My Autobiography: David Balleza K(C)atague: Some Popular Fruits of the Philippines

Saturday, November 20, 2021

Some Popular Fruits of the Philippines

I saw an ad the other day of the availability of atis or sugar/custard apples in our local Asian store here in the Sacramento area for $3 each. This reminded me of an article I wrote a couple of years ago on the availability( although may be seasonal) and affordability of fresh tropical fruits in the Philippines. Here's my article on the subject of Popular Fruits of the Philippines.

A Few of My Avocado Harvests from the Orchards of Chateau Du Mer, Philippines

Some Filipino Fruits with their English Names

Here's a list of some popular seasonal fruits in the Philippines.

How many of these fruit have you tried?

Atis (custard or sugar apple)

Atis is also known as custard or sugar apples. (Pixabay/Stock photo)

Atis has lots of seeds that are coated with a soft sugary pulp that tastes like custard. The sweet fruit is available from September to December.

Banana

Banana is considered the “most economically important fruit” in the country since it is one of the locally-produced fruits available throughout the year.

Chico (naseberry)

Chico is also called an energy fruit because of its high sugar levels. (Wikimedia Commons/Stock photo)

Chico has a sweet and malty flavor that has an edible coat. It’s also called an energy fruit because it has high levels of sugar. The fruit is available every January and February.

Dalanghita (mandarin orange)

Dalanghitas are known as a symbol of good fortune every Chinese New Year. (Wikimedia Commons/Stock photo)

Dalanghitas are considered an important fruit around Chinese New Year because it symbolizes good fortune. They are available from January to February and October to December.

Duhat (Java plum)

Java plums are known to leave a “puckering” sensation in the mouth once eaten. (Wikimedia Commons/Stock photo)

The duhat leaves a dark violet stain on the tongue when eaten. It is likened to an astringent since it causes a “puckering sensation” in the mouth. These are available from March to July.

Durian

Durians are notorious for being smelly because of the mixture of several chemicals found in the fruit. Despite this, they are known as the “King of Fruits” partly due to its size, odor and prickly look. Durians are in season from August to October.

Guyabano (soursop)

Guyabanos are used to produce juice and sweets, among others. (Wikimedia Commons/Stock photo)

Guyabanos have a sweet pulp that is used to make juice, candies and ice cream flavorings. They are available from August to November.

Caimito (star apple)

Caimitos (or “kaimitos”) are also known as star apples. (Wikimedia Commons/Stock photo)

Caimitos are also known as star apples because of their star-like design when sliced in halves. It consists of two colors — white and purple. Caimitos are in season from January to March.

Langka (jackfruit)

Langkas are usually mixed in banana cue recipes. (Wikimedia Commons/Stock photo)

Langkas are usually mixed in halo-halo or banana cue recipes because of their sweet flavor. They are in season from March to May.

Lanzones

Lanzones are known for its sweet and sour taste but it becomes bitter if you taste its seed. They are available from August to December.

Mango

The mango is the national fruit of the country. One of its ripe varieties, the champagne mango, is considered the sweetest mango in the world. It is in season from March to June.

Mangosteen

If durian is the “King of Fruits,” then mangosteen is the “Queen of the Fruits” for its high antioxidant properties and crown-like shape once sliced. They are available from June to November.

Melon

Melons are mixed with salads, halo-halo and sometimes even condensed milk. It is also used to prepare juice that is usually a hit during summer. They are available from April to July.

Pakwan (watermelon)

Pakwans are also known as dessert fruits. (Wikimedia Commons/Stock photo)

Pakwans are popular as desserts and is best eaten during summer because of its thirst-quenching properties. They are in season from March to July.

Papaya

Papaya was purportedly called the “Fruit of the Angels” by explorer Christopher Columbus because of its sweet and soft, butter-like consistency. It is in season throughout the year.

Pineapple

The Philippines is one of the largest producers of the tropical fruit. (Flickr/Victoria Rachitzky Hoch)

The Philippines is the second largest producer of pineapples next to Thailand. These fruits are exported to other countries as well. Pineapples are in season from May to July.

Rambutan

The fruit is similar to lychee but rambutan has a seed inside. It is best eaten when it is bright red in color, which means it’s ripe and sweet. They are in season from August to October.

