Aired (September 16, 2023): Ang bilog, mapula at tila mabuhok na rambutan ay hitik na hitik ngayong buwan ng Setyembre sa mga palengke. Ano nga ba ang iba't ibang putahe na puwedeng gawin gamit ito? Panoorin ang video.
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00:00 You'll see this in the markets this September.
00:03 What is this?
00:04 It's red, round, and hairy.
00:07 What am I referring to?
00:08 Rambutan!
00:09 But don't be fooled by the name "rambutan".
00:12 It's very sweet.
00:13 You can eat it for breakfast
00:16 or you can also make it as a dessert or pastry.
00:19 Lala Roque will taste it.
00:22 The hairy skin is the first thing you'll notice.
00:27 The color is red and the shape is round.
00:30 The flesh is white, soft, and sweet.
00:35 It's rambutan season in the Philippines!
00:38 Let's try it.
00:39 Okay.
00:39 It's juicy.
00:46 The skin is red and has a green color.
00:50 Even if it's green, it's already sweet.
00:52 Yes.
00:54 [music]
01:01 We went to the town of Doña Remedios Trinidad in Bulacan.
01:05 [music]
01:07 Aside from its famous campsites and different markets,
01:11 each farm has its own attraction.
01:13 [music]
01:15 If in Bukidnon, where our team went to pick strawberries,
01:20 here in Bulacan, you can pick rambutan.
01:24 [music]
01:26 How many rambutan trees are there here?
01:28 Around 300 to 400 trees.
01:31 What is rambutan all year round?
01:35 It starts in August, September, and sometimes October.
01:39 Is it easy to plant and grow rambutan?
01:43 Because sometimes, there are pests.
01:47 This one is not that important.
01:49 The problem is that it takes a long time to grow.
01:54 It takes 3 to 4 years to grow.
01:57 It's a real sacrifice to grow.
02:00 My father accompanied me to pick rambutan on his farm.
02:05 I only know about rambutan here.
02:07 Even though it looks the same at first glance,
02:11 there are different varieties.
02:14 There's sopsopin,
02:17 arar,
02:18 maharlika,
02:20 and heron.
02:21 What variety is this?
02:23 This is a gena.
02:24 What's the difference between it and other varieties?
02:27 The skin is different.
02:29 Is it thick?
02:31 Yes, it's skin is thick.
02:33 The flesh is hollow.
02:36 You can try it.
02:38 [music]
02:41 The skin is beautiful.
02:42 It's red and has a green color.
02:45 So this is the gena.
02:49 Wow!
02:51 [music]
02:55 Let's try it.
02:57 [music]
03:00 It's juicy.
03:02 This is the arar.
03:04 It looks like it's ripe.
03:08 Even though it's a bit green,
03:10 it's sweeter than the gena.
03:13 This is the arar.
03:15 This is the gena.
03:17 It has a thick skin.
03:19 This is the arar.
03:21 Look at the skin.
03:23 Some people look for sopsopin.
03:25 It looks like that one with a lot of fruits.
03:27 Sopsopin.
03:29 There's no difference between sopsopin.
03:31 It doesn't remove the seeds.
03:35 How much is the price per kilo?
03:39 It's different.
03:41 Sometimes, it's cheaper.
03:43 Sometimes, it's less.
03:45 Sometimes, it's P100 or P80 per kilo.
03:49 So now, the harvest is good?
03:53 Yes.
03:55 If it's P50 and it's a bit cheaper,
03:57 we sell it at P40 per kilo.
03:59 [music]
04:01 After picking the arar,
04:03 I'll teach you how to cook a dessert.
04:07 Arar, what a twist!
04:09 We have Rose with us today
04:11 who is known for her cooking.
04:13 She's known for her Rambutan Pie.
04:17 Rose, will you teach us a secret
04:19 on how to make Rambutan Pie?
04:21 Sure.
04:23 What are the ingredients?
04:25 The Rambutan is called Tuklapin.
04:27 Oh, it's called Tuklapin.
04:29 Or Arar.
04:31 There are a lot of varieties.
04:33 When my husband and my children
04:35 tasted it,
04:37 they said it's delicious.
04:39 My husband said he tried it.
04:41 I'm busy with work,
04:43 so I can't make it.
04:45 But Rambutan is really good.
04:47 I like healthy food.
04:51 It's also good for anti-oxidants.
04:53 I only know about high blood.
04:55 I have high blood.
04:57 That's why I want to make this.
04:59 [music]
05:01 And Rose and I are ready
05:03 to make her specialty.
05:05 We're ready.
05:07 We peeled all the Rambutan
05:09 and cut it.
