lanzones and a tropical fruit question

Nothing like reminicing about tropical fresh fruit that gets Filipinos salivating for home. Many of the fruits are just too delicate to ship over. They're practically spoiling in your hands when they're ripe and sweet. For some, like the SO, it would be one of the main reasons to ever want to go to the Philippines, so he can savor the fruit one more time. This too is difficult as one must time the correct season for the fruit to be in season which can vary from island to island. My mother says lanzones in Laguna are ripe in August, but I know that Lanzones Festival is not celebrated in Camiguin until October. What is a Filipino to do? If you're like my aunt, the answer is to hunt down the other Asian names for it and track in down in one of many Asian oriented supermarkets.

Well, she found them. Imported from Thailand. They call them longan on the package with the alternative name of lanzones. Island Pacific super market. Frozen. She brought my mom a package. The skins are not as thick, but the freezing also saves you from the gooey stickiness of the skins. The seeds are small, not the larger smooth black seeds. But the BEST part of all? No ants! Apparently, they also have santol fresh frozen as well, which completed the checklist of the SO's reasons to go back home.

As the pile of lanzones peels grew, my mother and I searched our brains for the name of this one fruit we have yet to see on this side of the ocean. It's kind of cone shape, like a pine cone without all the petals about the size of one's fist. On the tree, they are kind of spiky like jackfruit. On the inside they are mushy and white. Sometimes sweet, sometimes a bit sour. With smooth black seeds. Soursop, maybe? But what are its various Philippine names? You know what I'm talking about?