Durian

Tamarind or sampalok as we call it in the Philippines is a versatile fruit. We can make it into candy or jam, we can use it in cooking as a souring agent for the ever popular “sinigang” or you can eat it as it is ripe or raw. Also the leaves were used too in…

I don’t know much about Surinam Cherries. I just happen to see these beautifully colored fruits in my neighbor’s yard and I took a picture of it. It also inspired me to do a painting of it. I believe I blogged that painting last February. Since I only knew little about this fruit I did…

Breadfruit or “rimas” as we call it in the Philippines can be prepared as a vegetable or a fruit but it has to be cooked. The Hawaiians call it “Ulu” and has been their staple food for decades. I like breadfruit the way my grandma prepares it. She steams it and cut them up and…

Camachile – (Pithecellobium dulce) – is a fruit that we eat in the Philippines.  It’s plentiful during the summer season.  The camachile taste sweet but dry.  It has black seeds and we used to play with it. The fruit is unusual because of its coiling.  It looks like a bean and it actually belongs to…

Coconut is the most versatile of all plants that I ever knew. From the fruits, to the leaves, to the trunk almost all parts of it can be used for something. The leaves we used for wrapping a delicacy we call “suman” (glutinous rice wrapped in coconut leaves). The inner part of the leaves is…