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Pili Nut


Introduction of Pili Nut


            Scientific name - Canarium ovatum


The fruit comes under the classification of a drupe with a length of 4-7 cm (1.6 to 2.8 in) and 2.3 to 3.8 cm (0.91-1.50 in) diameters, the weight totals up to 15.7 to 45.7g (0.035-0.101 lb). Their outer skin scientifically know as exocarp contains a smooth, thin, shiny skin whose color changes to purplish black after the fruit ripens, their fleshly part(mesocarp) is rich in fiber content and fleshy with a greenish yellow color and the shell part with hard texture is known to safe-guard the dicotyledonous embryo. The tip of the shell (endocarp) has pointed edges, their apical ends are slightly blunt separating the seed and the shell (endocarp) lies a thin, brownish coat with high level of fibrous content in it, this coating tightly sticks to both the shell and seed. Most of the nuts weight is composed of cotyledons, the entire fruit consists of 4.1 to 16.6 percent that has a combination of 8 percent carbohydrates, 11.5 to 13.9 percent of protein finally 70 percent of fat, some nuts from a few trees taste bitter with fiber content and turpentine odor.

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Nutritional Value of Pili Nut


Calories 863
% Daily Value*
Total Fat 95 g 146%
Saturated fat 37 g 185%
Polyunsaturated fat 9 g
Monounsaturated fat 45 g
Cholesterol 0 mg 0%
Sodium 4 mg 0%
Potassium 608 mg 17%
Total Carbohydrate 4.8 g 1%
Protein 13 g 26%
Vitamin A 0%
Vitamin C 1%
Calcium 17%
Iron 23%
Vitamin B-6 5%
Vitamin B-12 0%
Magnesium 90%


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Uses of Pili Nut


pili-nut-2

Pili is a well adaptable nut which can be used for many number of products, the nut plays an important role of all. The nut can be either consumed raw else roasted giving it a mild, tender, crispy structure which could be bought in comparison of almonds having a little more superior taste than that of them. These are also main constituents of chocolate, ice cream and baked goods.

They are popular for their oil content which is of light-yellow color with 59.6 percent oleic glycerides and 38.2 percent palmitic glycerides which resembles olive oil. Their young shoots and fruits pulp are consumed raw. Salads are prepared with the shoots the texture resembles sweet potatoes, The oil content in it is 12 percent and known to have nutrition value same as that of avocados, The pulps oil is taken out and made use for cooking and a replacement for the cottonseed oil in the preparation of soap and edible products. Shells are used as the best fuel or nutritious source for the orchids and other ornamental plants.

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Health Benefits of Pili Nut


Pili nut are rich a rich source of Omega that help better functioning of brain and are important for the functioning of the brain and used to protect from cardiovascular complications.

The eight major amino acids in the nut are used to counterbalance the sugar levels.

These amino acids aid in the production of hormones and improvising the muscle tissues and control the energy levels of the body.

Helps in nourishing the skins and bones and also heals the liver.

The Pilli nut has quite a high content of magnesium than rest of the nuts, Magnesium nurtures the bones, skin and nerves.

Vitamin E is important to boosting the immune system, thus maintaining the cholesterol levels and preventing heart based diseases.

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Habitat


Pili tree comes under the tropical category which needs deep, fertile, well drained soil, warm temperature and even rainfall. They cannot resist even a small amount frost neither low temperature. The seeds which are refrigerated at a temperature of 4-13 degrees(39 to 55 F) which ends up in loss of viability if kept for 5 days continuously. Germination of seeds is obstinate which are restricted from 98 to19 percent after storing at room temperature for a period of 12 weeks, the seeds which were kept for storage for a period of 137 days did not germinate , The methods of asexual propagation such as marcotting, budding and grafting are not consistent for a beneficial production .


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Cultivation


The Pili tree is tall one being a provider of good shade it apparently grows well in the deep, fertile, well-drained soil, tolerable to warm climatic conditions and requires a rainfall with even distribution. It is completely intolerant to even a gradual amount of frost or low temperatures, Researches have proved that if they are stored in low temperatures for a longer period of time they may stop growing or germinating further.

The pili cultivars are broadly classified as katutubo, mayon, oas. Cultivation is preferred by methods such as patch budding or marcotting rather than use of seeds. An average fully grown Pili tree gives a yield of 100 to 150 kg of in-shell nuts in a single harvest. The Philippines tree’s production keeps fluctuating in the kernels qualities and production since their trees are grown from seedlings. The harvest is predominantly from May to October reaching its heights from June to August involving tedious pickings. The fruits need to be de-pulped, cleaned, dried up to a moisture content of 3-5 percent, The nut within the shell must pertain a moisture content of 2.5-4.6 percent which survives a storage in shade for a year without any disintegration in their quality.

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Harvesting


The harvest period for this nut is on the duration of May to October, They are at higher levels from June to August. The de-pulping process is done first followed by cleaning and drying of them. The moisture content must range between 3 – 5 percent when they are de-pulped. If there is a moisture content of 2.5 – 4.6 percent the storage is possible for a year.

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