24 Delicious Local Fruits You Must Try in the Philippines

The Philippines is blessed with a tropical climate that allows a wide variety of delicious fruits to flourish.

From the sweet and juicy mango to the creamy and fragrant durian, there is no shortage of mouthwatering local fruits to try when visiting this beautiful archipelago.

Many of these fruits have cultural and historical significance to Filipinos. Coconuts for example are considered the “tree of life”, with every part of the tree being used for food, drink, shelter, and more. Calamansi, a small round citrus fruit, is a staple souring agent in Filipino cuisine.

Let’s take a closer look at some of the most popular and unique fruits you can find in the Philippines:

1. Mango (Mangga) – The National Fruit

Mangoes are hands-down the most beloved fruit in the Philippines. In fact, mango is considered the national fruit! There are many varieties grown here, but the most prized is the carabao mango.This mango variety is known for its:

Golden yellow skin
Sweet, fiberless, juicy flesh
Rich aroma
Slim seed

Some of the best mangoes come from the island of Guimaras, which holds an annual mango festival. You can enjoy Filipino mangoes:

Fresh and ripe
Green and unripe, with salt or bagoong (shrimp paste)
As shakes, ice cream, dried fruit, etc.

2. Banana (Saging) – A Staple Fruit

Bananas are one of the most widely consumed fruits in the Philippines. They are inexpensive, nutritious, and available year-round. Some popular banana varieties include:

Variety	Description
Lakatan	Sweet, yellow, soft flesh
Latundan	Sweet, yellow, firm flesh
Saba	Starchy, used for cooking
Señorita	Tiny, sweet

Filipinos enjoy bananas in many ways:

Eaten fresh as a snack
Fried as a side dish (ex: pritong saba)
Used in desserts like banana cue, turon, maruya
As banana ketchup, a popular Filipino condiment

3. Pineapple (Pinya) – The Fiber-Rich Fruit

The Philippines is one of the top producers of pineapples in the world. The fruit is valued not just for its sweet-tart flavor, but also for its leaves which are used to make the traditional Filipino fabric called piña.Some interesting facts about Philippine pineapples:

Mostly produced in Northern Mindanao and Southern Tagalog regions
Del Monte Philippines is a major producer and exporter
Eaten fresh, juiced, or used in cooking
The core is very fibrous and often not consumed

4. Coconut (Niyog) – The Tree of Life

No list of Filipino fruits is complete without mentioning the mighty coconut. Dubbed “the tree of life”, the coconut palm provides food, water, shelter, and livelihood for many Filipinos.

Coconuts are enjoyed in numerous ways:

The water is a refreshing, electrolyte-rich drink
The meat is eaten fresh, dried (copra), or grated
Coconut milk is used extensively in Filipino cuisine
Coconut oil is used for cooking
The shells, husks, and fronds are used for fuel, handicrafts, etc.

5. Papaya – The Nutritious Tropical Fruit

Papayas are loaded with nutrients like vitamin C, folate, potassium, and antioxidants. In the Philippines, papayas are enjoyed:

Fresh and ripe
Green and unripe, usually pickled as atchara
As a natural meat tenderizer
The leaves are used medicinally

6. Calamansi – The Filipino Lime

Calamansi, also known as calamondin or Philippine lime, is a small round citrus fruit ubiquitous in Filipino cuisine. It has a unique sweet-sour flavor. Some common uses include:

Squeezed over pancit and arroz caldo
As a dipping sauce for grilled meats
In juices and cocktails
To marinate meats
As a natural cleaning agent

7. Durian – The King of Fruits

Durian is a large, spiky fruit notorious for its pungent aroma. But don’t let the smell deter you – durian has a rich, custardy texture and a complex sweet flavor. In the Philippines, durian is:

Eaten fresh
Used in candies, ice cream, pastries
A specialty of Davao City in Mindanao

8. Lanzones – The Delicate Grape-Like Fruit

Lanzones, also known as langsat, are small round fruits that grow in clusters. They have a thin, yellow-brown peel and translucent white flesh similar to grapes. Lanzones are:

Mostly grown in Southern Tagalog and Camiguin Island
Eaten fresh
Used in salads and desserts
Celebrated in the Camiguin Lanzones Festival

9. Rambutan – The Hairy Fruit

Rambutan is named after the Malay word for “hair” because of the soft spines covering the fruit. Related to lychee and pulasan, rambutan has a sweet, juicy flesh. In the Philippines, rambutan is:

Mostly grown in Southern Tagalog
Eaten fresh
Sometimes canned in syrup
Used in salads and desserts

10. Guyabano – The Soursop Superfruit

Guyabano, also known as soursop, is a large green fruit with white flesh and black seeds. It has a creamy texture and a sweet-tart flavor. Guyabano is touted for its many health benefits and is used:

As fresh fruit and juice
In ice cream and other desserts
As a folk remedy for various ailments

