Exotic Filipino Fruits: Hidden Gems Beyond Mangoes & Durian

Filipino fruits bring a taste of paradise you won’t find anywhere else in the world. The Philippines thrives as a haven for vibrant and delicious tropical treasures, thanks to year-round sunshine and fertile soil. These amazing fruits go way beyond what most travelers know.

Mangoes stand proud as the national fruit of the Philippines. Durian rules as the “King of Fruits” with Davao City’s mountainous regions producing 80% of the total harvest. The true magic of Philippines fruits shines through its lesser-known varieties. The Philippines country holds a wealth of exotic fruits, and many still remain unfamiliar to international visitors.

Jackfruit leads the pack as the world’s largest fruit and can weigh up to 50 pounds. Dragon fruit graces almost every Chinese celebration across the islands. The velvet-skinned marang, native to Mindanao, adds to our diverse collection. Rambutan catches eyes with its distinctive “hair,” and guyabana from the Annona genus shows just a glimpse of what awaits curious food adventurers.

This piece takes you beyond the familiar to help you find the extraordinary treasures of our tropical paradise.

Mango: The National Treasure of Philippine Fruits

The mango sits proudly as the crown jewel in the Philippine fruit kingdom. The country’s national fruit, locally known as “mangga,” has put the Philippines on the map for producing some of the world’s finest varieties.

Mango varieties in the Philippines

The Philippine mango world is richer than most visitors might think. The Carabao mango (also called Manila mango) stands out as the star, and people worldwide love its unmatched sweetness and exotic taste. This kidney-shaped gem is about 12.5 cm long and 8.5 cm wide. It changes from green to bright yellow as it ripens. The rich yellow flesh makes it special – so tender it almost melts right in your mouth.

The Carabao mango isn’t just one type – it actually covers 14 different strains. The Sweet Elena strain from Zambales made its way into the 1995 Guinness Book of World Records as the world’s sweetest mango. You’ll also find amazing strains like Talaban and Fresco from Guimaras and MMSU Gold from the Ilocos Region.

The Philippines has several other great mango varieties too:

• Indian Mango (Katchamita): These mangoes are smaller and rounder than Carabao. People love to eat them while they’re still green and unripe because they taste great with condiments.
• Pico Mango (Supsupin): These sweet little treats can be as tiny as your pinkie finger. People peel them like bananas and eat them like lollipops.
• Apple Mango: This chubby variety shows off a reddish blush on yellow skin. It’s not as sweet as Carabao but has more flesh to enjoy.

About 2.5 million small farmers take care of more than 7 million mango trees throughout the Philippines. The peak season runs from March to June. Carabao mangoes lead the way with 80.9% of total mango production, reaching 450.48 thousand metric tons between April and June 2021.

Mango in Filipino cuisine

Filipino kitchens turn mangoes into culinary stars. Fresh ripe mango slices make a great snack, but that’s just the beginning.

Mangoes shine brightest in desserts. The Mango Float shows off Filipino creativity – it’s a no-bake cake that layers graham crackers, whipped cream, and ripe mangoes. Mango Sago refreshes with its blend of mango puree, tapioca pearls, and coconut milk. Mango Royale has become a must-have at celebrations, with its layers of graham crackers, cream, sweetened condensed milk, and ripe Carabao mangoes.

Green mangoes tell a different taste story. Filipinos balance their sourness with salty condiments to create Manggang Hilaw at Bagoong. This snack pairs crisp unripe mangoes with shrimp paste (bagoong) – a perfect mix of sour and salty flavors.

Mangoes work their magic in savory dishes too. The Filipino mango salad gets its kick from shrimp paste and calamansi juice. They add a surprise sweetness to salsas and grilled meats.

The sort of thing I love about mango’s role in Filipino cuisine is how it brings people together. We always invite neighbors, friends, and family to share meals, and snacks like mangoes with shrimp paste become extra special.

Health benefits of mango

Philippine mangoes taste amazing and pack quite a nutritional punch. A cup (165 grams) of fresh mango gives you:

• 99 calories
• 67% of daily vitamin C requirements
• 20% of daily copper needs
• 18% of daily folate requirements
• 10% of daily vitamin A and E

These nutrients bring some great health benefits. Mangoes help your heart through a substance called mangiferin, which helps lower lipid levels and inflammation.

Your immune system gets a boost from the vitamin C and carotenoids that give mangoes their yellow color. These compounds protect your cells from damage.

