As long as it doesnt kill me, I’ll keep eating it if it looks like it’s supposed to be tasty. Taste buds apparently change every few years, so you gotta keep trying every now and then to see if you like it now. I hate seafood, but it LOOKS so tasty! So every time my family gets fish or shrimp I’ll take a little nibble. I would like to think it’s getting a little less disgusting every time I try again.
@@DenvaProbablyDraws Not to mention the concept of an acquired taste. You can trick yourself into liking something by continually consuming it with a positive mindset until you do in fact like it! A lot of dislike for things comes down to your mindset. Seafood is super good, I hope you manage to come to like it someday!
@@DenvaProbablyDraws Yep! Unless you're eating literal trash or food you're allergic to, your body is usually pretty receptive of anything that gives it the nutrients it needs. Most dislikes are us convincing ourselves something is gross, usually from texture, taste, or even simply what it is (such as organs or raw meat, do be careful with that last one though). Re-taste, usually because something tastes like a gross thing smells - organs taste like cat food smells, or fish tastes like the ocean; instead think of something more positive such as how fish has a strong umami, and nice, flaky texture when cooked well. You can usually come to like anything through a change in mindset! Find the good hints of flavor in something and focus on them, think about the health benefits (seafood is high in omega-3!), cook stuff with things you do already like to create exposure a little at a time! Great ways to help with that. Just make sure to try and not go into trying a food thinking or deciding it already IS bad when trying to change that; bracing yourself for a "gross" food is doing the opposite for you lol
As a Sri Lankan that's been following you for a number of years, this video made my day. One way to tell if it's ripe (or not) is by shaking the fruit; if you hear the "pulp ball" loose and bouncing around within shell this indicates that it is ripe enough for consumption. Unfortunately though, like the bounce method, this doesn't work for every fruit. Luck of the draw in my experience. Smelling the fruit is the most accurate method but this takes a ridiculously keen and honed nose. I've always been intrigued by my mum's intuition when it comes to determining whether the fruit is ripe or not. It's definitely a learned skill. My favourite dish made natively using woodapple is a relish/pickle known as "divul sambol". It's incredibly delicious and super easy to make. It combines woodapple, chilli powder, salt, pepper and sugar. A total flavour explosion.
Oh boy Ur a very good fan of wood apple.yep as a srilankan I'm too.specialy this fruit is pregnant mothers favourite.thanks for the beautifully explained.
Fruit tastes so different when it is eaten in its native environment and you’re eating it ripe at the exact moment of ripeness. That’s a great travel memory. I’ll never forget the pure stink of durian. I ate mangosteen in Singapore and fell in love! I found them for the first time here in CT and paid $32 for 8 plum size mangosteen and not one was good.
Yup, some fruits just don't have a long shelf life. So even in areas where they are grown you can run into bad fruit. Add international shipping into the mix and your odds of getting a good fruit go way down. Mangosteen, when just right, is probably my favorite fruit. But in markets it's often already starting to go bad.
@@bethb8276 Mangosteen takes about 10 years from seed to first fruit and needs a tropical climate. So that won't be an option for most people watching this video.
Not when they have the weird black veins on the inside. That happens even when they are refrigerated. Most in my area still taste off and not sweet. More like eating a leaf. @Whydoyoureadme
@@elsonck2523 Yes, unripe hard avocados straight from the tree or a local source. If you buy from a larger shop maybe they will be fresh but most likely they have been refrigerated for weeks at temperatures low enough that they wouldn't spoil or ripe. But normal fridge temperature for a week will ripen them. If you have access to bananas you can speed it up as the other person said, but I find it easieat to just pluck a handful when they are in season as soon as they get large enough, throw them in the fridge no bag nothing, week later they are good.
@@akiraotoishi5756 Fresh fruit is still alive, if it dies, well, that's when it goes mushy and allows mold etc. to grow on it. The spoilage mold and bacteria are already on/in the fruit in the first place, fruit just has natural defenses against them so they can't take over. Of course, if it dies, then most of those defenses quickly go too.
Its not really. I have woodapples in my village and never got rotten one. We just pick it from the tree and wait for it to become yellow and smell it. If it smells good then its ripe and good to eat or make juice. Edit: Looks like this is a different woodapple. I have eaten Indian Woodapples also known as Bael Fruit and natively called Bael Patthar( Bael Rock).
I have never in my life seen someone try something, dislike it, and keep going back again and again so many times. Good on you for continuing until you found a way to enjoy it
@@MayTheFay Where do you live? Do you keep you fruit in the fridge? Unless you live in a cold part of America/cold country you should really keep fruits refrigerated I've never had a problem with oranges.
@@MayTheFay No. Apples keep for weeks. Bananas, too (Not you, Cavendish. You suck.) Most citrus fruit taste great for weeks to months. Just the orange, which is bred for sweetness instead of tartness, has a real goldilocks time.
@@CaptainDCap Apples are not a good metric to go by... at least not store bought. They gas them and that let's them stay preserved for up to, and over, A YEAR after being picked. (science FTW!) _"To slow the proverbial sands of time, some fruit distributors treat their apple bins with a gaseous compound, 1-methylcyclopropene (1-MCP). It extends the fruits' poststorage quality by blocking ethylene, a colorless gas that naturally regulates ripening and aging."_
I picked up a wood apple from an Indian grocery store in Finland a month ago. And sure enough, full of mold inside. I recall the spoonful I had in Thailand being delicious though.
would it be possible to open them in the store, and if they are good you buy them? (with permission of course) They cannot force you to buy them by law if they are bad and rotten.
@@adamrak7560with consumer protection laws in Finland being pretty good, I would assume that you could just return it to the store like any other defective item. It would probably be the same way in most other countries as well. Probably would help to bring the receipt though.
Hello Bro.I am reaching out from Bangladesh to express my admiration for your episodes. It came as quite a surprise to see woodapple listed as one of the worst fruits. Locally, woodapple is highly esteemed and considered a delicacy. In fact, it is the most expensive fruit among the local varieties. Some of the larger woodapples are sold for 200 taka or more. When I saw it on your list of worst fruits, I realized that you must not have tasted the right kind. The flavor of woodapple can vary from tree to tree. I have a woodapple tree in front of my office, and I occasionally enjoy kodbel from it. The sweet and sour taste is truly delightful, and a good variety of wood apple does not leave a dry sensation in the mouth. I am pleased to hear that you have discovered a right variety of this fruit.
@@saikatchakraborty5347 true that. Just broke a kotbel and put it inside his mouth and says it tastes disgusting lol. I've been watching hm from a long time just for shits and giggles. But honestly he doesn't know shits about the fruits he tries. He just explains it how he sees them. Lol he reviewed some of the food before and listed them as disgusting on the other hand when I tried them. It tasted amazing. Bro is just posting content to earn money. Nothing else
@@Faceless959 He's doing these taste reviews from a different perspective than you do (a native, I assume?), and exotic fruit, if imported, can be pretty difficult to find in the same quality and ripeness as in their home country. Often, imported exotic fruit will be underripe or even moldy, and someone who is tasting them for the first time will not have the same kind of knowledge about what they should taste like as a native has. Please don't be so judgemental.
fell in love with them when i visited sri lanka, walked over a maket and there was this strange "nut" looking fruit and an elderly man selling them, so i asked what they were and dispite not speaking english he happily and immediately crackt one open...there my fatal wood apple addiction startet....bought 5 that day and ate them all on that day only to come back to get more, over the 14 days i gaint weight and was sh*ting brick thanks to all the fibers xD and now after seeing this i really really want one but they are so hard to get here in germany
Here is the thing my friend. Those wood apples are Harvested too early before they are even ready, and that's the reason they are rotten and have mold like that. To get a real test good wood apples, you have to let them ripe in the tree and when the apples are ready, they will fall to the ground. And it smells good and the shell color becomes a bit brownish when you scratch it with a fingernail. And make sure there's no sticky or watery feels on the shell. And some you can shake and you can hear the sound inside like there's a ball inside the shell.
