We had a little chit-chat talk with the old man while curiously watching what he was doing in the processing of kaong.
It's amazing to learn new things again.
Kaong is best known as a fruit processed ingredient added to salads here in the Philippines.
Kaong or sugar palm is the fruit of a tropical palm that grows wild in tropical Asian countries
such as the Philippines, Malaysia and India.
Arenga Pinnata is the scientific name of sugar palm.
It is also known by the name Enau, Irok, Arenga Palm, Areng palm,
Black-fiber palm, Gomuti Palm, Black Sugar Palm, Aren, Areng Palm.
Sugar Palm has many uses. Practically all parts, from root to apex, are very useful.
It is found growing in some forested areas and also occasionally found in virgin forest .
It's fruits are scattered by wild hogs, fruit, bats and civet cat.
It is known to grow well in harsh climate and poor soils. Sugar Palm is also resistant to insect pests and diseases.
The fruit begins green and turns yellowish black or purple as the tree matures.
Each fruit has 2-3 seeds, having a diameter of about 5 cm.
The fruits were little and white and egg-shaped, almost transparent.
The husk of the fruit contains numerous, microscopic needlelike, stinging crystals (raphides) that can be quite irritating.
The unripe fruit is reportedly edible, but when ripe, It is said to be a violent poison for dogs.
The harvested half-ripe or immature sugar palm fruits are boiled with sugar syrup.
It is then squeezed out using stick, soaked and washed in several changes of water .
This kaong gel is a very popular ingredient for salad and can be eaten alone as dessert.
Preserved and sweetened in bottled jars, kaong is sticky or chewy in texture and has a nutty taste.
Kaong also have many varieties like artificially colored which is a favorite choice for Halo-Halo
or used as a toppings for ice cream and sherbet-based desserts.
Before going back home, my friends and I, then bought the kaong as a pasalubong to our friends and families.
See more photos here.