The vitamin C in mangoes helps make collagen – that’s what keeps your skin elastic and wrinkle-free. Your eyes benefit too, thanks to beta-carotene and antioxidants lutein and zeaxanthin. These protect your retina and lens while making your vision sharper.

Mangoes can help with digestion as well. People who ate 300 grams (one to two mangoes) daily for four weeks saw their constipation symptoms improve. The fiber in mangoes helps with this.

A cup of mango has over 22 grams of natural sugar but stays low in calories. All the same, it’s best to stick to about 2 cups (330 grams) daily.

A mango tree in your yard is a blessing in the Philippines. It’s not just about the tasty fruit – it’s about all the health benefits it brings to your family’s table.

Banana and Coconut: Everyday Staples with Exotic Appeal

Mangoes might get all the glory, but bananas and coconuts are the true heroes of Philippine cuisine. These everyday fruits are the foundations of countless traditional dishes that showcase the country’s rich agricultural heritage.

Popular banana types in the Philippines

The Philippines ranks among the world’s top five banana exporters, with more than 70 varieties including hybrids and landraces. Here are some standout varieties that have captured Filipino’s hearts and kitchens:

Saba banana is “the most important cultivar” in Philippine cuisine. This cooking banana looks like a plantain with its short, stubby shape and starchy texture. Its sweet, tangy, and aromatic flavors shine when ripe. You’ll find it in everything from simple fried banana cue to the iconic halo-halo dessert. Saba’s usefulness extends to industrial uses too – it’s the key ingredient in banana ketchup.

Lakatan banana dominates Manila’s markets and the rest of the country. Its bright yellow-to-orange color shows high Vitamin A content, and it delivers perfect sweetness with tanginess and a creamy bite. Lakatan costs more than other varieties but remains the Philippines’ favorite dessert banana.

Latundan banana came to the Philippines through a French clergyman named Letondal from India. It’s fatter and more pointed than Lakatan. Under its thin peel lies pale, almost white flesh that’s tangier and fluffier, becoming creamier with each bite.

Cavendish banana may rule the global market, but Filipinos prefer Lakatan and Latundan. Mindanao’s Cavendish plantations helped generate ?56.88 billion from 2.86 million metric tons of exports in 2017.

The tiny Señorita banana packs intense sweetness, while the Morado banana stands out with its red skin and high beta-carotene levels. The unique Bungulan banana stays green even at peak ripeness.

Coconut uses in Filipino dishes

Over three million smallholder farmers grow coconuts in the Philippines, supplying both local and international markets. This abundance makes coconut essential to Filipino cooking.

Coconut milk (gata) stars in many dishes. Adding coconut milk to a Filipino recipe earns it the prefix “Ginataan”. To cite an instance, Ginataang Saging na Saba means “saba banana with coconut milk” – a simple comfort food that needs just saba bananas, coconut milk, and brown sugar.

Coconut milk turns ordinary dishes into creamy delights. It adds richness to Adobo sa Gata, making the traditional soy sauce, black pepper, and vinegar sauce thicker and more luxurious. In Bicol Express, it balances the salty shrimp paste (bagoong alamang) and spicy chili peppers perfectly.

Coconut shines in desserts too. The layered pudding Sapin-Sapin blends glutinous rice flour, condensed milk, and coconut milk. You’ll find coconut in biko, suman, bibingka, and palitaw. Even halo-halo often features coconut jelly, milk, or ice cream.

Nutritional value of banana and coconut

Bananas and coconuts make a great pair but offer different nutritional benefits.

A 100-gram serving of coconut packs 354 calories, while banana has just 89 calories—75% less. Their nutrients differ too: banana has a 5:93:3 ratio of protein, carbohydrates, and fat calories, while coconut follows a 4:16:80 ratio.

Both fruits are rich in fiber. Coconut contains 9g per 100 grams—246% more than banana’s 2.6g. Sugar content differs too: coconut has 6.2g per 100 grams, 49% less than banana’s 12.2g.

Coconut wins in iron content with 2.4mg per 100 grams—835% more than banana. Both fruits match in potassium, with banana at 358mg and coconut at 356mg per 100 grams.

Coconut’s medium-chain triglycerides (MCTs) support heart health and may help with weight management. Bananas pack potassium that helps heart health, muscle function, and fluid balance.

Cultural significance of these fruits

Bananas and coconuts mean more than nutrition to Filipinos—they represent heritage and livelihood.

The banana industry ranks among the Philippines’ major agricultural exports. Banana exports earned USD 174.72 million in September 2018, ranking fourth among all export goods. These crops support millions of rural families.

