Molobolo Spring

The Molobolo Spring in Tuburan, Cebu is situated amidst huge trees and green foliage. Its cool water flows naturally out to the warm sea.

Katmon Tree

Katmon Tree

Katmon is found only in the Philippines, being common in forests at low and medium altitudes throughout the islands.

This plant is a tree reaching a height of 6 to 15 meters. It is smooth or nearly so. The leaves are leathery, shining, ovate, elliptic or oblong-ovate, 12 to 25 centimeters long, and coarsely toothed at the margins. The flowers are white, large, showy, and about 15 centimeters in diameter. The fruit, which is rounded, is 5 to 6 centimeters in diameters.

The fruit contains a soft, fleshy, green, edible pulp with a flavor somewhat like that of a green, sour apple. The fresh fruit is not particularly good but, owing to its acid, juicy character, it is refreshing when eaten in the woods. It makes an excellent sauce or jam and is also used for flavoring fish. A red dye is obtained from the bark of this tree.

This photo was taken at Kan-irag Nature Park, Ayala Heights, Cebu.

Nipa Hut

Nipa Hut

The nipa hut also known as bahay kubo, is an indigenous house used in the Philippines. The native house is constructed out of bamboo tied together, with a thatched roof using nipa/ anahaw leaves leaves.

Nipa huts were the native houses of the indigenous people of the Philippines before the Spaniards arrived. They are still used today, especially in rural areas.

This photo was taken at Kan-irag Nature Park, Ayala Heights, Cebu

Coconut Trees

Coconut trees


The coconut tree thrives in sandy soils and is highly tolerant of salinity. It prefers areas with abundant sunlight and regular rainfall. Coconuts also need high humidity for optimum growth, which is why they are rarely seen in areas with low humidity, like the Mediterranean, even where temperatures are high enough.

Coconut palms are grown in more than 80 countries around the world, with a total production of 49 billion coconuts. The 2007 shares of coconut growing countries in production were: Indonesia (26%), Philippines (23%), Sri Lanka (4.4%), other countries (24%).

Pineapples

Pineapples

The pineapple is a herbaceous perennial plant which grows to 1.0 to 1.5 metres (3.3 to 4.9 ft) tall with 30 or more trough-shaped and pointed leaves 30 to 100 centimetres (1.0 to 3.3 ft) long, surrounding a thick stem. The pineapple is an example of a multiple fruit: multiple, helically-arranged flowers along the axis. Each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit.

Pineapple contains a proteolytic enzyme bromelain, which breaks down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. The enzymes in raw pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts.

Pineapple is a good source of manganese (91 %DV in a 1 cup serving), as well as containing significant amounts of Vitamin C (94 %DV in a 1 cup serving) and Vitamin B1 (8 %DV in a 1 cup serving).

Southeast Asia dominates world production in 2001: Thailand produced 1.979 million tons, the Philippines 1.618 million tons while in the Americas, Brazil 1.43 million tons.

Bamboo plants

Bamboo

Bamboos are the fastest growing plants in the world. They are capable of growing up to 60 centimeters (24 in.) or more per day due to a unique rhizome-dependent system. However, this astounding growth rate is highly dependent on local soil and climatic conditions. Bamboos are of notable economic and cultural significance in East Asia and South East Asia where they are used extensively in everyday life as building materials, as a food source and as a highly versatile raw product.

Mangoes

Ripe mangoes

Mango fruit is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an over-ripe plum, while others flesh is firmer, like a cantaloupe or avocado. Some cultivars' flesh has a fibrous texture. Mango is consumed both as ripe fruit and as raw fruit (vegetable). In raw and pickle forms, the mango skin is consumed comfortably, whereas in fruits, the skin gets thicker and bitter and is usually not eaten. The ripe mango is commonly eaten fresh. Pieces of mango can also be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes.

In the Philippines, unripe mango is eaten with bagoong. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form Mangorind) are also popular, with those from Cebu exported worldwide. Mangoes are used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes. Guimaras produces a delicious mango.

Mango contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and E comprise 25%, 76% and 9% of the Dietary Reference Intake (DRI) in a 165 grams (5.8 oz) serving. Vitamin B6 (pyridoxine, 11% DRI), vitamin K (9% DRI), other B vitamins and essential nutrients such as potassium, copper and 17 amino acids are at good levels. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants - carotenoids and polyphenols – and omega-3 and -6 polyunstaturated fatty acids.