HUGNA SA BUNGA SA LUBI

Ni DR. JES B. TIROL

Bisaya Mayo 3, 2017

Pasiuná

ANG pagtanóm ug pagpahimulos sa lubí dugay na kaayo nga ginabuhat sa atong katawhan. Daghan na kaayo nga mga pulong ang namugnà sa Binisayâ kabahin sa lubí.

Karong panahona diyotay na lang ang mga tawo nga nasayod sa mga pulong kabahin sa lubi. Niining atong pagtuki karon, atong hisgotan lamang ang bunga sa lubi ug ang iyang hugna sa paglámbò.

Bunga sa Lubí

ambayón – A young coconut whose meat is still very soft, thin, and syrupy.

balatungól – Tender nut of coconut. Has wing-like appendage.

bánay – The flower of the coco tree in which some eventually becomes coconuts.

bungów – The fruit pod of the coconut when not yet opened; bur; spathe; spadix. Also, bungól.

butóng – The young coconut whose meat is soft and good to be eaten fresh.

dalámog – The coconut meat when still very soft and watery.

hápaw – The start of the opening of the fruit stem.

kalúkho – The meat of very young coconuts. Kalúkho is already dry but can be scraped by the fingernails.

lagás – Matured coconut that is ready for harvest.

láhing – Coconut that is on the first stages to become ripe.

lipóng – A coconut that is overly mature and its meat are no longer good to eat but good for extracting oil or feeding the pigs.

púsaw – The emerging bud of the coco tree from which the coconut will develop.

pútot – The young fruit that has newly developed. No more “wings”.

ságbay sa ísip – A coconut that is already very mature.

salúlo – The fruit stems that emerge in coco trees.

sílot – A young coconut whose meat is harder than the butóng but softer than the ungól.

sinô – A coconut that is already ripe and fit for extracting coconut milk or coconut oil. Sinô is characterized by the coconut water that could already be shaken and produces sound.

subay-luwág – A coconut whose meat is still very soft and syrupy. It is a little bit harder than the ambayón.

súbwak – The newly appeared coconut fruit-stem.

tagsíkan – Coconuts that are beginning to turn brown but are not yet completely ripe.

túgkan – (b.p. turók). Coconut with a sprout.

ungól – A coconut that is about to become ripe.

Ubang Mga Pulong (Kalabot sa Lubi)

bádyit – A press to extract coconut milk (tunô) in which oil is obtained.

bagól – Coconut shell.

bakákon – A coconut with much husk but very small shell and meat. (Kp: lubakán).

balagolan – (b.p. bagól). A kind of water container made from coconut shell. It is about ¾ in size of the original shell. (Kp: húngot; payâ).

bátak – To split; to break open a coconut. (Kp: buák; píkas).

báy-as – A coconut with fine or delicate husk. (Kp: lupísan; palútan).

binuóngan – (b.p. búong). The halve pieces of coconut with or without the meat. Also, balióngan.

buáng – A coconut without any meat or water within.

búkong – Dried coconut, especially young, that has fallen without reaching maturity.

bunót – The husk of coconut.

bútay – Peduncle; footstalk; fruit-stalk, raphe.

bútbót – The germinated seed inside a coconut that is soft and yellowish in color. Also, buwâ.

búwak – To bore a hole at the eye of unhusked coconut and drink the water inside.

daól –  The shoot that sprout in the seed of coconuts. Also, turók.

ginit –  The fibrous sheet at the base of leafstalk

gúngi –  Midribs of coconut leaves. Also, tukóg.

húngot – A bowl made from coconut shell  with only a small portion of the top cut out.

kábà – Coconut, due to some defect has bad meat.

kalíbkib – Coconut meat still attached to the shell after being scraped or grated.

kalúbkob – To eat the meat of the coconut, especially the matured one. (Kp: kíbkib; úb-ob).

kinúdkod – The grated meat of coconut. Also, kinagód.

kulamóg – The very tender meat of the coconut.

kuyámis – A kind of coconut. It is small, tasty, and pinkish in color and the young shell and husk of this coconut can be chewed and eaten directly. Also, tayumánis; kujámis.

lakdanbúlan – The falling of young coconuts due to a disease of the coco tree or other causes. The fallen coconut itself.

lamáw – Mishmash; food for refreshment made of young coconut meat. It is mixed with its own liquid together with milk and sugar and served fresh. 

lána – Coconut oil. The oil obtained from the coconut.

langkay –  Dried palm frond

lubakán – A coconut with very thick husk. (Kp: bakákon).

lugî – Copra; dried coconut meat. Also, kópras.

lukay –  The frond or leaves

makapunô – A kind of coconut. Its meat is somewhat mealy and once in a while a nut is found that is full (punô) of meat, hence its name. It is highly desired by those who make sweets or ice cream.

payâ – A transverse half-cut of a spherical coconut shell. It is cleaned and smoothened and used as a cup. Also, pajâ.

púwak – Windfall; coconut that fall naturally from the raphe.

sápal – The waste product of grated coconut meat after the milk has been extracted. Also, sápaw.

tákong – Bract; the hard sheet that encloses the flowers of coconuts.

tilós – Coconut shell-spoon; a spoon wholly made out of coconut shell.

tunô – Coconut milk.

usíp – A spoon-like tool made from the edge of coconut husk. It is preferred for extracting the young coconut meat because the meat will be more delicious.