Banana leaves hold special meaning as traditional food wrappings. Their distinctive aroma brings back memories of Filipino celebrations. A Filipino writer captured this sentiment: “That scent of banana leaves stirred my imagination of Christmas in the Philippines”.

Coconut farming runs deep in the nation’s cultural and economic roots. Many families see coconut as a “sentimental crop” passed through generations. The Philippines earns global recognition for its exceptional coconut products.

These everyday fruits showcase Filipino cuisine’s brilliance—turning simple ingredients into extraordinary dishes that nourish both body and cultural identity.

Marang, Jackfruit, and Abiu: The Creamy and Meaty Delights

Three amazing treasures stand out among countless exotic fruits in the Philippines: marang, jackfruit, and abiu. These hidden gems show off Filipino fruits’ rich diversity beyond the usual varieties we know.

What makes Marang unique

Artocarpus odoratissimus, or marang, comes from the same family as jackfruit and breadfruit. This remarkable fruit grows naturally in Borneo, Palawan, and Mindanao Island, and it catches everyone’s eye with its unusual features.

A quick look at marang shows something like a rounded jackfruit that’s 15-20 cm long and 13 cm wide, usually weighing about 1 kg. The thick rind has soft, broad spines that turn hard and brittle as the fruit gets ripe. The ripe fruit shows off one of its strangest features—a strong smell that makes people think of propane or diesel. That’s why scientists named it odoratissimus (very odorous).

Marang gives you quite a surprise. The outer rind smells almost like chemicals, but crack it open and you’ll find something heavenly inside. White segments with a grape-sized, creamy texture wait inside. The taste is something special—sweet with hints of cream and juice that remind you of annona-longan mixed with subtle jackfruit notes.

Local experts say marang tastes way better than jackfruit. You should eat this treat right away after opening it, and it’s best when it’s cold since the flavor fades faster. The seeds don’t go to waste either—you can eat them after boiling or roasting.

Jackfruit as a meat substitute

Artocarpus heterophyllus, or jackfruit, has made a name for itself as the biggest tree fruit around, sometimes hitting 50 pounds. We call it “langka” here, and this adaptable fruit was always one of my childhood favorites. Its thick bumpy rind hides dozens of yellow waxy segments with seeds inside.

The modern food world loves jackfruit because it works so well as a meat replacement. Young jackfruit doesn’t have much taste on its own—just like tofu or eggplant, it soaks up whatever sauce you cook it in. The stringy, meaty texture feels just like pulled pork or shredded beef, making unripe jackfruit a perfect plant-based meat alternative.

Jackfruit really shines in the kitchen. You can pull apart the unripe fruit with your fingers or shred it with forks before adding your seasonings. The fruit’s natural softness means you don’t need hours of cooking to get that tender, pull-apart texture you’d expect from slow-cooked meats.

Filipino cooking has always known jackfruit’s worth, using it in dishes like ginataang langka (jackfruit cooked in coconut milk). One home cook put it best: “Jackfruit by itself is crazy good because it shreds like meat and has a texture very comparable to shredded pork or chicken”.

Abiu (Pouteria caimito) flavor and texture

Abiu (Pouteria caimito) came from South America’s Amazon region and gives us a special kind of treat. English speakers call it the yellow star apple, and it goes by many names in Spanish and Portuguese-speaking areas, also sometimes written Abio.

Ripe abiu shows off smooth, bright yellow skin with one to four oval seeds inside. Cut it open and you’ll see its best feature—clear white flesh that feels creamy and jelly-like. The taste is just amazing, like sweet caramel custard. Some people say it tastes like vanilla custard mixed with caramel and a touch of pear—gentle and soothing to your taste buds.

You can enjoy abiu best by either biting the tip off and drinking the sweet juices or cutting it in half to scoop out the flesh with a spoon. This fruit doesn’t need any extras—no sugar, no garnish, no cooking. Its simple aromatic flavor makes it special.

Culinary uses of these fruits

These three exotic fruits work wonders in Filipino kitchens and beyond.

People mostly eat marang close to where it grows because it doesn’t last long. Folks in Mindanao usually enjoy it fresh. Creative cooks mix the flesh with flour and eggs to make fritters, flavor ice cream, or turn it into organic vinegar. The seeds don’t go to waste—some Filipinos clean and stir-fry them for snacks.

Jackfruit’s uses change depending on how ripe it is. Ripe jackfruit gives you sweet flesh you can eat raw or turn into jams and preserves. Green jackfruit works better in savory dishes. Filipino cooking uses it in Jackfruit Adobo. All over Southeast Asia, you’ll find green jackfruit in curries, tacos, and sandwich filling instead of pulled pork.