It’s so interesting how some fruits can be picked and transported across the world and they are still decent, while others just don’t survive the trip/ do not ripen after being picked. So many foods, not just fruit, just aren’t the same place to place. Tacos in the US for example are so different than what you get in Mexico. Gives us reason to travel and explore!
It's funny that of all the 'exotic' fruit, bananas have been by far the most successful, when they are so squishy and go bad so much quicker than many other fruit. Avocadoes, too.
@@lachouette_et_le_phoque the damage comes from the fact that they freeze most exotic fruits in order to transport them. Bananas and avocado's are not frozen and are in fact transported before they are ripe so by the time you get them they are still good. Most exotic fruits dont continue to ripen once picked and transported, unlike the bananas and a few others.
12:15 this is a native to our country and we usually mix with chili powder or raw green chili paste, sugar and salt to it and mash it up to a paste, we do either the unripe or ripe ones but also make it mix, now it u find mold in this I dont eat it but normally people just cut around it and make the paste, its good with chicken curry, its a typical chutney for rice and curry dishes and obviously u cant just eat the paste as it is but make sure u put as much chili in it that ur mouth burns, this wood apple is a fruit that actually is good for ur guts and cleans u as well as gives u a lot of energy, this is a prime enjoyment for hot climate
Btw when we harvest it the fruit in under ripe, and that when marketed and ripens its not sweet, the ones ripen in the trees r sweet ones, but when u transport them or keep them more than 1 week they will get molds, some times under ripen ones get moly if they r picked too early
On top of that, there are two kinds of wood apples. The one you have tried, Limonia acidissima, with a coarse brownish shell and a strong bletted taste that reminds of a medlar. And the Bael fruit, Aegle marmelos, with a smoother greenish shell, a milder taste and a resinous aroma of bitter orange. I suggest you try the Bael fruit, which is also less prone to rotting because the shell is less porous...
I don't know why anyone would ever import those things. They're what, $10 each? And the chance of getting a good one seems about 1 in 10. It's like burning a hundred dollar bill to eat one.
@@61hink because we are a curious creature. if you're still so surprised by humans doing human things, perhaps you should spend more time trying to understand
this is really why i've been watching you for almost 10 years lmao. you're so willing to accept that you might not have had the fruit/veg (usually fruit ofc) in it's prime time, and are almost always willing to try a fruit again. it's really telling for your personality and openness
@@Throughthelurkinglass hey mf, this is a fake wood apple . It's tastes so good in sweet-sour and insane with some chilly powders and some salts or some masala. May be you should try it by calming on Bangladesh 😂😊😅
@@kurukuru4120 same, never heard of it, but apparently it's called "Buah Belinggai" here in Malaysia, or at least it is a similar fruit to wood apple.
In India, in the parts of Bengal, this fruit is eaten by scooping the flesh out, mixing it with a little bit of raw mustard oil, green chillis as per your taste, salt & jaggery and then keeping it under the sun for some time to let the flavours combine.
@@Patrick.Weightman give mustard oil a try. It adds a beautiful taste to many dishes. You can eat it uncooked but it is usually heated and then cooled a little before cooking in it.
Awesome that the vendor finally helped you get a good one and with friends to share in that. Yeah I feel you though. Often when I try a new fruit it’s tricky to get used to reading the ripeness and this one has a rigid exterior and that’s totally unfair.
@@arsonsnail Silicon Valley has almost as much variety--we have so many Indian stores and at least one has a Sri Lankan section. (Patel Brothers in Santa Clara)
@@victoriafisher6934 Or bananas that are yellow with a little bit of green on the ends Smoother consistency with a tartness to it-but too underripe and they're tannic, with a chalky bitterness that's not enjoyable I prefer them pure yellow with no spots though
(Some kinds of) apples are better slightly underripe. We had an apple tree in our backyard (I don't know what kind it was, but they were a lot smaller than grocery store apples, so I think they may have been crabapples) and they were pretty good when underripe, but as they ripened they got kind of mealy. There are other fruits that are basically inedible underripe, like persimmons, which when ripe have a flavor I'd describe as "orange pineapple" but when unripe have a taste I'd describe as "wet cotton ball dipped in alum."
Avocado in South America blew my mind. The size they get not having to be picked so prematurely was wild. Creamy and sweeter too. Dragon fruit also so much more delicious.
Oh, it's a different kind. In Brazil for example we have about 5 or 6 popular kinds and even the smallest one is easily at least 3 times bigger as the regular Mexican avocado.
Your description of the wood apple nectar is so apt to how I feel about MOST nectar juices, especially mango. No matter the brand, if it's "nectar" it ALWAYS ends up tasting just a wee bit overripe.
There is a Sri Lankan restaurant near me, where they serve fresh woodapple juice. I don't know what this store bought one tastes like, but when I had it there, it was delicious. It had the taste of apple juice with other fruit flavors, was rich, much like what you would get with goya fruit nectars, and a fairly pronounced smoke flavor, which was actually very nice somehow. I recommend finding a Sri Lankan restaurant, to find the right taste. Good video. 👍
This fruit is also used in a chutney with jaggery . It is made for a special event in India Called Mahashivratri . It is very sweet in comparison to other chutneys .
Abe ye "kaitha" hai "beel" nahi Ye khatta hota hai shuru me phir pakne k baad meetha hota hai par beel jitna nahi hota Isko chatni, aachar me use karte hai kyuki bahut khatta hota hai, 1k se jada nahi kha sakte daant khatte ho jaate hai
Between this and the Tambis, which you first tried pickled, it's nice to see you doing follow-up videos on fruit that you just didn't get at the right stage or prepation method the first time. If you ever get a chance to travel to the West Coast or the Candian Praries, I recommend also giving the saskatoon berry another try. The ones you had were over-ripe, but they have a complex nutty meaty tart blueberry flavor when fresh. I'd send you some next season, but they lose flavor within hours of being picked, so eating them fresh is the only way to go.
saskatoon berries are a treat here in the pnw. stealthwang has it right; sealing them up ive found in a mason right away and pop those suckers into a freezer. get the non-shouldered jars for freezing ofc. then we just combine with sugar and spot boil em in the same jars to make such a nice smooth jam on em - they're so delicate we dont need to do too much processing to them. what a treat.
add a pinch of salt to it and try it. that's how we in India (where it is indigenous to) consume it. but you can add its pulp and add sugar and ice cubes or cold water to make an awesome beverage for Summer.
I admire your tenacity for seeing this one through and really digging in deep to share the extent of taste and variety of use cases for this fruit. Reading some of the other comments it seems like there are several varieties of wood apple out there that will surely make for good hunting at some point in the future. Great vid and happy hunting.
If you ever get the chance to visit Sri Lanka, I would highly recommend trying fresh woodapple juice and fresh Beli fruit juice. (Sri Lanka has ton of pretty uncommon fruits, so you'd have plenty of other things to try). Woodappple juice made with fresh woodapples and fresh coconut milk is amazing (imho). It's been a while since I've tried the bottled MD brand woodapple, but I think maybe the cheesy funk that you're describing is just part of the flavour of woodapple, so it might just be something that takes a while to acquire a taste for.
