00:00 You'll see this in the markets this September.
00:03 What is this?
00:04 It's red, round, and hairy.
00:07 What am I referring to?
00:08 Rambutan!
00:09 But don't be fooled by the name "rambutan".
00:12 It's very sweet.
00:13 You can eat it for breakfast
00:16 or you can also make it as a dessert or pastry.
00:19 Lala Roque will taste it.
00:22 The hairy skin is the first thing you'll notice.
00:27 The color is red and the shape is round.
00:30 The flesh is white, soft, and sweet.
00:35 It's rambutan season in the Philippines!
00:38 Let's try it.
00:39 Okay.
00:39 It's juicy.
00:46 The skin is red and has a green color.
00:50 Even if it's green, it's already sweet.
00:52 Yes.
00:54 [music]
01:01 We went to the town of Doña Remedios Trinidad in Bulacan.
01:05 [music]
01:07 Aside from its famous campsites and different markets,
01:11 each farm has its own attraction.
01:13 [music]
01:15 If in Bukidnon, where our team went to pick strawberries,
01:20 here in Bulacan, you can pick rambutan.
01:24 [music]
01:26 How many rambutan trees are there here?
01:28 Around 300 to 400 trees.
01:31 What is rambutan all year round?
01:35 It starts in August, September, and sometimes October.
01:39 Is it easy to plant and grow rambutan?
01:43 Because sometimes, there are pests.
01:47 This one is not that important.
01:49 The problem is that it takes a long time to grow.
01:54 It takes 3 to 4 years to grow.
01:57 It's a real sacrifice to grow.
02:00 My father accompanied me to pick rambutan on his farm.
02:05 I only know about rambutan here.
02:07 Even though it looks the same at first glance,
02:11 there are different varieties.
02:14 There's sopsopin,
02:17 arar,
02:18 maharlika,
02:20 and heron.
02:21 What variety is this?
02:23 This is a gena.
02:24 What's the difference between it and other varieties?
02:27 The skin is different.
02:29 Is it thick?
02:31 Yes, it's skin is thick.
02:33 The flesh is hollow.
02:36 You can try it.
02:38 [music]
02:41 The skin is beautiful.
02:42 It's red and has a green color.
02:45 So this is the gena.
02:49 Wow!
02:51 [music]
02:55 Let's try it.
02:57 [music]
03:00 It's juicy.
03:02 This is the arar.
03:04 It looks like it's ripe.
03:08 Even though it's a bit green,
03:10 it's sweeter than the gena.
03:13 This is the arar.
03:15 This is the gena.
03:17 It has a thick skin.
03:19 This is the arar.
03:21 Look at the skin.
03:23 Some people look for sopsopin.
03:25 It looks like that one with a lot of fruits.
03:27 Sopsopin.
03:29 There's no difference between sopsopin.
03:31 It doesn't remove the seeds.
03:35 How much is the price per kilo?
03:39 It's different.
03:41 Sometimes, it's cheaper.
03:43 Sometimes, it's less.
03:45 Sometimes, it's P100 or P80 per kilo.
03:49 So now, the harvest is good?
03:53 Yes.
03:55 If it's P50 and it's a bit cheaper,
03:57 we sell it at P40 per kilo.
03:59 [music]
04:01 After picking the arar,
04:03 I'll teach you how to cook a dessert.
04:07 Arar, what a twist!
04:09 We have Rose with us today
04:11 who is known for her cooking.
04:13 She's known for her Rambutan Pie.
04:17 Rose, will you teach us a secret
04:19 on how to make Rambutan Pie?
04:21 Sure.
04:23 What are the ingredients?
04:25 The Rambutan is called Tuklapin.
04:27 Oh, it's called Tuklapin.
04:29 Or Arar.
04:31 There are a lot of varieties.
04:33 When my husband and my children
04:35 tasted it,
04:37 they said it's delicious.
04:39 My husband said he tried it.
04:41 I'm busy with work,
04:43 so I can't make it.
04:45 But Rambutan is really good.
04:47 I like healthy food.
04:51 It's also good for anti-oxidants.
04:53 I only know about high blood.
04:55 I have high blood.
04:57 That's why I want to make this.
04:59 [music]
05:01 And Rose and I are ready
05:03 to make her specialty.
05:05 We're ready.
05:07 We peeled all the Rambutan
05:09 and cut it.
05:11 What's our process today, Rose?
05:13 We'll just put it here first.
05:15 What do you do, Rose,
05:17 before you discovered this recipe?
05:19 I work
05:21 in a convenience store.
05:23 Sugar.
05:25 Just a little.
05:27 But you used to work, right?
05:29 Yes.
05:31 In UAE.
05:33 I worked there for 2 years.
05:35 I finished my contract when I came here.
05:37 When I came here,
05:39 I went back again.
05:41 I renewed my contract.
05:43 But it was hard
05:45 when you saw your children
05:47 and you left.
05:49 You came back in 2018.
05:51 What did you do in UAE?
05:53 I was a DH.
05:55 And you decided
05:57 to grow Rambutan here?
05:59 Yes, because it's hard.
06:01 They need a parent.
06:03 Because it's hard to take care of
06:05 my mother.
06:07 A few minutes later,
06:09 We mixed it.
06:11 We put
06:13 half a cup of water
06:15 and sugar.
06:17 We have an option.
06:19 We'll try it now.
06:21 We put only one spoon of sugar.
06:23 Because it's sweet.
06:25 We'll mix it
06:27 until it's soft.
06:29 Until it's soft.
06:31 Until you know
06:33 that it's ready.
06:35 What's next?
06:37 The jelly.
06:39 While we're waiting
06:41 for it to be cooked,
06:43 Rose and I
06:45 already told her family.
06:47 What did they say?
06:49 Your recipe became famous?
06:51 A lot of people watched it.
06:53 Actually, this scenario
06:55 is my dream.
06:57 I'm still imagining it.
06:59 It's already happened.
07:01 You even dreamed of higher.
07:03 I also dreamed of having a restaurant
07:05 that will be realized.
07:07 Yes.
07:09 Why are you crying?
07:11 You have a dream come true.
07:13 You also helped
07:15 a lot.
07:17 It's boiling.
07:19 We'll put the jelly.
07:21 It's called jelly powder.
07:23 If you want to dissolve it, it's okay.
07:25 But for those who are in a hurry,
07:27 it's a shortcut.
07:29 It's easy.
07:31 But you have to mix it continuously
07:33 so it won't get lumpy.
07:35 It's boiling.
07:37 Let's get the 5 rambutans.
07:39 We'll put the cream.
07:45 You have to mix it directly.
07:47 Don't stop.
07:53 I'll put the vanilla.
07:55 Just mix it.
07:57 Mix it.
07:59 That's it.
08:01 It's okay.
08:03 You'll know that it's ready.
08:05 If you can see, it's already thick.
08:07 It's getting thick.
08:09 Why did you separate it?
08:11 You want it to be on the bottom.
08:13 It's just on the bottom.
08:15 Let's plate it.
08:17 There's a plating.
08:21 If you're in a hurry, just mix it.
08:23 Just one drop.
08:25 Rose also told me that
08:29 of all the fruits she tried,
08:31 rambutan is still her all-time favorite.
08:33 Rose, why did you choose this?
08:37 Of all fruits, rambutan?
08:39 Rambutan is my favorite
08:41 when I was young.
08:43 I was happy with it.
08:45 When you open it,
08:47 the white part
08:49 is the stone of Dina.
08:51 So there, you recreated
08:55 the rambutan.
08:57 Isn't it beautiful?
08:59 There it is.
09:01 That's our finished product.
09:03 And not only does Rose make
09:05 rambutan jelly pie,
09:07 she also makes rambutan minatamis
09:09 and rambutan ice cream.
09:11 Aside from desserts,
09:15 rambutan can also be used as an appetizer.
09:17 Introducing
09:19 Rambutan Kinilaw.
09:21 We love rambutan.
09:25 So I thought of making
09:27 rambutan to make it different.
09:29 I just wanted to
09:31 level up the rambutan.
09:33 We also plan
09:35 to do business
09:37 in the future.
09:39 So I thought of
09:41 adding rambutan
09:43 so that
09:45 customers can have a different view.
09:47 After just a few minutes
09:53 of mixing,
09:55 it's ready to eat.
09:57 It's different.
10:01 But wait,
10:03 there's more.
10:05 Dessert? Appetizer?
10:07 What else can you do with rambutan?
10:09 Meet
10:11 Brother Rasty, a Bicolano
10:13 professor at a seminary
10:15 here in Novaliches.
10:17 He has something he can do with rambutan
10:19 that you wouldn't have thought of.
10:21 It started when
10:23 there was a rambutan tree here in the seminary.
10:25 There were a lot of them.
10:27 I remember my grandfather
10:29 used to eat it.
10:31 When I was young,
10:33 I would go to the mountains with him
10:35 and when I had rambutan,
10:37 he would feed me.
10:39 I asked him why he was feeding me.
10:41 He said it was
10:43 to satisfy our hunger
10:45 during World War II.
10:47 So I said,
10:49 I tried it and ate it.
10:51 It was okay.
10:53 It tasted like peanuts.
10:55 Although it was a bit bitter.
10:57 We got a lot of rambutan here in the seminary.
10:59 So I tried it and
11:01 I thought of frying it.
11:03 Together with
11:05 Brother Rasty's ever supportive wife,
11:07 we tried his
11:09 fried rambutan seed.
11:11 It's like rambutan,
11:15 but it's delicious.
11:17 A specialist
11:19 also reminded us
11:21 to be careful when eating rambutan.
11:23 Especially,
11:25 and only recently,
11:27 a child died
11:29 from eating the seeds of rambutan.
11:31 A child was killed in Del Gallego,
11:35 Camarinas Sur after being eaten
11:37 by a child who ate rambutan.
11:39 Choking means
11:41 that the child
11:43 entered the trachea.
11:45 You can see that the child
11:47 cannot breathe or speak.
11:49 Even though he is old.
11:51 His skin color will change
11:53 because he has no oxygen.
11:55 His body will turn blue.
11:57 The patient will turn blue.
11:59 Infants to toddlers.
12:01 What you have to do is
12:03 to backblow.
12:05 You put it here.
12:07 The head is facing down.
12:09 The back is facing down.
12:11 Then you have to do this
12:13 to dislodge the head.
12:15 Five times.
12:17 Then you check the mouth.
12:19 You check if there's anything coming out.
12:21 If there's nothing,
12:23 you do it again.
12:25 You check if the color changes
12:27 or if he's crying.
12:29 When an adult chokes,
12:31 they do a Heimlich maneuver.
12:33 The rescuer
12:35 will go to the patient's back.
12:37 He will not be able to breathe.
12:39 He will put his hand
12:41 on the diaphragm.
12:43 He will put his thumb here.
12:45 He will put it on the siphoid process
12:47 to push the diaphragm.
12:49 He will apply pressure just below
12:51 the siphoid process.
12:53 He will push in.
12:55 He will push in hard.
12:57 There's also
12:59 something called self-rescuing.
13:01 For example, you're alone.
13:03 You're choking.
13:05 You'll find a chair.
13:07 You'll stand up.
13:09 You'll lean on the chair.
13:11 You'll push yourself
13:13 to compress this area.
13:15 Adults can do that.
13:17 But kids can't do that
13:19 especially when they're 2 or 3 years old.
13:21 The hair is very high
13:23 in nutrients.
13:25 In terms of nutrients,
13:27 it has a lot of vitamins, minerals,
13:29 and even dietary fiber.
13:31 It has vitamin C,
13:33 which is good for our immune system.
13:35 It's known as an antioxidant.
13:37 It helps reduce the risk of cancer.
13:39 It also has vitamin B,
13:41 which is good for our body.
13:43 It also has a lot of sources
13:45 for potassium,
13:47 which is good for our kidney function
13:49 and heart function.
13:51 It also has a lot of calcium.
13:53 With dietary fiber,
13:55 it's good for our body.
13:57 It has a lot of calcium.
13:59 With dietary fiber,
14:01 since it's a fruit,
14:03 it's naturally high in dietary fiber.
14:05 It helps with our digestive system.
14:09 Our recommended serving size
14:11 for rambutan per meal
14:13 would be
14:15 5 pieces per serving.
14:17 So, if we have a recommended serving size,
14:19 it means
14:21 we should only follow
14:23 the recommended serving size
14:25 per day or per meal
14:27 that we eat.
14:29 Anything that's
14:31 bad for our body.
14:33 Rambutan seeds are edible.
14:35 It's safe to eat.
14:37 But make sure
14:39 that it's properly prepared
14:41 because the seeds of rambutan
14:43 still have a toxicity level
14:45 if it's not prepared
14:47 cleanly and properly.
14:49 If there are too many seeds,
14:51 rambutan is more
14:53 on prevention rather than
14:55 the cure itself for diabetes
14:57 and high blood pressure.
14:59 Don't judge a fruit by its cover.
15:01 That's the message
15:03 of rambutan.
15:05 It's not just a fruit,
15:07 but a lot of sweet
15:09 plot twists.
15:11 I'm Lana Roque,
15:13 with Isa. Brigada.
15:15 [music]
15:37 you
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