Many people always associated sineguelas with the spookiness of its tree before it bore fruit. The sineguelas tree sheds off all its leaves before it flowers, and the fruits appear just in time for the summer. Wait for the fruits to turn red because that’s when they’re sweet and juicy. Nutritionists tell us that the sineguelas is loaded with Vitamin C.

Sineguelas (Spondias purpurea) or Spanish Plum in English, is a native to Mexico and the western coast of Central and South America. Brought over by the Spaniards, it has taken very well to the Philippine archipelago and thrives here, according to Doreen Fernandez.

The fruit are approximately 1 to 1.5 inches in length and start off purplish or maroon green and ripen to a yellow or dark red state. The skin is taut and shiny and the flesh firm when unripened and slightly astringent (I like them this way) or soft, sweet and mushy when they are truly ripe. They are in season from April to June or so but they seem to peak in May. Although mostly consumed as a fruit, some regions cook the raw fruit in sinigang or use it in kinilaw.  Photo:

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