Don't watch your videos religiously, but when I do I always appreciate your commitment to this fascinating endeavor. I am curious now about this and especially wanna try out the jam. Cheesy fruity jam sounds pretty good. Imma keep my eye out. Keep up the good work.
i remember stumbling upon your channel years ago. now i’ve come across your channel again after seeing this in my recommended. it’s nice to see you’re still trying new fruits and sharing it with us :)
@@stealthwang red chili powder. Also you can use small dried red chili flakes. Add some sugar to tone down the tartness. When you mix them all, make a mashed potato like thing.
i nearly recoiled when i saw that you have 353k subs now! i remember when u had just about 20- 40k, i guess that was years ago at this point. love the channel!
Pro Tip for people planning on visiting Sri Lanka: You know what likes WoodApple WAY more than you? ELEPHANTS! THEY LOVE EM! Eat them whole with a single bite! So if you want an elephant as your friend (Like the world famous "beggar" on the bridge), you should carry a bag of woodapples! They sell em all over, even just at the side of the road in the middle of nowhere! PS: Don't drink the yellow coconut juice at the side of the road, that tastes like ass and/or feet... 😀
I'm glad you revisited this one. I would have never known Wood Apples were even remotely tasty without it, but my interest has been reinvigorated because of this.
When I grew up in Sri Lanka my mother made me wood apple juice. I don’t think she added coconut milk. But I remember she added lime juice. It’s definitely an acquired taste. 😊
It's interesting to hear the flavor described as both Eggnogg AND Bubblegum. For many people, myself included, most brands of eggnog taste like bubblegum.
I've had bael fruit which is related to this. Some of the ones I've had seem very similar. It's interesting and surfs the line between good and... Interesting. They can have Carmel, floral, pumpkin, oatmeal, old apple, and all kinds of flavors. Some good, some not so much. Often best mixed with water. More of an acquired taste than the immediately best thing you've ever tried.
A random note, there is a huge ancient wood apple tree in Vrindavan India that is the chosen residence of dozens of giant black bats. Bats pooping from their mouths keeps it well fertilized, no doubt. The fruit has a thinner shell than your variety and is delicious.
Great video as always. Would love to know more about where in NYC you found your fruit! Maybe a video of a city fruit tour? Speciality stores and the like?
Not a food or fruit enthusiast, and no idea why your video started playing after whatever I was watching, but I really appreciate the journey You just took me on teaching me about the wood apple. That was engaging start to finish. Great video buddy.
I love how you pause to pet your cat before tasting the nectar, like just in case it kills you you’ve had one last quality moment with your cat. That aside, your experiences with finding quality wood apples reminds me of avocados and how they’re often deceptively bad- not to mention the methods for checking ripeness (bounce, smell, thump (melon), pull a leaf (pineapple), etc. Everyone has a different method for both determining ripeness as well as enjoying a food. I think you gave it an incredible attempt and I probably wouldn’t have tried as hard, but I can understand you wanting to at least try it ripe and unrotted. This was my first time seeing your channel. I will watch more of it. Also, thanks for the recommendation on Staten Island. If I ever travel again and choose New York, that will be on my list.
Very different from what we get in India.. our wood apple is bright orange from inside and taste very sweet also there are small resin pockets full of transparent sticky glu... Its already monsoon in India, maybe i will send you some next summer ps- wood apple is native to India, here we call it Bael fruit
Seems like *wood apples* age like bananas. Sure you can eat them _'brown'_ and ripe, but everybody knows they're best when they're just a lil bit prior to reaching that point.
I would definitely try one if i could find "the guy"(tm) selling the right one. But without "the guy"(tm) i will stay as far away as possible from the random lootbox.
I remembered they would give out quite a pleasant smell as they’re ripening. Kinda sweet smelling the more they’re ripe! And the shell will also become like dark brown!
We have a lot of wood apple trees in our community. Personality I am not a fan of them but they grow in heaps and is said to be cooling for the summers.
You could either mix some sugar, a pinch of salt and chillie powder into a ripe fruit and eat as a snack, or make a delicious drink by adding sugar, coconut milk and a bit of water! Trust me, it tastes absolutely delicious. It's a treat for us this way in Sri Lanka 😊❤
I hope this might be the video that makes you finally go back and give the American persimmon the chance it deserves :) Great video though, I enjoy how you keep the format of these fresh
the American persimmon is truly a treat like no other whaaat. did he get an astringent one or something? i'll have to find the video lol. (and just being real here, may be biased since on my top10, i'd have all 3 of the meta varieties of persimmons on that list tbh 🤣)
I never buy fruits, except pears for korean cold noodles. I'm just more of a meat & veg guy. Your channel however makes them interesting. You try to be as objective as you possibly can and much kudos, much respect. Thank you.
god bless this man for actually doing interesting videos while acting like a normal person instead of putting on a personality like so many youtubers, so refreshing to see someone that is actually enjoyable to watch
In Bengali we call it Kod-bael as if it is the cousin of Bael (Stone Apple). As kids we used to eat it as @goldenroyal3561 described as 'on the go' chutney, with style, for its unique flavor and test. Just mash it (may add salt and chopped green chili) and eat it little by little, not spoon full. Not to be eaten to fill the stomach.
I found this channel today, and have been watching for several hours. I have no idea why, but i find all of these plant and fruit facts and experiments very interesting, and sometimes entertaining in other ways. The dragon fruit sorbet with blood ghost pepper really had me pondering, i want to try that one day. I like sweet and hot together.
Something else to add to my bucket list to go see in New York definitely going to check out a Sri Lanka market. Also I love your cat trap. Mine is also caught in anything square-ish that you put on the ground.
The reason your fruit was rotten, and yet not ripened either, from the supermarket is because supermarkets who import exotic fruits do so by freezing the fruit. The process of thawing the fruit and then transporting to dispatch warehouses, then processing and transporting to the stores takes a few of days and all that time the fruit is being bounced around the place all the time. This damages the fruit and leads to advanced rotting and mould. This is why fruits on shelves in supermarkets never last as long when you get them home or are already rotten inside. If you go to the countries that produce the fruits you will discover it is rarely damaged or rotten and will likely sit in your house for a very long time and still be fine.
Nobody freezes bananas to transport them, or strawberries, or apples, or oranges, or pears, in fact I can't off the top of my head think of a single (otherwise unprocessed beyond being picked) fruit that would be regularly frozen for transport, I can clearly see you've never worked in supermarkets 🤗 sorry but I'm more than sure that you're talking out of the wrong orifice about something you've no knowledge of 😉
Of course if I'm wrong and US (or wherever you are) supermarkets sell frozen then defrosted fruits as 'fresh' fruit my sincere condolences, your country has problems (or at least one) mine doesn't 🤗
@pelinoregeryon6593 firstly, I have worked in retail for almost 30yrs and know exactly what I am talking about. I have also worked in warehousing and know first hand how often food is frozen in transit. Secondly, I never said ALL fruits are frozen, as many of them do not need to be due to their natural long shelf life. The only foods which get frozen are those with otherwise short lives and need to be imported from countries much farther away. Just because you have never known this to happen does not mean it never does. I also 100% guarantee you there are many foods in your country which are frozen for transport and storage, but you simply don't know about it as they don't exactly put up signs to let the public know.
