Oh I didn’t know that what we commonly refer to as Indian mangoes are really called katchamita, which of course originate from India.

A previous post articulates how different mango varieties are eaten in the Philippines. Indian mangoes, for us, are best eaten unripe, for snacking with baguc (bagoong, salted shrimp fry paste) or a bit of salt.

Semi-ripe and ripe tamarind (Tamarindus indica)

For the children of the not so distant past, the first day of March brings on the feelings of sweet anticipation. For one, the end of the school year would only be in a few weeks then the long summer vacation would be in full swing.

Summer, what delight it brings! Days of endless leisure, free from schoolwork and the freedom to do anything the desires of one’s heart! Ah, summer!

I am not sure how today’s generation view the coming of the summer season given the initial ravages of climate change, when summer can sometimes be felt in October or other months. However, children being children, I am sure everyone looks forward to climbing trees laden with fruits. And what fruits we have!

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Antidesima bunius

A few years ago, isip trees (bignay, Antidesima bunius) were plentiful on the riverbank near our house. After Mt. Pinatubo’s eruption, only a handful remain. Today, a lone tree stands but is always laden with fruits in the summer.

The fruit which was taken for granted seems to have found a following with products such as bignay wine and jam being newly marketed to the high-end clientele.

This is how the Department of Agriculture defines it:

Indigenous to Southeast Asia. A small, attractive dark green, dioecious tree attaining a height of 10 m. Fruits are small, 8-10 mm long, dark red or purple when ripe, juicy and subacid containing a single flat seed. The fruits make an excellent wine and can also be made into jam and jelly.

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