How to Enjoy Our Fruits

Carabao Mango

How to Enjoy It

Ready when it gives slightly to a gentle squeeze and smells sweet at the stem. Slice off the cheeks, score into cubes, and scoop — or peel and eat straight from the seed. Great fresh, blended into a shake, or paired with sticky rice.

Saba Banana

How to Enjoy It

Starchier and firmer than a regular banana — this one’s made for cooking, not eating raw. Slice and fry until golden for banana-cue or turon, or steam as a simple side. Leave at room temperature to ripen; it’s ready when the skin darkens.

Santol

How to Enjoy It

Cut around the middle and twist to open. The tangy-sweet pulp around the seeds is the prize — eat it fresh with a pinch of salt and chili, or simmer it into ginataang santol for a classic Filipino comfort dish.

Calamansi

How to Enjoy It

A small citrus with a big punch — use it anywhere you'd reach for a lime. Squeeze over grilled meat, fish, or noodles, stir into a soy-chili dipping sauce, or add to water or tea.

Mangosteen

How to Enjoy It

Score around the thick purple rind and twist to open — inside, soft white segments are ready to eat. No prep needed. Best enjoyed fresh and chilled, straight up.

Pomelo

How to Enjoy It

The largest citrus in the family — mild, sweet, and less tart than grapefruit. Peel away the thick rind and the pithy membrane around each segment, then eat the segments fresh. Great on its own, tossed into a salad, or dipped in a bit of salt and chili.

Singkamas (Jicama)

How to Enjoy It

Crisp, juicy, and lightly sweet — peel the skin and eat it raw, sliced into sticks or wedges. A classic with a squeeze of calamansi and a pinch of salt and chili, or add to a fresh salad for crunch.