These are the ripe fruits of a plant they call 𝗮𝗸𝗳𝗮𝗯 in Barlig, Mountain Province. We call the plant 𝗮𝗸𝗯𝗮𝗯 in Kankana-ey. The fruits are edible and eaten raw. They're almost flavorless so I remember that we used to dip the white flesh of the fruit in salt or vinegar.
I saw these at the booth of the Slow Food Community of the Indigenous Agroecological Producers of Barlig at the Mangan Taku: Cordillera Food Fair in Baguio City.
