Comments on: Bangkiling / Tahitian or Otaheite Gooseberry

By: cebuana101

cebuana101 — Mon, 18 Jul 2011 15:17:56 +0000

my mother soaks bangkiling in lime overnight and then boils it in sugar. i forgot the ratio, we tried using brown and refine sugar, hhm, both works well, but the sweetness the brown sugar brings is pretty tame… once its done,it tastes somewhat like raisens…

By: iktor

iktor — Thu, 19 May 2011 06:38:58 +0000

The fruit known as Karamay in Ilocos and Bangkiling in the Visayas is called IBA in Batangas. The town of IBAAN in Batangas is named after the Iba Tree which grew
abundantly there, a long time ago. Sadly, only 3 or 4 trees are still standing and only
one is still fruiting once a year. I’m trying to bring back the IBA tree to Ibaan and have
successfully grown 8 young Iba trees from seeds that germinated under the lone fruiting tree. This has been a long process and would like to know an easier way to propagate the tree from the seeds or from cuttings.
I would also welcome recipes using the Iba fruit like pang paksiw, tsampoy, candied or whatever. I only know how to “buro” the mature fruit using sukang iloko and which we enjoyed while watching Komedya in Sarrat, Ilocos Norte when I was a kid.

Thanks.

By: novelyn

novelyn — Tue, 17 May 2011 10:04:21 +0000

we call this carmay in ilocano. its best tasting when marinated in vinegar, salt and sugar for about 2 days.

By: Sto. Tomas

Sto. Tomas — Fri, 13 May 2011 12:43:14 +0000

Bulong ti kappa-kappa, nagbatigtad nagpada!!! Ay naimas nga karamay… Adu la amin…KARAMAY to met laeng.

By: yndhira

yndhira — Fri, 22 Apr 2011 09:07:37 +0000

*yan ung kinakain ko kanina

By: warren

warren — Wed, 09 Mar 2011 15:44:53 +0000

Hi,

My family had 3 trees in the philippines (cebu city) we usually ate it straight from the tree with sea salt or pickled it with water, salt and sugar. But another way was to cook it with brown sugar in a pan and it tasted pretty good. The tree grows to about 20 feet or so but the branches are fragile and weak so be careful climbing up the smaller branches for sure.
I do not recall seeing a lot of these fruit in the markets or stores for some reason.

Warren

By: Undomesticgoddess

Undomesticgoddess — Fri, 05 Nov 2010 11:44:10 +0000

Hi! Would you know where I can get ground chipotle chile peppers here in manil? Thanks! :)

By: Reinaldo

Reinaldo — Fri, 08 Oct 2010 15:26:54 +0000

I remember growing up in Puerto Rico, we call it “grosellas”. We usually eat it freshly picked from the trees. But the most delicious way to eat was by putting some (about 1lb.) in a small pot with some sugar and letting it cook on slow fire for a few minutes. It would turn red colored and with the consistency of applesauce. Oh my, so yummy.

By: jing - de barcelona

jing - de barcelona — Mon, 09 Aug 2010 15:07:07 +0000

wow we call that bangkiling . i like it with vinegar hmmmm . the taste is sour and good . i have not that here in barcelona . we use to have that in Central , Bais before . same like … iba ….

By: melanie

melanie — Thu, 01 Jul 2010 05:47:26 +0000

i really loved this fruit, manamisnamis sya pg yellowish… actually eto p npaglihian ko ngaun its good season nya nun time n takam n takam ako, haven’t seen karamay here in manila kya gling p ng cagayan ung kinakain ko…