Which fruit sounds best to you? A: Cacao (Theobroma cacao) B: Jaguar Chocolate (Theobroma bicolor) C: Cupuacu (Theobroma grandiflorum)

@ahmadalmasarani523

Жыл бұрын

bicoulouieknmer

@OsirusHandle

Жыл бұрын

the grandiflorum seems the most interesting but the bicolor the most tasty

@toddburgess5056

Жыл бұрын

Cupuacu sounds the most appetizing in my opinion, having all those characteristics of other fruits sounds like a good time, plus it looks like a giant potato lol 🥔

@benleydon

Жыл бұрын

Ummm... I hope you very carefully euthanised and properly disposed of the bugs - You don't want to accidentally introduce an invasive species -

@pattheplanter

Жыл бұрын

I have tried Cupuaçu juice that a local health food store got frozen. Totally delicious. Never seen it again, it is a long way to transport something frozen from Brazil. I love plain chocolate but I am overly sensitive to caffeine due to liver laziness so I haven't eaten any for many years.

Being dragged backwards down a hall after being smacked in the face by some fruit sounds exactly what I look for in a snack experience.

@applegal3058

Жыл бұрын

Someone got some hidden kink lol

@sandrastreifel6452

Жыл бұрын

Sounds like a tasty one for juice, however!

@OlWolf1011

Жыл бұрын

🤣🤣🤣

@wakelham1958

Жыл бұрын

kinda like a scene from a horror or thriller movie hahaha

@wamlartmuse2983

Жыл бұрын

100%

Cupuacu is widely consumed in brazil and the ice cream and the jam-filled truffles are amazing. It's also very common especially in the North region to mix it with condensed milk to produce some sort of a mousse. Very distinctive flavor, it doesn't taste like anything else. IMO it goes very well with milk and white chocolate based desserts.

@henriqueb8538

Жыл бұрын

I just watched this ep salivating. Cupuaçu is a fruit that can't be compared to any other

Cupuaçu is from Tupi Language of Old Brazilian Indians, (Kupu) means "resembles Cacao" and (Uasu) means "Big".

Fun chocolate facts! It's in the mallow family alongside durian (which the insides resemble), okra, hibiscus, and (weirdly) cotton! When I had a chocolate fruit it tasted almost exactly like mango for me personally.

@WeirdExplorer

Жыл бұрын

So cool!

Nice seeing someone covering cupuaçu. It's juice, sweets and creams are very consumed here in the north region of Brazil, specially now in the holidays. Even i am eating some cupuaçu ice cream watching this, cheers!

@WeirdExplorer

Жыл бұрын

So good!

@botezsimp5808

3 ай бұрын

Ice cream flavored chocolate that's not really chocolate?! Lucky.. I hardly ever see interesting food where I live.

cupuaçu! the chocolate that comes out of it's seeds is actually pretty tasty. I have had some truffles made of it and filled with the jam of the fruit itself, it was absolutely delicious. The chocolate is a lot more flaky and thin than cocoa chocolate, but i personally think it's delicious.

@marisa-yu4oz

Жыл бұрын

Wow, where'd you try something like that?

@neutralclownpose3928

Жыл бұрын

@@marisa-yu4oz i tried it in ver-o-peso, a street market in northern brazil! it was surprisingly cheap, at 6 br reais (around a dollar), although i don't know how well it does when being exported.

@marisa-yu4oz

Жыл бұрын

@@neutralclownpose3928 thanks!!

@HansLemurson

Жыл бұрын

That's cool, using the fruit and seeds together!

@2okaycola

6 ай бұрын

Gotta try it then

I loved the reference to hitchhikers guide with "almost but not quite entirely unlike..."

All too often I watch your videos and then proceed to immediately try and find seeds online to add to my garden. I’m always impressed by what you’re able to find. Thanks for the video!

@WeirdExplorer

Жыл бұрын

Wonderful!

@awkwardlyrachel5524

Жыл бұрын

Lol, so glad I'm not the only one!

