Those fruits have health benefits. They're natural vitamins. If you don't like taking vitamin tablets that's a better alternative. Specially during this summer season, lots of people getting sick. You need those fruits to enhance your body resistance.
The one used for pickled papaya is the green one, it's basically unripe papaya. The ripe papaya can be very sweet and juicy, and it's really yummy specially when it's in season. I usually prefer it to be freshly cut or served cold. The pomelo, I love that dipped in vinegar. Yum! The white one is singkamas,which is a root crop, it's like an apple in texture.. That tastes so much sweeter and juicier when it's freshly cut. It quickly get's dehydrated once exposed and the sweet taste disappears. Also love that dipped in vinegar... Most of our fruits are something you do have to get used to. Specially the textures.
Way to go for trying these fruits together. Will do good in the long run once you get used to a few. Oslo's comment about how papaya smells like roast carrots. ☺️ He ate pretty well. Better if the fruits are freshly open and cut, but at the same time those are cut and packaged for convenience. There are several varieties for many fruits with their unique flavours, so you may find a type that you'll like. Makes me miss my lolo's homegrown plants, like guavas. You could try adding the fruits you sampled into savoury dishes. 🥰 al dente papayas in tinola dish. Could make more fermented pickles to use the fruits up when it's past its best. Try a Thai or Viet papaya salad with a bit of spice and shrimp paste to suit your taste. Or turn into a chutney or a simple fruit salad with a combination of a fruit that you enjoy more, like mango with papaya. Or add into sweet treats, cakes and breads. Could experiment with different fruit shakes if you've a strong blender. Add ice, some kind of non/dairy liquid, a sweet like honey and a dash of a mild dessert spice. It's how I started to eat kiwis more when I wasn't a fan of it. 🥝 apparently has more Vit C etc than pomelo, but less than a guava. Then I found out some years later that the skin is edible from a colleague who ate it, so I add the skin too and blend it for longer. Beware of saying puto to Spanish speakers. 😅
Try duhat,seneguelas,lansones, chesa, and santol with santol don’t swallow the pits they skin it and dip in bagoong it’s sour sometimes it’s use for sinigang same with sampaloc.
Pomelo is just grapefruit - this is also good as juice Guava you can use for savory dishes - we do have a sinigang version using guava as the souring agent Papaya - we use the raw or green version for dishes like tinola and also the atchara (pickled). The ripe papaya is good if you have constipation as it helps with your digestion. Singkamas is jicama in english - this is good also with salt or bagoong. We also have atchara using this fruit. And singkamas is not used for sinigang. ☺️
Guava helps to manage your sugar levels and also helps relieve stress. Papaya is a good anti oxidant. Singkamas is good for gut health and promotes digestion. Pomelo is packed with Vitamin C and is an excellent source of potassium too.
Pomelo and singkamas (Mexican turnip) are best eaten with salt. Try lanzones and rambutan next time, but be warned that eating much of it can trigger hyperacidity just like eating pomelo. Sugar apples (atis) are my favourite, I hope you can also find one when they're in season.
Guava has many varieties. Usually the small with pink inside are the sweet ones. The big ones usually are not sweet and has very mild flavor. It is best eaten with a bit if salt. Singakamas, the white that’s like turnips is usually eaten with salt or vinegar. It is not sour. It only taste sour if you dip it in vinegar. Ripe papaya is sweet but you may have issues with the texture because it can be really soft.
We usually eat fruits with added flavorings like salt, vinegar, sugar & bagoong. The best guava for me is the ripe (Yellow color) small ones usually used in cooking guava sinigang
Guava is one of my favorite fruits. The best and tastier are the smaller ones. We had a guava tree in our backyard when I was growing up. Looks like you had the bigger ones. You should also try Chico and Atis. I like Chico when it’s chilled or cold.
believe it or not, a lot of those are usually paired with main dishes. :) like the papaya is paired with grilled foods. the pomelo usually is used also in salads
unripe papaya is not meant to be eaten raw. you use it in cooking (lile in tinola) or in pickling. only ripe papayas can be eaten as is. that papaya probably isn't as eipe that's why it's not as sweet. ripe papaya us really sweet and yummy.
Most of the fruits can be eaten young (bland, sour) or ripe/mature (sweeter). I encourage you to try both as your experience may change. Even when you think it doesn't have flavor or sweetness it may just be you picked the wrong fruit. So it may take several tries. Ask other shoppers or the vendor to pick you the sweetest ones and have them teach you how to pick the ripe ones. When they give you some salty side like salt or bagoong it's meant to neutralize the sourness or bitterness.
Most of the fruits you've tasted are not fully ripe. The producer packed them in that stage assuming that they will be ripe soon as they count days inside their package while being displayed in the market. Guava and papaya are soft and sweet if fully ripe better than the guava and papaya juice available in the store.
