ABOUT FILIPINO FOOD

A native Tagalog word for the citrus fruit known widely by the Spanish-derived name dalanghita.

Known for being very sour, the alimuran or rattan fruit is usually eaten with salt or pickled for consumption.

The pangolin-like skin peel is very distinctive.

Photo of Binatog by Mildred Cruz.

Binatog is simply boiled corn kernels! It’s a popular Filipino snack that you can also buy at many roadside stalls in the Philippines.

Also known as lumpiang sariwa (fresh lumpia).

Ubod is the heart of the coconut palm where the leaves and the nuts are formed. The tree dies when the ubod is removed.

A visual tool developed by the Food and Nutrition Research Institute to help Filipinos acquire healthy eating habits.

Cookies from the Philippines!

A sweet Filipino delicacy from the province of Bulacan.

Upo is called a bottle gourd in English because of its elongated shape. The plant has the scientific name Lagenaria siceraria. Its fruit is a very popular vegetable in the Philippines.

Kaong is the fruit of the sugar palm tree whose scientific name is Arenga pinnata. Translucently white in color and chewy in texture, the cute-sized fruits of the kaong are a popular ingredient in haluhalo, together with macapuno and nata de coco.

In the Philippines, polvoron refers to a soft crumbly treat whose ingredients are mainly powdered milk, butter and toasted flour. They are molded into oval or round shapes.