@diannaodman2847

Жыл бұрын

your not alone , i went from one greenhouse to two doing just that

Cupuaçu is also amazing when you blend it with cream and condensed milk, it creates a delicious custard that freezes like ice cream (and you can also eat cupuaçu ice cream, quite good) and we use it in "pavê", which is like a Brazilian version of a trifle. Because it has a very strong flavor, we usually just make the "triffle" with cookies and cupuaçu custard and keep it in the freezer, where it becomes ice cream-like.

Never ever thought of the Jackfruit as funky. I really like the taste of it. The only thing to me is strange about jackfruit. The texture is similar to eating a flower pedal that has alot of juice in it.

@diannaodman2847

Жыл бұрын

jack fruit is really easy to grow from seed. the texture of jack fruit reminds me of a firm cantaloupe

@Toomuchbullshitt

Жыл бұрын

Like a succulent flower petal

Bring back the funk meter!

you apologized for comparing rare fruit to rare fruit, but at the same time, you have compared those rare fruit to common fruit. scientists have figured out the flavors of old foods (hundreds of years extinct/not made) with less information than you are providing. you are doing a good job. keep it up.

Dude you are probably one of the most unique and interesting KZread channels ever. You also doing a great service to humanity documenting all of it it's fruit and how they taste.

You should totally expand into weird vegetables exploring

@starshot5172

Жыл бұрын

Fruits are also vegetables tho

@GirishManjunathMusic

Жыл бұрын

@@starshot5172 not all vegetables are fruits. Some are flowers. Or roots. Or stems. Or leaves

@oldkingcrow777

Жыл бұрын

@@starshot5172 I guess some fruits can be classified as vegetables, but I've looked into it and you'd be surprised at how much of it is subjective even amongst botanists. A "true fruit" is supposed to come from a flower, and thus contain seeds. Vegetables are the other parts of the plants, roots, stalks, leaves etc. Makes me wonder why some fruits are classified as "pseudo" and whatnot instead of being classified as a sweet vegetable. But off the top of my head, I can't think of any fruits that are the tubers of the plant although I think I have to have seen some before. Probably on this channel

@WeirdExplorer

Жыл бұрын

check out the amazing plants playlist. that's where the veggies are

@botezsimp5808

3 ай бұрын

Why stop there, he should explore exotic meats too!

Yay, one of my favorite fruit genus, you should try Cupuacu Sorbet and try out Mexican Mountain Papaya!

@sdfkjgh

Жыл бұрын

@TuppyMSM: kzread.info/dash/bejne/oZ9tlqiGg6myoZs.html

WOOO CACAO SPECIAL

Since watching your channel I've been really curious about the chocolate that can be made from each of these, especially Cupuacu. Any interest in doing a chocolate tasting video from each of these (e.g. Chocolate, Cupulate, and Jaguar Chocolate)?

@MumrikDK

Жыл бұрын

I believe he already did the jaguar and of course regular chocolate.

Back in the 70's there was an anti-chocolate movement for some, probably incorrect , reason and Carob was being pushed as a replacement, despite only being a little Chocolatey. Haagen Daz , imported from New Jersey, even had a great Carab/Honey ice cream. Any experience w Carob fruits ?

@WeirdExplorer

Жыл бұрын

I haven't done an episode yet. I'd like to find some carob that isn't bone dry

@markiangooley

Жыл бұрын

I had carob foisted on me in the Seventies. Lots of carbohydrates and as I had been diagnosed a type 1 diabetic in 1970 I found that carob instead of cocoa, even with artificial sweeteners, really spiked my blood glucose. Tasted almost entirely unlike cocoa. I don’t know why cocoa and chocolate were thought so bad for one’s health back then.

