Camarines Sur's Pili Nut

Who loves to eat peanuts? If you are a peanut lover, you have to try a peanut that is found all over the Bicol Region: the Pili Nut.

(Source: http://www.onlyfoods.net/wp-content/uploads/2011/11/Pili-Nut.jpg)

The Pili Nut (Canarium ovatum) is a fruit-bearing tree that can be found in the Bicol Region, particularly in Camarines Sur. It has the flavor of pumpkin seed when raw, and takes on an entirely different identity when roasted. It is soft yet crisp, with an easy crunch that surprisingly melts in your mouth, making it a favorite food snack among Filipinos.

Most Pili farmers attest to the fact that the Pili is a low-maintenance crop. It only needs pruning from time to time, requiring minimal fertilizers, or even none at all. Native species that grow as tall as coconut trees would yield its first fruits after five years; grafted trees, shorter therefore safer for barefooted harvesters who climb them, start bearing fruit in three years. Workers in the industry are predominantly female (58%); they handle the cleaning, cooking, and packing stages in processing Pili Nuts. The male workers (42%) are mainly in charge of harvest, delivery, and de-shelling, the last being an anecdote in itself. De-shelling a Pili Nut is an epic case of Man versus Machine, where Man refreshingly wins. Pili deshelling machines are not quite successful as they do crush the extremely hard, bony shell, but unfortunately tend to crush the precious kernel as well, in statistics too high for commercial viability. Retrieving a perfect Pili kernel requires precision only human hands can deliver; this is easily due to the centuries-old tradition of Pili-cracking, enough practice to beat any machine. The Bicolanos call the process pagtilad – cracking the tough nut using a bolo, with unbelievably rhythmic, graceful and accurate whacking. A paratilad expert could easily slice through the thick, hardwood-esque Pili shells, and finish 100 kilograms in a day’s work. 

Pili nuts has many uses: The pulp is eaten as a vegetable. Blanched in hot water for about three minutes, it is perfect for salads, or simply dipped in fish sauce for that tangy kick. But the most important part of the Pili Nut is its kernel. With its testa stripped off, it is a slender, yellowish-white core. The kernel is the raw material used in various recipes. The kernel and the pulp are excellent sources of oil, used for baking, cooking or cuisine.The Pili tree sap, known around the world as the Manila Elemi, has a cool, zesty scent that is favored for perfumes and aromatherapy oils. The tree’s wood, meanwhile, is carved as furniture or home decor. And the legendary hard shell, formerly only used as fuel, is now being transformed into nature-inspired fashion accessories, such as necklaces, earrings and bracelets. (Source: https://tradewindsbicol.wordpress.com/2012/05/10/pili-nut-is-launched-in-the-united-states-in-memphis-in-may/)

If you want to know how to make the Pili nut candy, here is the recipe;

Ingredients:
1 cup pilinut
½ cup sugar
2 tbsp. karo syrup
½ tsp. margarine
½ tsp. baking powder
2 tsp. water

Procedure:

1. Remove outer skin of pili. Grind coarsely.
2. Combine sugar, water and syrup in a pan.
3. Cook on medium heat until the sugar us dissolved.
4. Add the ground pilinut. Mix thoroughly.
5. Cook until sticky.
6. Add margarine and mix well.
7. Pour on greased tray. Add baking soda and stir thoroughly.
8. Spread immediately and cut into desired sizes while hot.
9. Cool and wrap. (Recipe source: https://canariumthefirstvirgin.wordpress.com/2012/07/02/pili-recipe-using-pili-nuts/)

This is the finished product of the Pili nut candy:

(Source: http://langyaw.com/wp-content/uploads/2014/12/pili-nut-2.jpg)

There you have it, everyone. This recipe is easy to follow and this is a perfect snack in merienda time.