I love this fruit! They are called Pejibayes in Costa Rica. Usually what people do with them is to cook them in a pressure cooker with beef and when they are cooked they are peeled and eaten with a little salt and some mayonnaise. In my case i love eating them only with salt and while i am drinking coffee. Some say that the fruit is an acquired taste, and maybe because that i can't even tell exactly what the flavor of these is for me (i never get a tomato flavor from them), but the closest thing i can relate them is to some corn dish, or sweet potatoes.
@@WeirdExplorer we also make sweets and soups and even tamales, ceviche in Costa Rica. The tiny seed in the middle is also a mini coconut you can eat, somewhat hard though.
In Trinidad and Tobago we call it peewah. It's cooked by boiling in water with salt. After boiling, it's soft enough to break open with your fingers or peel with your teeth. The inside is dry, stringy and a little fleshy. It's hard to describe the taste. It's like a mashed sweet potato minus the sweetness. I think we have more than one variety here. There's one where the inside and outside is orange and another that's yellowish inside and out. We also eat the seed after boiling (I think some varieties are seedless) by cracking the shell and consuming the flesh inside. The seed is shaped like a nut and tastes like hardened coconut jelly.
Cool, I always wanted to try them. You are supposed to cook them. From, Culture Trip website, 'A Brief Introduction to Pejibayes: Costa Rica’s Favorite Snack', "This delicious treat is easy to prepare, but it does take a bit of time. After the fruit is picked, it must be boiled for several hours. When the three- to five-hour boiling process is complete, the skin is removed and the fruit sliced open. There is a small pit inside which must be taken out. Most people eat them with lime or mayonnaise. The taste is a mix between a cashew, a chestnut, and a potato; savory and satisfying."
This is called "pewah" in Trinidad and Tobago. It's boiled in salted water, peeled and the flesh eaten (boiling them together with corn gets both flavors mixed a bit). In some varieties the skin can also be eaten. High in fiber, potassium, vitamin C and A, antioxidants, calcium. There are also different colored varieties and some seedless varieties. We NEVER eat them raw, only cooked. The cooked seeds can be cracked open and the flesh eaten, it's similar to a very small dried coconut. Grows on a tree loaded with mean spines. In South America some Amerindian tribes make flour from the flesh.
In Colombia it's called "chontaduro" (Bactris gasipaes) and it must be eaten cooked, always, as he find eventually, raw it's yellow but after you cook it, the color change to red. It's supposed to be eaten with salt or honey, yeah I know it sounds weird, but because his neutral flavor, salty or sweet, both works.
CarlosE213 Is it cooked alone or with flavorings? I’m curious if the one tried in the video was the flavor of the fruit alone, or with some seasonings? Thanks!
funnily enough. the little nut on the inside is like a tiny coconut. and the inside is edible. it is very tough but we used to eat them as children in my country. here they are called ChontaDuros. there are 2 varieties but both taste very similar and are always eaten cooked. they sell a juice made with it and it is a bit strange. we normally eat the chontaduros with a bit of honey and salt.
Hi Dear how wonderful it would be if you add a little bit about the place under the title in the beginning of the video. ..... Sorry If you mind taking suggestions ...
ive been furiusly watching your videos, now that i found you, if youtube knew what i wanted i would hasve found you ages ago. fashinating stuff, i always enjoy new food expiriences, im wondering how come you havent tried any different pineaple varieties perticularly a small yellow kind i had in mexico and also small red bananas also from there.
I ate a palm fruit in Mexico last week, but I didn’t find out the name of it. It looked a lot like this one and was roughly the same size, but it was different. It had a much bigger seed on the inside, and the flesh clung to the seed. The skin was very tender and was yellow to orange-red in color. The flesh tasted sort of like a combination of apricot and coconut (but was only mildly sweet). It wasn’t very juicy, but it wasn’t dry, either. Anybody know what fruit that was?
