Tropical Fruits

You can't really talk about places like the Philippines without mentioning many of the fruits that grow here.  Like many tropical countries, they have fruits native to the island that, in the States, they do not have or cannot grow.  Here are a few:
1) Mangos - Mango trees are everywhere here, and are one of the main fruits both eaten, and exported. They grow green, then turn yellow, with some types turning red. The are called ripe only when they have turned yellow and softened. Many are exported to numerous countries, including the U.S. Most Filipinos eat mangos green (unripe) with bagoong (mentioned before), and of course eat them yellow.
2) Rambutan - A  fruit the size of a mini tennis ball, and looks like one too. Except for the color and that it's covered with a fuzzy, spikelike skin. It starts out green, then turns yellowish red, then to bright red. It is native to the P.I. and is prized all over the world as a very strong antioxidant.  It is very high on the list. It is eaten by breaking open the outer skin like an egg and revealing the fruit inside.
3) Lanzones - A brown, leather looking fruit the size of a ping pong ball. It grows from trees in bunches like grapes. Again, peel off the skin to reveal the fruit inside, which is in sections like an orange.  A very tasty fruit, and only grows at certain times of the year, making it more expensive during season.
4) Bananas - They are called "saging" here, and grow both wild and produced. Banana trees are everywhere around me, as I speak. There are so many different kinds that I don't have room to explain them all. Many are boiled to make them soft and eaten with sugar or something sweet. Others are very small and sweet, and are some of the best in the world. Others are just plain regular bananas. A treat here sold daily is called "banana que". It is usually two bananas skewered on a stick and then dipped in boiling brown sugar, which, when it dries, becomes a crunchy, sweet coating.
5) Coconuts - You can't even mention tropical fruits without getting a picture of a beach with coconut trees everywhere.  Well, it's true. I live about 100 yards from the ocean, and I am surrounded by coconut trees. They can grow small, or up to 40+ feet in height.  The local boys can crawl up and down the base of these trees like ants to get the coconuts.  You better know what you're doing or it's a long way to the ground. And the quick stop at the end with definitely break limbs. ALL of the coconut is used here. At certain stages of it's growth it can harvested green to get the coconut milk inside, which is extremely healthy. Then it will turn brown. It can be picked for it's rich coconut meat (yes, the same shredded coconut that you buy in the store). If it is left hanging, it will fall to the ground.  You better not be under it. Sometimes the meat is scooped out in long strips that are used for deserts, like their version of fruit salad. Then the coconut shell can be used to clean tile floors or burned like firewood.  It makes a great bar-b-que fire.
6) Papayas - It's an extremely sought after fruit that does not grow in large quantities. It usually grows in a gourd shape like a squash. A single papaya tree may sprout, and it needs to be taken care of to get it to grow fruit. When producing, it can make from one to eight fruits at a time.  Papayas are great additions to tropical fruit salad. And they are exported around the world.
7) Tamarind - This fruit grows like a string bean but smaller.  It starts out green (as most fruits do), and can be eaten this way if you like extremely sour, tart stuff.  When I say sour, I'm not joking. Then it will turn brown.  It will still be very sour, but with a strong sweet taste added in. And, as you may have heard the name, it is used in kitchens all over the world as a spice.