@@ASavageEye I don't know because they don't put up signs for the public? Oh honey, I used to take the deliveries, I know what's frozen and what's not.. though I would be interested to hear which fruits you say are frozen for transit in your experience.. I am after all willing to believe it may be different for other countries or have changed in the past decade .. bearing in mind of course that 'chilled' is not 'frozen' by any stretch of the imagination.
I’m so happy you finally found a good woodapple. This is common in Bangladesh, and yes, it can get bad really easy but when it’s good it’s soo good! Come to Bangladesh and Nepal!
Here in India we make chutney with underripe ones and it's delicious and mouth watering we can use it as a substitute for tamarind in some dishes 😊 The bael fruit is from same family as woodapple almost similar except for some texture and fragrance
You need to mash the pulp of this small, sour type (Limonia acidissima) with 150 gm sugar per fruit, 2 tsp salt, 1 finely chopped green chilli. The regular kind (Aegle marmelos) is much larger, has a perfumed, sweet, creamy, yellow pulp and some sticky glue-like substance around the seeds. Nobody in their right mind eats the sour kind on its own.
This is a common fruit in my country in summer. They say the heat makes it ripen. We add chili powder, salt, sugar in it then mash it to make a tasty snack. You just have to get it before the fungus gets in. And after it ripens.
bro in india wood apple called "bell" , In our indian type of wood apple is totally different because the indian wood apple is totally orange in colour in india . "Sharbat" is a popular drink made by wood apple .Its very refreshing and cool your body in summer . I think most of your wood apple over ripped also rotten
Abe ye "kaitha" hai "beel" nahi Ye khatta hota hai shuru me phir pakne k baad meetha hota hai par beel jitna nahi hota Isko chatni, aachar me use karte hai kyuki bahut khatta hota hai, 1k se jada nahi kha sakte daant khatte ho jaate hai
Seems like a rather interesting fruit, but also seems like an oddly short and specific time it's actually good to eat. Can't say I'm going to be shopping for them any time soon.
I saw a lot of people recommending to eat with salt and pepper with woodapple and I definitely want to try it! As a Sri Lankan, I love woodapple just as it is or maybe with some sugar mixed in. I was amazed to see you go far as buying the MD brand, cause its the one Jam you'd find in a Sri Lankan house XD
Glad to hear you talk about Staten Island. I’m a country boy from Colorado and I’m pretty accustomed to sparsely populated places. If I were inclined to go to a place at population super saturation it would be Staten Island. As a big city goes it’s a bit like the Cliffs notes version of the world at large. If you’re not going travel the world (and you probably should) you could hit the island.
Just as an aside, have you ever tried to sprout seeds from any of the fruits you've tasted? ( I know that sounds like a whole other type of investigation...)
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You can probably find that in Chinatown
Nobody can ever accuse you of not giving something a fair shot.
“Potting soil soaked in rotten eggnog.” 🤷 I can’t say I’d give a second shot. 🤷 Some folks got more gumption.
As long as it doesnt kill me, I’ll keep eating it if it looks like it’s supposed to be tasty. Taste buds apparently change every few years, so you gotta keep trying every now and then to see if you like it now. I hate seafood, but it LOOKS so tasty! So every time my family gets fish or shrimp I’ll take a little nibble. I would like to think it’s getting a little less disgusting every time I try again.
@@DenvaProbablyDraws Not to mention the concept of an acquired taste. You can trick yourself into liking something by continually consuming it with a positive mindset until you do in fact like it! A lot of dislike for things comes down to your mindset. Seafood is super good, I hope you manage to come to like it someday!
@@rinhayashi8949 oh thats super interesting! I actually didnt know that was a thing, I hope I can get that to work too lol
@@DenvaProbablyDraws Yep! Unless you're eating literal trash or food you're allergic to, your body is usually pretty receptive of anything that gives it the nutrients it needs. Most dislikes are us convincing ourselves something is gross, usually from texture, taste, or even simply what it is (such as organs or raw meat, do be careful with that last one though). Re-taste, usually because something tastes like a gross thing smells - organs taste like cat food smells, or fish tastes like the ocean; instead think of something more positive such as how fish has a strong umami, and nice, flaky texture when cooked well. You can usually come to like anything through a change in mindset!
Find the good hints of flavor in something and focus on them, think about the health benefits (seafood is high in omega-3!), cook stuff with things you do already like to create exposure a little at a time! Great ways to help with that. Just make sure to try and not go into trying a food thinking or deciding it already IS bad when trying to change that; bracing yourself for a "gross" food is doing the opposite for you lol
As a Sri Lankan that's been following you for a number of years, this video made my day.
One way to tell if it's ripe (or not) is by shaking the fruit; if you hear the "pulp ball" loose and bouncing around within shell this indicates that it is ripe enough for consumption. Unfortunately though, like the bounce method, this doesn't work for every fruit. Luck of the draw in my experience. Smelling the fruit is the most accurate method but this takes a ridiculously keen and honed nose. I've always been intrigued by my mum's intuition when it comes to determining whether the fruit is ripe or not. It's definitely a learned skill.
My favourite dish made natively using woodapple is a relish/pickle known as "divul sambol". It's incredibly delicious and super easy to make. It combines woodapple, chilli powder, salt, pepper and sugar. A total flavour explosion.
Oh boy Ur a very good fan of wood apple.yep as a srilankan I'm too.specialy this fruit is pregnant mothers favourite.thanks for the beautifully explained.
Oh really, thanks. Have a huge tree in the neighbourhood. Trees normally grow near temples.
Fruit tastes so different when it is eaten in its native environment and you’re eating it ripe at the exact moment of ripeness. That’s a great travel memory. I’ll never forget the pure stink of durian. I ate mangosteen in Singapore and fell in love! I found them for the first time here in CT and paid $32 for 8 plum size mangosteen and not one was good.
Yup, some fruits just don't have a long shelf life. So even in areas where they are grown you can run into bad fruit. Add international shipping into the mix and your odds of getting a good fruit go way down. Mangosteen, when just right, is probably my favorite fruit. But in markets it's often already starting to go bad.
Save the seeds and grow it fresh for yourself.
@@bethb8276 Mangosteen takes about 10 years from seed to first fruit and needs a tropical climate. So that won't be an option for most people watching this video.
That doesnt go for apples.....as in ANY KIND OF APPLES....
@@peterclausen1379 same with most fruits. It's pretty rare to find fruits that grow true to seed.
The ones you tried from New York remind me of when I buy a bag of hard unripe avocadoes that when softened are half bad inside and mostly inedible.
Just put them in the fridge. In a week they will be fine to eat.
I live on 20.000sqm2 of Avocados.
Not when they have the weird black veins on the inside. That happens even when they are refrigerated. Most in my area still taste off and not sweet. More like eating a leaf. @Whydoyoureadme
Try ripening your hard avocados by putting one or more in a paper bag with a banana. It'll ripen it 2 to 3 days faster.
@@elsonck2523 Yes, unripe hard avocados straight from the tree or a local source. If you buy from a larger shop maybe they will be fresh but most likely they have been refrigerated for weeks at temperatures low enough that they wouldn't spoil or ripe. But normal fridge temperature for a week will ripen them. If you have access to bananas you can speed it up as the other person said, but I find it easieat to just pluck a handful when they are in season as soon as they get large enough, throw them in the fridge no bag nothing, week later they are good.
@@Whydoyoureadmeyour carbon footprint is astronomical if you eat a ton of avocados
What a high maintaince fruit!! Good job not giving up on this one. Great full circle video!
Thanks so much!
i feel like if you cover each fruit with some preserving substance it would help with its expiration.. idk i wish more producers did that
@@akiraotoishi5756 Fresh fruit is still alive, if it dies, well, that's when it goes mushy and allows mold etc. to grow on it.
The spoilage mold and bacteria are already on/in the fruit in the first place, fruit just has natural defenses against them so they can't take over. Of course, if it dies, then most of those defenses quickly go too.
@@akiraotoishi5756 a lot of fruits actually do worse in a low oxygen environment
Its not really. I have woodapples in my village and never got rotten one. We just pick it from the tree and wait for it to become yellow and smell it. If it smells good then its ripe and good to eat or make juice.
Edit: Looks like this is a different woodapple. I have eaten Indian Woodapples also known as Bael Fruit and natively called Bael Patthar( Bael Rock).
I have never in my life seen someone try something, dislike it, and keep going back again and again so many times. Good on you for continuing until you found a way to enjoy it
They're like the loot crates of fruit it would seem.
Better drop chances than EA, too.
All fruits are like this, oranges are only actually good on like 2 days of its lifetime, having it at all other moments its mid at best.
@@MayTheFay Where do you live? Do you keep you fruit in the fridge? Unless you live in a cold part of America/cold country you should really keep fruits refrigerated I've never had a problem with oranges.
@@MayTheFay No. Apples keep for weeks. Bananas, too (Not you, Cavendish. You suck.) Most citrus fruit taste great for weeks to months. Just the orange, which is bred for sweetness instead of tartness, has a real goldilocks time.
@@CaptainDCap Apples are not a good metric to go by... at least not store bought.
They gas them and that let's them stay preserved for up to, and over, A YEAR after being picked. (science FTW!)
_"To slow the proverbial sands of time, some fruit distributors treat their apple bins with a gaseous compound, 1-methylcyclopropene (1-MCP). It extends the fruits' poststorage quality by blocking ethylene, a colorless gas that naturally regulates ripening and aging."_
I picked up a wood apple from an Indian grocery store in Finland a month ago. And sure enough, full of mold inside. I recall the spoonful I had in Thailand being delicious though.
would it be possible to open them in the store, and if they are good you buy them? (with permission of course)
They cannot force you to buy them by law if they are bad and rotten.
@@adamrak7560with consumer protection laws in Finland being pretty good, I would assume that you could just return it to the store like any other defective item. It would probably be the same way in most other countries as well. Probably would help to bring the receipt though.
Mold forms on the inside when there's a crack in the outer shell of the fruit, check for tiny cracks before buying the wood apples.
Is it an apple or a coconut 🥥?
Hello Bro.I am reaching out from Bangladesh to express my admiration for your episodes. It came as quite a surprise to see woodapple listed as one of the worst fruits. Locally, woodapple is highly esteemed and considered a delicacy. In fact, it is the most expensive fruit among the local varieties. Some of the larger woodapples are sold for 200 taka or more. When I saw it on your list of worst fruits, I realized that you must not have tasted the right kind. The flavor of woodapple can vary from tree to tree. I have a woodapple tree in front of my office, and I occasionally enjoy kodbel from it. The sweet and sour taste is truly delightful, and a good variety of wood apple does not leave a dry sensation in the mouth. I am pleased to hear that you have discovered a right variety of this fruit.
He has never had actual Bel, he tried Koyetbel without any sugar! :D
Interesting. Thank you for giving your input!! Would love to try one from a good source!
@@saikatchakraborty5347 true that. Just broke a kotbel and put it inside his mouth and says it tastes disgusting lol. I've been watching hm from a long time just for shits and giggles. But honestly he doesn't know shits about the fruits he tries. He just explains it how he sees them. Lol he reviewed some of the food before and listed them as disgusting on the other hand when I tried them. It tasted amazing. Bro is just posting content to earn money. Nothing else
@@Faceless959 He's doing these taste reviews from a different perspective than you do (a native, I assume?), and exotic fruit, if imported, can be pretty difficult to find in the same quality and ripeness as in their home country. Often, imported exotic fruit will be underripe or even moldy, and someone who is tasting them for the first time will not have the same kind of knowledge about what they should taste like as a native has. Please don't be so judgemental.
fell in love with them when i visited sri lanka, walked over a maket and there was this strange "nut" looking fruit and an elderly man selling them, so i asked what they were and dispite not speaking english he happily and immediately crackt one open...there my fatal wood apple addiction startet....bought 5 that day and ate them all on that day only to come back to get more, over the 14 days i gaint weight and was sh*ting brick thanks to all the fibers xD and now after seeing this i really really want one but they are so hard to get here in germany
Here is the thing my friend. Those wood apples are Harvested too early before they are even ready, and that's the reason they are rotten and have mold like that. To get a real test good wood apples, you have to let them ripe in the tree and when the apples are ready, they will fall to the ground. And it smells good and the shell color becomes a bit brownish when you scratch it with a fingernail. And make sure there's no sticky or watery feels on the shell. And some you can shake and you can hear the sound inside like there's a ball inside the shell.
After reviewing the footage, it is safe to say, that yes, this would apple.
An apple that doesn’t fruit? I would say, that it doesn’t.
I meant, it COULD apple at the very least?
nice pun
lol
WILL IT APPPLLLEEEE
Out of context: I don’t have an old man at a market to smell them for me
🤣
Nonsense!
Everybody have at least one old man at the market / wet market.
I would've died laughing if he asked random old people in the market in New York if they can tell if the fruit is ripe
It’s so interesting how some fruits can be picked and transported across the world and they are still decent, while others just don’t survive the trip/ do not ripen after being picked. So many foods, not just fruit, just aren’t the same place to place. Tacos in the US for example are so different than what you get in Mexico. Gives us reason to travel and explore!
It's funny that of all the 'exotic' fruit, bananas have been by far the most successful, when they are so squishy and go bad so much quicker than many other fruit. Avocadoes, too.
Because Bananas are just superior to any other fruit despite their short lifespan@@lachouette_et_le_phoque
@@lachouette_et_le_phoquebanana exotic???
@@lachouette_et_le_phoque the damage comes from the fact that they freeze most exotic fruits in order to transport them. Bananas and avocado's are not frozen and are in fact transported before they are ripe so by the time you get them they are still good. Most exotic fruits dont continue to ripen once picked and transported, unlike the bananas and a few others.
@@Malali16 any fruit or vegetable that cannot be grown locally is technically 'exotic'
12:15 this is a native to our country and we usually mix with chili powder or raw green chili paste, sugar and salt to it and mash it up to a paste, we do either the unripe or ripe ones but also make it mix, now it u find mold in this I dont eat it but normally people just cut around it and make the paste, its good with chicken curry, its a typical chutney for rice and curry dishes and obviously u cant just eat the paste as it is but make sure u put as much chili in it that ur mouth burns, this wood apple is a fruit that actually is good for ur guts and cleans u as well as gives u a lot of energy, this is a prime enjoyment for hot climate
Btw when we harvest it the fruit in under ripe, and that when marketed and ripens its not sweet, the ones ripen in the trees r sweet ones, but when u transport them or keep them more than 1 week they will get molds, some times under ripen ones get moly if they r picked too early
I have never heard of them. Thanks for the info.
That sounds interesting and delicious, is this cuisine from Sri Lanka as he mentions or another region nearby?
@@ericahonles-martin3580 This is from Bangladesh
Cutting around mold doesn’t do anything you are still eating mold lol. That’s gross
On top of that, there are two kinds of wood apples.
The one you have tried, Limonia acidissima, with a coarse brownish shell and a strong bletted taste that reminds of a medlar.
And the Bael fruit, Aegle marmelos, with a smoother greenish shell, a milder taste and a resinous aroma of bitter orange.
I suggest you try the Bael fruit, which is also less prone to rotting because the shell is less porous...
he already tried the Bael fruit🙃🤗
@@EvannaLily123Oh sorry, I didn't remember.
@@Faustobellissimo no need to apologize
I don't know why anyone would ever import those things. They're what, $10 each? And the chance of getting a good one seems about 1 in 10. It's like burning a hundred dollar bill to eat one.
@@61hink because we are a curious creature. if you're still so surprised by humans doing human things, perhaps you should spend more time trying to understand
this is really why i've been watching you for almost 10 years lmao. you're so willing to accept that you might not have had the fruit/veg (usually fruit ofc) in it's prime time, and are almost always willing to try a fruit again. it's really telling for your personality and openness
This fruit looks like a cursed tennis ball.
When the fuzz gets all chewed off😎
@@Throughthelurkinglass hey mf, this is a fake wood apple . It's tastes so good in sweet-sour and insane with some chilly powders and some salts or some masala. May be you should try it by calming on Bangladesh 😂😊😅
@@xx_marif_xx It's not native in America, probably hella expensive where im at. Everything's good, if it's done right😎
As someone living in Malaysia, I can assure you. I never seen that fruit in my entire life.
really? I'm from Indonesia, here it's called kwista or kawista. it is not common fruit but do exists here
@@basocheir maybe I just haven't explored enough as I live most of my life in the city. If anything, it's rare at best here.
@@basocheir Didnt even know we had wood apples
@@kurukuru4120 same, never heard of it, but apparently it's called "Buah Belinggai" here in Malaysia, or at least it is a similar fruit to wood apple.
Sri Lankan restaurant, Minneapolis, 1982. Wood Apple cream. a drink served after fiery spice food. Wonderful!
I'd be happy to try that.
What's the name of the restaurant?
I bet that cat has an expensive cat bed , but it'll just sleep in the plastic container
Typical cat behaviour 😊
In India, in the parts of Bengal, this fruit is eaten by scooping the flesh out, mixing it with a little bit of raw mustard oil, green chillis as per your taste, salt & jaggery and then keeping it under the sun for some time to let the flavours combine.
I've never heard of mustard oil before, and I mean I can see how that's possible since it's a seed, but that still just sounds so strange 😂😂
@@Patrick.Weightman Don't get any near your eyes...
It is called Bael in India especially in West Bengal, also refered as Golden Apple and is usually made into Juice in India.
@@Patrick.Weightman give mustard oil a try. It adds a beautiful taste to many dishes. You can eat it uncooked but it is usually heated and then cooled a little before cooking in it.
Beal is a different kind of fruit called "wood apple" I think
Awesome that the vendor finally helped you get a good one and with friends to share in that. Yeah I feel you though. Often when I try a new fruit it’s tricky to get used to reading the ripeness and this one has a rigid exterior and that’s totally unfair.
all living things wish to survive. it is also not exactly fair but that is nature
Same thing happens with some avocados, they are not even ready and already moldy :( it's so sad
The fact you found a Sri Lankan supermarket is absolutely amazing
he IS in new york, everything is there 🤷
Yeah it's like living in a place like London
@@arsonsnail Silicon Valley has almost as much variety--we have so many Indian stores and at least one has a Sri Lankan section. (Patel Brothers in Santa Clara)
@@christophercleary6780except more
It was really interesting that you liked the under ripe one! There are several fruits that I actually prefer to be a little under ripe.
Peaches,nectarines crunchy ones
@@victoriafisher6934 Or bananas that are yellow with a little bit of green on the ends
Smoother consistency with a tartness to it-but too underripe and they're tannic, with a chalky bitterness that's not enjoyable
I prefer them pure yellow with no spots though
@@victoriafisher6934 Underripe Durian is also have the taste but less stench.
Maybe you could try to grow a tree so you will almost always have a good chance of getting good ones 😮
(Some kinds of) apples are better slightly underripe. We had an apple tree in our backyard (I don't know what kind it was, but they were a lot smaller than grocery store apples, so I think they may have been crabapples) and they were pretty good when underripe, but as they ripened they got kind of mealy. There are other fruits that are basically inedible underripe, like persimmons, which when ripe have a flavor I'd describe as "orange pineapple" but when unripe have a taste I'd describe as "wet cotton ball dipped in alum."
Avocado in South America blew my mind. The size they get not having to be picked so prematurely was wild. Creamy and sweeter too. Dragon fruit also so much more delicious.
Oh, it's a different kind. In Brazil for example we have about 5 or 6 popular kinds and even the smallest one is easily at least 3 times bigger as the regular Mexican avocado.
In Bangladesh we put a mixture of salt and red chilli powder inside the unripe ones through the hole and eat it with a stick
That sounds like it would work well based on how he describes the flavors.
You also scam old people over the internet. How many iTunes gift cards did I need to pick up again?
In Sri Lanka we do that too, but additionally sugar is added. It's so delicious 😋
That India does, Bangladesh is a different country @@dirtyfiendswithneedles3111
im glad u do repeat videos like this. adds more info about the fruit. this was a great vid
Avacado ripening is hard... Wood Apple: Hold my cider!
Your description of the wood apple nectar is so apt to how I feel about MOST nectar juices, especially mango. No matter the brand, if it's "nectar" it ALWAYS ends up tasting just a wee bit overripe.
There is a Sri Lankan restaurant near me, where they serve fresh woodapple juice. I don't know what this store bought one tastes like, but when I had it there, it was delicious. It had the taste of apple juice with other fruit flavors, was rich, much like what you would get with goya fruit nectars, and a fairly pronounced smoke flavor, which was actually very nice somehow.
I recommend finding a Sri Lankan restaurant, to find the right taste. Good video.
👍
This fruit is also used in a chutney with jaggery . It is made for a special event in India Called Mahashivratri . It is very sweet in comparison to other chutneys .
This event was on 8th march
So this episode is almost perfectly timed
@@mysteriousworldofplants bro knows what hes doing thats for sure 😅 also greetings from the US to our brothers and sisters in India 👋 🧡🤍💚
Shivarathri fruit is not woodapple, it is Bilva tree fruit or Indian Bael fruit.
It is bael not this
Abe ye "kaitha" hai "beel" nahi
Ye khatta hota hai shuru me phir pakne k baad meetha hota hai par beel jitna nahi hota
Isko chatni, aachar me use karte hai kyuki bahut khatta hota hai, 1k se jada nahi kha sakte daant khatte ho jaate hai
Between this and the Tambis, which you first tried pickled, it's nice to see you doing follow-up videos on fruit that you just didn't get at the right stage or prepation method the first time.
If you ever get a chance to travel to the West Coast or the Candian Praries, I recommend also giving the saskatoon berry another try. The ones you had were over-ripe, but they have a complex nutty meaty tart blueberry flavor when fresh. I'd send you some next season, but they lose flavor within hours of being picked, so eating them fresh is the only way to go.
I find if you freeze saskatoons immediately (faster the better), you can save a lot more of the nutty flavor.
saskatoon berries are a treat here in the pnw. stealthwang has it right; sealing them up ive found in a mason right away and pop those suckers into a freezer. get the non-shouldered jars for freezing ofc. then we just combine with sugar and spot boil em in the same jars to make such a nice smooth jam on em - they're so delicate we dont need to do too much processing to them. what a treat.
