Aired (March 30, 2025): Ano-ano nga ba ang mga kakaibang prutas na maipagmamalaki sa bayan ni Juan? Panoorin ang video.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Category
😹
FunTranscript
00:30I wonder, I wonder, questions from Juan, give us the answers.
00:34I wonder, I wonder, questions from Juan, give us the answers.
00:39I wonder, questions from Juan, give us the answers.
00:43I wonder!
00:50Amis!
00:53Can I take out?
00:54As a tropical country with a hot climate, the Philippines is blessed with a lot of fruits.
01:02Sweet, sour, big, small, fragrant, spicy, name it, we have it.
01:08But tonight, we're just going to buy drinks in our fruit basket.
01:12Fruits and fruits of plants that Juan can grow.
01:17Fruits that look like coconut outside, but when you open it, it's like durian.
01:21What is this? What kind of fruit is this?
01:26The vegetables are so long.
01:29Aside from the thorns in the leaves' substance,
01:32the small fruits also have a sharp taste.
01:36There you go, brother Wander, you can see it.
01:38Yes.
01:39There's no coconut.
01:40One, two, three.
01:44Okay, it's zero.
01:47And the sour-sour drinks of the Palawan people.
01:51It's sure to make you laugh and smile at the sour-sour taste of candies.
01:59Mmm, it's so soft.
02:01I won't be the last one.
02:03I'm going to show you the different fruits that you can pick from my little fruit basket.
02:07Like this one, this is abyu.
02:09Abyu that looks like ice.
02:11It's still green, but when it's ripe, it's really yellow.
02:15It's also big when it's ripe, it's this big.
02:21Mmm, it's delicious.
02:30Who wouldn't be able to close,
02:34to smile,
02:37but also to smile because of the sourness of one of Juan's favorite dishes,
02:43Sinigang.
02:46Most of the time, we use palm or camyas to make it sour.
02:51But in Palawan,
02:53there's a way to make it sour in Sinigang,
02:56the candies.
02:58It's so funny, I'm really sour.
03:01But it's delicious to eat.
03:04The fruits are round and small.
03:06There's green, there's yellow.
03:09You can eat the candies straight or fresh.
03:13Mmm, it's super sour.
03:14Oh my God!
03:16It tastes a bit like camyas because it's yellow,
03:20but the sourness is at the highest level.
03:24It's sour.
03:26It's even sourer than cantal.
03:29But it's more used in cooking in Palawan.
03:34Richard, a former Brooks Point, Palawan and Forestry student,
03:38studied the benefits of the candies.
03:41The seeds are small.
03:43Look at the seeds.
03:45There are 4 or 3 seeds,
03:47but there are more without seeds.
03:50It's like that.
03:51This is its skin.
03:53Its skin is yellowish.
03:57Candies have been used in their cuisine for a long time as a sour food.
04:02It has been passed down from generation to generation,
04:06and we learned to eat it from our parents
04:10because there are a few trees left.
04:17But it's not easy to taste this unique fruit.
04:25From their house,
04:27Richard has to drive for almost half an hour,
04:30and he has to walk for more than an hour
04:32before he reaches the forest where the candy trees grow.
04:36Candies are widespread all over the Philippines,
04:40from Batanes to Mindanao,
04:42including Palawan, Sibuyan, and Panay.
04:45Candies come in many different varieties.
04:47Its relative is binukaw,
04:49and its relative is mangosteen.
04:51It's sour.
04:52It's like there's a combination.
04:59Let's wash the candies.
05:02And of course, we'll peel it all day.
05:07After washing the fruits of the candies,
05:10slice it thinly.
05:15The sour powder of the candies is not only sour,
05:18it's also perfect for paksiw.
05:26When cooking paksiw with candies,
05:28first, we'll put the fish in the pot.
05:30Then, we'll put the candies on top.
05:35Onions, garlic, ginger, pepper, and galangal.
05:39The last thing we'll put is half a glass of water.
05:43And of course, if you notice,
05:45we didn't put vinegar earlier
05:47because the candies are enough
05:50for our paksiw to be sour.
