Harvesting Dalandan Fruits at the Farm

Dalandan, a popular citrus fruit in the Philippines, is known by several different names depending on the region and local dialect. Here are some of the common names:

Dalandan: This is the most widely used name, derived from the Spanish word "naranja," meaning orange.

Dalag: This name is commonly used in some regions, particularly in the Visayas.

Kalamunding: This term refers to a smaller, more on our variety of dalandan.

Limo: This name is often used for a variety of citrus fruits, including dalandan, in some regions.

Suha: This name is usually reserved for a larger, sweeter citrus fruit, but it's sometimes used interchangeably with dalandan in some areas.

The names used for this fruit can vary even within a single region, depending on local customs and preferences. So while "dalandan" is the most widely recognized name, you may encounter other variations depending on where you are in the Philippines.

Harvesting dalandan fruits at the farm is a rewarding experience, combining the joy of fresh produce with the satisfaction of hard work. Here's a glimpse into the process:

1. Assessing the Fruit:

Ripeness: Dalandan fruits ripen gradually, turning from green to a vibrant orange color. Experienced farmers can tell the ripeness by touch, looking for a slight softness and a fragrant aroma.

Time of Year: Dalandan harvest season typically falls between October and April in the Philippines, depending on the specific variety and growing
conditions.

Beyond the Harvest:

Sustainable Practices: Many farmers use sustainable practices to ensure the health of their trees and the environment.

Community Involvement: Harvesting often involves family members and community workers, fostering a sense of connection and shared effort.

Harvesting dalandan fruits is a labor of love, resulting in a bounty of delicious and nutritious produce that brings joy to those who enjoy it.