This oxidant-rich drupe fruit is native to our islands and to Indonesia where local names include juwet and doowet — probable sources of our term duhat; remember, Indonesians settled our shores early in history. The English name Java plum also reflects this origin. In the northern areas of the Malaysia, it is called reyang dut / krian dot.
Duhat growing in the Philippines seems to be a random activity. Market availability is unpredictable and price spread is wide. A woman in Lukban, Quezon sold some to me for 15 Philipine pesos per 8 oz. glass measure. A day later, in Quiapo market, a vendor didn’t allow any discounts from 140 Philippine pesos per half kilo (three 8oz. glass measures). I bought it, anyway.
I would that say duhat is worth whatever the market will bear. It’s astringent, yes, but tastes good … and it’s beneficial, too! I will not get into detail about diabetes control and other medical issues. I’m just delighted to enjoy this seasonal tropical treat and gain the benefits of the anti-oxidant properties from one really dark-colored fruit. In that, duhat fits the bill.
* See my related posting, Ciruela, Siguela, SINIGUELAS