The Mango (Manguifera indica—Pentandrie, Linn.) ranks first in these Islands. It is oblong—oval-shaped—flattened slightly on both sides, about five inches long, and of a yellow colour when ripe. It is very delicious, succulent, and has a large stone in the centre from which fibres run at angles. To cut it, the knife must be pressed down from the thick end, otherwise it will come in contact with the fibres. Philippine mangoes are far superior to any others grown in the East. This fruit has a slight flavour of turpentine, and, as to smell, Manuel Blanco[10] doubts whether it more resembles bugs, onions, or tar. The trees are very large and majestic—the leaves are dark green, and the whole appearance strikingly noble. Great care is needed to rear the fruit. The natives cut notches in the trunk, and from the time the tree begins to flower until the fruit is half matured, they light fires on the ground under its branches, as the smoke is said to hasten the development. The tree begins to bear fruit at ten years old.
The first mangoes of the season are forced, and even picked before they are ripe, so that they may more quickly turn yellow. They are brought to the Manila market in February, and fetch as much as 20 cents each. The natural ripening time is from the end of March. In the height of the season they can be bought for two dollars per hundred. Epicures eat as many as ten to a dozen a day, as this fruit is considered harmless to healthy persons. Mango jelly is also appreciated by Europeans as well as natives. Luzon and Cebú Islands appear to produce more mangoes than the rest of the Archipelago. From my eight mango-trees in Mórong district I got annually two pickings, and one year three pickings from two trees.
There are other species of mango-tree of the genus Terebinthaceae, viz.:—Manguifera anisodora, M. altissima, M. rostrata and M. sinnata.
The Banana or Plantain (Musa paradisiaca) is plentiful all over the Islands at all seasons. It grows wild, and is also largely cultivated. It is the fruit of an herbaceous endogenous plant of the natural order Musaceae. It is said that the specific name paradisiaca is derived, either from a supposition that the plantain was the forbidden fruit of Eden[11], or from an Arabic legend that Adam and Eve made their first aprons of the leaves of this tree, which grow to a length of five to six feet, with a width of 12 to 14 inches. Some 10 to 12 distinct varieties of bananas are commonly to be seen, whilst it is asserted that there are over 50 sorts differing slightly from each other. The Tagálog generic name for this tree and fruit is Ságuing. The species known in Tagálog dialect as Lacatan and Bon͠gúlan, of a golden or orange tinge when the skin is removed and possessing a slight pineapple flavour, are the choicest. The Tóndoc is also a very fine class. The stem of the banana-plantain is cut down after fruiting, and the tree is propagated by suckers.[12] Renewal of the tree from the seed is only necessary every 12 to 18 years. The fruit is borne in long clusters on strong stalks which bend over towards the earth. As the suckers do not all rise simultaneously, the stages of growth of the young fruit-bearing trees vary, so that there is a constant supply all the year round. Moreover, it is customary to cut down, and hang up in the house, the stalk sustaining the fruit before it is ripe, so that each fruit can be eaten as it matures. The glossy leaves of the banana-plantain are exceedingly beautiful. They are used for polishing hardwood floors; they serve as a substitute for plates at the tiánguis and for wrapping-paper at the small native and Chinese grocersʼ shops. In rural places if a carromata driver cannot find a leather horse-collar, he improvises one of banana-leaf.
The Papaw tree (Carica. papaya) flourishes wild—a prolific growth—attains a height of 20 to 25 feet, and is very picturesque. The leaves emerge in a cluster from the top of the stem, and are about 20 to 30 inches long. They can be used as a substitute for soap for washing linen. The foliage has the peculiar property of making meat or poultry tender if hung up in the branches. The fruit is of a rich olive green, and remains so almost to maturity, when it quickly turns yellow. Both in shape and flavour it is something like a melon, and, although more insipid, it is refreshing in this climate. Containing a quantity of pepsine, it is often recommended by doctors as a dessert for persons with weak digestive organs.
Besides these fruits, there are Pómelo oranges, about four times the size of the largest European orange; ordinary-sized Oranges of three sorts; Citron; Jack fruit (Anona muricata, Linn., or more probably Artocarpus integrifolia) (Tagálog, Nangca); Custard Apples (Anona squamosa, Linn.) (Tagálog, Atis); Bread-fruit (Artocarpus camansi) (Tagálog, Dalan͠gian or Dalamian); Lomboy (Calyptrantes jambolana—Icosandrie, Linn.), which looks like a damson; Santol (Sandoricum ternatum—Decandrie, Linn.), delicious prepared in syrup; Condol, (Monoecia syngenesia—Cucurbita pepo aspera), a kind of white pumpkin for preserving; Limes (Tagálog, Limonsuangi); small green Limes (Tagálog, Calamánsi) for preserving; another kind called Lucban; a diminutive Mango (Manguifera altissima) (Tagálog, Paho), which is brined and then put in vinegar; Pomegranates (Punica granatum); a very inferior species of wild Strawberry; Chico (Achras sapota—Hexandrie, Linn.), the Chico sapoti of Mexico, extremely sweet, the size and colour of a small potato; Lanson (Lansium domesticum), a curious kind of fruit of an agreeable sweet and acid flavour combined. The pericarp is impregnated with a white viscous fluid, which adheres very tenaciously to the fingers. When the inner membrane is removed the edible portion is exhibited in three divisions, each of which envelops a very bitter stone. It is abundant in La Laguna.
Guavas (Psidium pyriferum guyava, Linn.) (Tagálog, Bayabas) of very fine quality, from which jelly is made, are found wild in great abundance. They are so plentiful on waste lands that I have never seen them cultivated. The peel is an excellent astringent. Lemons[13] of two kinds are grown—sometimes as many as a dozen of the small species, about the size of a walnut, may be seen hanging at one time on a tree only 18 inches high; a well-known small species is called Dayap in Tagálog. Mangosteens, the delicate fruit of the Straits Settlements, are found in the islands of Mindanao and Sulu. In Mindanao Island, on the neck of land forming the western extremity, the Durien thrives. It is about as large as a pineapple, white inside, and when ripe it opens out in three or four places. It is very delicious eating, but has a fetid smell. The seeds, as large as beans, are good to eat when roasted. The tree bears fruit about every 20 years.
Pineapples (Bromelia ananas, Linn.) are abundant in the Southern Islands, where they are cultivated exclusively for the sake of the leaves, the delicate fibres of which are used to manufacture the fine, costly texture known as Piña (q.v.). This fruit, which is not so fine as the Singapore and Cuban species, is in little demand in the Philippines, as it is justly considered dangerous to eat much of it.
Grape acclimatization has been attempted in the Philippines, but with very mediocre results. Cebú seems to be the island most suitable for vine culture, but the specimens of fruit produced can bear no comparison with the European. In Naga (Cebú Is.) I have eaten green Figs grown in the orchard of a friendʼs house.
Tamarinds (Tamarindus indica, Linn.) (Tagálog, Sampáloc) are never planted for the sake of the fruit. The tree grows wild, and the fruit resembles a bean. Picked whilst green, it is used by the natives to impart a flavour to certain fish sauces. When allowed to ripen fully, the fruit-pod takes a light-brown colour—is brittle, and cracks all over under a slight pressure of the fingers. The whole of the ripe fruit can then be drawn out by pulling the bean-stalk. The ripe tamarind appears to be little appreciated by any one, and it is extremely seldom seen, even in the form of a preserve, in a native dwelling. Containing, as it does, a large quantity of tannin, it is sometimes used by the Manila apothecaries, and I once heard that a small parcel was being collected for shipment to Italy.