06:01The sourness of the paksiw with candies is now cooked.
06:12Mmm.
06:14It's really delicious, Kawanders.
06:16Try this kind of recipe.
06:19It's just like our normal frutas.
06:21It depends on the size of the candies
06:23because it's the size of a small bayaba.
06:27So, it's safe to eat around 2 to 3 pieces per meal,
06:31especially for diabetics who eat a lot of frutas.
06:43This is your time to shine, candies!
06:57But Chef Joanna has a different kind of recipe.
07:00She leveled up her alugbati in a Japanese style.
07:09The recipe I'm going to teach you today
07:11is more appreciated
07:13and can be sold to our kids.
07:21In a bowl, Chef Joanna will put flour.
07:25Season with pepper, garlic powder, and paprika.
07:28Add egg white or egg white, water, and mix.
07:33When the mixture is ready,
07:35dip the alugbati leaves in the batter and fry them.
07:44To make sure there are no splashes,
07:45dip the alugbati in the batter.
07:55When the color turns golden brown,
07:56you can take it out.
08:04Oh, it's delicious!
08:06I didn't expect alugbati to be this good,
08:08but it's delicious.
08:09The crunchiness is amazing.
08:10I thought alugbati is just put on top of mung bean,
08:12but it's so smooth and delicious.
08:17If you like alugbati, check!
08:19But wait, there's more!
08:21Because alugbati is also fruitful.
08:23Usually, alugbati fruits are just thrown away.
08:29But this farm in Tagaytay,
08:31it's not thrown away,
08:32but it's harvested.
08:39The small fruits are well-chopped,
08:42perfect for dipping sauces.
08:49Stay tuned for the return of iWonder!
08:54Hey! Good morning, Kuya Joseph!
08:57Good afternoon, sir.
08:58Welcome to SBD Farm.
09:00I just learned that alugbati has this kind of fruit.
09:12It's colorful now.
09:13Kuya Joseph!
09:14Yes?
09:15Is this okay?
09:16It's up to you.
09:17Miguel Tan Felix's mom told me.
09:19There's a lot, guys.
09:21Let's go!
09:22Let's go, sir!
09:25Malabar spinach,
09:26also known as alugbati,
09:28comes from India and Indonesia.
09:31Because it grows fast in hot places,
09:34it's popular in the Philippines.
09:36Here it is, KaWonderers!
09:38Here are the alugbati I got earlier.
09:41And usually, in our provinces,
09:44we throw away the alugbati fruits.
09:47But now, Chef Robert will teach us
09:50how to recycle and make alugbati dip.
09:53What?
09:54Alugblak?
09:55Alugblak.
09:56What are we going to do here?
09:58For Chef Robert's first recipe,
10:00he's going to make alugbati dip.
10:05We're going to put this here.
10:07Because it's hard to get its juice.
10:11We're going to make it.
10:15What we're going to do is,
10:17we're going to put this here.
10:19Like this, right?
10:21Yes.
10:22And then...
10:24It's like it has wings, right?
10:25It's like a feather.
10:26Feather, yes.
10:27It's like a feather.
10:31It's just small.
10:32Cranberry.
10:33Cranberry?
10:34Correct.
10:35Cranberry.
10:38Once the alugbati fruit is crushed,
10:40it will get its juice in a bowl.
10:43Mix the mayonnaise,
10:45alugbati juice,
10:47mustard, and honey.
10:49What a wonder!
10:50The alugbati dip is ready!
10:55It's delicious!
10:56It's like strawberry.
10:57Yes.
10:58The color and the texture,
11:00and the taste.
11:03Chef Robert,
11:04isn't strawberry sour?
11:08Yes.
11:09Maybe this sauce gives it sourness
11:13because of the alugbati.
11:14Yes.
11:15The juice itself.
11:17That's right.
11:18That's what makes it sour.
11:19Yes.
11:20Is that right?
11:21It's acidic.
11:24The juice of the alugbati fruit
11:25is also mixed with passion fruit juice.
11:29It adds color
11:31and adds a bit of sourness to the juice.
