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Pajo

By Edel San
These green jewels costs a lot since it is not in season the whole year and I'm guessing there's not much Pajo Trees around nowadays.




The Pajo is like a small mango that one eats right after removing the seed. No need to peel it. Just bite it and enjoy the juiciness and tartness. In some provinces like Batangas and Quezon, they pickled the Pajo in brine, sometimes with a bit of sugar and beer.




And the photo above is how I prefer to eat Pajo. Just with salt.
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