Papaya - Carica papaya

Native to the tropics of the Americas, and was first cultivated in Mexico several centuries before the emergence of the Mesoamerican classic cultures. Papaya has many uses, including as food, as cooking aid, in medicine. The stem and the bark are also used in rope production. It's Complicated

Guava - Apple Guava

They are native to Mexico, Central America, and northern South America. Most likely naturally spreading (by means of ocean drifting) to parts of Southeast Asia, the Caribbean and some parts of Africa, guavas are now cultivated and naturalized throughout the tropics, and due to growing demand they are also grown in some subtropical regions. Tender Graces

Spondias purpurea L. - Sinigwelas

Yummy sinigwelas.. also known as spanish plum. It was grown widely from Mexico to the northern region of South America when the Europeans arrived, as can be deduced from the descriptions of the first chroniclers ( Oviedo, Sahagún). It spread through the Antilles and the rest of South America and was possibly taken from Mexico to the Philippines. The fresh fruit has a very pleasant taste and its consumption is increasing. It is a valuable but economical raw material for the preparation of soft drinks, preserves and syrups and is also eaten as a dried fruit. The current marginalization and scarcity of commercial plantations are largely due to a lack of attention on the part of producers, technical experts and agricultural extension workers, who are concentrating their efforts on other fruit-trees in greater demand on the foreign market.

Malunggay - Moringa oleifera

Popular as a vegetable in Asia and Africa. The fruit is a long thin pod resembling a drumstick. The fruit itself is called drumstick in India and elsewhere. Moringa leaves are also eaten as a leaf vegetable, particularly in the Philippines and Africa.In the Philippines, the leaves are widely eaten. Bunches of leaves are available in many markets, priced below many other leaf vegetables. The leaves are most often added to a broth to make a simple and highly nutritious soup. The leaves are also sometimes used as a characteristic ingredient in tinola, a traditional chicken dish consisting of chicken in a broth, Moringa leaves, and either green papaya or another secondary vegetable.The leaves are now used in making "polvoron", which is a milky and powdered snack, bio-fuel, and moringa oil.The Moringa pod is known as "drumstick" or saragwa or saragwe in India. In South India, it is used to prepare a variety of sambar and is also fried. It is also preserved by canning and exported worldwide. In other parts of India, especially West Bengal and also in a neighboring country like Bangladesh, it is enjoyed very much. It can be made into a variety of curry dishes by mixing with coconut, poppy seeds, and mustard. It can just be boiled until the drumsticks are semi-soft and consumed directly without any extra processing or cooking. It is used in curries, sambars, kormas, and dals, although it is also used to add flavor to cutlets, etc. Today it is widely cultivated in Africa, Central and South America, Sri Lanka, India, Mexico, Malaysia, Indonesia and the Philippines. It is considered one of the world’s most useful trees, as almost every part of the Moringa tree can be used for food or has some other beneficial property. In the tropics, it is used as forage for livestock, and in many countries, Moringa is used as a micronutrient powder to treat diseases.

Indian Mangoes - Mangifera indica

Indian Mangoes known as Mangifera indica, Cultivated in many tropical and subtropical regions and distributed widely in the world, mango is one of the most extensively exploited fruits for food, juice, flavor, fragrance and color.In the Philippines, unripe mango is eaten with bagoong.n Mexico, mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste.In Central America (Guatemala, El Salvador, Honduras, Nicaragua and Costa Rica), mango is either eaten green with salt, pepper and hot sauce, or ripe in various forms. In Guatemala, toasted and ground pumpkin seed (called Pepita) with lime and salt are the norm when eating green mangoes. In Colombia mango is also eaten either green with salt and/or lime, or ripe in various forms. in Panama mango is eaten green or yellow with vinegar, salt, and pepper; some people also add soy sauce or chili sauce.In Thailand and other South East Asian countries, sweet glutinous rice is flavored with coconut then served with sliced mango as a dessert. In other parts of South-east Asia, mangoes are pickled with fish sauce and rice vinegar. In Indonesia and Thailand, green mango is sold by street vendors with sugar and salt and/or chili, or used in a sour salad called rujak or rojak in Indonesia and Singapore. Green mangoes can be used in mango salad with fish sauce and dried shrimps. In Taiwan, mango is a topping that can be added to shaved ice along with condensed milk.