Pili Bicol
Have you tried Bicol’s pili?
We continue the celebration of Filipino Food Month by featuring one of Bicol’s famous delicacies – the pili!
Pili, scientifically known as Canarium ovatum, is an indigenous fruit-bearing tree in the Philippines. One of the few places in the Philippines where the pili tree grows is in the Bicol region, which is considered the country’s major producer of pili.
People benefit a lot from the various parts of the pili tree. But for today, we will highlight the fruit of the pili tree. The fruit has different parts, namely, pulp, shell, testa, and kernel.
The pulp is edible, nutritious, and a good source of minerals. In Bicol, the ripe fruit is cooked as a dish by soaking the fruit in boiling water until the peel is soft, and called tinolang pili or nilantang pili. This dish is a perfect partner of fish sauce or patis that adds more taste. Moreover, it can also be used in making milkshakes, oils, pickles, and feeds.
Another important part of pili is the kernel. Bicolano processes the pili nut kernel into candies, treats, baked products, and other known delicacies, making the pili a perfect pasalubong if you visit Bicol. Some examples are pili desserts such as crispy pili coated in sugar, honey-glazed pili, plain roasted pili, pili with sea salt, Mazapan de pili, pili tarts, and cakes.
You can also share with us the different ways how you cook and consume pili in the comment section!
Proclamation No. 469 was signed in April 2018 to declare April as Filipino Food Month or Buwan ng Kalutong Filipino. This celebration aims to ensure that Filipino culinary traditions are transmitted to future generations. For this year, the theme is Kalutong Filipino, Lakas ng Kabataang Makabago, which empowers the youth as leaders in promoting Philippine heritage and gastronomy.
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