Here Are Some Guilt Free Fruits That You Can Munch On This August!
Arjoy Amarles | Aug 27, 2019
Photo by: @mariesvegg
Photo by: @clubmotivate
Photo by: @gettingplantywithit
Photo by: @ezadneub
Photo by: @whattoeatph
Photo by: @ingspirations8
Photo by: @sweetmaclyn
Durian has a pungent smell that pervades its thorny covered rind. Despite the fruit's notorious aroma, its flavor will call to mind a confusing combination of cheese, almond, garlic, and caramel flavors, giving it a distinct taste that one would either love or hate at first bite. This fruit is available in Davao, Cotabato, Sulu, and Agusan.
The gem of Luzon Island and the Southernmost part of Sulu, the Mabolo is a ravishing red or brown velvety-skinned fruit that has a grainy-like overripe apple flesh inside. It has a taste that is reminiscent of banana and apple, dainty, not too sweet, but creamy and soft. It is more admired as an ornamental because of its aesthetic rather than its edible value.
Seen throughout the Philippine islands and provinces, Guava oozes with a strong, distinctively musky smell. The leaves are often praised for its curative properties, used as a tisane to treat diarrhea and dysentery and as a paste to accelerate healing of minor cuts and lacerations. Because of its unique flavor, it is also used in local dishes like Sinigang giving an extra citrusy kick to the flavor of the meal.
One of the most significant fruit crops grown in almost every regions of the Philippines, Papaya has been fundamental in pharmaceutical and cosmetic industries in broad commercial production for its immense economic potential and high nutritional value. The fruit is cylindrically long, pear-shaped or round, bearing an orange to orange-red hue that is sweet and lush when ripe. Unripe papaya is also used for culinary purposes, like salads or atchara (a condiment of pickled fruits).
An indigenous citrus fruit predominantly cultivated in Mindoro Oriental, Quezon and Guimaras, these little limes of Filipinos are also used as a souring agent for condiments, beverages, marinades, and recipes.
The flesh of the fruit consist of an edible white pulp with a flavor characterized as a combination of strawberry and pineapple, with its sour, citrusy note contrasting with a rich creamy flavor redolent to coconut and banana. Its juice is used for refreshing drinks, flavoring ice cream, sherbets, candies, jam & jelly. They are grown primarily in Western Visayas, Cagayan Valley, Central Visayas, and Central Luzon.
A tropical fruit available during rainy season, its white, cottony meat are the ones eaten while discarding the seeds. In a Filipino dish, this fruit is cooked with coconut cream which is called sinantolan or ginataang santol.