Katmon (Dillenia philippinensis) is an Ark of Taste product locally known as bolobayaua. It comes from the a family of flowering plants that grow in medium-high altitude forests. The tree is endemic to the Philippines and can be found on the islands of Babuyan, Luzon, Polillo, Mindoro, Masbate, Leyte, Negros, Guimaras, Cebu and Basilan.
The katmon fruit grows on an evergreen plants that can reach 15 meters tall. The trunk has smooth bark, and its leathery, toothed leaves grow up to 25 centimeters long; it has wide white flowers and red stamens. The edible fruit has a round shape, from 6 to 8 centimeters in diameter, with big sepals that enclose the fruit. It’s also called the elephant apple. A red dye is made from the bark.
The fruit is not easily found for sale and is often harvested for personal use. It’s eaten while still green, with a flavor similar to the more acidic types of green apple. In this recipe we show you how to use it to make vinegar, a great substitute for apple cider vinegar.
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