Sampaloc (tamarind)

Sampalocs are used as flavorings or prepared as candies with sugar. (Pexels/Stock photo)

Tamarinds are usually used as a flavoring for savory dishes. They are also prepared as sugar-coated local candies. These fruits are available from October to December.

Santol (cotton fruit)

Santol is also known as a cotton fruit because of its white, cotton-like membrane inside the fruit. (Flickr/whologwhy)

It is also known as a cotton fruit since there is a white cotton-like membrane inside once it is peeled. Some locals eat it with salt to add flavor. It is in season from July to September.

Siniguelas (Spanish plum)

Siniguelas are also known as Spanish plums because they were introduced to the Filipinos by the Spaniards during colonization. (Wikimedia Commons/Stock photo)

Siniguelas are brought by the Spaniards during the colonization period, hence the name. It contains antioxidants that can help the body heal and repair. The fruit is available from April to June.

Suha (pomelo)

Pomelos are considered the largest fruit in the citrus family. (Pixabay/Stock photo)

Pomelos are the largest fruit in the citrus family. They are also considered the cousins of grapefruit. Like the santol, some people also eat it with salt. These are available throughout the year.

With the exception of the Durian, I have all of these fruits in my orchard at Chateau Du Mer, Boac, Marinduque. Not in the above list are my avocado and guava trees. For a list of fruit trees in my orchard in the Philippines visit:

https://davidbkatague.blogspot.com/search?q=fruit+trees+in+my+orchard

Source: https://interaksyon.philstar.com/breaking-news/2018/06/04/127991/peak-season-philippines-popular-fruits-chart/

Other exotic fruits that I have tasted.

Meanwhile here's my potted pineapple last month- almost ready to be harvested

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Highlights of My Professional Career

In my more than 40 years of professional career, I have experienced both working rank and file, as well as supervising the work of subordinates. I have worked in four private firms and the Federal Government, the Food and Drug Administration (FDA), where I retired. I enjoyed the challenges and difficulties of both types of job situations. This is the highlights of my work experience story.

My first job after completing my doctorate degree was a Chemist for Chemagro Corporation in Kansas City, Missouri. It was a subsidiary of Bayer Corporation, a German conglomerate. I worked for the analytical chemistry department comprised of about fifty people; half that number was either chemists or biologists. My specific task was to develop analytical methods for the detection of pesticide residues in plant and animal tissues. I worked on my own, similar to six other bench chemists, and we all reported to the same supervisor.

The firm sponsored my visa conversion from a student to a permanent resident, and I was able to legally work and reside in the United States with my family. The company generously took care of its employees. At the end of each successful year, everyone received a 13th month salary bonus. The employees and their families celebrated wonderful annual Christmas parties in a downtown Kansas City hotel, with dancing and free drinks for the whole night.

Inasmuch as I enjoyed and loved working for Chemagro for five years, I found a new job which offered a substantially higher pay. Due to my exemplary work performance, my supervisor preferred and lobbied for me to stay with the company. I had to turn him down because they could not match the package presented by my new employer. It was also a chance for me and my family to move and live in the US west coast, where the mild winter climate is bearable compared to the Midwest.

My next job was at the agricultural research division of Shell Development Company in Modesto, California. I was a Research Chemist, and again I worked individually, same as five other chemists who all reported to a supervisor. My specific duty was similar to my previous job. I worked for them for five years, until the company decided to get out of the pesticide business. They closed their research facility affecting the jobs of more than 200 employees.

My third industrial job was with the agricultural research division of Stauffer chemical company, located in Richmond, California. I was a Senior Research Chemist doing the same project as my two previous jobs. I worked for twelve continuous years for the company, with outstanding annual job performance. I became a Principal Research Chemist, the highest attainable non-supervisory position.

One day in 1986, my supervisor informed me that my job had been eliminated, and I had one day to vacate the facility. It was the most dreadful lay off experience in my life. I felt anger, sadness and humiliation to be dismissed from work with one day notice, after all the years of hard work invested for the company. This was an unforgettable incident and was the gloomiest point in my professional career.
The company terminated sixty research employees, who were upset of the bad news.