11:40Mmm.
11:41It makes me want to have a baby.
11:47Chef, you said I haven't taken a bath yet.
11:51It's delicious!
11:55You can just throw away the old one.
11:59You can still make it more delicious and eat it.
12:02But I wonder,
12:03is it safe to eat alugbati fruit?
12:06It's safe to eat.
12:07So far,
12:08there's nothing to say about it.
12:10According to research,
12:11it's bad for humans.
12:12Just like other berries,
12:14it's rich in antioxidants
12:16or what we call
12:18vitamin A, C, and E.
12:20It helps us
12:22to avoid diseases
12:24like cancer.
12:26The small alugbati fruit
12:27is certified
12:28small but incredible!
12:37What's this fruit in Bukidnon
12:38that looks like a coconut
12:39but tastes like durian?
12:42Watch out for iWonder!
12:51If you're going to buy it,
12:52where will you go?
12:53Katdurian or Timkakaw?
12:55If you don't want to be biased,
12:57go to Bukidnon
12:58so you don't have to choose
13:00between the two famous fruits of the Philippines.
13:03At first glance,
13:04this fruit looks like a coconut.
13:07But when you open it,
13:08it looks like a durian.
13:10What is it?
13:11Kakaw na durian
13:12or durian na kakaw?
13:16It smells like
13:17a little bit of durian.
13:18It tastes like papaya,
13:20melon,
13:21and a little bit of durian.
13:24It smells like papaya,
13:25melon,
13:26and a little bit of durian.
13:27It smells like papaya,
13:28melon,
13:29and a little bit of durian.
13:33iWonder!
13:34What kind of fruit is this?
13:37In the house of Don Carlos in Bukidnon,
13:39in the process of picking different fruits,
13:41our wonder is Jong.
13:45This fruit has an identity crisis
13:47if durian or kakaw
13:48is called mukambo.
13:51Wonders,
13:52come with me to pick
13:53a mukambo fruit
13:54for a snack.
13:57These fruits
13:58fall from the tree
13:59when they're ripe.
14:00That's the truth.
14:01Mukambo and kakaw
14:02come from the same family.
14:04That's why they look alike.
14:06Even though
14:07mukambo is not an OG fruit
14:08in the Philippines,
14:10its origin
14:11is already known.
14:13Its origin is
14:14in South America,
14:15in Central America,
14:17in Mexico,
14:19in the Amazon area.
14:22It's a distinct species.
14:23It's not a hybrid
14:24between durian and kakaw
14:26because durian
14:27is really different.
14:29It's closer to kakaw.
14:32Our wonder, Jong,
14:34was born in the 1990s
14:36when he first saw
14:37the mukambo tree
14:38in his field.
14:39Because he loves plants,
14:41he picked its seeds
14:42and planted them.
14:44Mukambo
14:45bears fruits
14:46about 4 years
14:47after planting.
14:49So,
14:50after it bears fruits,
14:51it's continuously fruiting
14:53and bears fruits
14:55all year long.
14:57It bears
14:58the most fruits
15:00here in Bukidnon
15:01in July and August.
15:03Mukambo,
15:04you can't fool us.
15:06It looks like kakaw
15:07when you open it.
15:09It looks like durian.
15:11That's why in Bukidnon,
15:12it's also called
15:13durian-kakaw fruit.
15:15If you just look at it,
15:18you'll know what it tastes like.
15:20It smells like
15:22a little bit of durian.
15:24It tastes like papaya,
15:26melon,
15:27and a little bit of durian.
15:30If the inside of the mukambo
15:31is delicious,
15:32it's seeds
15:33are used to make kut-kutin.
15:35This is the inside
15:37and these are the
15:39ready-to-roast beans.
15:44In low heat,
15:45just toast the seeds of the mukambo.
15:47It's starting to roast,
15:49to be cooked.
15:50After 10 minutes,
15:51this is how it looks like.
15:53Just continue to roast it
15:55for 10 minutes.
15:57Here it is.
15:58Our roasted
15:59mukambo nut
16:00is now
16:01very fragrant.