05:11 What's our process today, Rose?
05:13 We'll just put it here first.
05:15 What do you do, Rose,
05:17 before you discovered this recipe?
05:19 I work
05:21 in a convenience store.
05:23 Sugar.
05:25 Just a little.
05:27 But you used to work, right?
05:29 Yes.
05:31 In UAE.
05:33 I worked there for 2 years.
05:35 I finished my contract when I came here.
05:37 When I came here,
05:39 I went back again.
05:41 I renewed my contract.
05:43 But it was hard
05:45 when you saw your children
05:47 and you left.
05:49 You came back in 2018.
05:51 What did you do in UAE?
05:53 I was a DH.
05:55 And you decided
05:57 to grow Rambutan here?
05:59 Yes, because it's hard.
06:01 They need a parent.
06:03 Because it's hard to take care of
06:05 my mother.
06:07 A few minutes later,
06:09 We mixed it.
06:11 We put
06:13 half a cup of water
06:15 and sugar.
06:17 We have an option.
06:19 We'll try it now.
06:21 We put only one spoon of sugar.
06:23 Because it's sweet.
06:25 We'll mix it
06:27 until it's soft.
06:29 Until it's soft.
06:31 Until you know
06:33 that it's ready.
06:35 What's next?
06:37 The jelly.
06:39 While we're waiting
06:41 for it to be cooked,
06:43 Rose and I
06:45 already told her family.
06:47 What did they say?
06:49 Your recipe became famous?
06:51 A lot of people watched it.
06:53 Actually, this scenario
06:55 is my dream.
06:57 I'm still imagining it.
06:59 It's already happened.
07:01 You even dreamed of higher.
07:03 I also dreamed of having a restaurant
07:05 that will be realized.
07:07 Yes.
07:09 Why are you crying?
07:11 You have a dream come true.
07:13 You also helped
07:15 a lot.
07:17 It's boiling.
07:19 We'll put the jelly.
07:21 It's called jelly powder.
07:23 If you want to dissolve it, it's okay.
07:25 But for those who are in a hurry,
07:27 it's a shortcut.
07:29 It's easy.
07:31 But you have to mix it continuously
07:33 so it won't get lumpy.
07:35 It's boiling.
07:37 Let's get the 5 rambutans.
07:39 We'll put the cream.
07:45 You have to mix it directly.
07:47 Don't stop.
07:53 I'll put the vanilla.
07:55 Just mix it.
07:57 Mix it.
07:59 That's it.
08:01 It's okay.
08:03 You'll know that it's ready.
08:05 If you can see, it's already thick.
08:07 It's getting thick.
08:09 Why did you separate it?
08:11 You want it to be on the bottom.
08:13 It's just on the bottom.
08:15 Let's plate it.
08:17 There's a plating.
08:21 If you're in a hurry, just mix it.
08:23 Just one drop.
08:25 Rose also told me that
08:29 of all the fruits she tried,
08:31 rambutan is still her all-time favorite.
08:33 Rose, why did you choose this?
08:37 Of all fruits, rambutan?
08:39 Rambutan is my favorite
08:41 when I was young.
08:43 I was happy with it.
08:45 When you open it,
08:47 the white part
08:49 is the stone of Dina.
08:51 So there, you recreated
08:55 the rambutan.
08:57 Isn't it beautiful?
08:59 There it is.
09:01 That's our finished product.
09:03 And not only does Rose make
09:05 rambutan jelly pie,
09:07 she also makes rambutan minatamis
09:09 and rambutan ice cream.
09:11 Aside from desserts,
09:15 rambutan can also be used as an appetizer.
09:17 Introducing
09:19 Rambutan Kinilaw.
09:21 We love rambutan.
09:25 So I thought of making
09:27 rambutan to make it different.
09:29 I just wanted to
09:31 level up the rambutan.
09:33 We also plan
09:35 to do business
09:37 in the future.
09:39 So I thought of
09:41 adding rambutan
09:43 so that
09:45 customers can have a different view.
09:47 After just a few minutes
09:53 of mixing,
09:55 it's ready to eat.
09:57 It's different.
10:01 But wait,
10:03 there's more.
10:05 Dessert? Appetizer?
10:07 What else can you do with rambutan?
10:09 Meet
10:11 Brother Rasty, a Bicolano
10:13 professor at a seminary
10:15 here in Novaliches.
10:17 He has something he can do with rambutan
10:19 that you wouldn't have thought of.
10:21 It started when
10:23 there was a rambutan tree here in the seminary.
10:25 There were a lot of them.
