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In Indonesia, the fruit is commonly called sirsak and sometimes made into dodol sirsak, a sweet which is made by boiling the soursop pulp in water and adding sugar until the mixture caramelizes and hardens. In the Philippines, it is called guyabano, derived from the Spanish guanábana, and is eaten ripe, or used to make juices, smoothies, or ...
Fruit wines produced from guyabano and bignay by Kalinga women. Philippine wine or Filipino wine are various wines produced in the Philippines.They include indigenous wines fermented from palm sap, rice, job's tears, sugarcane, and honey; as well as modern wines mostly produced from various fruit crops.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Sugar per 1/2 grapefruit serving: 10 grams Grapefruit is a subtropical citrus fruit loaded with nutrients. According to a study in Advances in Nutrition, grapefruit is a potent source of naringin ...
One medium banana contains 14 grams of natural sugar and 0 grams of added sugar. The body processes both natural and added sugar in the same way, converting them into glucose to fuel the brain ...
190 calories, 10 g fat (1.5 g saturated fat), 55 mg sodium, 20 g carbs (5 g fiber, 13 g sugar), 6g protein. At 190 calories per serving, this option provides more energy than others on our "best ...
Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. Mostarda is an Italian condiment made of candied fruit and a mustard-flavored syrup. Olive oil and olives. Aioli – West Mediterranean sauce of garlic and oil; Ajvar – Balkan condiment; Amba – Mango pickle condiment
Nipa palm vinegar, also known as sukang sasâ or sukang nipa, is a traditional Filipino vinegar made from the sap of the nipa palm (Nypa fruticans). It is one of the four main types of vinegars in the Philippines, along with coconut vinegar, cane vinegar, and kaong palm vinegar. [1] It is usually sold under the generic label of "palm vinegar". [2]