Abiu might not show up in everyday Filipino cooking much, but it makes great desserts. Ice cream makers love its subtle flavor. Hawaiian resorts serve abiu to guests at breakfast alongside other tropical fruits. While strong flavors can overpower abiu, it tastes great with yogurt.

These fruits also help with traditional medicine. Filipino folk healers use marang tree parts for different things—leaf ash helps with scorpion stings and centipede bites, while the Ibans in Sarawak drink root tea for diarrhea. In its home regions, people use abiu pulp to help with coughs, bronchitis, and other lung problems.

Dragon Fruit, Guava, and Calamansi: The Vibrant and Zesty Trio

The Philippine islands burst with tropical fruits, and three standouts paint a colorful picture in local plates and medicine cabinets. Dragon fruit, guava, and calamansi showcase Filipino fruits’ rich diversity through their unique colors, flavors, and healing properties.

Dragon fruit’s red flesh and health perks

Dragon fruit (pitahaya) lights up Chinese celebrations across the Philippines with its bright pink skin and flame-like scaly leaves. People harvest this exotic fruit between July and October. Its striking looks and rich nutrients have made it a local favorite.

The red-fleshed variety packs quite a nutritional punch. A single serving (3.5 ounces) contains 57 calories, 3 grams of fiber, 5% daily vitamin C, plus good amounts of iron and magnesium. This amazing fruit also comes loaded with powerful antioxidants:

• Betalains – deep red pigments that lower cholesterol by a lot
• Hydroxycinnamates – compounds that showed anticancer properties
• Flavonoids – linked to better brain health and lower heart disease risk

The fruit’s high fiber and prebiotic oligosaccharides boost digestive health. These compounds help good bacteria grow and might prevent IBS. The fruit also helps fight arthritis through its anti-inflammatory properties.

Red dragon fruit shows promise in blood sugar control. Research suggests it helps regenerate insulin-producing beta cells in the pancreas. A review of four studies found that people with prediabetes had lower fasting blood sugar after eating dragon fruit.

Guava’s role in Filipino remedies

Filipinos know guava as “bayabas,” and it serves both as food and medicine in local culture. The Philippine Institute of Traditional and Alternative Health Care (PITAHC) lists this humble green fruit with pink flesh among ten proven medicinal plants.

Rural communities in India and the Philippines trust guava’s germ-fighting powers, especially for stomach infections. People in South Assam and Maharashtra use guava leaves to treat digestive problems and diarrhea. Studies back this practice, showing how the leaves stop diarrhea-causing germs.

Guava’s healing powers go beyond stomach issues. Its leaves contain tannins, saponins, flavonoids, and phenolic acids, making them great for:

• Wounds and cuts – people apply boiled leaves directly
• Gum infections and tooth decay – used as mouthwash or chewed fresh
• Skin conditions – helps with psoriasis, burns, and eczema

Calamansi as a culinary and medicinal staple

Calamansi (Citrofortunella microcarpa), nicknamed “Philippine lime,” brings both flavor and healing to Filipino homes. This tiny citrus hybrid blends kumquat and mandarin orange, creating unique notes of lemon, lime, and orange.

Filipino cooking wouldn’t be the same without calamansi. Its zesty juice brings life to many dishes, from sinigang soup to grilled meat marinades. The most loved use comes from mixing it with soy sauce for dipping. Locals say it creates “a flavorful experience in your palate, wanting you to want more”.

This little citrus works as a natural remedy too. Its vitamin C and antioxidants help with everything from coughs to skin problems. Many Filipinos add a “pinch of calamansi juice” to boost their immune system. The juice also helps settle upset stomachs throughout the Philippines.

These three vibrant fruits show how nature provides both food and medicine, a belief deeply rooted in Philippine culture.

Pomelo, Mangosteen, Rambutan, and Star Fruit: The Juicy and Tart Gems

 

The Philippines is a rich source of tropical fruits, including four juicy and tart gems that strike a perfect balance between sweetness and refreshing acidity. These exotic treasures range from the biggest citrus fruit to a red hairy delight that locals call “hair fruit.” Each one brings its own unique flavors and textures that engage both locals and tourists alike.

Pomelo’s refreshing citrus profile

Citrus maxima, or pomelo, is the largest citrus fruit you’ll find. It can grow as big as a basketball, reaching 10-30 cm in diameter. Many people think it’s a grapefruit, but pomelos are actually the parent fruit – grapefruits came from mixing pomelos with sweet oranges.

