Below is a list of all known varieties for Pili Nut. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Pili Nut (Cultivar) - Ibalon | A traditional Philippine variety (from Bicol) known for producing an oblong-shaped fruit and kernel. |
| Pili Nut (Cultivar) - Laysa | An NSIC accredited variety prized for its kernel quality and good size, suitable for processing. |
| Pili Nut (Cultivar) - Magayon | An accredited variety noted for producing attractive, large kernels with a thin shell. |
| Pili Nut (Cultivar) - Magnaye | An NSIC accredited variety from the Philippines known for its consistent production of large nuts. |
| Pili Nut (Cultivar) - Mayon #1 | An accredited Philippine variety known for high kernel yield and good flavor. |
| Pili Nut (Cultivar) - Poamoho | The first Pili cultivar released in Hawaii; valued for high kernel recovery and ease of shelling. |
| Pili Nut (Salted, Roasted) | Pili nuts that have been dry-roasted and lightly salted, emphasizing their natural buttery flavor. |
| Pili Nut (Sprouted & Activated) | Kernels that have been soaked in water to initiate germination, enhancing digestibility and texture. |
| Pili Nut (Sprouted) | The raw Pili nut, soaked in water to initiate germination, which enhances digestibility and nutrient availability. |
| Pili Nut (Sugar-Glazed/Mazapan) | A popular Filipino confectionery where roasted Pili nuts are coated in thick, hardened sugar syrup. |
| Pili Nut Butter | A smooth paste made from ground Pili nuts, valued for its high fat content and exceptionally creamy, melt-in-your-mouth texture. |
| Pili Nut Butter (Unflavored) | A spread made from ground Pili nuts, valued for its creamy, melt-in-your-mouth texture and high fat content. |
| Pili Nut Oil (Kernel-Extracted) | Oil pressed from the kernel, known for its mild flavor, stability, and high oil content; suitable for culinary use. |
| Pili Pulp (Boiled and Seasoned) | The edible, fibrous, greenish-yellow fruit pulp (mesocarp) consumed after boiling and seasoning, similar to avocado. |