Comments on: An Avalanche of Duhat…

By: udo gangl

udo gangl — Tue, 19 Nov 2013 09:59:00 +0000

wow – so many comments on duhat of jaam plums.
and i only got to find that now when looking for more info on duhat (wood) as i just recently bought some slabs of this particular wood…

whats the taste like ? if possible to describe.
read its beeing ripe in summertime – so no chance to get the taste end of this year when i will be in manila again ?!

By: Odessa Ates-Villareal

Odessa Ates-Villareal — Tue, 15 May 2012 08:32:31 +0000

duhat and Tuguanghel, means summer time… we would go to our neighbor’s house before going to the kapilya to attend the flores and ask the older ones to shake the tree…. it brings a lot of happy memories…. tapos ung stain sa kamay he he!!! minsan pati ang lips at damit kulay indigo/violet din he he!!! tapos pag dating sa simbahan mg laro muna ng agawan ng panyo….!!! those were the days!!!! thanks MM for sharing….

By: Jane Fields

Jane Fields — Wed, 09 May 2012 16:18:44 +0000

What months are duhat and sineguelas in season in the Philippines? I never see them when I go there. And could you tell me what markets I can go to that sell them? Thanks!

By: atbnorway

atbnorway — Wed, 09 May 2012 07:17:15 +0000

When I eat the dark cherries here in Norway, I always imagine I am eating duhat.

By: anna

anna — Wed, 09 May 2012 05:25:25 +0000

brings back childhood summer memories – duhat, sineguelas at santol. thanks MM for sharing your photos…

By: Katrina

Katrina — Tue, 08 May 2012 14:50:44 +0000

I haven’t had duhat in many, many years, but I remember enjoying it when put in a container, then shaken with salt.

I must say, those are gorgeous photos, MM! Your blog’s visual appeal keeps getting better and better! :-)

By: Mary Lee

Mary Lee — Tue, 08 May 2012 14:01:03 +0000

One of my favorite Philippine fruits, which I haven’t had for over 36 years, since they are never in season when I visit. Shaken in a bowl with rock salt — the original health snack (less the salt, of course), probably rich in beta carotenes (or somesuch, considering the deep color). I bet the shakes were yummy.

By: Cecile

Cecile — Tue, 08 May 2012 07:42:05 +0000

@Sir Gej: Yes sir! My hometown is the usual starting point of the trekkies. And maybe it’s the soil. :) I tried to loosen my memory on soil pH because of that…:)

By: jannah

jannah — Tue, 08 May 2012 04:53:03 +0000

I remember eons ago, in our province, Auntie Maria had a duhat tree in front of her house, and my sister and I will go up the tree with a fistful of salt to eat duhat straight from the tree. Wala ng hugas hugas, punas na lang sa damit. Memories.

By: Farida

Farida — Tue, 08 May 2012 04:07:48 +0000

Hi MM,
Love lomboy and sineguelas. Is that how you spell it. I remember years ago my cousin and I climbed up a big tree in my Lola’s backyard and just ate away the lomboy. Sweet memories. I did have sineguelas when I was there last month. Fresh from the tree!! Would have love to go back to Zubuchon and have lechon again but I was here and there and everywhere,and did not have much time. Next year, puhon.