One of the chemists was distressed and expressed his outrageous anger by threatening the company and its workers. He told his supervisor of his intention to bomb and burn down the laboratory. He was immediately escorted by the security staff out of the building and into his car. He was informed to leave behind his personal belongings; they will be mailed to his residence. He was warned never to show up again near the company premises or risk getting arrested.

My supervisor was kind and allowed me to take my time to pack up my belongings. It took me two days to clear up my workplace, after toiling for a long period in the same jobsite. We were provided clerical help and office space, in preparation to look for another job, such as updating our resumes, and using the computer and copy machine. We were given six weeks of separation pay plus benefits.

Fortunately, with the help of a friend who is a Church parishioner, I found another job thirty days after leaving Stauffer chemical company. He hired me as a senior research chemist and as a group leader with two technicians to supervise. It was in the same field as my expertise in my previous three jobs spanning the last twenty one years. My new employer was Chevron Chemical Company, and which was located in the same area as my former employer.

This job gave me the introduction and basic knowledge of managing the work of subordinates. I worked for Chevron Company for four and a half years. The company decided to consolidate their research facilities in Texas, and lay off all its research employees. This time I had enough distress and agony from working, and eventually getting laid off from several private companies. To avoid going through any more miserable layoffs, I made a vow that I would never again work for a private company.

In my work experiences, there were noticeable and unavoidable jobsite occurrences. One can never miss the office romantic relationships between co-workers, both illicit and permitted. Though it was frowned upon, there was a boss and staff relationship, which was used as a ploy to get ahead in the company. Some relationships had chemistry, no pun intended, but some never worked out. Oftentimes, there was a sense of distrust among bench chemists for some workers who unjustly obtained preferred work assignments.

Some employees resorted to bribing superiors to get special privileges, such as being able to attend choice conferences and meetings in exciting venues or locations. Likewise, politics was always present at the worksites. It was during an era when various forms of harassment, equal opportunity and discrimination laws were not yet enforced in the workplace. Occasionally, an unexpected chemical explosion happens in a laboratory setting, where luckily no one got seriously hurt.

In the three private companies I worked for, I was able to publish scientific journals for some of the research studies and analytical methods which I developed for the respective companies of Chemagro, Shell Development and Stauffer.

After deciding and making a vow to avoid working in the private sector, I made my new goal which was either to work for the state of California, or the Federal government in Washington, D.C. Four months after I lost my job in Chevron, I was lucky and joyful to be hired by the Food and Drug Administration as a review chemist in the fall of 1990.

In 1994 I was promoted as an Expert Research Chemist with a GS-14 rating. My expertise was on Anti-malarial and Anti-parasitic drug products. In 1997, I was again deservingly promoted to Chemistry team leader, supervising the work of six Chemistry reviewers including five with doctorate degrees.

As team leader, I was responsible for prioritizing, assigning, and assuring the technical accuracy of all chemistry, manufacturing and control issues for all new drug applications submitted to the Division of Anti-Infective Drug Products, Center of New Drugs.

It was part of my responsibility to give advice, instruct and promote high morale and teamwork in my group. My work in the FDA is confidential, until the drug patent on the products I worked on has expired. There are manufacturing supplements that I have approved that are now open for the public in the Internet.

In 1998, I won the Equal Employment Opportunity (EEO) Award. The citation reads, “For outstanding accomplishments in fostering the objectives of the EEO Program by hiring minorities and encouraging their professional growth while providing excellent leadership.” I have received numerous certificates of appreciation, awards in leadership and communications, commendation for teamwork and excellence in the accomplishment of the FDA mission. I have also received several letters of appreciation from private industry for my review work.

There are many good things working as rank and file while enjoying doing one’s job individually. It is a humbling, satisfying and productive experience, if one can work in harmony with one’s immediate supervisor. Working individually develops one’s skills in goal setting and scheduling. But in general, the financial rewards are less than a person who has supervisory responsibilities.

Managing the work of others has its challenges. Moreover, it develops one’s skill in handling and developing people, and the compensation rewards and benefits are better. Due to additional duties, responsibilities and leadership, supervisory work can be more stressful than working as a subordinate. However, supervisory jobs give one more personal growth and satisfaction, based on my personal experience. My work in FDA as a team leader managing the work of six scientists had been the happiest and rewarding work experience in my career in Chemistry. You might also like: