the salak snakefruit of Indonesia

SNAKEFRUIT- named because of the reptilian skin of a peel which is almost brittle but easy to remove. Fruit lover that I am, I have to say I am passing over this one, with apologies to my Indonesian friends. Sweet, yes; but it is “apud”, as what we Cebuanos call that piquant, tangy, almost sticky residual aftertaste to the tongue. Endemic and perhaps unique to Bali.

Ever wonder why Filipinos lug all those bags and boxes in airports on the way back to the Philippines? At least 50% of that are “pasalubong”; or gifts from a trip to friends and relatives, as a way to share their luck of being able to travel. I am bringing this up because Indonesians also bring “oleh oleh”. And when in Bali, they bring back home a pack of salak.

all praises for the mangoes of Cebu

Cebu stakes a claim as having one of the finest mangoes in the world. For sure, every other country would proffer that their mangoes are the best. Mexicans and Indians do and the same goes with the Vietnamese or the Chinese.


the Guadalupe (Cebu) carabao mango variety is often branded as the Philippine mangoes when exported outside the country
Canon PowerShot S40, 1/40s, f/2.8, 7.1mm


Not to thumb down on other mangoes – I for one would admit that the Indonesian mangga manalagi or the mangga madu have a honeyed sweetness that is difficult to beat – but for overall appearance, smell, taste and mouth feel, I have to give it to my home’s mangoes.


the mangga manalagi and mangga gadung, Nganjuk, East Java, Indonesia
Canon PowerShot S40, 1/6s, f/8, 12.3mm


To me, mangoes just have to be yellow not just inside but outside. The reds of the Mexican varieties and greens of the Indonesian mangga don’t make the cut for me. And Cebu mangoes have a flawlessly beautiful yellow skin when ripe. The skin is also not tough which makes it easier for you to peel it with your fingers To the touch, the Cebu mangoes are firm and soft. In texture, they are even and smooth. For smell, the promise is strong and distinctive.


this carabao mango variety also is grown outside of Cebu, notably in Guimaras but the Cebu name is still the most recognizable all throughout the country
Canon PowerShot S40, 1/30s, f/2.8, 7.1mm


The sweetness is no slouch either. Sugary and saccharine are easy superlative description that come to mind. I love them when the fruits are still ripening for the hint of sourness only elevates the sweetness to another level.

Best of all, and this is where the Cebu mangoes have the decided edge, the ripe flesh is not fibrous. As they don’t have the hairy filaments inherent in many other foreign varieties, you can scoop the flesh out of a slice. And when you taste it, the Cebu mangoes offer a luscious roll-in-the-tongue mouth feel that lingers. To have tried the Cebu mangoes is a heavenly experience and like any good memories, you just crave for more.