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!
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.
Averrhoa bilimbi
Known as camias (kamias) in the Philippines and bilimbi, tà ling pling, belimbing assam and many other names elsewhere, it is indigenous to the Asian tropics. The fruits grow in bunches on a small tree of 5-10 m. high, are greenish yellow to light yellow when ripe, 6-9 cm. long with 3-4 flat, light brown seeds. They are succulent (very juicy indeed!) and taste tart to very sour.
However, there is another variety which has smaller, rounded and sweeter fruits which seems known only to the Philippines. I have personally seen and tasted this variety but it has been at least 15 years ago. Another one on the search list, I suppose.
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Yikes! And I thought drinking fresh orange juice (Citrus sinensis) was healthy!
Whether in the country or abroad, at home, in hotels or restaurants, every chance I get, I try to have my fill of orange juice, preferably freshly squeezed or at least the pure and unsweetened product in cartons and cans.
Aside from loving the sour, sweet and tart taste, I think of all that Vitamin C. A glass easily provides me my recommended daily allowance. What cola/soda can be more refreshing and more natural?
Apparently, my beloved beverage is a wolf in sheep’s clothing. To paraphrase Leo Hickman:
The manufacturing process is harmful to the environment: for every glass of Brazilian orange juice, 22 glasses of processing water and 1,000 glasses of irrigation water were required. To produce 10 glasses of juice, one glass of crude oil is needed. More water and energy is required if the juice is pasteurised, concentrated, frozen, shipped, then rehydrated at the destination country.
Then there are pesticides. The residues may not permeate the flesh and are left on the peel but then again, that’s where I get my marmalade! Gasp!
Read the complete article from the Guardian: Is it OK … to drink orange juice?
Perhaps I should just stick to the juice of calamansi / calamondin (Citrofortunela microcarpa).
Photo sourcing and doctoring compliments of Mike at lafang.
