Really it’s not too late to enjoy halo-halo. So refreshing. Looks delicious !
Digman version stand out is the fact that most of its ingredients can actually be eaten as they are, separately (or combined) without these losing their individual integrity. Also, some foodies attribute to the digman version several innovations that we take for granted today. Among these are the inclusion of ice cream as topping, and the designation of regular and special versions to fit a customer’s budget.
The Bicolano version of the halo-halo makes use of grated cheese as a topping and is particularly noted for being extremely rich-tasting. Farther south, the halo-halo takes on a simpler and more refreshing change. An example of this would be the fruit-y halu-halo of La Paz, Iloilo that makes use of fresh fruits rather than the usual sweetened ingredients.
The same “refreshing” characteristic can be attributed to the halo-halo of Mindanao, which is often called “Buko Halo.” As the name suggests, young coconut and coconut water is part of this halo-halo version, which appropriately enough, is served inside a coconut container. Upon partaking of this version, one is expected to spoon the coconut eat up along with the other “Buko Halo” contents.
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