Comments on: Ubod / Heart of Coconut Palm

By: Roxette

Roxette — Sat, 16 Jun 2007 06:50:08 +0000

We cooked the freshly cut ubod of the coconut tree with the buto buto of pork or beef and the taste is a cross between a nilaga and sinigang. Cavitenos and Batangenos really love this dish even those drinking fellows eat these as pulutans and sabaw for pampatanggal lasing.. cheers

By: Marketman

Marketman — Mon, 31 Jul 2006 12:06:07 +0000

I like acharang ubod, but papaya is still tops…

By: Katrina

Katrina — Mon, 31 Jul 2006 11:01:37 +0000

In Lucban, Quezon they make acharang ubod. I’ve never tried it as I don’t like achara, but everyone else seems to love it. My parents give it away every Christmas as gifts. One year, they tried giving something else. People complained, saying they looked forward to it every December. :-)

By: lojet

lojet — Fri, 28 Jul 2006 23:25:25 +0000

I have only eaten ubod fresh from the tree after a typhoon too. where I am in NY I have not seen ubod but has plenty of jicama or singkamas although they are quite large and so bland. I remember singkamas being little and a lot sweeter back home. I use that instead of ubod.

By: mita

mita — Thu, 27 Jul 2006 17:07:43 +0000

You have to try ubod freshly cut. It’s so different from what’s available commercially. We felled a coconut tree in our yard once and the ubod was sooo delicately sweet and crunchy, we were munching before it got to the kitchen. I don’t think it’s because of the variety of coconut we had (smallish Coco NiÃ±o) that had a sweetness to the coco meat and water. I came upon a freshly cut ubod in Zambales once and it was sweet too.