@riverAmazonNZ

Жыл бұрын

The key with carob is to not think of it as a substitute for chocolate. I love carob, it is wonderful for what it is. It has a warm, comforting flavor. Try hot carob: 1 teaspoon carob powder, 1 teaspoon sugar/honey, pinch cinnamon, milk of choice, and hot water. Pour 1/2 cup boiled water over carob and sugar, stir, add half cup milk, heat to desired temp in microwave, stir, enjoy. Or banana carob smoothie: 1 banana, 1 tablespoon carob powder, pinch cinnamon, 1 tablespoon honey, 1 cup milk of choice, blend together until smooth.

@riverAmazonNZ

Жыл бұрын

Carob goes great with honey and cinnamon. Not vanilla. Carob and chocolate are not that similar.

@abdulmasaiev9024

Жыл бұрын

@@markiangooley The reason why chocolate was seen as bad was that it's a high fat sort of food, whereas carob has almost none of it (also carob is caffeine free, which may or may not matter). It does have a lot of sugar though, so as a diet replacement for chocolate it's actually pretty "eh", but back-in-the-day the popular idea was that "fat=bad" while nobody cared about sugar. If sugar really were nutritionally irrelevant then switching over to carob as a "healthy" option would be a no-brainer, but alas.

ironically enough, I bought a cacao seedling a couple days ago and intend to purchase a cupuaçu one... Brazilian here, I have been following your channel for a while

Before your channel I would never thought that so many varieties of similar fruits exist! Today I am again amazed !

Cacao fruit tastes amazing, I wish it was easier to get its juice.

@gioandres205

Жыл бұрын

I grow cacao (Puerto Rico) and the liquid that comes out after fermenting for chocolate making is really good! Since you ferment it it's almost like a cider but tangier. It doesn't make that much but a shot or two is enough!

This particular fruit is something I have right up at the top of my fruit bucket list. I'm not the only guy out there with a fruit bucket list, right? 🥺 Another very interesting video, Jared. Happy holidays to everyone! I hope everyone is well and having a great day!!!

@WeirdExplorer

Жыл бұрын

I have one 😄

@amyfluffyfluff880

Жыл бұрын

@@WeirdExplorerh please try black diamond apples and also the one that has a deep red colour inside 😊

@DrDingsGaster

Жыл бұрын

I don't have a fruit bucket list but a bucket list of food I'd love to cook one day. XDD

@TuppyMSM

Жыл бұрын

@@WeirdExplorer So... Mexican Mountain Papaya? 🥭

@tiki_trash

Жыл бұрын

Would monsieur like it all mixed up in a bucket?

The interior of the bicolor looks a lot like a Jackfruit too. Interesting how fruits that look similar have similar tastes even if completely unrelated.

@cyanidenightshade

Жыл бұрын

Its wild how durian is closer related to theobroma than jackfruit

i think that at some point, the effort that goes into "reducing waste" ends up creating far more waste. for example even just the fact that you need to cook the rinds to make them edible, despite them not even tasting good, already requires extra water for cooking, extra water and some detergent to clean the dishes afterwards, and extra fuel. and even if using electricity (instead of wasting wood or gas) for cooking the rinds, that electricity originated from what is essentially burning fuel. so was the waste actually reduced at all? there's a pretty good way to reduce the waste to nothing, and that is composting, if you're really willing to go through that effort. at least composting doesn't waste much except maybe a bit of water for moisture.

@sandrastreifel6452

Жыл бұрын

I think Theobroma cacao husks are used in-country as a mulch, like wood chips. Composting on their own, might be difficult, because they’re so woody?

@FractalMachine

Жыл бұрын

@@sandrastreifel6452 i meant just generally turning it into plant-food in the long run. honestly you can just bury it and eventually it will break down into nutrients without doing anything at all.

In my region Cupuaçu is more common in the form of a "ice cream", like that of Açaí or mousses. I never drank Cupuaçu's juice.

I have all 3 of these growing next to each other. Hope I get some fruit some day

@botezsimp5808

3 ай бұрын

All 3 growing together? That's unusual.. you should try and make a hybrid of the three!

@whatthefunction9140

3 ай бұрын

@@botezsimp5808 I'm on it. No fruit yet but a few flowers!

