Category: fruit

Persimmon (Sharon Fruit)

Persimmon, photo by PH Morton

Persimmon (Sharon Fruit)

Fruit Bowl, photo by PH Morton

Our fruit bowl is getting more adventures.  Early this new year, we have custard apple, passion fruit, mangoes, kiwi, several types of citrus fruits such as lemon, lime orange, grapefruit and nectarine.

We also have persimmon, which is apparently also called Sharon fruit.  Its scientific name is Diospyros Kaki.  This fruit is often seedless and sweet.  It can be eaten as a whole fruit; there is no need to peel it (but you can of course, if you wanted to.)

Sharon fruit can be eaten fresh, or cooked (in a pie) and even preserved.

Its orange colouring shouts richness in beta carotene and it is actually is a good source.

Passion Fruit

Passion fruit, photo by PH Morton

Passion Fruit

Photo by PH Morton

Passion fruit is sweet with a tinge of sourness.  It is very seedy.  The seeds are soft and edible.

The scientific name for passion fruit is Passiflora edulis. It comes from a vine rather than a tree.

It is native to South America.

Did you know?

To tell whether the fruit is ripe is to look at the skin.  When the outer skin has shriveled then it is ripe.  The shriveled the skin the riper it is.



Pomelo (Suha) – Citrus Fruit

Pomelo, photo by Ruben Ortega

Pomelo (Suha) – Citrus Fruit

Pomelo is called suha in Tagalog and dogmon in Ilocano.

It is 3 to 4 times the size of a grapefruit and can be as big as a melon.  In fact pomelo is the largest citrus fruit that it has acquired a scientific name of citrus maxima or citrus grandis.

Pomelo is closely related to the grapefruit, but I actually prefer suha as I find grapefruit can be rather bitter.

The pomelo tree can grow really tall and when it flowers, the little cluster of white blossoms has the most fragrant smell.

Pomelo is rich in vitamin C.  Really juicy and when fully ripen in the tree, it can be very sweet.

But I actually love a pomelo that it still just before it truly ripen.  I love the slight sour taste which a little sprinkle of salt will activate the salivary gland.  Just thinking of this now makes my mouth water. Actually I prefer when the flesh of the pomelo is left to steep in a dish of slightly salty vinegar.  Delicious.

Suha, photo by Ruben Ortega

The juicy flesh here is pink but suha can also be yellowish white.

Bramley Apples

Bramley Apples, photo by PH Morton

Bramley Apples

Bramley apples are cooking apples.  Their tartness is ideal for making desserts such as apple pies, Eve’s pudding, strudel, etc.  They are also perfect for apple sauce.

Please search for the recipes in our search box, located on our made page. 🙂

Around April Bramley apples looses a bit of its tartness and can be eaten as a raw dessert apple.

These apples got its name from a butcher called Matthew Bramley.  Apparently one of the earliest sighting of this type of apples was from a tree growing in his garden in Southwell, Nottinghamshire.

Our Home Harvest 2016


Our Home Harvest 2016


When we were both still gainfully employed,  😉 it was hard to maintain our fairly long back garden, where the lawn must be mowed, the bushes regularly trimmed, the pond life fed, the garden furniture repaired, etc., the list went on.  We, therefore,  paved over parts of it, but still kept some smaller flower& plant beds and a good size lawn.

A good idea in any size garden is to use plant pots or troughs to grow plants, flowers and vegetables.

Some of the larger pots are fitted with small wheels (like castors) on the base.

This means that we can easily move large plants, such as the tomato plants, to follow the sun as it moves, to maximise exposure to the light and heat.

This spring, and as in previous years, Jean & I decided to try and grow some tomato plants in three of our large pots.  Tomatoes are quite inexpensive and plentifully sold in shops and supermarket during the summer, but growing your own has its own reward.  You can be sure of the freshness and they seem to taste better 🙂




This year’s weather has been mixed in London & SE England.

A rarely frozen and wet winter was followed by rain alternating with hot sunny days in summer, extending well into September. This combination has resulted in a nice crop of tomatoes. some have ripened and hopefully the others will soon as well.

Our two potted small apple trees have produced their ripe fruit nearly a month early this year.

They are ‘Jonagold’ apples, which are sweet and a little bitter to taste but simply delicious.

We found that If you have two potted apple trees, keep them near each other in order to get at least one good crop, this helps cross fertilisation from the bees etc.

We find each year that one tree produces more apples than the other.

However, this year both tree have a lot of apples, thanks to the weather.

our-pear-treeWe have one potted Conference variety pear tree, near the end of the garden, and as with the apple trees we also need to get another one as this lonely tree only produces a pair of pears each year.

Our wild blackberry bush has also produce a bounty of berries this year too!

We wonder if this year’s winter will be cold and wet again. Snow has not fallen to settle on the ground here in nearly the last two years, much to our grandson’s disappointment who is wishing of building a snowman in the garden!

