Tart Little Mangoes Called Paho

Tutubi has this post in Drafts for quite some time since summer then simply forgot about it. He remembered this post when a friend of his commented in an email that ayungin (silver perch) paired with paho as sawsawan [dip]. Instead of waiting again for next summer to post this, herewith are those delectable, mouth-watering little mangoes called pajo in tune with Tutubi's series on food recently (something like Laguna Food Trip).

a bunch of paho from Batangas costs about P30.00

Pajo can be eaten raw with rock salt or made into an ensalada (enchilada) with onions, tomatoes and perfect as appetizer to liven up whatever dish, fried or not, seasoned with patis (fish sauce).

paho enchilada with tomatoes and patis

Where to buy Paho? Tutubi requests an officemate every year to buy him paho in Batangas whenever he sees them. Price is around PhP for a small bunch (tumpok) at Tanauan Public Market but you can buy them in Manila. Paho season is around February to April so be on lookout always or you may have to wait another summer to sample it's heavenly sourness craved for by many.

paho with a 5 peso coin to add scale

If any reader can leave information on the scientific name of paho, it'll be gladly appreciated. Tutubi will remind you again about this small wonder of an appetizer/dip the next time he gets of them.