This Nut, Called Pili Nut
October 23, 2017 5:16am CST
The pili nut, is the most versatile nut of our province, the Bicol Region of the Philippines. As you can see in the picture, the shell is covered with flesh when you unpeel the black covering. But you can eat the flesh after it is boiled thus can easily be peeled. You just get the cooked flesh which becomes so soft and fibrous You dip it to your choice of sugar, fish sauce with chopped spicy chili and drops of lemon or soy sauce. So nutritious and delicious! The shell would be later washed and dried. Once dried, it can be chopped and you get the nut inside. You can eat the nut with the peel or without the peel. It is delicious that way, but more delicious when made into candies. The candied nuts are the most popular as a gift from those who visit our province. The shell of the nut can be made into a colorful attachment for a keychain. Or it can be also used as a tool for fire for those who use the stone cooking range. It’s just one of the delicacies of our province. Actually, for each region here in the Philippines they have a different delicacy. Do you also have a delicacy from your place? What is it called? Note: The picture of the pili nut from it being raw to cooked
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I know that this tree is mostly used as an ornamental tree and only the Philippines produces and processes pili nuts commercially. Something typically Swiss? Lekerlis biscuits with hazelnuts, those are particularly popular for the Christmas season.
Yes, it is indeed only in the Philippines, particularly in the Bicol Region, that is why is so popular as one of the nice " pasalubong" or a gift from someone who comes from a place he visits or where he lives. Wow, biscuit with hazelnuts. It must be so delicious because I love eating the hazelnut in one of the variants of the CadburY chocolates.
Actually, there are pilinuts in its sweetened form is already in the stores in Manila as well as in airports as pasalubong. Come to Bicol so you can. taste it , along with the Bicol express. I haven't tasted that tungbo. What I have tasted and miss is "tupig" the one being sold by vendors when we pass by Cabanatuan.
It is great your region boasts this specialty.Out of curiosity,I search Pili Nut online,it actually has so much nutritional value.
Yes, it is. The nut itself is cery creamy when eaten straight from chopping the raw pili nut and getting the nut from the shelf. How much more when it is caramelized or made into swet delicacies like those in packs in the picture.