in the world.
22 Bayabas (Guava)
➢ The skin is usually rough and green, with the flesh
varying in colors green, yellow and pink. The pulp may be sweet and sour. It is used in Sinigang and
in fruit jams. It is incredibly rich in Vitamin C (275%), Fiber and also in Potassium.
23 Guyabano (Soursop)
24 Presa (Strawberry)
➢ Presa is popular for its aroma, bright red color, small
seedlings, juicy texture and sweetness. Strawberry is famous in milk shakes, ice cream, juices,
cakes, preserves and perfumes. Presa is rich in Vitamin C and Manganese. Obviously not a native
Filipino fruit, Presa grows in regions with high altitude and cold weather.
26 Siniguelas (Jocote)
➢ Raw Siniguelas are eaten together with rock salt. Red
and ripe Jocote meanwhile is very sweet to the taste.
27 Papaya
30 Balimimbing (Carambola)
➢ Crisp texture with a waxy yellow outer skin. Star-shaped
cross section with a variation of sour to mildly sweet taste.
32 Mansanas (Apple)
➢ The popularly sweet Mansanas is not native to the
Philippines, but its common to find Apples in the Philippine cuisine. Apple skin is usually dark red and
crunchy, while the flesh is usually yellow to pale white in color. Though not nutritionally loaded, Apple
contains Flavonoids and Phytochemicals essential to human health.
33 Ubas (Grapes)
➢ Ubas is a fruiting berry, famous for wines, juice, raisins,
salads, jelly, and extracts. Usually purple in color, Grapes are high in Vitamin K, Polyphenols,
Resveratrol and Antioxidants.
➢ Region: Davao
Credits: Wikimedia Commons
38 Peras (Pears)
39 Limon (Lemon)
➢ Aromatic Lemon is famous in teas, cocktail drinks,
cuisines, marinades, soft drinks and juices. Its zest is popular in baked goodies and other dishes.
Just like Dayap, Limon is a known antidote to Scurvy. Lemon possesses a good amount of Vitamin
C and Phytochemicals.
40 Hagis (Syzygium)
41 Dayap (Lime)
Credits: Flickr
Credits: Flickr
45 Bulala (Pulasan)
➢ Often confused with Rambutan, Bulala is a sweeter
version and the rarer fruit between the two. It also has spikes, but not the hairy spines that Rambutan
has. Also, the seed is edible in contrast to Rambutan.
Credits: Fruitipedia
Honorable Mention: