Hi Jared😊🙏🏻😇 I'm your fan from Russia. Lately I've become very interested in your videos on UA-cam. I came across your channel by accident. So I decided to tell you about one unusual fruit. I myself found out that it exists a couple of years ago, when I accidentally came across its red fruits in the garden. It's mostly just a weed. The plant is called Thladiantha dubia. When studying Wikipedia, it turned out that it grows throughout the entire Far East (from the Far Eastern part of Russia to Thailand) It is a liana with fruits similar to cucumbers (cucumber is its relative) In the fall, when the plant dies, its red fruits similar to bright light bulbs remain hanging on the trees.. They taste sweet with a slight peppery flavor! Maybe someday you will be able to make a video about this fruit! I wish you and your channel all the best. Byeeeee😀
Have you ever tasted a fruit of the syngonium plant? There is an interesting post about it on Instagram A common houseplant not much is known about its fruit
My general assumption is that Aroids have toxic fruit (Monstera deliciosa being an exemption). Interesting to hear that there may be others. @user-lq4po4jd4f
Im kinda suprised you get to have one of these, these were EXTREMELY rare until a couple years ago even here in Brazil. Mr Lorenzi traveled to a spot where locals said it was a little river side with 2 or 3 trees of these fruit , he found them with a dry annona hanging and this is were he recovered some seeds. it was an extremely rare species growing in a very small and specific territory. He may have saved it from extintion.
If you love Annona’s you should try the royal kepel apple! It’s very rare and a near extinct fruit found only in Central Java, Indonesia. It’s considered a fruit of royalty because it makes all your body secretions like sweat including urine, feces, saliva smell pleasant and aromatic.
If that's true, Indonesia is sitting on a potential gold mine. Obviously it would take years of cultivation to produce stable crops, but a fruit like that would be highly desired around the world in the beauty industry, the pseudo-health industry, and as a status symbol.
For me is not vermelho (red) is araticum laranja(Orange), you also can call it a araticum de raposa (Fox ' araticum ) or (Fox ' anonas) Greets from Brazil
Lmao orange is also my favorite color, but I didn't expect someone to say "I love orange food". But I do love carrots, sweet potatoes, squash, pumpkin, oranges.. But I'm also not a picky eater lol
the species we have here 🇵🇭 is the green one. We call it "guyabano" .... We have the sour variety and the sweet veriety,, unfourtunately the sweet one died coz of the other fruit trees over grown it and covered it from sunlight... What i used to make is i get the unripe fruits then slice it thin, then i fry them, then cover it with caramelized brown sugar... Its a sweet treat i learned from my dad..
Im gonna go out on a limb and guess that the main reasons this fruit almost went extinct is that many people didn’t care for the taste compared to lots of other fruits and they also didn’t want to deal with all the seeds. So it got tossed aside.
There are species that doesnt spread much. the last known trees of this species grew next to a tiny extension of a river side in brazilian north east region.
@@Noneofyourbusiness.-iw6zb the biodiversity of Brazil and the rest of the Amazon basin is so incredibly cool. Right now I'm concentrating on Eugenia and Psidium species for the most part. Where I am in the NW Caribbean it is somewhat difficult to get things to work but I am grateful when I do succeed. For instance I have the Psidium eugeniaefolia purple forest guava growing in a stand of 7 mature and heavily fruiting plants. Then after research and watching one of Jared's videos I became aware that it is different from the araca una, which is Psidium myrtoides the other purple forest guava which is said to have a better taste profile. I just planted about 40 or so seeds which I got from raindance seeds along with other species and I'm really hoping they sprout, survive, thrive and give me fruit in the years to come!
Most of Brazil has incredibly bad soil (it's one of the reasons deforestation is such a problem, reforestation is unlikely to occur without a great deal of human effort) so it's entirely possible the plant that bears this fruit is too difficult to cultivate, regardless of the fruit's taste.
So interesting that it tastes more savory than others of its type, I would have never guessed that, these types of fruits tend to always taste so tropical
I don't think savory is particularly out of character for tropical fruits. I often find mango savory, and obviously fruits like the avocado trend toward savory. 🤔
I'm more amazed that it's one that doesn't have poisonous skin. Most of the members of this group that I know of if you make the mistake of eating the skin or the seeds you are going to be regretting that for a very long time or if you ate a lot of it your family will be regretting that.
Been following you for a long time and even after years you still give me that adventure vibe I love! And the level of scientific information is perfect for me. Thank you for helping show us the world!
I just love your absolute perfect explanation and realness like is the fruit there just to say it’s a rare fruit in your dish or is it contributing anything for flavor
I find you down the YT rabbit hole and I find that I haven't heard of a lot of these fruits and it's fascinating to learn about them. Subscribed for that reason.
Nice, just tried some bright yellow african custard apple (annona senegalensis) for the first time in tenom agricultural park. Along with dozens of other fruits.
Pond apples aren't usually eaten anywhere they grow. They are, however, used as animal (horse) feed and alligators love them, hence the common name of "gator apple"
I have two ilama trees on my farm and they taste pretty good, but I still prefer soursop far more. If you look on the Bellamy Seeds or the Anderson Tropicals websites you will see maybe a hundred different cultivars of the ilama, so there is quite a diversity with them, also referred to as the old woman's sapote in the English translation of its original name. They seem to be alternate bearers as well.
@@jonathanAdam-vr1qi how would you compare ilama to cherimoya. Because for me cherimoya is far better than soursop. That’s awesome to hear though. Unfortunately I live in CT so growing them here is extremely hard without a large greenhouse which I’m looking to build soon so we’ll see. Any seeds would be appreciated though I’d pay something. Bellamy is expensive af lol
@mitchellsousa484 Typically, people who grow lowland Annonas can't grow cherimoya (an alpine species that can't handle summer heat) and, sometimes, vice versa. In soursop territory, the hybrid "atemoya" must be grown instead (it got some heat tolerance from its sugar apple parent)
YEAH A. SPINESCENS. There's awesome beetles that eat these, huge yellow and black beasts. I've heard some specimens are used medicinally. This tree tends to be even worse for individual cultivars than other annona. Instead of that sandy grit you just get dookie flavor. Supposedly some cultivars even have a deep and rich pumpkin flavor. This is one of the species I want to use to hybridize in the future, I am extremely excited to watch this video now.
Oh yeah, there is an actual A. Muricata that is yellow. In Africa there's two yellow/ orange annona. A. Senegalensis and A. Stenophylla. Stenophylla is actually insane in that it's an annona that spreads via rhizomes, and has annual not perennial growth (it can survive but rarely more than two years), on top of this it's drought resistant. When you were searching for orange custard apples I feel like you were after A. Senegalensis not A. Reticulata. They are another annona who has similar name problems to Spinescens. If you ever go back to Africa, check out the far east, you'll find them there near the swamp regions.
@@Sgt.Groove Another couple weird facts about A. Stenophylla, the reason it has that growth habit is because it is designed to grow in savannas where fire is a regular occurrence, so it is designed to burn back frequently. Additionally, since it comes from upland regions, it is one of the cold hardiest non-Asimina annonaceae, IIRC down into the 20's Fahrenheit. I've personally theorized that this in combination with the rhizomatous habit could make it possible to grow in some fairly temperate regions, as long as the ground doesn't freeze. Haven't tried this yet but its very promising.
@@StuffandThings_ It's one I've studied in detail, it's awesome! I wanna use it to make hybrid species to hopefully, one day, allow for indoor annona grow ops. The downside is, Africa has really funky soil there and the growing requirements aren't well known. I hope someday I'm able to grow them, thank you for sharing
I'm from Brazil and recently I ate a species of nona that grows in high altitudes, that tastes like sardines with tomato sauce. It is sweet... But has this weird taste, specially if it's very ripe. My friend said it tastes like vomit. But I liked it. It has some creamyness, kind of oily. It doesn't get super red in colour. It's more yellowish
@@NotIdefix the fruit has been shown to reduce inflamtion in mice studies, and might also have beneficial cancer reducing properties. The seeds aren't edible, you're correct, they contain Annonacin which is a neurotoxin. So never ever, Ever, eat the seeds. But the flesh of the fruit legit has studied health benefits (healthline has an article on soursop and cites studies in it's sources) so it's a contradiction in that sense.
@teacul that's what I understand. But the ones at the market I go to apparently are not lol. They're hard. I've tried paper bag, plastic bag, a bag with a banana, no bag just open air.. they start to rot. The parts that are not rotting are still hard.. the only time I've had a good one is when I find them soft already. Also another thing about those kinds of fruits.. like bananas, sure they can ripen off the plant, but no matter what, they will not produce more sugar or nutrients, when you pick them that's it, they're cut off from nutrients. Also, it doesn't matter if they are picked too early... or frozen. Tomatoes are a perfect example. You can pick a green tomato & let it sit. Eventually it turns red, but you want to pick it when it starts showing red already. It will be an ok tomato. But if you pick it when it's green & still hard, you won't get a good red tomato. You're going to have to eat it green. Ifyou let it vine ripen, it's full of flavor & nutrients.
I ❤ Anona fruits. I live down in Ecuador decades ago and and they were all over. People also called them cherimoya. They were sublimely delicious I think maybe the pawpaw from the mid Atlantic usa is also an anona, although its not quite as delicious alas
Pond apples grow everywhere in the Florida Everglades and near other bodies of water. I’ve heard they taste terrible but I’d like to try it one day. I like foods many other people don’t.
Very cool, wonder if you can hybridize it somehow. Pumped for the pond apple video, there’s video somewhere of an alligator walking up to a pond apple gobbling it up, apparently it’s a common enough occurrence it’s sometimes called alligator apple
Looks similar to an African annona. Annona stenophylla, been trying to get my hands on some seeds. Now I have a new obsession to try and get my hands on!!
I have found some pond apple trees in my hometown in Jalisco, Mexico but sadly haven't been able to get even close to the fruits since they're far from the shore in a lagoon with crocodiles. Maybe someday I'll get a boat and/or a long stick to grab some
I just tried kentucky coffetree seeds cooked green, it was good. Like giant edamame or lupin beans. There's info about it on a site called Forager Chef, he calls them Mastadon Peas. Might make a nice video now while it's in season
I am not that surprised that this fruit tastes a bit like a carrot it probably contains a lot of beta carotene pigment which a lot of orange fruits do and that also gives it its vibrant orange color
doubt they ship to UK. but my fig tree has fruited for the first time, so i have figs to look forward to, i finished the blueberries today and have plumbs ripe
Next time you're in Australia, try the fruits of the Zig-Zag Vine, Melodorum leichardtii. They are bright orange, sweet and tasty and they are in the same plant family as custard apples, ie the Annonaceae.
With these fruits that have seeds with the pulpy parts stuck to them, or a juicy but stringy, I often find that the thing to do is to squash them with you fingers without breaking the seeds, into a pan with just enough water to wet them, and then adding some wine yeast and stirring now and then. Whaat often happens is that the bubbles from the ferment lift the pulp off the seeds, which go to the bottom, and the strings float on the bubbles to the top. So your fruit (or stalk as I do this mostly with rhubarb) is nicely separated and in the middle is a great fizzy drink (or the starter of wine), with stones and the bottom and a drier,floating cake on top that you can lift off while the bubbles are hoding it up. In most cases you can have your juice, and still use the floating pulp in a cake or pudding or bread if you just adjust acidity and sweetness to taste.
definitely wondering if "like a carrot", here, is just what beta-carotene tastes like i had these chew candies (like starbursts) from a dollar store a few times (over a decade ago), that were imported from turkey; two of the flavours, orange and green apple, were explicitly coloured with beta-carotene and chlorophyll (they were in the ingredients list and labelled as colouring), and i could taste some slight "carrotness" and "leafyness" in each - not much, but not so little as to think it was my imagination of course, it's also very possible the "beta-carotene" colouring listed in the ingredients was more like "reduced carrot-juice", so the taste might have been more straight-forward than even that, ha
Anona/Atis is part of Kapampangan cuisine. Eating them brings back great childhood memories visiting my grandparents in the old world. Instead of latin salsa perhaps try a SE Asian chutney?
Have you ever tasted a fruit of the syngonium plant? There is an interesting post about it on Instagram A common houseplant that not much is known about its fruit
As perishable as (north american) paw-paw? It is in the annonaceae family, and for me personally, best eaten when it's over ripe and close to spoiling.
I'd love if you could share growing info on fruits. For example, growing zones, dimensions, and can it grow in a pot that can be brought inside for winter. Plus, pros and cons.
There is also native annona with the same colour with this in my country. I forgot the name but It grow on Java Island, I bought and taste it when I go to Purwokerto
Did anybody else notice how that bread looked like it resembled the inside of a dragon fruit? I wonder how they could do that with bread that's really cool.
I think next time on the juice you need to Stir It Up again before drinking look like it had some separation on the top so I think that's why you was getting more lime taste
Even if it isn't as good tasting as the other fruits in the species, at least it might be useful for crossbreeding with other cherimoya fruits to create new colorful and good tasting hybrids. And even if color doesn't matter much to me, a colorful fruit might have better success gaining popularity in North American markets, something that regular cherimoya fruits have not managed.
Looks great, and I love carrots, but I would rather make it more like carrot butter and apply it to a pasta. [focusing on a lot of butter, much less garlic, and no pepper] It could also work on rice or a white vegetable [such as broccoli or white squash], maybe on butternut squash.
I was walking in the jungle in Panama and I smelled something... I looked down and saw what looked like an orange soursop split open on the ground, having fallen from the tree in perfect ripeness. It was about 8-11" long and the color of cantaloup. I shooed away the fruit flies and tried it. It was a lot like soursop and winter squash had a baby.
It would be wonderful if you could mention when some of these species are known to be hardy, because sometimes seeds are available and, living in Middle Europe, it would be very helpful to know if some of those species could be grown in the garden.
Because you talked about its savory applications, I was wondering how it was fried in just a bit of butter (or a vegan alternative), the way one might cook plantain
The food mill you're using, you need to use it with the rhythm of 3 rotations forward, half a rotation back. Otherwise the holes get clogged and it wont work very well.
For more evidence that they are NOT all the same, check out the annona playlist: ua-cam.com/play/PLvGFkMrO1ZxJ2FMzRxfHALbAUa4IVfMQU.html
To make it more confusing, there are some other 'red ____ ' Annona fruits. E.g. Annona nutans & Annona cornifolia
Hi Jared😊🙏🏻😇
I'm your fan from Russia. Lately I've become very interested in your videos on UA-cam. I came across your channel by accident.
So I decided to tell you about one unusual fruit. I myself found out that it exists a couple of years ago, when I accidentally came across its red fruits in the garden. It's mostly just a weed. The plant is called Thladiantha dubia. When studying Wikipedia, it turned out that it grows throughout the entire Far East (from the Far Eastern part of Russia to Thailand)
It is a liana with fruits similar to cucumbers (cucumber is its relative)
In the fall, when the plant dies, its red fruits similar to bright light bulbs remain hanging on the trees..
They taste sweet with a slight peppery flavor!
Maybe someday you will be able to make a video about this fruit!
I wish you and your channel all the best. Byeeeee😀
@@GromNeba welcome! that's a cool looking one. reminds me of tindora, which I reviewed recently. I'll keep an eye out for this.
Have you ever tasted a fruit of the syngonium plant?
There is an interesting post about it on Instagram
A common houseplant not much is known about its fruit
My general assumption is that Aroids have toxic fruit (Monstera deliciosa being an exemption). Interesting to hear that there may be others. @user-lq4po4jd4f
Im kinda suprised you get to have one of these, these were EXTREMELY rare until a couple years ago even here in Brazil.
Mr Lorenzi traveled to a spot where locals said it was a little river side with 2 or 3 trees of these fruit , he found them with a dry annona hanging and this is were he recovered some seeds. it was an extremely rare species growing in a very small and specific territory. He may have saved it from extintion.
If you love Annona’s you should try the royal kepel apple! It’s very rare and a near extinct fruit found only in Central Java, Indonesia. It’s considered a fruit of royalty because it makes all your body secretions like sweat including urine, feces, saliva smell pleasant and aromatic.
Is this the reason royalty think their shit don’t stink? :-)
hell yeah
If that's true, Indonesia is sitting on a potential gold mine. Obviously it would take years of cultivation to produce stable crops, but a fruit like that would be highly desired around the world in the beauty industry, the pseudo-health industry, and as a status symbol.
@@blast_processing6577The adult film industry as well 😂
Oh that's interesting. I ate a pawpaw recently and had that effect I was like okay well this is different😂
It looks like a huge strawberry that chose violence.
😂😂😂😂😂
Strawberry goes reckoning
Oh wow, I'm from Brazil and I really can't say I was expecting to see you try an araticum-vermelho, as we call it here
Sounds like a mouthful
For me is not vermelho (red) is araticum laranja(Orange), you also can call it a araticum de raposa (Fox ' araticum ) or (Fox ' anonas) Greets from Brazil
I just adore what you do keep up the work
thanks!
Forget the orange soursop. I'd be happy if I could get soursop at all where I live.
true that my friend. I have never even seen a soursop in real life. One day I hope to find one at an international market place.
I want one so bad!
I love orange food. I will 100% grow this.
Lmao orange is also my favorite color, but I didn't expect someone to say "I love orange food". But I do love carrots, sweet potatoes, squash, pumpkin, oranges.. But I'm also not a picky eater lol
Are you related to Marceline???
the species we have here 🇵🇭 is the green one. We call it "guyabano" .... We have the sour variety and the sweet veriety,, unfourtunately the sweet one died coz of the other fruit trees over grown it and covered it from sunlight...
What i used to make is i get the unripe fruits then slice it thin, then i fry them, then cover it with caramelized brown sugar... Its a sweet treat i learned from my dad..
Im gonna go out on a limb and guess that the main reasons this fruit almost went extinct is that many people didn’t care for the taste compared to lots of other fruits and they also didn’t want to deal with all the seeds. So it got tossed aside.
I would agree, with habitat loss of where it was originally found growing as a secondary reasoning for its perceived rarity.
Death. There’s a reason why Death has a human skeleton.
There are species that doesnt spread much. the last known trees of this species grew next to a tiny extension of a river side in brazilian north east region.
@@Noneofyourbusiness.-iw6zb the biodiversity of Brazil and the rest of the Amazon basin is so incredibly cool. Right now I'm concentrating on Eugenia and Psidium species for the most part. Where I am in the NW Caribbean it is somewhat difficult to get things to work but I am grateful when I do succeed. For instance I have the Psidium eugeniaefolia purple forest guava growing in a stand of 7 mature and heavily fruiting plants. Then after research and watching one of Jared's videos I became aware that it is different from the araca una, which is Psidium myrtoides the other purple forest guava which is said to have a better taste profile. I just planted about 40 or so seeds which I got from raindance seeds along with other species and I'm really hoping they sprout, survive, thrive and give me fruit in the years to come!
Most of Brazil has incredibly bad soil (it's one of the reasons deforestation is such a problem, reforestation is unlikely to occur without a great deal of human effort) so it's entirely possible the plant that bears this fruit is too difficult to cultivate, regardless of the fruit's taste.
Reaching out to 'the annona breeding protect' out of Florida might give you access to some great fruit
Incredible video btw, what a gorgeous annona
Brazilian netizens will be very happy about you trying the fruit.
So interesting that it tastes more savory than others of its type, I would have never guessed that, these types of fruits tend to always taste so tropical
I don't think savory is particularly out of character for tropical fruits. I often find mango savory, and obviously fruits like the avocado trend toward savory. 🤔
I'm more amazed that it's one that doesn't have poisonous skin. Most of the members of this group that I know of if you make the mistake of eating the skin or the seeds you are going to be regretting that for a very long time or if you ate a lot of it your family will be regretting that.
I will use it as a natural food dye. So if I want an orange cake , cookies, or bread, this will be the fruit.
I bet you could use it in baking like the carrots in carrot cake or the bananas in banana bread, to get a nice moist texture.
@@gwalla I'm not sure you would taste it based on his feedback.
@@famliy60 Probably, but it's not like you taste a lot of carrot in carrot cake either. It's more about texture
"Spread amongst the growing community " probably wasn't an intended pun, but it did make me chuckle.
Been following you for a long time and even after years you still give me that adventure vibe I love! And the level of scientific information is perfect for me. Thank you for helping show us the world!
I just love your absolute perfect explanation and realness like is the fruit there just to say it’s a rare fruit in your dish or is it contributing anything for flavor
A Cat appearence makes every content simply perfect.
I find you down the YT rabbit hole and I find that I haven't heard of a lot of these fruits and it's fascinating to learn about them. Subscribed for that reason.
It seems the fruit has put its energy into looking good rather than tasting good!
Ffa unnecessary meaningless cimment that does nothing but spoil ffs
I don't think the animals, which is expected to help spread the seeds, really care about taste, or do they?
Sounds like white people food lol
Maybe the fruit is better than the rest by having lycopene in it or something?
@@dankline9162 the rest of what?
I'm a huge fan of Araticum popsicle, it resambles a bit of pumpkin and it's very creammy and refreshing in the summer.
I bet Tajin would be the perfect balance of lime and a touch of chili!
ETA- now my mouth is watering! 🤤
Nice, just tried some bright yellow african custard apple (annona senegalensis) for the first time in tenom agricultural park. Along with dozens of other fruits.
Your presentation skills have become incredible!
Wow, thank you!
Pond apples aren't usually eaten anywhere they grow. They are, however, used as animal (horse) feed and alligators love them, hence the common name of "gator apple"
In Vietnam they used the flesh seed removed mix in condensed milk n ice. A nice combination for 100 something Fahrenheit summer day.
You need to find the ilama. Most beautiful fruit I ever seen. Hard to find but Guatemala and El Salvador has em
That one has eluded me so far. One day..