Just wanted to say love your channel Jared. Been following for years and you introduced me and my friends to so many unique fruits and flavors.
Awesome! Thank you!
Glad you got the chance to give this one another chance
“I shall eat, THE MOON!”
add a pinch of salt to it and try it. that's how we in India (where it is indigenous to) consume it.
but you can add its pulp and add sugar and ice cubes or cold water to make an awesome beverage for Summer.
350K subs!! Nice to see the channel grow, surprised its not hit a million already
😆I love his descriptions! He was so composed and observant and thoughtful of how he's going to explain it😄👍 Thank you
I admire your tenacity for seeing this one through and really digging in deep to share the extent of taste and variety of use cases for this fruit. Reading some of the other comments it seems like there are several varieties of wood apple out there that will surely make for good hunting at some point in the future. Great vid and happy hunting.
If you ever get the chance to visit Sri Lanka, I would highly recommend trying fresh woodapple juice and fresh Beli fruit juice. (Sri Lanka has ton of pretty uncommon fruits, so you'd have plenty of other things to try). Woodappple juice made with fresh woodapples and fresh coconut milk is amazing (imho). It's been a while since I've tried the bottled MD brand woodapple, but I think maybe the cheesy funk that you're describing is just part of the flavour of woodapple, so it might just be something that takes a while to acquire a taste for.
A market with botanical names on the labels - paradise.
7:16 "Should I open it, should I wait" Me: "Wait"
Don't watch your videos religiously, but when I do I always appreciate your commitment to this fascinating endeavor. I am curious now about this and especially wanna try out the jam. Cheesy fruity jam sounds pretty good. Imma keep my eye out. Keep up the good work.
I’m the same! Such an interesting channel!
i remember stumbling upon your channel years ago. now i’ve come across your channel again after seeing this in my recommended. it’s nice to see you’re still trying new fruits and sharing it with us :)
Wood apple MUST be eaten with salt and pepper. You have to make a 'mashed potato ' like consistency with salt and pepper. Then it's heavenly.
do you mean black pepper or chili?
@@stealthwang red chili powder. Also you can use small dried red chili flakes. Add some sugar to tone down the tartness. When you mix them all, make a mashed potato like thing.
Yes ... And with a few drops of mustard oil
A *sweet* fruit with salt and peppet? What are you talking about 😭
@@danielsurvivor1372 it's NOT a sweet fruit. It's our local fruit. Have been eating this forever 🤤
i nearly recoiled when i saw that you have 353k subs now! i remember when u had just about 20- 40k, i guess that was years ago at this point. love the channel!
Pro Tip for people planning on visiting Sri Lanka: You know what likes WoodApple WAY more than you? ELEPHANTS! THEY LOVE EM! Eat them whole with a single bite!
So if you want an elephant as your friend (Like the world famous "beggar" on the bridge), you should carry a bag of woodapples! They sell em all over, even just at the side of the road in the middle of nowhere! PS: Don't drink the yellow coconut juice at the side of the road, that tastes like ass and/or feet... 😀
I'm glad you revisited this one. I would have never known Wood Apples were even remotely tasty without it, but my interest has been reinvigorated because of this.
When I grew up in Sri Lanka my mother made me wood apple juice. I don’t think she added coconut milk. But I remember she added lime juice. It’s definitely an acquired taste. 😊
I think the juice tastes the way you described even if we make it at home. The reason we make juice out of it is probably because it's dry when ripe.
It's interesting to hear the flavor described as both Eggnogg AND Bubblegum. For many people, myself included, most brands of eggnog taste like bubblegum.
woah really? it tastes super different to me
Makers mark whisky makes eggnog super bannana or bubblegum to me
Eggnog never tastes like bubble gum to me. It's a vanilla.
I didn't know people thought they tasted the same.
Bubbgum, to me, is nasty, but eggnog is delicious
Same , bubblegum for me whenever I drink it
you're a winner in my book. I never even knew nor would I have ever considered the existence of such a thing.
I've had bael fruit which is related to this. Some of the ones I've had seem very similar. It's interesting and surfs the line between good and... Interesting.
They can have Carmel, floral, pumpkin, oatmeal, old apple, and all kinds of flavors. Some good, some not so much. Often best mixed with water. More of an acquired taste than the immediately best thing you've ever tried.
A random note, there is a huge ancient wood apple tree in Vrindavan India that is the chosen residence of dozens of giant black bats. Bats pooping from their mouths keeps it well fertilized, no doubt. The fruit has a thinner shell than your variety and is delicious.
Bats doin what now??
@@revalution1965Yup, they poop through their mouths. Look it up....
Common myth, but bats are mammals and have an anus, what you see them "poop" is just the remains of fruit they took the juice out of and spit.
They don't. They poop through their anus like anyone else.
@@worminstool I looked it up; they don't poop from their mouths.
Great video as always. Would love to know more about where in NYC you found your fruit! Maybe a video of a city fruit tour? Speciality stores and the like?
I'm so happy you still make content
Yesss!…I love the revisits and second try videos!
To be fair though, I love ALL your videos😊
Not a food or fruit enthusiast, and no idea why your video started playing after whatever I was watching, but I really appreciate the journey You just took me on teaching me about the wood apple.
That was engaging start to finish. Great video buddy.
thanks so much
The good way to test that ripe or not please shake that fruit if that feels like shake inside that one is ripe if that solid that one not ripe
I love how you pause to pet your cat before tasting the nectar, like just in case it kills you you’ve had one last quality moment with your cat.
That aside, your experiences with finding quality wood apples reminds me of avocados and how they’re often deceptively bad- not to mention the methods for checking ripeness (bounce, smell, thump (melon), pull a leaf (pineapple), etc. Everyone has a different method for both determining ripeness as well as enjoying a food.
I think you gave it an incredible attempt and I probably wouldn’t have tried as hard, but I can understand you wanting to at least try it ripe and unrotted. This was my first time seeing your channel. I will watch more of it.
Also, thanks for the recommendation on Staten Island. If I ever travel again and choose New York, that will be on my list.
We just made some woodapple drink yesterday at home, And I love woodapple jam. MD brand is my go-to one too
Your channel is much appreciated. It’s good seeing something different. New subscriber will try and trace your steps!!!
Welcome aboard!
That makes sense: the stage of ripeness is very important for some fruits.
I haven’t check on old Weird Explorer in a while, so happy you are doing tours what a great idea! I’d totally do one of those.
Very different from what we get in India.. our wood apple is bright orange from inside and taste very sweet also there are small resin pockets full of transparent sticky glu... Its already monsoon in India, maybe i will send you some next summer
ps- wood apple is native to India, here we call it Bael fruit
Seems like *wood apples* age like bananas. Sure you can eat them _'brown'_ and ripe, but everybody knows they're best when they're just a lil bit prior to reaching that point.
I would definitely try one if i could find "the guy"(tm) selling the right one.
But without "the guy"(tm) i will stay as far away as possible from the random lootbox.
I remembered they would give out quite a pleasant smell as they’re ripening. Kinda sweet smelling the more they’re ripe! And the shell will also become like dark brown!
"I think what you have there might be a horse apple" Shawshank Redemption
We have a lot of wood apple trees in our community. Personality I am not a fan of them but they grow in heaps and is said to be cooling for the summers.
You could either mix some sugar, a pinch of salt and chillie powder into a ripe fruit and eat as a snack, or make a delicious drink by adding sugar, coconut milk and a bit of water!
