Indigenous fruits

Mabolo (Diospyros blancoi)

The mabolo is indigenous to the low and medium altitude forests of the Philippine Islands from the island of Luzon to the southernmost of the Sulu Islands, and is commonly cultivated for its fruit and even more as a shade tree for roadsides. The tree was introduced into Java and Malaya, and, in 1881, into Calcutta and the Botanical Garden in Singapore, though it existed in Singapore before that date. In recent times, it has been decreasing in numbers in Malaya. It is only occasionally planted in India and then mainly as an ornamental because of the attractiveness of the foliage and the fruits. The surface fuzz adheres tightly even when the fruit is ripe. Also, the skin, though thin and pliable, is tough and papery when chewed. Therefore, the fruits should be peeled before eating, and then kept in the refrigerator for a few hours before serving. Then the odor, which is mainly in the skin, will have largely dissipated. (http://www.hort.purdue.edu/newcrop/morton/mabolo.html)

It is a tropical tree that grows well in in a diversity of grounds, from the sea level to the 2,400 feet above sea level. Seed trees are normally planted 30 or 45 feet from each other; this one can be planted from 25 to 30 feet from each other. It needs a good distribution of rainfall through the year. Trees that were planted by seeds could take 6 or 7 years to give out fruit, but trees that were propagated by cuttings produce fruit in 3 or 4 years. It is a very productive tree. (http://en.wikipedia.org/wiki/Diospyros_blancoi)

Rambutan ( Nephelium lappaceum)

Rambutan found in markets that is harvested as picked from their stems are commonly ridden with insects, prone to rot, and of relatively low viability per bunch sold, especially compared to other fruits. The best quality rambutan is generally that which is harvested still attached to the branch. This rambutan is less susceptible to rot, damage, and pests, and remains fresh for a much longer time than rambutan that has been picked from the branch. It is an evergreen tree growing to a height of 12–20 m. The leaves are alternate, 10–30 cm long, pinnate, with 3-11 leaflets, each leaflet 5–15 cm wide and 3-10 cm broad, with an entire margin. The flowers are small, 2.5–5 mm, apetalous, discoidal, and borne in erect terminal panicles 15–30 cm wide. (http://en.wikipedia.org/wiki/Rambutan)

Rambutan fruit contains carbohydrate, protein, fat, phosphorus, iron, calcium and vitamin C. Skin tanin and fruits contain saponin. The seeds contain fat and polifenol. The leaves contain tannin and saponin. Skin stem contains tannin, saponin, flavonida, pectic substances, and iron. (http://thebest-healthy-foods.com/rambutan-fruit/)

Santol (Sandoricum koetjape)

The Santol is believed native to former Indochina and Peninsular Malaysia, and to have been introduced into India, Borneo, Indonesia, the Moluccas, Mauritius, and the Philippines where it has become naturalized. It is commonly cultivated throughout these regions and the fruits are seasonally abundant in the local markets. There are two varieties of santol fruit, previously considered two different species, the yellow variety and the red. Both types have a skin that may be a thin peel to a thicker rind. It is edible and contains a milky juice. The pulp may be sweet or sour and contains inedible brown seeds. The fruit grows on a fast-growing tree that may reach 150 feet in height. It bears ribbed leaves and pink or yellow-green flowers about 1 centimeter long. (http://en.wikipedia.org/wiki/Santol_%28fruit%29)

The fruit is usually consumed raw without peeling. In India, it is eaten with spices. With the seeds removed, it is made into jam or jelly. Pared and quartered, it is cooked in sirup and preserved in jars. Young fruits are candied in Malaysia by paring, removing the seeds, boiling in water, then boiling a second time with sugar. (http://www.hort.purdue.edu/newcrop/morton/santol.html)

Pomelo (Citrus gandis)

The pomelo tastes like a sweet, mild grapefruit, though the typical pomelo is much larger in size than the grapefruit. It has very little, or none, of the common grapefruit's bitterness, but the enveloping membranous material around the segments is bitter, considered inedible, and thus usually discarded. (http://en.wikipedia.org/wiki/Pomelo) Pomelo is the biggest of all the citrus fruit; it is native to Southeast Asian countries. Pomelo can grow as large as 30cm in diameter and weigh up to 25 pounds. The pulp color varies from pale yellow to pink and red. The rind of pomelo contains a high amount of bioflavonoid. The bioflavonoid in pomelo was discovered to even stop cancer cells from spreading in breast cancer patients by ridding the body of excess estrogen. Even if the juice of pomelo has an acid taste, its juice actually has an alkaline reaction after digestion. It is therefore beneficial in the digestive system.Pomelo has pectin which is effective in reducing the accumulation of arterial deposits. The high content of vitamin C helps to strengthen and maintain the elasticity of arteries. (http://hubpages.com/hub/Health-Benefits-of-Pomelo

