pipinong gubat

pipinong gubat - /pi-pi-nong gu-bat/ Tagalog fruit; dw Span. pepino [cucumber] > Tag. pipino  + gubat [forest] [n.] creeping cucumber (sc.name: Melothria pendula, Linn.) \wild cucumber.

Other local common names:

pipinong ihalas in Cebuano and Boholano

a.k.a. pipinong ligaw in  Tagalog

A variety of very tiny cucumbers having a smooth and watermelon-like berry.

Pipinong gubat or pipinong ligaw of Malolos, Bulacan.

Pipinong gubat or pipinong ligaw of Malolos, Bulacan.

Pipinong gubat found in Tagaytay City, Cavite.

The plant is a perennial climbing vine and can be found growing uncultivated or wild all over the Philippine archipelago, and in other countries on the other side of the world.

A pipinong ihalas found on the roadside of Bonifacio, Misamis Occidental. It is strikingly similar in size, shape, color, and taste (yes, I tried it) to that of pipinong gubat in Malolos, Bulacan and in Silang, Cavite.

Pipinong ihalas found in Bonifacio, Misamis Occidental

Pipinong ihalas of Bonifacio, Misamis Occidental

The vine bears tiny oblong-elliptic yellow-green berries which turn black when matured and ripe that grow 10 to 20 millimeters long, and about 12 to 15 millimeters in diameter. 

The crisp young green berries are edible and can be pickled or put fresh and whole in salads. The black ones can be used as purgative for livestock.

Pipinong ihalas from the backyard of our house in Inopacan, Leyte.

Pipinong ihalas of Inopacan, Leyte.

Trying some pipinong ihalas at home in Inopacan, Leyte.

Pipinong ihalas of Inopacan, Leyte.

 

Personal notes:

Our rural folks still wonder what to do with these tiny cukes. They do not eat them. They thought it is not safe to eat. They regarded the vine as a pesky plant on the farm. They do not know this plant is edible. Few recalled that their old folks used to pick this along the trail and have it as a snack. My dear friend, Jose Benigno Salvador, a Bulaqueño food historian, shared that the Katipuneros of Bulacan used to forage this wild tiny cucumber while trekking the terrains of Bulacan.

The pipinong ihalas I found in Bonifacio, Misamis Occidental is strikingly similar in size, shape, color, and taste (yes, I tried it) to that of pipinong gubat or pipinong ligaw of Malolos, Bulacan and in Silang, Cavite. Last summer, I found it growing in the backyard of our house in Inopacan, Leyte. I learned later in my research that this plant grows all over the archipelago. The fact is, we can actually find this tiny cucumber on the other side of the world, where it is pickled or put in a green salad. Last June 12, 2017, this was served as an heirloom salad by the Siglo Modern Filipino at the View Park Hotel of Tagaytay City, Cavite.

There was a study that found out that the “chemical-bromatologic” analysis of this wild cucumber constitutes a source of water, vitamins, minerals, and even some proteins. The fruits of this plant, despite their reduced size, have a pleasant flavor and are edible for humans. Its foliage is given to livestock as forage. Thus, this “wild cucumber” could be an additional nutritional alternative for men and animals. The wild cuke is 12.6% protein, 16.30% fiber, and 56.8% carbohydrates. The entire plant is good for ruminants.

In Myanmar, the green leaves are eaten as vegetables. One of my friends who learned about this suggested that the leaves can be stir-fried or sautéed with garlic just like when you cook talbos ng kamote (sweet potato tops) or added in soupy dishes as you do with spinach. You may add sahog (meat ingredient) and seasonings of your choice.

When matured or ripe, the fruit would turn black and can be used as purgative, usually to livestock and other foraging farm animals, and even to humans.

Propagation of pipinong gubat is by seed and cuttings.

Related posts:

Lipote

Dugyan (Philippine red durian)

Miracle fruit

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Edgie Polistico

daludal

Bundles of daludal in Santiago City Isabela public market.

daludal – /da-lú-dal/ (Ilocano vegetable) [n.] taro runner.

takway in Negrense, Capizeño, & Tagalog

pusaw in Maranao

 

It is the long stalk of a young taro runner that grows away sideward from the mother plant. A newly sprouting stalk of gabi (taro) that is slender with an unopened young leaf.

Dadulal is often taken and used in cooking as a vegetable and is referred to as the Philippine native asparagus. It is harvested and cooked into a variety of vegetable dishes, much like that of Ilocano aba.

In Negros and Panay islands where it is called takway, it is often boiled and then seasoned with suka (vinegar) and asin (salt) or included in making Ilonggo laswa (boiled assorted vegetables).

A vendor cleaning some takways she is selling at Silay City public market during one of my travels in the province of Negros Occidental.

 

A heap of takway being sold on the sidewalk of Silay City public market in one of my travels in Negros Occidental province.

The stalks can also be cooked with coconut milk to become ginataan or made into adobo by simmering the cutlets in vinegar and soy sauce with or without sagpaw or sahog.

The peeled takway. Just wash them clean and they are ready for cooking

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See Index of Entries here

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

paria

paria - /pa-ri-yá/ (Maranao vegetable) [n.] a green tomatillo-shaped variety of bitter gourd. 

Other local name:

• also spelled as pariya in Maranao

Because of its shape, it is often mistaken for a tomato.

This could be the shortest, smallest kind of ampalaya (bitter gourd) in the world. Yet, it tastes much bitter than the usual long variety of ampalaya we can find in the grocery and public markets or even that of Ilocano small-sized ampalaya.

It is cooked basically the same way as when cooking the long variety of ampalaya we regularly saw in Visayas and Luzon.

Paria is grown and cultivated in the farms of Marawi City and nearby towns in Lanao del Sur and Maguindanao provinces.

A Maranao vegetable vendor readies packs of paria in his stall nearby the Golden Mosque in Quiapo, Manila. He got his supply directly from Marawi City in Lanao del sur.

Related posts:

Rellenong ampalaya

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See Index of Entries here

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Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

Tell us what other topics you would like us to write, share, and discuss.

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico