Sabay-sabay tayong mag-crave! Prutas na in-season ngayon, tikman! | Kapuso Mo, Jessica Soho - video Dailymotion

GMA Public Affairs

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.

Transcript

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

09:36 for our latest updates.

09:38 updates.

Sabay-sabay tayong mag-crave! Prutas na in-season ngayon, tikman! | Kapuso Mo, Jessica Soho

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