Tambis (Syzygium samarangense)

Tambis which is also known as wax apple is a common tree in Taiwan and Southeast Asia. It is a tropical tree growing to 12 m tall, with evergreen leaves 10-25 cm long and 5-10 cm broad. The flowers are white, 2.5 cm diameter, with four petals and numerous stamens. The fruit is a bell-shaped edible berry, with colors ranging from white, pale

green, green, red, purple, crimson, to deep purple or even black, 4-6 cm long in wild plants. The flowers and resulting fruit are not limited to the axils of the leaves and can appear on nearly any point on the surface of the trunk and branches. When mature, the tree is considered a heavy bearer and can yield a crop of up to 700 fruits.The ripened fruit varies in hue and can be light pink to a dark, almost purple, red. One of the most highly prized and sought after wax apples. (http://en.wikipedia.org/wiki/Syzygium_samarangense)

Lanzones (Lansium domesticum)

Lanzones is a medium-sized, single-trunked tree that usually grows from ten to fifteen meters tall. The plant has pinnately compound leaves that grow to a length of around twenty to fifty centimeters long per leaf. Each fully-grown leaf has five to seven slightly-leathery, obovate leaflets that can reach a length of twenty centimeters each. A very prominent midrib bisects each dark green, glossy leaflet. Fruits are ovoid, roundish orbs around five centimeters in diameter, usually found in clusters of two to thirty fruits along the branches and trunk. Each round fruit is covered by yellowish, thick, leathery skin. Underneath the skin, the fruit is divided into five or six slices of translucent, juicy flesh. The flesh is slightly acidic in taste, although ripe specimens are sweeter. (http://en.wikipedia.org/wiki/Lansium_domesticum) Lanzones grows well in clay loam soils and in places where the ground water is shallow. It thrives best in warm humid climate with an even distribution of rainfall throughout the year. It may vary as duku, paete and longkong. (http://davao.da.gov.ph/webfiles/bpi/lanzones.html)

Calamansi (Citrus microcarpa)

It is a shrub or small tree growing to 3–6 m, and bears small citrus fruit used to flavor foods and drinks. Although sometimes described as a native of the Philippines or other areas of Southeast Asia, the tree is in fact the result of a hybrid between species in the genus Citrus and unknown in the wild. Hybrids between Citrus species have been cultivated for so long that the origins of most are obscure. In North America, the calamondin is grown mainly as an ornamental plant; it can be especially attractive when the fruit are present. It is frost sensitive and therefore limited to warm climates. If the plant is potted, it may be brought indoors during the winter in areas with cooler climates. (http://en.wikipedia.org/wiki/Calamondin)

It is one of the major and important fruit crops in the country. To many Filipinos, it is kalamansi. Others call it lemonsito or kalamondin. Calamansi trees are commonly found in the backyard of Filipino homes; while, its fruit is commonly found in the kitchen of many Filipino homes as it has versatile home uses such as ingredient to many mouthwatering Filipino dishes, as cleansing agent, as beauty remedies, and, as

medicine.A value chain analysis on calamansi establishes that calamansi is a highly potential commodity to invest on given the wide-range uses of calamansi fruit; and that small calamansi producers can gain higher profit if they engage in processing. (http://www.pinoykalamansi.org/uses-of-calamansi/)

Ascorbic Acid (Vitamin C)

Vitamin C or Ascorbic acid, is the enolic form of 3-oxo-L-gulofuranolactone. It can be

prepared by synthesis from glucose, or extracted from plant sources such as rose hips,

blackcurrants or citrus fruits. It is easily ozidized in air. It is a water soluble antioxidants that

effeciently scavenges hydroxyl, peroxy radicals and singlet oxygen (Dutchie & Brown, 1996).

Ascorbic acid helps produce collagen, a protein needed to develop and maintain

healthy teeth, bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels. It also

promotes the healing of cuts, abrasions and wounds, helps fight infections and inhibits

conversion of irritants in smog, tobacco smoke, and certain foods into cancer-causing

substances. It appears to dilate (widen, enlarge) blood vessels and thereby lessen the risk of

developing high blood pressure and heart disease and helps regulate cholesterol levels.

It is also involved in the regeneration of Vitamin E. Vitamin C protects biomembranes

and LDL from peroxidative damages by trapping perexy radicals in the aqueous phase of the

plasma or cytosol (Smith et.al, 1992). It helps maintain elasticity of the skin, aids the absorption

of iron and improves resistance to infection and is used in the treatment of scurvy. It also helps

in protecting cells and tissues from damaging oxidation (Bosco, 1989).