Our Office Manager “B” in Cebu was on a recent business trip to Legaspi, and brought back a kilo or so of freshly shelled pili nuts for Sister. Back in Manila, Sister was worried that U.S. Customs would not look too kindly on fresh nuts being brought into New York, so she decided to cook a pili nut cake (next post) that our mom used to make when we were younger. I have written about pili nuts before, these wonderful, high fat and delicious nuts indigenous to the archipelago and nearby countries.
I have previously written about pili on this blog and if you are interested, you may want to see some unusual photos of fresh pili (picked seconds before from a tree on the farm) with cross-sections, etc., here. Or read this post on fresh pili fruit, the nuts and the shelled nuts. If you were wondering how to remove the pili nut “skins” easily, check out this post.
Peeled pili nuts are used in a variety of sweet delicacies from the Bicol region, a few of them described in this post. I have actually used the nuts in a pili nut brittle that was delicious, particularly after dipping the brittle in dark chocolate… Pili nuts tend to go rancid rather quickly, so it’s difficult to transport them, but I do wish more and more folks would discover this wonderful local nut.