Newest Product " Dried Mangoes"

Dried Mango

MRS. T'S FRUITILICIOUS proudly introduce to the market the butuanon style of DRIED MANGO, made from fresh and good quality of mango (Philippine Mango or Mangga Karabaw) mix with sugar for better taste. No preservatives, No Chemicals, No Flavoring and No Coloring. 

for only Php. 40.00 per jar

so what are you waiting for? Grab one now!!!

Laksoy

LAKSOY PRODUCTS

"Don Egmedio's Laksoy"-a nipa palm liquor,locally known as laksoy is said to bring back Butuan's hundred years of tradition. It is distilled from nipa sap which abounds in the area. It is already the native Butuanon's favorite drink even before the coming of the Spaniards. It is definitely one of the best tasting local drink in the island. "Don Egmedio" is the first and only local brand which further develops Laksoy, bottled and flavored it w/ 8 fruit flavors. A product which Butuanons can proudly say "Ato Ini" . . .

"Doña Violeta's Laksoy"-specially blended for the ladies who want to have a taste of the exotic drink.

Don Egmedio Primera

First Class Laksoy, aged for 1 year and mixed with dried fruits ( Apple, Langka, Raisens)

Php. 250.00 / 120 ml bottle

20% Alcohol

Fruit Flavored Laksoy

Flavors are Mango, Strawberry, Pineapple, Lanka, Lemon, Lumpoy.

Php. 120.00 / 120 ml bottle

20% alcohol

Ladies Drink

Mixed with dried fruit like the primera but with lesser alcohol content

Php - 120.00 / 120 ml bottle

10% alcohol

Tamarind Juice - Php 16.00 / Bottle

Description: Made of freshly harvested Tamarind fruit

with sour and sweet taste which will clinched thirst

A exotic juice without preservative chemicals added.

Mango Juice - Php. 18.00 / bottle

Description: Made from freshly and ripe mango. A no preservative juice

that will clinched your thirst.

Buko Juice - Php. 15.00 / bottle

Description: Made from the well known fruit the "Coconut". Made from the

water and meat of the coconut and also without preservative chemicals

added.

Proudly "Ato Ini"

"Don Egmedio's Laksoy"-a nipa palm liquor,locally known as laksoy is said to bring back Butuan's hundred years of tradition. It is distilled from nipa sap which abounds in the area. It is already the native Butuanon's favorite drink even before the coming of the Spaniards. It is definitely one of the best tasting local drink in the island. "Don Egmedio" is the first and only local brand which further develops Laksoy, bottled and flavored it w/ 8 fruit flavors. A product which Butuanons can proudly say "Ato Ini" . . .

"Doña Violeta's Laksoy"-specially blended for the ladies who want to have a taste of the exotic drink.

"Mrs. T's" Fruit Juices-all natural and ready-to-drink, with five different flavors: Mango, Tamarind, Santol, Buko & Guyabano

"Mrs. T's" Fruit Leather/Gummies - Mango Chewy, Tamarind Bombs & Guyabano Rolls

"Ñyora Colasa Vinagre" - all natural vinegar, guaranteed no chemicals added

Ato Ini!!!

Laksoy is liquor distilled from the sap of a nipa palm. It is widely made and available in Caraga, Mindanao. The process involved in making laksoy is tedious and time-consuming. However, small-scale industries producing this wine still have been flourishing in Butuan, Caraga’s regional center. It is drunk during festivities and special occasions.

Nipa palms that abundantly grow along riverbanks are selected based on the maturity of their bough and fruit. This will determine the quality and grade of the sap that will be collected. Mud is applied to the bough and fruit of the nipa palm once palm once every three days for a succession of six weeks. The mud will be later be scraped off before cutting the bough. After cutting the bough, a salhod (bamboo container) is attached to whet the sap. The sap is thoroughly drained by slicing two to three millimeters off the cut-bough in the next five days. The tree will then be left untouched for the next three to four months to produce more sap for the next collection. Fermentation will require the sap to be stored in a banga, an earthen-made jar, for two days. Longer fermentation will turn the sap into vinegar.

Tuba is poured into the distilling apparatus called laksuyan. The consistency desired is achieved by regulating the temperature used for the apparatus. The kawa (kettle) is insulated with mud. For any one third of laksoy produced, a sufficient amount of water is poured into the kawa to maintain a certain temperature. Firing is also kept to a minimum. The laksoy is then poured into a bottle through a funnel.