Tropical fruits in season...

Jackfruit: (Langka in Tagalog) is widely grown in the Philippines. It can be eaten ripe or unripe (young), cooked or uncooked. Even the seed of it can be eaten cooked and tastes almost similar to chestnuts. this fruit can be found in some Asian markets.












Mango: There are over a thousand varieties of mangoes. But the
one I really like best are the mangoes from te Philippines. I usually buy mangoes by box and eat it with bread for breakfast.
Based on Healthrecipes.com, mangoes help to lower cholesterol, the fiber content is wonderful aid to digestion regularity and they are rich in vitamins A and C. They provide more carotinoids than other fruits, and are also low in calories.

Papaya: This fruit can be found in supermarkets throughout the year. Its flesh is a reach orange color with either yellow or pink hues. The fruit, as well as the other parts of the papaya tree, contain papain, an enzyme that help digest proteins. This enzyme is usually concentrated in the fruit when it is unripe.





Lanzones: It is one of the major fruit crops in the Philippines. The fruit is eaten fresh and tastes good. The variety from Paete, Laguna are the ones that I really like most because of its sweetness. The rural folks in the Philippines used the flesh and juice of lanzones to treat sore eyes while the fruit peel serves as a mosquito repellant.




Rambutan: The name Rambutan comes from the malay word "rambut" meaning hair. Most of the fruits are red in color. The flesh of the fruit is translucent with the tinge of white. It is juicy
and has a sweet flavor that is pleasing to most palates.