Looking for fresh siniguelas? Here you’ll find siniguelas, also spelled sineguelas or sinigwelas, from local farmers and sellers in the Philippines. Compare the listings, check the price per kilo and message the seller directly.
Siniguelas (Spondias purpurea) is a small, oval fruit with thin skin, juicy flesh and a large seed. It starts green and sour, then turns yellow, red or purple and sweet as it ripens. In the Visayas it’s called sarguelas or sergwelas. In English it’s known as Spanish plum, and it’s also called red mombin or jocote.
Siniguelas is a summer fruit. The season usually runs from around April to June, but it depends on the area and the weather. Check the listings or message the seller for availability.
Green and firm: crunchy and sour. Good for eating with salt.
Yellow to red or purple: ripe, softer and sweet.
Skin: smooth and shiny, with no cracks or dark, mushy spots.
Wash the fruit and eat it whole, skin and all, around the seed. Many Filipinos like it half-ripe with a little salt. Ripe siniguelas only keeps for a few days, so store it in the fridge and eat it soon. Green fruit will ripen on the counter in a few days.
On FarmyHub, siniguelas is currently listed at about ₱100 per kilo (October 2026). Prices depend on the season, the area and the seller, so check the unit and price on each listing.
FarmyHub is the marketplace, not the fruit stand. Every listing, price and photo comes from the seller. FarmyHub doesn’t grow, store or inspect the fruit. Before you pay, message the seller to confirm whether the fruit is green or ripe, when it was picked, and how and when they can deliver or meet for pickup.
Browse Duhat (Lomboy), Kamias (Iba), Marang and Rambutan, or read our guide to rare and exotic fruits in the Philippines.
Siniguelas is called Spanish plum in English. It’s also known as red mombin or jocote. Its scientific name is Spondias purpurea.
Both are used, along with sinigwelas. In the Visayas it’s often called sarguelas or sergwelas. They’re all the same fruit.
Usually from around April to June. Outside those months it’s hard to find, so check the current listings.
Yes. Green siniguelas is crunchy and sour, and many people eat it with salt. Ripe fruit is softer and sweet.