10:27 I remember my grandfather
10:29 used to eat it.
10:31 When I was young,
10:33 I would go to the mountains with him
10:35 and when I had rambutan,
10:37 he would feed me.
10:39 I asked him why he was feeding me.
10:41 He said it was
10:43 to satisfy our hunger
10:45 during World War II.
10:47 So I said,
10:49 I tried it and ate it.
10:51 It was okay.
10:53 It tasted like peanuts.
10:55 Although it was a bit bitter.
10:57 We got a lot of rambutan here in the seminary.
10:59 So I tried it and
11:01 I thought of frying it.
11:03 Together with
11:05 Brother Rasty's ever supportive wife,
11:07 we tried his
11:09 fried rambutan seed.
11:11 It's like rambutan,
11:15 but it's delicious.
11:17 A specialist
11:19 also reminded us
11:21 to be careful when eating rambutan.
11:23 Especially,
11:25 and only recently,
11:27 a child died
11:29 from eating the seeds of rambutan.
11:31 A child was killed in Del Gallego,
11:35 Camarinas Sur after being eaten
11:37 by a child who ate rambutan.
11:39 Choking means
11:41 that the child
11:43 entered the trachea.
11:45 You can see that the child
11:47 cannot breathe or speak.
11:49 Even though he is old.
11:51 His skin color will change
11:53 because he has no oxygen.
11:55 His body will turn blue.
11:57 The patient will turn blue.
11:59 Infants to toddlers.
12:01 What you have to do is
12:03 to backblow.
12:05 You put it here.
12:07 The head is facing down.
12:09 The back is facing down.
12:11 Then you have to do this
12:13 to dislodge the head.
12:15 Five times.
12:17 Then you check the mouth.
12:19 You check if there's anything coming out.
12:21 If there's nothing,
12:23 you do it again.
12:25 You check if the color changes
12:27 or if he's crying.
12:29 When an adult chokes,
12:31 they do a Heimlich maneuver.
12:33 The rescuer
12:35 will go to the patient's back.
12:37 He will not be able to breathe.
12:39 He will put his hand
12:41 on the diaphragm.
12:43 He will put his thumb here.
12:45 He will put it on the siphoid process
12:47 to push the diaphragm.
12:49 He will apply pressure just below
12:51 the siphoid process.
12:53 He will push in.
12:55 He will push in hard.
12:57 There's also
12:59 something called self-rescuing.
13:01 For example, you're alone.
13:03 You're choking.
13:05 You'll find a chair.
13:07 You'll stand up.
13:09 You'll lean on the chair.
13:11 You'll push yourself
13:13 to compress this area.
13:15 Adults can do that.
13:17 But kids can't do that
13:19 especially when they're 2 or 3 years old.
13:21 The hair is very high
13:23 in nutrients.
13:25 In terms of nutrients,
13:27 it has a lot of vitamins, minerals,
13:29 and even dietary fiber.
13:31 It has vitamin C,
13:33 which is good for our immune system.
13:35 It's known as an antioxidant.
13:37 It helps reduce the risk of cancer.
13:39 It also has vitamin B,
13:41 which is good for our body.
13:43 It also has a lot of sources
13:45 for potassium,
13:47 which is good for our kidney function
13:49 and heart function.
13:51 It also has a lot of calcium.
13:53 With dietary fiber,
13:55 it's good for our body.
13:57 It has a lot of calcium.
13:59 With dietary fiber,
14:01 since it's a fruit,
14:03 it's naturally high in dietary fiber.
14:05 It helps with our digestive system.
14:09 Our recommended serving size
14:11 for rambutan per meal
14:13 would be
14:15 5 pieces per serving.
14:17 So, if we have a recommended serving size,
14:19 it means
14:21 we should only follow
14:23 the recommended serving size
14:25 per day or per meal
14:27 that we eat.
14:29 Anything that's
14:31 bad for our body.
14:33 Rambutan seeds are edible.
14:35 It's safe to eat.
14:37 But make sure
14:39 that it's properly prepared
14:41 because the seeds of rambutan
14:43 still have a toxicity level
14:45 if it's not prepared
14:47 cleanly and properly.
14:49 If there are too many seeds,
14:51 rambutan is more
14:53 on prevention rather than
14:55 the cure itself for diabetes
14:57 and high blood pressure.
14:59 Don't judge a fruit by its cover.
15:01 That's the message
15:03 of rambutan.
15:05 It's not just a fruit,
15:07 but a lot of sweet
15:09 plot twists.
15:11 I'm Lana Roque,
15:13 with Isa. Brigada.
15:15 [music]
15:37 you