Would that make it to the top ten weirdest or is the criterion restricted to uncooked fruits? It looked slightly like persimmon and had the color of a peach. A pretty misleading name if you asked me due to expectations generated from what it is named after. Good thing you didn't eat the raw thing whole because it has quite a bit of kidney stone causing crystals in it. Have you tasted its heart of palm though?
I tried a red palm fruit straight from the tree last week. It was the size of a golf ball and bright red. It looked delicious but the flavor was indescribably horrible. I had to wash my mouth out with hose water.
So what would you do with a fruit that tasted like this?
Soup!
sauce for nachos?
Yes! Go full circle with it haha
will make a spicy chutney and dip with naam
Weird ketchup?
I would mix it with Basil, and spread it on bread with some olive oil and mozarella :D !!!
IndicA BerZerK yes!!!
In the north of Brazil, some people eat that with black coffee LOL
I love this fruit! They are called Pejibayes in Costa Rica. Usually what people do with them is to cook them in a pressure cooker with beef and when they are cooked they are peeled and eaten with a little salt and some mayonnaise. In my case i love eating them only with salt and while i am drinking coffee. Some say that the fruit is an acquired taste, and maybe because that i can't even tell exactly what the flavor of these is for me (i never get a tomato flavor from them), but the closest thing i can relate them is to some corn dish, or sweet potatoes.
Interesting! Its possible the person who sold these had them in a tomato broth maybe?
Weird Explorer It's a possibility! They absorb the flavor of the other fruits/vegetables/meat surrounding them while they are cooking.
Me and my family will put Limon mayo in the middle. We love them, but they are so hard to find in the US now.
@@WeirdExplorer we also make sweets and soups and even tamales, ceviche in Costa Rica. The tiny seed in the middle is also a mini coconut you can eat, somewhat hard though.
@@rodvarmo what is the price of this fruit
In Brazil this fruit is called Pupunha, and is very popular in Amazonia. It's a fruit to eat cooked, generally boiled.
In Trinidad and Tobago we call it peewah. It's cooked by boiling in water with salt. After boiling, it's soft enough to break open with your fingers or peel with your teeth. The inside is dry, stringy and a little fleshy. It's hard to describe the taste. It's like a mashed sweet potato minus the sweetness. I think we have more than one variety here. There's one where the inside and outside is orange and another that's yellowish inside and out. We also eat the seed after boiling (I think some varieties are seedless) by cracking the shell and consuming the flesh inside. The seed is shaped like a nut and tastes like hardened coconut jelly.
Trini here
Same in Costa Rica. I love them
Cool, I always wanted to try them. You are supposed to cook them. From, Culture Trip website, 'A Brief Introduction to Pejibayes: Costa Rica’s Favorite Snack', "This delicious treat is easy to prepare, but it does take a bit of time. After the fruit is picked, it must be boiled for several hours. When the three- to five-hour boiling process is complete, the skin is removed and the fruit sliced open. There is a small pit inside which must be taken out. Most people eat them with lime or mayonnaise. The taste is a mix between a cashew, a chestnut, and a potato; savory and satisfying."
This is called "pewah" in Trinidad and Tobago. It's boiled in salted water, peeled and the flesh eaten (boiling them together with corn gets both flavors mixed a bit). In some varieties the skin can also be eaten. High in fiber, potassium, vitamin C and A, antioxidants, calcium. There are also different colored varieties and some seedless varieties. We NEVER eat them raw, only cooked. The cooked seeds can be cracked open and the flesh eaten, it's similar to a very small dried coconut. Grows on a tree loaded with mean spines. In South America some Amerindian tribes make flour from the flesh.
Man, it should be cooked for a long time, i can't believe you did that 😂😂😂
In Colombia it's called "chontaduro" (Bactris gasipaes) and it must be eaten cooked, always, as he find eventually, raw it's yellow but after you cook it, the color change to red. It's supposed to be eaten with salt or honey, yeah I know it sounds weird, but because his neutral flavor, salty or sweet, both works.
