Guava, known for its high Vitamin C content, is typically harvested twice a year, from August to October and February to March. The fruit varies in color, with flesh ranging from white to pink or red. Its seeds aid digestion, and guava leaves are commonly used in traditional medicine to treat ailments like diarrhea and coughs.

Nata de Coco is a chewy gel made from fermented coconut water. Generally eaten as a light dessert, it is low in calories and fiber-rich. Having no flavor of its own, it can easily take on the flavor of any syrup base or as added texture in “halo-halo”

In the Philippines, Purple Yam or “Ube” is grown both as backyard and commercial crop. It is usually made into a sweetened dessert featured in Filipino celebrations and is now gaining popularity in international cuisine.

The Red Bean or adzuki bean is widely cultivated in Asia and is nearly ubiquitous in oriental cuisine, especially in the area of dessert preparations. It is almost always eaten sweet, often ground to a paste or mashed with broken bits for texture.

The Jackfruit is the largest tree-borne fruit in the world. When ripe, it has a distinctively strong fragrant aroma and sweet taste resembling candied fruit. It is widely used in Filipino desserts like halo-halo and turon

Saba Banana is widely used in Philippine cuisine for entrees, soups and desserts, such as the famous “halo-halo”. It is easily distinguished by its squat and angular look. It is also known in English as Cardaba.

The Cavendish Banana is the most widely grown and most easily recognized variety of banana in the world. It can be eaten raw. pureed or used in baking or salads. The ripe fruit is soft, sweet and rich in potassium.

Calamansi belongs to the citrus family and is also known as Philippine Lime or Kalamondin. It is very acidic and rich in Vitamin C. Its unique aroma and tartness makes for a refreshing drink and natural food flavor

Sweet Orange or Dalandan belongs to the citrus family and is also known locally as “cahel”. The flesh is juicy with a pleasant sweet flavor. Its tangy taste and aroma makes it a refreshing beverage in its own right.

The Passion Fruit is filled with an aromatic mass of double-walled membranous sacs with orange pulpy juice and dark pitted seeds. The flavor is appealing, musky and guava-like. It is an excellent source of niacin and riboflavin.

Native to tropical America, the soursop was introduced in the Philippines most likely by the Spaniards. The flavor suggests that of the pineapple and mango. Nutritionally, the fruit is high in carbohydrates, particularly fructose.

Mango is one of the most important and widely cultivated fruits of the Philippines. The exotic aroma of the Philippine Mango Makes for a premium nectar drink or provides that added twist to blended drinks and food preparations.