Is Dillenia philippinensis Edible? Understanding Katmon Fruit

January 13, 2026 •

3 min read

Native to the Philippines, the Katmon tree, or Dillenia philippinensis, produces an edible fruit with a distinctively sour flavor. While the ripe fruit is not commonly eaten raw due to its acidity, it is a prized culinary ingredient used for flavoring. Scientific studies have also confirmed the non-toxic nature of the fruit for oral consumption.

Quick Summary

The fruit of Dillenia philippinensis, known as Katmon or elephant apple, is edible and prized in Philippine cuisine for its tart, green apple-like flavor. Primarily used as a souring agent for dishes like sinigang, the fruit is also processed into jams and sauces. Young shoots and flowers are also edible, with extracts showing antioxidant properties.

Key Points

Edible Fruit: The fruit of Dillenia philippinensis, known as Katmon or elephant apple, is edible and has a tart, green apple-like flavor.
Culinary Use: It is a popular natural souring agent in Philippine cooking, particularly for dishes like sinigang.
Other Edible Parts: Young shoots and flowers of the Katmon plant are also used as food flavorings.
Rich in Antioxidants: Scientific studies confirm the fruit contains high levels of antioxidants and other beneficial compounds.
Traditional Medicinal Uses: The fruit juice has been traditionally used to treat coughs and fevers in folk medicine.
Non-Toxic: Acute toxicity studies have indicated that the fruit extract is not toxic for oral consumption in safe dosages.
Conservation Status: The Katmon species is considered threatened, highlighting the importance of sustainable harvesting.

Understanding the Katmon Tree and Its Edible Parts

Dillenia philippinensis, locally known as Katmon, is a medium-sized evergreen tree endemic to the Philippines. Its fruit, often called the “elephant apple” due to its resemblance to the fruit of a related species, is the primary edible part. The fruit is round, enveloped by large, fleshy sepals, which also contribute to its culinary uses. Beyond the fruit, young shoots and flowers of the Katmon are also consumed as a flavoring agent in various dishes.

The Flavor and Culinary Applications of Katmon Fruit

The taste of the Katmon fruit is a significant factor in how it is used. The pulp is soft, fleshy, and greenish-white, offering a flavor that is tart and refreshing, akin to a green apple. Its acidity makes it an excellent natural souring agent in Filipino cooking, most famously for the soup dish sinigang, where it serves as an alternative to tamarind. This unique flavor profile also lends itself well to other preparations.

Jams and Sauces: The tart flavor is mellowed with sugar to create excellent jams, jellies, and sauces.
Beverages: The fruit's acidic juice can be mixed with sugar and water to create a refreshing, vitamin-rich drink.
Flavoring Agent: It can be used to add a tangy kick to various savory dishes, including stews and fish preparations.

Nutritional and Medicinal Properties

Recent scientific studies have explored the bioactive compounds and health benefits associated with Dillenia philippinensis. Research has identified a high antioxidant content, which can help combat oxidative stress and potentially reduce the risk of chronic diseases.

Key Nutritional Components:

Antioxidants: High levels of antioxidants help neutralize free radicals.
Vitamins: Rich in Vitamins A and C, which support vision and boost the immune system.
Minerals: Contains essential minerals such as calcium, iron, and phosphorus.
Dietary Fiber: A good source of dietary fiber, which aids in digestion and weight management.

Traditionally, the fruit's acidic juice has been used as a folk remedy for coughs and fevers. The leaves and bark have also been used in traditional medicine to address various ailments.

Comparison with Dillenia indica (Elephant Apple)

To better understand Dillenia philippinensis, a comparison with its close relative, Dillenia indica, is useful. While both share the "elephant apple" moniker and are known for their edible fruit, there are key differences.


Feature	Dillenia philippinensis (Katmon)	Dillenia indica (Indian Elephant Apple)
Native Region	Endemic to the Philippines.	Native to Southeast Asia, including India.
Flavor Profile	Tart, refreshing, similar to a green apple.	Sweet-sour and astringent.
Culinary Use	Primarily a souring agent in Filipino dishes like sinigang.	Often made into jams, jellies, and sugar concentrates.
Appearance	Fruit enclosed by fleshy sepals; round shape.	Larger fruit, also with fleshy sepals.
Timber Use	Valued timber for furniture.	Also harvested for its wood.

Important Safety and Preparation Considerations

While the fruit of Dillenia philippinensis is generally considered safe, it is important to exercise caution and proper preparation, particularly for those with allergies or sensitivities. Studies have confirmed the fruit extract's lack of toxicity in rats at certain doses, but consumption should be limited and prepared appropriately.

For consumption, the fleshy sepals and the inner pulp are typically used. The tough, outer sepals are peeled away to reveal the edible, spirally arranged pulp inside. It is recommended to cook the fruit when using it as a souring agent, although it can be eaten raw.

Conclusion

In conclusion, Dillenia philippinensis is indeed an edible plant, prized for its tart fruit, young shoots, and flowers. The fruit, known as Katmon or elephant apple, is a staple souring agent in Filipino cuisine, while its extracts offer promising antioxidant and medicinal properties. With scientific studies supporting its non-toxic nature in safe doses and its historical use in folk medicine, this versatile plant is a valuable part of Philippine biodiversity. While it is safe to eat when properly prepared, responsible harvesting and conservation are vital, as the species is currently considered vulnerable. As with any wild food, it is wise to ensure proper identification before consumption.

Learn more about traditional Philippine cuisine and ingredients at Slow Food Foundation's Arca del Gusto.

Frequently Asked Questions

The Katmon fruit has a soft, fleshy pulp with a tart and refreshing flavor that is often compared to a sour green apple.

Yes, the fruit can be eaten raw, but it is very sour. It is more commonly used in cooked dishes or processed into sauces and jams to balance its strong acidity.

Katmon is rich in antioxidants, vitamins A and C, and dietary fiber, which can support the immune system, aid digestion, and protect against cellular damage.

Katmon is famously used as a souring agent in Filipino soups like sinigang. It is also used to make jams, sauces, and refreshing drinks.

Yes, besides the fruit, the young shoots and flowers of the Katmon tree are also used as flavoring ingredients in some dishes.

No, acute toxicity studies have shown that the fruit extract is safe for oral use in tested dosages, and traditional use supports its safety when properly prepared.

Katmon is known as the elephant apple because of its similarity to the fruit of a related species, Dillenia indica, which is also called elephant apple and is known for its culinary uses.