Pili nuts are the edible seeds of the pili tree (Canarium ovatum), a tropical tree native to the Philippines and other parts of Southeast Asia. Here's an overview of this unique and nutritious nut:
🌰 Basic Facts
Scientific name: Canarium ovatum
Family: Burseraceae (frankincense family)
Native range: Philippines (especially Bicol Region), also grown in Papua New Guinea, Indonesia, and Malaysia
Tree height: 10–20 meters (33–66 feet)
Nut size: 2–3 inches long, hard shell with a pointed end
🥜 Edible Nut
Raw kernel: Soft, chewy, and bland
Roasted kernel: Rich, buttery, and similar to macadamia nuts or pine nuts
Shell: Very hard and woody; requires specialized cracking tools
To read please click on image to get larger and better information.
🧪 Nutritional Highlights (per 100g)
High fat content: ~70% (mostly monounsaturated fats)
Protein: ~11g
Low carbs: ~4g
Rich in: Magnesium, phosphorus, calcium, vitamin E, thiamin
Keto-friendly and paleo-friendly
🍽️ Culinary Uses
Eaten roasted or raw (after blanching)
Added to:
Granola
Smoothies
Baked goods
Vegan cheeses
Turned into pili nut butter
Traditional Filipino sweets like mazapan de pili
🌳 Growing the Pili Tree
Climate: Tropical; frost-intolerant
Soil: Well-drained, slightly acidic to neutral
Propagation: Seeds or grafting
Fruiting time: 5–6 years after planting
Harvest season: May to October
📦 Interesting Facts
Pili nuts oxidize quickly, so they're often vacuum-packed or frozen for freshness.
The tree is also valued for resin, timber, and ornamental planting.
The outer pulp (normally discarded) is edible and can be cooked or pickled.
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