Ano itong prutas na parang out of this world daw ang itsura, nahahawig sa pinya na may mga mata at ang kulay, nag-aagaw na yellow at orange?
Samantala, mga taga-Brgy. San Miguel, batangas, may instant kabuhayan dahil sa prutas na siniguelas!
Prutas na kung tawagin naman bignay, pinagkakakitaan ang maasim na manamis-namis na suka gawa sa katas nito!
Taas-kamay sa mga nakatikim na ng mga ito!
Panoorin ang video.
Samantala, mga taga-Brgy. San Miguel, batangas, may instant kabuhayan dahil sa prutas na siniguelas!
Prutas na kung tawagin naman bignay, pinagkakakitaan ang maasim na manamis-namis na suka gawa sa katas nito!
Taas-kamay sa mga nakatikim na ng mga ito!
Panoorin ang video.
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FunTranscript
00:00 [Music]
00:02 Last week, we introduced you to the fruit called "lipote".
00:08 Now, we will add more fruits that are rare to find
00:15 or that we need to know, especially for the youth today.
00:19 Like "buto-buto" or "big nine" of "tarlak" and "pandan"
00:24 or as the Bicol call it, "halah".
00:29 Whenever it gets hot,
00:31 this 20-hectare land in San Miguel, Batangas City
00:36 gets dry and cracks because of the heat.
00:43 That's why the residents here call it "desierto".
00:47 You can't find anything fresh, it's all dried up.
00:50 Despite this, they still call it "desierto".
00:57 "Paraiso" is also the season when the fruit trees are in full bloom.
01:04 The fruit instantly brings them prosperity.
01:08 That's why they call it "buenas".
01:11 "Siniguelas"
01:14 The fruit of "siniguelas" or Spanish plum,
01:19 small and round, green when it's raw,
01:22 which turns violet or red when it's ripe.
01:26 It tastes a bit like apples,
01:29 which are sour when it's raw, but sweet when it's ripe.
01:34 You can eat it straight,
01:37 while some people dip it in salt.
01:40 It's sour.
01:44 It tastes good.
01:46 Rida, who's still young, loves eating "siniguelas".
01:52 Here in our area, we only get to eat "siniguelas" during the day.
01:57 That's why even though she's 60 years old,
02:00 no one can stop her from climbing up this tree.
02:04 Rida climbed up a steel ladder
02:09 and cut the fruit one by one
02:11 using what she calls "salangsang".
02:14 This is the "tayarin ng kawayan".
02:16 This is used to cut "siniguelas".
02:19 These are the crowns.
02:21 [music]
02:25 Join us, Rina!
02:27 Rida's "siniguelas" are made into "minatamis".
02:32 [music]
02:35 I'm removing the seeds so it'll be sweet.
02:39 [music]
02:45 I'm adding sugar.
02:47 [music]
02:59 It's sweet and sour,
03:01 like a crushed coconut and a "sampalok".
03:04 It can be a dessert.
03:06 "Siniguelas" are rich in vitamins,
03:11 like vitamin A, vitamin C, and minerals,
03:14 like calcium and phosphorus.
03:16 They're also rich in antioxidants
03:18 that fight to protect our cells from the body.
03:22 Leo and Josie got their hands on
03:26 when they jacked up a huge "siniguelas" tree
03:30 from their two-hectare farm in 2021.
03:34 Our "siniguelas" are big,
03:37 especially when they're ripe.
03:39 Every May, they can harvest up to two bags of "siniguelas"
03:44 every day.
03:46 They say it's more expensive to sell online.
03:49 Pesos 100 to 120 per kilo.
03:53 After harvesting in the morning,
03:55 they're taken to the barangay road.
03:57 The price per piece is P100,
04:02 which is between P70 and P80.
04:05 Whenever I'm short of money,
04:07 I always think of coming here
04:09 to sell "siniguelas".
04:10 It's a huge help to me.
04:12 [music]
04:14 The women here in Barangay Santo Domingo
04:20 in Anau, Tarlac, are making vinegar.
04:23 But their vinegar is different from the one we buy in the store.
04:30 It tastes sour and sweet.
04:34 They use coconut juice,
04:38 but it's a fruit juice that's popular in their town,
04:43 "bignai".
04:44 It's like berries or aratelis.
04:49 It's small and round.