Singkamas with spicy bagoong is one of my faves haha. It was lovely to see your beautiful family again. Yup, I did enjoy my day off. I finally get to check the Circuit Makati with my friends Thanks to you and your vlog I was able to discover new places haha. Looking forward to see you again🥰
All are pretty much my favorite coz I like sour food or food that you can deep in salt and vinegar. Mango, Singkamas (Turnip), Suha (Pomelo), and Santol (Cotton Fruit) are also Street Food that goes well with Vinegar and salt (or salt and chili pepper). Try mixing Suha (Pomelo) and condensed milk, it taste really good.
Pomelo is a non-hybrid. I think the grapefruit is a mix between pomelo and orange. Best eaten sprinkled w salt. Papaya w calamansi. Guava is best w salt too. You're eating the tasteless guapple (hybrid w apple). Native (small ones) is best. City /supermarket fruits usually sell hybrids. Not our favorite either.
Pomelo comes sweeter when it is dipped in a vinegar with a lil salt (in the vinegar). The whites one is a sinkamas as we call it turnip in English. We use it to mix with green fresh salad here in the North, Baguio City.
Guava is maybe weird for your taste but to let you know this raw green fruit can be used as sour agent for Sinigang dish. The red seedy pulp in the middle is somewhat sweet & fruit is very high in Vitamin C higher than oranges or any citrus fruit
Freshly cut is better... some of our fruits we dip in vinegar ,fish sause , soy sauce, salt chili and bagoong.. weird... 😂😂😂 but we love it... god bless
I agree with you on texture over taste. The taste would affect if it does not have a good texture. I am not after with slimy texture as I tend to throw up. There are a lot of filipino fruits that I dont eat or eat even Im filipino. But turnips or singkamas is one of my favorites. Mangosteen is my top favorite fruit of all time 😊
Wonderful video as usual. You got me craving for each and every one of those. Guava, papaya, singkamas, dragon, suman, kutsinta, and most of all, davao pomelo!
That’s Sinkamas (jicamas), the bigger don’t have much taste and we used it for pickle like the green papaya that you liked if you want sweeter get the smaller ones.
1) pomelos (lucban/suha) are nice with salt. 2) guavas never used to be that big when we were kids. they were tiny enough to fit in a child's hand and we eyed them from when they're unripe until they're good enough to eat (the skin is smoother), yes, also with salt. 3) dragon fruits are pretty exotic for me... i hadn't known them until the late 90s or early 2000s. 4) we used to soak singkamas in cane vinegar and/or (again) a pinch of salt. glad you tried them ^_^ at any rate, except for dragon fruits, they were all staples for me because 30 to 40 years ago, the only time we had apples, sunkist oranges and grapes were during christmas or when family came home from abroad. not saying they weren't available, just not as widely as they are now, and pretty dear (P5.00 per washington apple at a time when minimum jeepney fare was P1.50).
Try and dip pomelo in salt which brings out the sweetness. My Kiwi hubby couldn't eat enough of it. Thank you for your videos, gorgeous folks. I shall keep watching.
I dont like large guavas either.... I prefer the smaller "local" ones...which is more tastier than those large "taste like raw apple" guavas singkamas (turnips) are best served chilled, with a light dab of salt (others prefer bagoong). ripe soft papayas were often recommended when one is suffering from constipation...but I like it a bit crunchier and chilled... never liked pomelo as a fruit...but will have it as juice for cocktail mix...
Pickled papaya is called atchara. Filipinos actually have quite unique and interesting tastebuds when it comes to fruits. Like for example, filipino women during their pregnancy or during their menstruation period loves to eat a tart fruit dipped in something salty and spicy. The last white fruit you've tasted is called singkamas which is like a filipino version of a turnip. I love the fact that you're family is very adventurous when it comes to food tasting. Aside from fruits, I wish you can try someday our sweet cured meat which is tosino and our sweet and savory sausage which is longganisa. Oslo looks really very cute when he chews the food especially the pomelo and the dragon fruit.
