Cook-It-Yourself
There's no resort kitchen here, and that's the point. During your stay you'll cook with your own hands, using what we harvested that morning. Below is a menu of simple, seasonal dishes you can make on the farm. What's available changes with the seasons, so think of this as inspiration, not a fixed list. Everything starts with the soil.
How to Read This Menu
Most of our food is plant-forward. Every dish is built around crops listed right on its card, and many use our own coconut. Some highlight a seasonal fruit, so timing your visit can mean a very different fruit bowl.
Seasonal Fruit Highlight
Some of our most-loved fruits are seasonal, so timing your visit can mean a very different fruit bowl. Davao's big harvest centers on August to October, the Kadayawan season, when durian, mangosteen, lansones, and rambutan all come in together.
| Fruit | Typical Davao Season | Peak |
|---|---|---|
| Durian | Aug – Dec | Late Aug–Sep, second flush late Nov–Dec |
| Mangosteen | Jul – Oct | Aug – Sep |
| Lansones | Sep – Nov | Late Sep – Oct |
| Rambutan | Aug – Oct | August |
| Marang | Mostly year-round | Mid-year |
| Guyabano (soursop) | Year-round | Lighter in the dry months (Jan–Mar) |
| Passion fruit | Most of the year | – |
| Papaya | Year-round | – |
| Dragon fruit | Jun – Oct | Aug – Sep |
| Guava | Year-round | – |
| Pineapple | Year-round | – |
| Banana (7 varieties) | Year-round | – |
| Lemons | Year-round | – |
Windows reflect general Davao-region harvest patterns and shift year to year with weather. If you want the freshest durian, mangosteen, lansones, and rambutan, aim for August to October.
This menu rotates with the season, so the best way to know what's on the table is to come and see. Plan a volunteer stay or a day tour, and we'll harvest the day around you.
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