Dalanghita Vs Dalandan

Dalanghita, photo by PH Morton

Dalanghita, photo by PH Morton

Dalanghita Vs Dalandan

Dalanghita is a Filipino word adapted from the Spanish naranjita, which mean small orange.  The scientific name for this dalanghita is Citrus Nobilis.

Dalanghita is really juicy, perfect for the often hot weather in the Philippines.

There is another variety of this citrus fruit which is called dalandan, scientific name is Citrus Aurantium.  

Most Filipinos would probably find it hard to tell a dalanghita from a dalandan.  These fruits are so similar, they can be often interchanged.  I supposed you can tell one from the other by their size and sometimes, the texture of their peels.

Dalanghita is smaller with smooth outer skin while dalandan is definitely bigger and has a thicker and pimply or pronounced pores.

Whiles growing up in Marag, we had a dalandan tree which grew so big in our side yard (garden).  During fruiting season, the citrus tree was laden with fruits that the lower branches touched the ground.

It was a joy to eat the fruits straight from the tree.  When it is still young, it can be sour and that is when we had to eat it with a bit of salt.  But when it is ripe, it is so refreshingly sweet.

Our tree was much admired by the whole neighbourhood of Marag.

Dalandan tree, courtesy of

Dalandan tree, courtesy of


Blueberries, photo by Jmorton

Blueberries, photo by Jmorton


These berries are naturally sweet.  It can be easily eaten raw without adding any sugar and therefore carries all its natural goodness of vitamin C.

Blueberries, photo by JMorton

Blueberries, photo by JMorton

Blueberries are superfood.  They promote healthy collagen, which minimises the appearance of wrinkles.

Blueberries are also good for declogging the veins, thus, creates less restrictions to the flow of blood.

They can also aid in combatting cystitis as they carry anti-bacterial property.

Guyabano, Superfood

Ripe Guyabano, Photo by JMorton

Ripe Guyabano, Photo by JMorton

Guyabano, Superfood

My sister, Marilou, is obsessed with this fruit. Every time she sees one, she got to buy it. 🙂

But then again Marilou is very clever.  She knows things that I need to know.  Apparently it is widely known in the Philippines the wonder of this prickly pear looking fruit.  It is so full of goodness that it is called a superfruit.

Guyabano is rich in vitamin C, vitamin B and vitamin B1.  It also contains high level of carbohydrate and also fructose.

Guyabano apparently has anti-cancer and anti-diabetic elements because of its high content of anti-oxidant..

The goodness of the guyabano does not start and end with the fruit alone.  Apparently the bark, the seeds and the leaves are used to cure some other ailments as well as used in the beauty industry.  It is indeed interesting to research more on these properties.

Anyway, ripe guyabano taste very sweet but there is some sourness to it.  It has rather soft spongy texture and you have to eat the flesh off from black seeds, it is like eating sugar apple (atis).

Guyabano is popular for juicing and making smoothies.

While growing up in Marag, Philippines, we used to have a ready supply of guyabano as they grew in our farm; one was even growing at the back of our house.  We ate a lot of it as it was one of my father’s favourite fruits.  He would cut the fruit in many portions and he would then expect us to eat our lot.  We were willing as we did not have many shops around in our barrio selling sweets, cookies and candies.

Looking back, it was probably the many fruits like guyabano that kept us healthy when younger.  Now it is a different story, perhaps it is time to start on guyabano again…..

Fruit: Mango

I have to say that I have eaten the best mangoes in the world. They are so delicious, they are almost out of this world in perfect sweetness. 🙂  If you happen to go to the Philippines, try just even 1 or a dozen of ripe mangoes for the ultimate gustatory perception!

If you happen to go to the Philippines, try just even 1 or a dozen of ripe mangoes for the ultimate gustatory perception! 😉  The Philippines have the best mangoes in the world.

Apparently it has been proven how delicious and appealing mangoes are. 😉 According to a study conducted in the west, using a ‘Thrill-o-metre’, which measures the facial expressions and skin’s electric current of respondent trying different foods, babies reacted most excitedly to the taste of mango.

The unripe mangoes are also much sought after in the Philippines. In fact, they are slightly more popular than the ripe ones. The firm, green mangoes are eaten with ginisang bagoong (sautéed shrimp paste) and favour by everybody because of its sharp taste. You will make any Filipino mouth-watering at the mention of manga at bagoong.

Eating mangoes is a win-win experience. It is not only one of the most delicious fruits in the world, it is also rich in vitamin C & E, beta-carotene and fibre.

Vitamin C is an anti-oxidant, which produces collagen. The main function of collagen, of course, is to promote healthy skin and connectivity of tissues.

Mango is one of only few fruits that is rich in vitamin E.

Working in tandem with vitamin C, vitamin E stimulates the brain and prevent memory loss.IMG_0522 Mango Photo by JMorton[/caption]


Mangoes, photo by JMorton

Mangoes, photo by JMorton


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