@@WeirdExplorer will be traveling to El Salvador next year. I’ll bring some and send one over if I can trick customs🤣
I have two ilama trees on my farm and they taste pretty good, but I still prefer soursop far more. If you look on the Bellamy Seeds or the Anderson Tropicals websites you will see maybe a hundred different cultivars of the ilama, so there is quite a diversity with them, also referred to as the old woman's sapote in the English translation of its original name. They seem to be alternate bearers as well.
@@jonathanAdam-vr1qi how would you compare ilama to cherimoya. Because for me cherimoya is far better than soursop. That’s awesome to hear though. Unfortunately I live in CT so growing them here is extremely hard without a large greenhouse which I’m looking to build soon so we’ll see. Any seeds would be appreciated though I’d pay something. Bellamy is expensive af lol
@mitchellsousa484 Typically, people who grow lowland Annonas can't grow cherimoya (an alpine species that can't handle summer heat) and, sometimes, vice versa. In soursop territory, the hybrid "atemoya" must be grown instead (it got some heat tolerance from its sugar apple parent)
Red and falls from the stem to the ground... for some kind of ground bird as the primary spreader?
If I was a sci fi writer for TV and i needed an alien looking fruit, I would choose this.
YEAH A. SPINESCENS.
There's awesome beetles that eat these, huge yellow and black beasts.
I've heard some specimens are used medicinally. This tree tends to be even worse for individual cultivars than other annona. Instead of that sandy grit you just get dookie flavor.
Supposedly some cultivars even have a deep and rich pumpkin flavor.
This is one of the species I want to use to hybridize in the future, I am extremely excited to watch this video now.
Oh yeah, there is an actual A. Muricata that is yellow.
In Africa there's two yellow/ orange annona. A. Senegalensis and A. Stenophylla.
Stenophylla is actually insane in that it's an annona that spreads via rhizomes, and has annual not perennial growth (it can survive but rarely more than two years), on top of this it's drought resistant.
When you were searching for orange custard apples I feel like you were after A. Senegalensis not A. Reticulata. They are another annona who has similar name problems to Spinescens.
If you ever go back to Africa, check out the far east, you'll find them there near the swamp regions.
@@Sgt.Groove Another couple weird facts about A. Stenophylla, the reason it has that growth habit is because it is designed to grow in savannas where fire is a regular occurrence, so it is designed to burn back frequently. Additionally, since it comes from upland regions, it is one of the cold hardiest non-Asimina annonaceae, IIRC down into the 20's Fahrenheit. I've personally theorized that this in combination with the rhizomatous habit could make it possible to grow in some fairly temperate regions, as long as the ground doesn't freeze. Haven't tried this yet but its very promising.
@@StuffandThings_
It's one I've studied in detail, it's awesome! I wanna use it to make hybrid species to hopefully, one day, allow for indoor annona grow ops.
The downside is, Africa has really funky soil there and the growing requirements aren't well known.
I hope someday I'm able to grow them, thank you for sharing
That’s awesome! Also a great reminder to order from Miami Fruit again!
Yup ,persimmons have a hint of pumpkin to my taste. A little cinnamon with those and this maybe?Or full pumpkin spice if you like it.( I do)
I'm from Brazil and recently I ate a species of nona that grows in high altitudes, that tastes like sardines with tomato sauce. It is sweet... But has this weird taste, specially if it's very ripe. My friend said it tastes like vomit. But I liked it. It has some creamyness, kind of oily. It doesn't get super red in colour. It's more yellowish
Beautiful fruit that comes with a plethora of health benefits. Great find 👍🏾
don't the seeds contain chemicals that lead to degenerative brain conditions?
@@NotIdefix I don't eat the seeds, as with most fruits 🤷🏿♀️. Lol
@@NotIdefix the fruit has been shown to reduce inflamtion in mice studies, and might also have beneficial cancer reducing properties. The seeds aren't edible, you're correct, they contain Annonacin which is a neurotoxin. So never ever, Ever, eat the seeds. But the flesh of the fruit legit has studied health benefits (healthline has an article on soursop and cites studies in it's sources) so it's a contradiction in that sense.
The juice looks pretty!
always a good day to have an annona
That juice you made looks beautiful lol
I've only had cherimoya. But most of the time it's picked under ripe so it doesn't ever ripen, it goes straight to rot.
Cherimoya is a climacteric fruit. Meaning it continues to ripen after being picked. Maybe try some more patience?