11. Chico – The Brown Sugar Fruit

Chico, also known as sapodilla, is a small brown fruit with a gritty texture and a flavor reminiscent of brown sugar or caramel. In the Philippines, chico is:

Mostly grown in Batangas and Laguna
Eaten fresh when soft and ripe
Used in preserves and desserts

12. Atis – The Sugar-Apple

Atis, also known as sugar-apple or sweetsop, has a knobby green exterior and a soft, custardy white flesh. It tastes similar to custard with notes of pineapple and banana. Atis is:

Eaten fresh, chilled, or with milk
Used in shakes, ice cream, tarts
Grown mostly in Batangas and Cavite

13. Santol – The Cotton Fruit

Santol has a brown, fuzzy rind and a white or pinkish pulp surrounding the seeds. The texture is cottony and the flavor ranges from sour to sweet. Santol is commonly:

Eaten fresh and dipped in salt
Candied or pickled
Used in sinigang or made into jam

14. Mangosteen – The Queen of Fruits

Mangosteen has a thick purple rind and delicate white segments inside. It has a sweet, tangy flavor and a melt-in-your-mouth texture. In the Philippines, mangosteen is:

Enjoyed fresh
Used in salads, desserts, preserves
Touted for its antioxidants and potential health benefits

15. Jackfruit – The Largest Tree Fruit

Jackfruit is the largest tree-borne fruit in the world, with some weighing up to 50 kg! It has a green, spiky exterior and yellow bulbs inside that taste similar to Juicy Fruit gum. Jackfruit is enjoyed:

Fresh and ripe
Unripe (green), cooked in dishes like ginataang langka
As a meat substitute – “pulled pork” sandwiches, etc.

16. Tamarind – The Sweet-Sour Indispensable Pod

Tamarind, or sampaloc in Filipino, is a pod-like fruit with a sweet-sour pulp used extensively in Filipino cuisine. It is an essential souring agent in many dishes such as:

Sinigang na sampaloc (tamarind soup)
Sinampalukang manok (chicken soup)
Kare-kare (stew with peanut sauce)
Pad Thai and various chutneys, candies, drinks

17. Balimbing – The Star Fruit

Balimbing, or star fruit, is a waxy yellow-green fruit with a distinctive star shape when sliced. It has a crunchy texture and a sweet-sour flavor. Balimbing is usually:

Eaten fresh, dipped in salt
Pickled or candied
Used in salads and garnishes
Juiced or made into a syrup

18. Siniguelas – The Philippine Plum

Siniguelas, also known as Spanish plum or hog plum, is a small reddish fruit with a thin skin and a sweet-sour flavor. It is often enjoyed:

Fresh off the tree
Dipped in salt or vinegar
In savory-sour soups and stews
Candied or pickled

19. Macopa – The Wax Apple

Macopa, also called wax apple or Java apple, is a bell-shaped fruit that can be red, pink, or cream-colored. It has a light, crunchy texture and a mildly sweet flavor. Macopa is commonly:

Eaten fresh
Used in salads
Cooked in savory dishes
Candied or pickled

20. Duhat – The Jamun Plum

Duhat, known as Java plum or jamun, is a small purple fruit with a large seed and astringent, wine-like flesh. It is known for staining the tongue purple! Duhat is often:

Eaten fresh
Preserved or candied
Used to make wine
Used as a natural food coloring

21. Bignay – The Currant Tree Berry

Bignay is a small, round, dark red berry that grows in clusters on trees. It has a tart, astringent flavor and is packed with antioxidants. Bignay is typically:

Eaten fresh
Made into jams, jellies, and wine
Used as a natural dye
Consumed for potential health benefits

22. Mabolo – The Velvet Apple

Mabolo, also called velvet apple or butter fruit, has a brown fuzzy exterior and a pinkish-red flesh. It has a creamy texture and a sweet flavor likened to custard or ice cream. Mabolo is usually:

Eaten fresh and chilled
Used in shakes and desserts
Fermented into wine
Consumed as a natural laxative

23. Kamias – The Bilimbi

Kamias, known as bilimbi or cucumber tree, is a small green fruit with a tart, acidic flavor. It is often used as a souring agent in Filipino dishes such as:

Sinigang na kamias (sour soup)
Paksiw na isda (fish stew)
Ensaladang kamias (kamias salad)
Pickles and chutneys

24. Lipote – The Sour Mangosteen

Lipote is a small, round, yellowish-green fruit related to mangosteen but much more sour in taste. It is rarely eaten fresh but is instead:

Pickled
Candied
Used in savory soups and stews
Used as a natural cleaning agent

From the well-known mango and coconut to the more unusual durian and lipote, the Philippines boasts an incredible diversity of delicious local fruits.

Many of these fruits are not only enjoyed for their unique flavors and textures, but are also valued for their cultural significance and potential health benefits.

So the next time you visit the Philippines, be sure to sample as many of these delightful fruits as you can! Ask the locals for their recommendations and don’t be afraid to step out of your comfort zone.

You just might discover your new favorite fruit.