A thick green or yellow rind guards the juicy segments inside, which can be anything from pale to deep pink. What makes pomelo stand out from other citrus fruits is its sweet-tart flavor that doesn’t have the bitter kick you get with grapefruits. Filipinos enjoy this refreshing fruit most between November and January.

The fruit packs quite a nutritional punch. A 100-gram serving gives you 68% of your daily vitamin C needs. Locals love eating it fresh with a pinch of salt to boost its flavor. The fruit also plays a special role in Southeast Asian celebrations.

Mangosteen’s sweet-tart balance

The “queen of fruits,” mangosteen (Garcinia mangostana), is nature’s study in contrasts. Its deep purple shell hides snow-white segmented flesh inside. This tropical delight runs on the rich soils of Indonesia, Malaysia, the Philippines, and Thailand.

Take a bite and you’ll taste something special – a complex mix that reminds people of lychee, peach, strawberry, and pineapple all at once. The perfect sweet-tart balance makes it a favorite among fruit lovers everywhere.

Getting to the fruit is simple. I cut about a quarter-inch deep around the middle, pull the halves apart, and there are the white segments ready to eat. You can eat the seeds too, which makes enjoying this fruit even easier.

The fruit’s health benefits are impressive. Research shows people who keep taking mangosteen drinks for 30 days saw their antioxidant levels jump by 15% compared to those who didn’t. Their inflammation markers dropped by 46% too.

Rambutan’s lychee-like texture

Rambutan (Nephelium lappaceum) grabs attention with its hairy red exterior. Its name comes from “rambut,” the Malay word for “hair”. Philippine farmers harvest these eye-catching fruits mainly from August through October.

Crack open the spiky shell and you’ll find white flesh that looks like lychee but tastes uniquely different. It brings mild sweetness with floral hints, tasting like sweet green grapes with a subtle tang.

A 100g serving contains about 75 calories and nearly a day’s worth of vitamin C at 59mg. The best ones are bright red – these fruits don’t ripen anymore after picking.

Star fruit’s decorative and tangy appeal

Filipinos call it “balimbing,” but star fruit (Averrhoa carambola) gets its English name from the star shape you see when you slice it. This yellow-green fruit tastes like a mix of grapes, oranges, and pears.

The fruit is great for both eating and decorating. Its star shape is perfect to dress up drinks, plates, or fruit arrangements. You can eat everything, including the waxy skin, which makes it really convenient.

Star fruit is also versatile in cooking. You can juice it, dry it, pickle it, or add it to sweet and savory dishes. While you can find balimbing in Filipino markets year-round, it’s at its best from May through August.

Conclusion

The Philippines is a paradise for fruit lovers around the world. Our Filipino fruits go beyond popular mangoes and durian to reveal extraordinary treasures that make our tropical islands special. Each fruit tells its own story with unique textures, flavors, and cultural meaning.

These exotic fruits deliver more than amazing taste. They showcase our agricultural heritage and the biodiversity that runs on our 7,641 islands. Our mangoes stand as national pride with record-breaking sweetness, while bananas and coconuts remain the foundation of many traditional dishes.

Nature provides meat alternatives and custard-like textures through creamy fruits like marang, jackfruit, and abiu – no artificial ingredients needed. Dragon fruit, guava, and calamansi serve both as cooking ingredients and traditional medicines that generations have passed down.

Pomelo, mangosteen, rambutan, and star fruit bring refreshing variety to our selection by perfectly balancing sweet and sour flavors. Their seasonal availability creates a changing fruit calendar that Filipinos celebrate all year.

These tropical treasures come packed with health benefits. Mangoes support heart health while dragon fruit helps manage blood sugar levels. Scientists continue to confirm the high levels of antioxidants, vitamins, and minerals in these nutritious fruits.

Your next Philippines visit should include trying unfamiliar fruits. The locals will gladly share their favorite ways to enjoy these hidden gems – from green mangoes with shrimp paste to calamansi-soy sauce dip.

My connection to these fruits runs deep. The fruit trees in our farm weren’t just food sources but meeting spots where family shared stories while enjoying nature’s gifts. This special bond between Filipino Citizens and their fruits shows the values of sharing, sustainability, and joy in life’s simple pleasures.

Filipino fruits give you a taste of paradise unlike any other – a delicious window into our culture, traditions, and the amazing natural abundance that makes the Philippines truly unique.

→ Fruit Trees of the Philippines

→ Filipino Street Food BBQ

→ Flowering Plants for Your Philippine Tropical Garden

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