Trust me, it tastes absolutely delicious. It's a treat for us this way in Sri Lanka 😊❤
I hope this might be the video that makes you finally go back and give the American persimmon the chance it deserves :)
Great video though, I enjoy how you keep the format of these fresh
the American persimmon is truly a treat like no other whaaat. did he get an astringent one or something? i'll have to find the video lol.
(and just being real here, may be biased since on my top10, i'd have all 3 of the meta varieties of persimmons on that list tbh 🤣)
@WeirdExplorer u got some explaining to do bucko!
Yes fuyu is like a crispy apricot.
I never buy fruits, except pears for korean cold noodles. I'm just more of a meat & veg guy. Your channel however makes them interesting. You try to be as objective as you possibly can and much kudos, much respect. Thank you.
god bless this man for actually doing interesting videos while acting like a normal person instead of putting on a personality like so many youtubers, so refreshing to see someone that is actually enjoyable to watch
In Bengali we call it Kod-bael as if it is the cousin of Bael (Stone Apple). As kids we used to eat it as @goldenroyal3561 described as 'on the go' chutney, with style, for its unique flavor and test. Just mash it (may add salt and chopped green chili) and eat it little by little, not spoon full. Not to be eaten to fill the stomach.
I found this channel today, and have been watching for several hours. I have no idea why, but i find all of these plant and fruit facts and experiments very interesting, and sometimes entertaining in other ways. The dragon fruit sorbet with blood ghost pepper really had me pondering, i want to try that one day. I like sweet and hot together.
We broke that fruit scoop out every pulp and add sugar mix with help of spoon don't mix in mixer grinder and eat it those delicious
Something else to add to my bucket list to go see in New York definitely going to check out a Sri Lanka market. Also I love your cat trap. Mine is also caught in anything square-ish that you put on the ground.
The reason your fruit was rotten, and yet not ripened either, from the supermarket is because supermarkets who import exotic fruits do so by freezing the fruit. The process of thawing the fruit and then transporting to dispatch warehouses, then processing and transporting to the stores takes a few of days and all that time the fruit is being bounced around the place all the time. This damages the fruit and leads to advanced rotting and mould. This is why fruits on shelves in supermarkets never last as long when you get them home or are already rotten inside. If you go to the countries that produce the fruits you will discover it is rarely damaged or rotten and will likely sit in your house for a very long time and still be fine.
Nobody freezes bananas to transport them, or strawberries, or apples, or oranges, or pears, in fact I can't off the top of my head think of a single (otherwise unprocessed beyond being picked) fruit that would be regularly frozen for transport, I can clearly see you've never worked in supermarkets 🤗 sorry but I'm more than sure that you're talking out of the wrong orifice about something you've no knowledge of 😉
Of course if I'm wrong and US (or wherever you are) supermarkets sell frozen then defrosted fruits as 'fresh' fruit my sincere condolences, your country has problems (or at least one) mine doesn't 🤗
@pelinoregeryon6593 firstly, I have worked in retail for almost 30yrs and know exactly what I am talking about. I have also worked in warehousing and know first hand how often food is frozen in transit.
Secondly, I never said ALL fruits are frozen, as many of them do not need to be due to their natural long shelf life. The only foods which get frozen are those with otherwise short lives and need to be imported from countries much farther away.
Just because you have never known this to happen does not mean it never does. I also 100% guarantee you there are many foods in your country which are frozen for transport and storage, but you simply don't know about it as they don't exactly put up signs to let the public know.
@@ASavageEye really colour me shocked.. so.. in which country?
@@ASavageEye I don't know because they don't put up signs for the public? Oh honey, I used to take the deliveries, I know what's frozen and what's not.. though I would be interested to hear which fruits you say are frozen for transit in your experience.. I am after all willing to believe it may be different for other countries or have changed in the past decade .. bearing in mind of course that 'chilled' is not 'frozen' by any stretch of the imagination.
I’m so happy you finally found a good woodapple. This is common in Bangladesh, and yes, it can get bad really easy but when it’s good it’s soo good! Come to Bangladesh and Nepal!
Here in India we make chutney with underripe ones and it's delicious and mouth watering we can use it as a substitute for tamarind in some dishes 😊
The bael fruit is from same family as woodapple almost similar except for some texture and fragrance
You need to mash the pulp of this small, sour type (Limonia acidissima) with 150 gm sugar per fruit, 2 tsp salt, 1 finely chopped green chilli. The regular kind (Aegle marmelos) is much larger, has a perfumed, sweet, creamy, yellow pulp and some sticky glue-like substance around the seeds. Nobody in their right mind eats the sour kind on its own.
LOVE that ferry music. Super catchy. And I love that you took a moment before drinking the nectar to pet your friend.
Great channel love the subjects and the host is ok too
This is a common fruit in my country in summer. They say the heat makes it ripen. We add chili powder, salt, sugar in it then mash it to make a tasty snack.
You just have to get it before the fungus gets in. And after it ripens.
bro in india wood apple called "bell" , In our indian type of wood apple is totally different because the indian wood apple is totally orange in colour in india . "Sharbat" is a popular drink made by wood apple .Its very refreshing and cool your body in summer . I think most of your wood apple over ripped also rotten
He has done a video on that bael (Aegle Marmelos). This one is a different species. (Limonia acidissima)
This is kod-bael.
acha@@sandipkrmunda
Abe ye "kaitha" hai "beel" nahi
Ye khatta hota hai shuru me phir pakne k baad meetha hota hai par beel jitna nahi hota
Isko chatni, aachar me use karte hai kyuki bahut khatta hota hai, 1k se jada nahi kha sakte daant khatte ho jaate hai
Seems like a rather interesting fruit, but also seems like an oddly short and specific time it's actually good to eat. Can't say I'm going to be shopping for them any time soon.
Please try wood apple with jaggery
What is jaggery?
Sugar cane extract in solid form
I saw a lot of people recommending to eat with salt and pepper with woodapple and I definitely want to try it!
As a Sri Lankan, I love woodapple just as it is or maybe with some sugar mixed in.
I was amazed to see you go far as buying the MD brand, cause its the one Jam you'd find in a Sri Lankan house XD
O God. Found some in Italy where I live. They're good for compost 😨😅
A lot of everyday stuff is good for vompost. Doesn't make it bad for you
Kithul treacle is a sort of molasses. It tastes like molasses.
wow love that ur still out here making videos, one of the best to do it
To be fair, I think butter makes every kind of jelly better :)
Interesting, clear analysis. Thanks for your insight. I'm keeping my eye out for wood apple now! 👍
It looks similar to Bael fruit/ Stone apple- A shame that none of my 100~ seeds I planted never made it past adolescence here in california.
Glad to hear you talk about Staten Island. I’m a country boy from Colorado and I’m pretty accustomed to sparsely populated places. If I were inclined to go to a place at population super saturation it would be Staten Island. As a big city goes it’s a bit like the Cliffs notes version of the world at large. If you’re not going travel the world (and you probably should) you could hit the island.
Just as an aside, have you ever tried to sprout seeds from any of the fruits you've tasted? ( I know that sounds like a whole other type of investigation...)
My EXACT QUESTION!!! COLLECT SEEDS!
Wood Apple sounds like a fantasy type food that fairies would eat.
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Try unripe one with salt, better with beat salt.
It's supposed to be eaten with salt, pepper and sugar. And it's not eaten as a fruit but a chutney.
It looks like a cousin to bel fruit native to India. Ripe bel fruit tastes amazing.
Wood apples: Just a 50% chance of rotten or moldy fruit? Hell yeah!
Have you had Jelly Nut