04:51 When you bite into it, it's like a ball.
04:54 It's sour and sweet.
04:57 Bignai is rich in vitamin A, C, manganese,
05:01 and even calcium and phosphorus.
05:03 It also contains antitoxins
05:05 that neutralize harmful toxins in the body.
05:09 Because of its sour taste,
05:12 Virginia came up with the idea of making vinegar.
05:16 We used to just let the bignai grow,
05:18 but when I was able to do it,
05:20 I tried it first.
05:22 Then when I was able to do it,
05:23 I opened it to my female colleagues.
05:26 The "binatilio" in their town
05:29 are the ones they let grow bignai trees.
05:33 Because it's so tall,
05:35 the fruits can reach up to 20 feet.
05:38 They were picked manually from the fields.
05:41 The bignai were collected,
05:45 weighed,
05:46 washed,
05:47 and squeezed to get the juice.
05:51 The juice was strained using a strainer,
05:55 poured into a drum,
05:57 and then seasoned with sugar.
05:59 It was allowed to ferment for a month.
06:03 The fermented bignai extract
06:06 was boiled for 15 minutes
06:08 before being poured into a bottle.
06:10 In a month,
06:11 they were able to make 100 liters of vinegar
06:14 that they sold for 60 to 70 pesos per liter.
06:19 The balance between sour and sweet.
06:21 When we were young,
06:23 our village was also known
06:25 for making bignai vinegar.
06:28 To the women,
06:29 making vinegar also helps them
06:32 because they also earn more.
06:35 This fruit looks like it's out of this world.
06:39 Compared to the pineapple,
06:41 it has eyes that are yellow and orange.
06:45 It grows on Pacific islands like Hawaii.
06:49 And they also call it an exploding planet.
06:53 Because it looks like a pineapple.
06:56 It's like an exploding planet.
06:58 Oh, what fruit is this?
07:00 Oh, yes!
07:02 It's called hala.
07:05 Aldrin,
07:07 when he was young,
07:08 he was able to see this in his village
07:10 in Daet, in Camarines Norte.
07:12 And because it usually grows in the middle of the ocean,
07:16 the fruit is called hala.
07:18 They also call it "pardang dagat."
07:21 The hala fruit is used
07:23 to treat urinary tract infections.
07:26 The fruit is boiled and then drunk in the morning.
07:29 If you can't get buko juice,
07:31 you can use the fruit of the hala fruit
07:33 as an alternative.
07:34 The hala fruit is like a family of pandan.
07:37 It's used as herbal medicine
07:39 for other inflammatory diseases.
07:41 This is just for help,
07:42 they're not really medicine.
07:43 When one eye is removed or the hala is screwed,
07:47 you can see its yellow part at the end.
07:50 That's the part that can be peeled.
07:52 The taste of the fruit is delicious.
07:54 It's sweet, like the taste of a fruit.
07:57 It's rich in fiber, iron, vitamin A,
08:01 beta-carotene, which our body converts
08:03 to vitamin A for clear vision,
08:07 even smooth skin,
08:09 and it also contains antioxidants.
08:12 And not only does it peel the fruit,
08:15 it can also be used as a drink.
08:17 We will choose the right amount of hala
08:20 for our hala fruit wine.
08:23 Then we wash it well,
08:25 and it's ready to get the individual contents.
08:29 The yellow contents of the hala fruit
08:32 are boiled to get the juice.
08:34 Seasoned with sugar and yeast.
08:41 We will transfer it to our jar for fermentation.
08:45 And it's allowed to ferment for 20 days.
08:49 It's just a trial,
08:51 so it's not yet sold.
08:53 But don't drink too much,
08:55 because if the hala fruit juice is too much,
08:59 you will be drunk.
09:02 It's a bit bitter, like the taste of the wine
09:05 that you can buy in the stores.
09:07 It has a bit of bitterness.
09:08 It's delicious, it's chewy, and it's good to drink.
09:11 Feels like summer always, us Filipinos.
09:14 Because of the Philippines' island, Pantropico,
09:17 there are many delicious and nutritious fruits to taste.
09:24 Thank you for watching, Kapuso!
09:27 If you liked this video,
09:29 subscribe to the GMA Public Affairs YouTube channel,
09:33 and don't forget to hit the bell button
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09:38 updates.