@teacul that's what I understand. But the ones at the market I go to apparently are not lol. They're hard. I've tried paper bag, plastic bag, a bag with a banana, no bag just open air.. they start to rot. The parts that are not rotting are still hard.. the only time I've had a good one is when I find them soft already.
Also another thing about those kinds of fruits.. like bananas, sure they can ripen off the plant, but no matter what, they will not produce more sugar or nutrients, when you pick them that's it, they're cut off from nutrients. Also, it doesn't matter if they are picked too early... or frozen.
Tomatoes are a perfect example. You can pick a green tomato & let it sit. Eventually it turns red, but you want to pick it when it starts showing red already. It will be an ok tomato. But if you pick it when it's green & still hard, you won't get a good red tomato. You're going to have to eat it green. Ifyou let it vine ripen, it's full of flavor & nutrients.
I ❤ Anona fruits. I live down in Ecuador decades ago and and they were all over. People also called them cherimoya. They were sublimely delicious
I think maybe the pawpaw from the mid Atlantic usa is also an anona, although its not quite as delicious alas
Pond apples grow everywhere in the Florida Everglades and near other bodies of water. I’ve heard they taste terrible but I’d like to try it one day. I like foods many other people don’t.
Very cool, wonder if you can hybridize it somehow. Pumped for the pond apple video, there’s video somewhere of an alligator walking up to a pond apple gobbling it up, apparently it’s a common enough occurrence it’s sometimes called alligator apple
Looks similar to an African annona. Annona stenophylla, been trying to get my hands on some seeds. Now I have a new obsession to try and get my hands on!!
Best types of fruits ever and in Brazil we have some specific names :)
I recently heard a story with calabash bowls in it, and I remembered it, this fruit knowledge doesnt come up often but when it does its fun as heck
I have found some pond apple trees in my hometown in Jalisco, Mexico but sadly haven't been able to get even close to the fruits since they're far from the shore in a lagoon with crocodiles. Maybe someday I'll get a boat and/or a long stick to grab some
Wow, I've never seen an orange guanabana!
Arateecumeh-di-Espeenyo. Guys, portuguese isn't a chore to learn.
Yours truly -
Thomás Turbando. From Automóveis Simas Turbo, Minas Gerais, from Brazil.
I learn something from you every time! Very cool
I just tried kentucky coffetree seeds cooked green, it was good. Like giant edamame or lupin beans. There's info about it on a site called Forager Chef, he calls them Mastadon Peas. Might make a nice video now while it's in season
Great video as always, Jared!
You should also try the Cerrado Araticum Annona crassiflora, native to Brazil too. Im sure you will like!
I am not that surprised that this fruit tastes a bit like a carrot it probably contains a lot of beta carotene pigment which a lot of orange fruits do and that also gives it its vibrant orange color
i absolutely love custard apples, i really want to try a red/orange one
Can you make a video about the corazon it look s like the same family we have them in Puerto RICO
New upload yay!
doubt they ship to UK. but my fig tree has fruited for the first time, so i have figs to look forward to, i finished the blueberries today and have plumbs ripe
Next time you're in Australia, try the fruits of the Zig-Zag Vine, Melodorum leichardtii. They are bright orange, sweet and tasty and they are in the same plant family as custard apples, ie the Annonaceae.
Another great video from the fruit king. (NOT AN INSULT) lol
I made atemoya yogurt dip once for some breadfruit Frits its was very good
With these fruits that have seeds with the pulpy parts stuck to them, or a juicy but stringy, I often find that the thing to do is to squash them with you fingers without breaking the seeds, into a pan with just enough water to wet them, and then adding some wine yeast and stirring now and then. Whaat often happens is that the bubbles from the ferment lift the pulp off the seeds, which go to the bottom, and the strings float on the bubbles to the top. So your fruit (or stalk as I do this mostly with rhubarb) is nicely separated and in the middle is a great fizzy drink (or the starter of wine), with stones and the bottom and a drier,floating cake on top that you can lift off while the bubbles are hoding it up. In most cases you can have your juice, and still use the floating pulp in a cake or pudding or bread if you just adjust acidity and sweetness to taste.
wow it's so vibrant and cool looking
Try aligator apple it’s a Florida native/ North America native fruit that grows everywhere here. It kinda tastes bland but it’s pretty cool.
definitely wondering if "like a carrot", here, is just what beta-carotene tastes like
i had these chew candies (like starbursts) from a dollar store a few times (over a decade ago), that were imported from turkey; two of the flavours, orange and green apple, were explicitly coloured with beta-carotene and chlorophyll (they were in the ingredients list and labelled as colouring), and i could taste some slight "carrotness" and "leafyness" in each - not much, but not so little as to think it was my imagination
of course, it's also very possible the "beta-carotene" colouring listed in the ingredients was more like "reduced carrot-juice", so the taste might have been more straight-forward than even that, ha
Anona/Atis is part of Kapampangan cuisine. Eating them brings back great childhood memories visiting my grandparents in the old world. Instead of latin salsa perhaps try a SE Asian chutney?
