The Philippines Uses A Totally Different Fruit To Make Ketchup

Filipino banana ketchup is a tantalizing combination of sweet, savory, and sour ingredients that's an easy swap in any recipe requiring tomato-based ketchup or tomato paste.

Tomato-based ketchup was popular in the Philippines prior to World War II, but the war made tomatoes scarce, so food scientist Maria Orosa found a way to make ketchup with bananas.

Banana ketchup in the Philippines tastes sweeter than tomato-based ketchup, with fruitier notes. Red food dye provides the signature ketchup color in popular brands.

The Filipino condiment is a lower-acidity version of standard ketchup that's versatile and fruity. Use it as a dipping sauce, put it on ribs and rice, or pair it with seafood.