CarlosE213 Is it cooked alone or with flavorings? I’m curious if the one tried in the video was the flavor of the fruit alone, or with some seasonings? Thanks!
it's cooked alone, just boiling water, for 3-4 hours, when it's cooked you can add honey or salt.
FINALLY
we eat them with honey or salt or both
It's called pewa in my country and we boiled it and then eat it.. the seed taste like coconut jelly (meat)
The palms seem to have lots and lots of potential for weirdness!
Just found your channel. Super interesting! I subscribed! Thank you.
thanks Richard!
funnily enough. the little nut on the inside is like a tiny coconut. and the inside is edible. it is very tough but we used to eat them as children in my country. here they are called ChontaDuros. there are 2 varieties but both taste very similar and are always eaten cooked. they sell a juice made with it and it is a bit strange. we normally eat the chontaduros with a bit of honey and salt.
Oh interesting. They sell them in the jar around here, maybe i'll give the seed a try
Hi
Dear how wonderful it would be if you add a little bit about the place under the title in the beginning of the video. ..... Sorry If you mind taking suggestions ...
Good idea, I took off the location when I made the new credit sequence, wasn't sure if anyone cared. Glad to hear its missed
And that’s why we cook peach palm😂, also we dip it in mayo…after cooking.
You could market that as “Pocket Tomato Soup” lol.
ive been furiusly watching your videos, now that i found you, if youtube knew what i wanted i would hasve found you ages ago. fashinating stuff, i always enjoy new food expiriences, im wondering how come you havent tried any different pineaple varieties perticularly a small yellow kind i had in mexico and also small red bananas also from there.
Haven't yet talked about pineapples, but I'm sure its going to happen one of these days
Smell like dry guava and taste like Campbell tomato soup, so strange but I'd love to try some!
Love it. Call chontaduro in Colombia. And yes you can get it in nyc. You can get anything that city ..... go queens in Colombian market
I've seen it in jars here, but not fresh
The string at the end looks like a string of dates.. which are chalky and bland until they ripen.
They're related so that makes sense. Now I have to try boiling some dates and see if they taste like soup :)
date is also palm fruit
I bet this would be good to cook with
There is a third palm fruit called acai n it's a dark purple almost black round berry
I ate a palm fruit in Mexico last week, but I didn’t find out the name of it. It looked a lot like this one and was roughly the same size, but it was different. It had a much bigger seed on the inside, and the flesh clung to the seed. The skin was very tender and was yellow to orange-red in color. The flesh tasted sort of like a combination of apricot and coconut (but was only mildly sweet). It wasn’t very juicy, but it wasn’t dry, either. Anybody know what fruit that was?
Jelly palm?
Would that make it to the top ten weirdest or is the criterion restricted to uncooked fruits? It looked slightly like persimmon and had the color of a peach. A pretty misleading name if you asked me due to expectations generated from what it is named after. Good thing you didn't eat the raw thing whole because it has quite a bit of kidney stone causing crystals in it. Have you tasted its heart of palm though?
dude, u have to cook these. wait till they get ripe and cook. its a bit husky but still good.
I can just imagine you putting that together, after the camera shut off, or while editing.
I tried a red palm fruit straight from the tree last week. It was the size of a golf ball and bright red. It looked delicious but the flavor was indescribably horrible. I had to wash my mouth out with hose water.
Thanks. Now I know.
Calcium Oxalate crystals in raw fruit. I would be surprised if you didn’t experience irritation or burning in the mouth.
Oooh, that's nasty stuff, can wreck your kidneys.
Should taste like roasted chestnuts when prepared properly
It is the same species, but much better flavor for me, kind of less flavor and more starchy
The red variety looks Persimmon oval shape
I want seed how i get it
Its nit weired tou have to boiled it in salr watervan eat not raw
Have you seen any garcinia
Sorry I didn't finish the comment... where you are?
yep, look at the past few uploads. Found G. Madruno and G. Intermedia... or at least ones that resemble them
Hello i'm want peach palm.
You have to boilwd it an eaten its call pewah in tge xaribbean
Algorithm comment
this does not come across as well researched!