The pili is indigenous to the Philippines. The crop’s center of genetic diversity is the Bicol region (Fig. 6), possibly in the virgin rainforests surrounding Mt. Bulusan, in the Province of Sorsogon. In the forests of this province, very old pili nut trees measuring more than 50 m in height can still be found today.
The trees have spread northward to the other three provinces (Albay, Camarines Sur, Camarines Norte) of the region located on the island of Luzon. Old pili trees can still be found in these provinces. The trees have spread further to the island provinces of Catanduanes in the north and Masbate, in the Bicol region. The trees have also spread out of the Bicol region, to the Province of Quezon in the Southern Tagalog region.
The pili is an erect to spreading, deciduous, predominantly dioecious, medium-sized to large tree that may reach a height of 30 m or more. Very old trees can have a trunk diameter of more than 50 cm. The leaves have persistent deltoid to lingulate stipules, are spirally arranged, imparipinnate and about 40 cm long. The fruit, commonly referred to as a nut, but botanically a drupe, is ovoid to ellipsoid, 4-7 cm long, 2.3-3.8 cm in diameter and weighs 15.7-45.7 g. The pulp is composed of a thin skin (exocarp), which is smooth and shiny, and turns from light green to purple or nearly black when the fruit ripens, and a fibrous, thick flesh.
Economically, the pili nut kernel is the most important part of the fruit and has many uses. When eaten raw, it is crispy and has a delicious flavor. It is also eaten roasted, fried or sugar-coated. It is frequently used as an ingredient in cakes, puddings and ice cream, and when cooked in syrup, makes a good preserve. The roasted kernel is sometimes used in chocolate-making. It is also rich in oil, which is suitable for culinary purposes. At present, extraction of the oil from the pili kernel is not being explored owing to an inadequate supply of nuts, even for the kernel industry.
photo from montosogardens.com, flickr.com
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