Have you ever tasted a fruit of the syngonium plant?
There is an interesting post about it on Instagram
A common houseplant that not much is known about its fruit
Medium sized custard apple in my courtyard.. ohhboyy we love it.doesnt give enough fruit though😮
As perishable as (north american) paw-paw? It is in the annonaceae family, and for me personally, best eaten when it's over ripe and close to spoiling.
I'd love if you could share growing info on fruits. For example, growing zones, dimensions, and can it grow in a pot that can be brought inside for winter. Plus, pros and cons.
There is also native annona with the same colour with this in my country. I forgot the name but It grow on Java Island, I bought and taste it when I go to Purwokerto
Did anybody else notice how that bread looked like it resembled the inside of a dragon fruit? I wonder how they could do that with bread that's really cool.
When you mentioned dip and carrots, I was waiting for you to troll the audience by dipping it in Ranch dressing. 😁
8:56 that looks delicious. I wouldn’t be able to help myself from putting a little vodka in that
I think next time on the juice you need to Stir It Up again before drinking look like it had some separation on the top so I think that's why you was getting more lime taste
Never knew there was so many fruits around the globe I wish I could try half of what you had
The orange anona is common in south Angola where it grows wild and is known as wild anona.
Even if it isn't as good tasting as the other fruits in the species, at least it might be useful for crossbreeding with other cherimoya fruits to create new colorful and good tasting hybrids.
And even if color doesn't matter much to me, a colorful fruit might have better success gaining popularity in North American markets, something that regular cherimoya fruits have not managed.
Have you ever tried a red custard apple? I’ve been seeing videos of them and they look so good! Great video as always.
Looks great, and I love carrots, but I would rather make it more like carrot butter and apply it to a pasta. [focusing on a lot of butter, much less garlic, and no pepper]
It could also work on rice or a white vegetable [such as broccoli or white squash], maybe on butternut squash.
Always appreciate your articulateness! [unrelated:]
"Is this worth doing?" [cat leaves room]
You need to make a pumpkin smoothie type concoction out of this spiny Annona - thick and milkshake-like
I use pond apple as rootstock in florida because its flood resistant and rootknot nematode resistant
5:48 You can't fool me. That, sir, is an owl!
That dip looks so good. I don't like annona fruits but I really want to grow these now.
Have you tried making a dip that incorporates this fruit with avocado? The color would be lost, but I bet it would be amazing.
As somebody that is from a place that this grows like weeds (Both the Mamey zapote and guanabana). We normally drink it in a milkshake :).
We need you to make a series in Miami Fruits and Truly Tropical.
*europeans who have only ever seen apples seeing a new kind of fruit*: this is giving apple vibes
I saw that blue bread! Yum :)
Great video!
I was walking in the jungle in Panama and I smelled something... I looked down and saw what looked like an orange soursop split open on the ground, having fallen from the tree in perfect ripeness. It was about 8-11" long and the color of cantaloup. I shooed away the fruit flies and tried it. It was a lot like soursop and winter squash had a baby.
Seeing the dip had the "will it ketchup" theme playing in my head...
Try the Bangladeshi sapodilla fruit next!
It would be wonderful if you could mention when some of these species are known to be hardy, because sometimes seeds are available and, living in Middle Europe, it would be very helpful to know if some of those species could be grown in the garden.
Spiny Soursop! Wow!
I'd use it like a persimmon, & render the pulp to make cookies. or a sweet quick bread.
I wonder if you could make a pie out of it, like pumpkin pie or sweet potato pie. It looks like it would be thick enough.
I wonder if doing like turmeric, mint, and apple for the juice along with the orange soursop would highlight the fruit a little more.
I wish most Annona fruit wasn't impossible to find!
Because you talked about its savory applications, I was wondering how it was fried in just a bit of butter (or a vegan alternative), the way one might cook plantain
The food mill you're using, you need to use it with the rhythm of 3 rotations forward, half a rotation back. Otherwise the holes get clogged and it wont work very well.
pro tip. thanks
How well could it do if used like tomatoes in tomato sauce aside from in a dip?