16:04It's time to taste it.
16:08It's like
16:09a boldly cooked crab.
16:10It's delicious
16:11as a snack.
16:12It's like
16:13a roasted
16:14snack.
16:16For those who still don't believe
16:18in mukambo,
16:19change it to bashing.
16:20Doesn't it look delicious?
16:22There's no doubt
16:23in the taste
16:24and flavor.
16:28I won't be
16:29the last one.
16:30I'll offer you
16:31different fruits
16:32that you can eat
16:33in my next
16:34bakuran.
16:35Wait for the
16:36return of
16:37I WONDER.
16:40Since it's summer,
16:41there are also
16:42different fruits
16:43like this.
16:44This is abyu.
16:45Abyu,
16:46which is like
16:47yellow kaymito.
16:48It's still green
16:49but when it's ripe,
16:50it's really
16:51yellow.
16:52It's also big
16:53when it's ripe.
16:54It's that big.
16:57One of the
16:58fruits that
16:59is fruitful
17:00in summer
17:01is kaymito.
17:02There.
17:03And my favorite
17:04is kaymito.
17:05It's good that
17:06this tree
17:07is grafted.
17:08So it's only
17:09more than 2 years
17:10but now
17:11it's fruitful
17:12and there are
17:13roots.
17:14It's not stuck.
17:15It's true.
17:16I want to
17:17remove it.
17:19It's delicious.
17:20Kaymito is your favorite.
17:21Because it's
17:22kaymito season.
17:23There are a lot
17:24in the market.
17:25Did you know
17:26that kaymito
17:27can be used
17:28as a nail polish
17:29remover
17:30or cuticle oil?
17:31Kaymito's juice
17:32has acids
17:33that remove
17:34nail polish
17:35and doesn't
17:36damage the nails.
17:37The use of
17:38kaymito on the nails
17:39can also help
17:40strengthen,
17:41clean,
17:42and beautify
17:43the nails.
17:47This is balimbing.
17:48It's like
17:49all year round
17:50but it's more
17:51fruitful in summer.
17:52So this is balimbing.
17:53For those who
17:54don't know
17:55balimbing
17:57Did you know
17:58that balimbing
17:59can improve
18:00sleep and mood?
18:01Because balimbing
18:02also has
18:03tryptophan,
18:04an amino acid
18:05that becomes
18:06serotonin
18:07in the brain.
18:08The high amount
18:09of serotonin
18:10can give
18:11a feeling of
18:12happiness,
18:13joy,
18:14and calmness.
18:15It's time
18:16for bayabas.
18:17That's why
18:18the bayabas
18:19have fruits.
18:21These are
18:22native bayabas.
18:23This is sweet.
18:24It's native.
18:25It's small
18:26but
18:27it's very sweet.
18:28It has a lot.
18:29It looks like
18:30it has a lot.
18:32Did you know
18:33that
18:34fruits
18:35contain
18:36vitamins,
18:37minerals,
18:38and other
18:39nutrients
18:40that are good
18:41to prevent
18:42diseases.
18:43That's why
18:44Mami Sue
18:45is really lucky
18:46because
18:47she can reach
18:48the fruits
18:49with her bare hands.
18:50Oh, this one
18:51is ripe.
18:54We can
18:55harvest this.
18:57As for the
18:58jackfruit,
18:59did you know
19:00that it helps
19:01your skin
19:02to look better?
19:03There are studies
19:04that say
19:05using jackfruit
19:06can reduce
19:07wrinkles
19:08or
19:09acne on the skin.
19:10The method
19:11is by soaking
19:12the jackfruit
19:13in cold milk
19:14for one minute,
19:15grinding it,
19:16and spreading it
19:17on the skin
19:18where there are wrinkles.
19:20If you do this
19:21regularly,
19:22you can see
19:23the results.
19:35Let me taste it.
19:38I like to eat it like this.
19:41It's sweet.
19:42Out of all the fruits,
19:43in the summer,
19:44we'll make it
19:45something unusual.
19:46We'll make it
19:47something
19:48you can drink.
