Have You Heard of the Lipote Berry?

The lipote berry, a rare and delicious fruit native to the Philippines, offers a unique taste experience.

Looking similar to the dark purple duhat, the lipote stands out with its sour and tangy flavor. This special fruit, scientifically known as Syzygium curranii, is packed with antioxidants, which are great for your health.

Because of its high antioxidant content, the lipote berry is a valuable addition to a healthy diet. Filipinos often use these berries to make tasty jams and wines, preserving their unique flavor.

The lipote is a rare find, making it a sought-after treat for anyone looking to try unique Philippine fruits.

Syzygium curranii, commonly known as lipote, is a species of tree endemic to the Philippines. It bears sweet to sour black or red berries that can be eaten fresh (usually with salt or sugar), but are more commonly turned into jams or wine. The tree grows to a height of around 15 m (49 ft). The leaves are oblong in shape and are around 20 to 25 cm (7.9 to 9.8 in) long and 6 to 8 cm (2.4 to 3.1 in) wide. The tree is also harvested for its timber which is used for construction. It is not commercially cultivated and the fruit is harvested from the wild. It is threatened with habitat loss.

Syzygium curranii is also known as lipot, igot, balig-ang, maigang, or malig-ang, among other common names. These names are shared with Syzygium polycephaloides, a closely-related species with similar edible berries.

This berry is similar to the Ducat or Lomboy tree, but not as well known. Duhat is a local Philippine fruit that’s commonly referred to in English as Java plum. The scientific name of the plant is Syzgium cumini. It is also widely known as lomboy, a non-Tagalog word. The duhat fruit is oval and about 1 to 2 centimeters in length. It is dark purple to black in color, fleshy and one-seeded, with a sweet-astringent taste.

Syzygium cumini – Lomboy – Duhat – Java Plum

Is native in the Philippines, India, Burma, Ceylon, and the Andaman Islands. It was long ago introduced into and became naturalized in Malaya. In southern Asia, the tree is venerated by Buddhists, and it is commonly planted near Hindu temples because it is considered sacred to Krishna. The leaves and fruits are employed in worshiping the elephant-headed god, Ganesha or Vinaijaka, the personification of “Pravana” or “Om”, the apex of Hindu religion and philosophy.

Meanwhile, Have you also heard of the Ackee?

Ackee (Blighia sapida), a fruit native to West Africa and now strongly associated with Jamaica, presents a fascinating paradox. While it looks delicious and is a key ingredient in Jamaica's national dish, ackee and saltfish, it can be deadly if eaten unripe.

This is due to the presence of hypoglycin, a toxin that can cause severe vomiting, hypoglycemia (low blood sugar), and even death. Only when the ackee fruit is fully ripe and its pods open naturally, revealing the black seeds and yellow arils, is it safe to eat.

Proper preparation is crucial to neutralize the toxins and enjoy the unique, slightly nutty flavor of this culturally significant fruit.