sometimes you get to pick bland fruits. but if land on sweet ones of the same type, you're lucky :) i was able to eat ripe papayas that were so sweet i loved it :) and the're great for the eyes (vitamin A)
If you want to make another 2nd try for the durian that has no smell & pungent taste, look for a variety called D-101 or Puyat, or you could maybe just visit Davao where durian is good & cheaper also most other fruits too
Guys, not only do you need to have your own water in this heat, but helps with taste tests to neutralize (or "restart") your palates =D Tips for the chef-in-resident based on what you tested :D • Pink Pomelo (Davao variety) - break up the segments into smaller-than-bite-size segments, add a dash of cider vinegar, pepper and salt to taste, toss and chill. Great salad with grilled fish or meats; • Papaya (red variety) - that one may need 1 more day of ripening before breaking it open. We eat the peeled slice entirely =D Tradition says male who eat lots of papaya are prone to impotence :p Some dip it in some regions dip it in vinegar but we all enjoy a good ripe papaya (whether the yellow ones or the red/peach-colored ones) in the morning, after meals or as salads on occassions; • Guavas ("bayabas," large white variety also scalled a guapple) - All guavas are great source of Vit C. The native ones are smaller and ripen to yellowish+deep peach and are really naturally sweet. Too much of it, even as a juice, may cause constipation :D We used to have guava jelly in the groceries but they eventually became sugar-laden and hardened in the fridge; • Dragon Fruit (red) - are usually sweeter than the white and yellow ones. A recent introduction, it became a boom plant only in the last decade but local farmers improved its sweetness; • Jicama ("singkamas") - A root crop, actually, like potatoes. Neutral taste, very hydrating whc is great to have during the hot, dry months esp. when chilled. Not everyone takes it with salt/fish paste or even chilis (so that's more a take by the vendor) but more so with local vinegar. Best to have started with this one, then the pomelo last. Sweeter ones taste similar to Chinese pears. Cheers =D
The white one called “Singkamas” or “Jicama” in English and it belongs to vegetables or root crops but you can eat it raw and it is best ingredients for Fresh Lumpia. 😋
Go outside the box, and learn how to eat. Don’t tale bites and think too much thats why you tend to puke. Most food in the philippines has full of nutrients and natural and much balance than americans and european food. I was born and raised in the Philippines and been living in the US. Still nothing beats Fillipino food and it’s simplicity. I’ve tried it all. And still falling for filipino food because of its balance and nutrients. That’s why Filipinos are naturally strong even if we don’t work out. 💪🏿💯❤️
I love pomelo, it’s sweet and has a bit of bitter taste to it. Papaya is really good for you. There’s a guava that’s pink inside , sweet and taste better imo. Dragon fruit not really my fav. It’s good, if your constipated. Singkamas taste more like raw pear. I don’t even know why they give that salt dip?! Better without it. I usually just eat pineapple 💛 mango n n banana. Oslo surprisingly liked more fruits than Harry and Ellowen. The one you got in a wrap is a sticky rice and the name is suman. It is usually eaten with sugar. I think the other one you got is puto kutchinta. Happy eating Wistl Fam 😘🙏
That was singkamas also known as Jicama. They’re shaped like potatoes. It’s not supposed to be sour. It’s has a texture similar to green apples. Best eaten with just plain salt.
Its ok there are fruits really bit all people like and some also love it.Durian I never experience to eat but i prefer langka than durian😅.Rambutan and mangostene is nice but nothing can beat pineapple and mango.
Honestly, i am also not a fan of the ones you had. I also am very particular with fruits. But my top recommendation which i think you'll like are: 1. Melon or native cantaloupe. Don't buy the one with the paler and smoother skin. That's not as good as the native one. This is best served chilled like mangoes. 2. Kaimito or Star Apple (which actually originated from South America). Also best eaten chilled. 3. Lanzones. Make sure it's the right ripeness. Otherwise it might be too sour for you. And don't eat the bitter seeds. You spit them out. 3. Pineapple. Also best served chilled. You can add a little salt if the pineapple is too sour.
The pickled papaya is raw shreded papaya that is pickled, its called achara. You have been eating a GMO-papaya. A natural papaya is very sweet. Guavas can be eaten whole, including the skin. Not sour at all. Very rioe ones are sweet and for contrast, dipped in salt or bagoong, but you don't have to dip it. I guess, European palates are only used to chilis/spicy tastes. Singkamas is not sour. It tastes more like pears. Not a fruit but a rootcrop.
@@wistlfamilyadventures just tell the kids to not smell the food. Filipinos dont have a lot of rules, but one thing we do mind (but are shy to say) is that we do not like it when foreigners smell the food first before eating it. :)
Try something really taste like cherry and fig combination it's called aratilles but in a cherry like size very very sweet birds love to eat you can make jams with it I just don't understand why Filipinos don't plant them everywhere and not make jelly jams with it. A fully ripened jackfruit you guys would like because it smells like juicy fruit gum but texture is soft gelatinous like young coconut flesh gelatine you guys would like those as they use in coconut pie. Sugar custard apple otherwise known as Atis it has a texture of raw unrefined sugar coarse texture, Duhat is something that may look like grapes but completely different it has a big seed inside I wonder if they make em seedless,
Pomelos, papaya and jackfruit are my fave fruits that I look forward to eating when am on vacation in the Philippines . I don’t like texture and taste of durian , marang and dragon fruit. I like singkamas ( jicama ). I like that kind of suman ( the one wrapped in banana leaf ) there are many kinds of suman and this is my fave and I look for this everytime am in Manila