19:49So, let's see
19:50what fruits
19:51we can make
19:52with milk
19:53to drink.
19:54Let's just add
19:55milk.
19:56Okay, let's go!
19:57I hope you're already
19:58drunk.
19:59There.
20:00So, we got
20:01just one
20:02who was drunk
20:03earlier.
20:04Let's make
20:05this milkshake.
20:06There.
20:07There.
20:08Then,
20:09let's add
20:10a little honey.
20:11Just a little.
20:16A lot of milk.
20:18And,
20:19let's add this
20:20because the jackfruit
20:21has seeds.
20:22So, let's not include
20:23the part with seeds.
20:24I'll just eat it.
20:27What I'm mixing here
20:28is
20:29banana.
20:31There.
20:33I'm mixing it
20:34with banana.
20:37Let's go!
20:40Mmm!
20:45Since we have
20:46a lot of jackfruit,
20:47there.
20:48Usually,
20:49jackfruit
20:50is cooked.
20:51But, let's try
20:52to make a shake
20:53where it's drunk.
20:55There.
20:56If you're not drunk,
20:58let's add milk.
21:00Then,
21:01let's add a little
21:02honey.
21:03Although,
21:04jackfruit is sweet,
21:05but,
21:06just to have
21:07a little
21:08sweetness.
21:12It's okay.
21:14Let's taste it
21:15again.
21:16Mmm!
21:17Oh!
21:18I can smell.
21:21The sweetness
21:22of jackfruit.
21:26Cheers!
21:30It's delicious!
21:38So, you can add
21:39fresh jackfruit
21:40with milk
21:41plus ice.
21:43So, it depends.
21:44If you want,
21:45you can add sugar
21:46and honey.
21:47It's okay
21:48for
21:49a refreshing
21:50drink
21:51when it's
21:52hot like this.
21:56For the expensive
21:57fruits nowadays,
21:58a lot of people
21:59just pass by.
22:01So, if you have
22:02the chance,
22:03even in
22:04a small land
22:06or even
22:07in a field,
22:09why not plant it?
22:11In a short period of time,
22:12just a few summers,
22:14I'm sure
22:15you'll have
22:16something to eat.
22:20It's okay.
22:22For a lot of plants
22:23that grow here,
22:24no one should
22:25be hungry.
22:27No one should
22:28just sit around.
22:30Plant it!
22:33Mmm!
22:35It's delicious!
22:36In a short period of time,
22:37I'm sure
22:38you'll have
22:39something to eat.
22:41So, you can also
22:42plant it around.
22:44There are fruits
22:45and fruits of plants
22:46that seem
22:47foreign to us.
22:50Taste and recognize it.
22:54Like the one
22:55in the field
22:56that looks like coconut
22:57and tastes like durian.
22:59But it has
23:00its own unique
23:01and unique taste.
23:03And the candice
23:04of Palawan.
23:05You can also
23:06taste the
23:07uniqueness
23:08of this sourness
23:09before it's
23:10exhausted in the jungle.
23:11And before
23:12you throw away
23:13the whole bunch
23:14of alugbati
23:15because the leaves
23:16and stems are already
23:17sour,
23:18taste the fruit
23:19that is said
23:20to be perfect
23:21for dipping
23:22in the sauce.
23:25And add
23:26a little
23:27sourness
23:28in the juice.
23:30You can eat it!
23:32Wonders!
23:33In every
23:34bite and taste,
23:35it's not just
23:36delicious
23:37that we discover,
23:39we also discover
23:40the richness
23:41of our environment
23:42that we should
23:43take care of
23:44together.
23:46It can be harvested!
23:47Welcome, Wonders!
23:48If you have topics
23:49that you want to discuss,
23:50just email to
23:51iwondergtv at gmail.com.
23:52I'm Susan Enriquez.
23:54Follow our
23:55social media accounts.
23:57I'm M.Poy Marquez
23:58and we'll see each other
23:59every Sunday night
24:00on GTV.
24:02And Juan's questions
24:03will be answered
24:04here at
24:05iWonder!