I see that you're in Costa Rica. Have you tried "guava" (not "guayaba")? It's a long bean looking fruit that also has white flesh surrounding its large seeds that you suck on. There are so many non-commercialized fruits that people eat in rural areas. Also, during the peak of the dry season you can find the fruits of the Sandal/Carao tree which smell bad but can be made into a hot chocolate like drink.

@gioandres205

Жыл бұрын

He has done it! Look for it like a year back.

By the shape of the pulp of the cupuacu and the mocambo you can really tell that Theobroma belongs to the same family as durian.

Dude I swear this week I've been watching all your Theobroma videos, this is right on time for me

Just once I want to see a proper curb stomp of a tough fruit

@skeetsmcgrew3282

Жыл бұрын

"Put your rind on the curb"

When people ask me what lychee taste like I tell them it taste kind of like rambutan.

Your channel just keeps getting better and better, more than it already was.

What a treat to watch, thank you for sharing!

Wow, so many videos! You're spoiling us Jared! Merry Christmas 🎄

I'm jealous, looks so good

The Cupuasu I had was really strong in pineapple flavor. Good it was I care more for the standard Cacao. Great video.

Straight out of hitchhiker’s guide, love it

Have you ever had a fruit that was POWERFULL in flavors but not so high in sourness? Like where the flavor notes were intense but without an overwhelming tartness, bitterness, etc? I'm curious if that's even a thing???

@ZaDussault

Жыл бұрын

Durian. It's not tart or bitter at all, but oh boi

@_tripalong

Жыл бұрын

Uhhh mango? It's very sweet and not sour at all if it's ripe. Has quite a powerful flavor imo. At least in my country lol

@ZaDussault

Жыл бұрын

@@_tripalong depends, I've gotten very sour mangoes

@_tripalong

Жыл бұрын

@@ZaDussault What? really? Were they ripe tho?

@ZaDussault

Жыл бұрын

@@_tripalong sometimes near the seed they stay sour. Also, I getones that get all mushy and never sweet. But where I'm from they're all imported

I like it when you compare one rare fruit to another rare fruit.

ohh we've been waiting for this

Love your videos! Always fun to learn something new!!

I'd love to see youy make a tier list of fruits you've tried, although that'd sure take a long time. Watching you a while ago when I was into this hobby was super fun!

You can get frozen Cupuacu pulp in markets here in NYC, not sure if it compares to the real deal

@jolus6678

Жыл бұрын

Um where? I've never seen it anywhere in NYC. I've seen soursop but never cupuaçu

@WeirdExplorer

Жыл бұрын

tell us your secrets!

Awesome work and reporting. So appreciated.

Thank you for making me smile at the casual-almost-stealthy nod to Douglas Adams :)

@whatshisface1246

Жыл бұрын

I thought I heard a little hitchhikers guide line. Love it!

Best channel on the planet!

I just checked out your store and honestly I love the stickers a ton! Might consider getting myself the mandrake shirt. You should totally make more types of fruit merch! I’d love to have a sweater or a different print for the shirt :D

Another great video!

Thank you for your fruit work 🤎🤍🤎🤍🤎🖤

Wow that fruit platter 😍😋

Great review and comparison! Of the three, I’ve only ever had cacao, but when people ask me where I always introduce them to your content and then Miami Fruit.

Fascinating fruits

7:09 that sound followed by the whispering is hilarious

thank you soooo much for making this i couldnt fins anything on the cocao cousins.

What a sick episode

The dream! All 3 look delicious

You need a website to sell the seeds you get! These are so rare, lots of people would love to get their hands on the seeds-especially in NY, where we can only grow things like this in pots. So neat-thanks for all your videos!

i have enjoyed cacao (theobroma) the fruit that covers the seeds, have 2 growing in the house presently, thought the greenhouse might get to cold, for them, will take them back out in late spring

we grow all of them!

Immediate thumbs up for the Hitchhiker's Guide reference!

Dang those look insane!!

Its cool to compare them side by side.

Should also try theobroma speciosum!

this was so interesting! if i had the chance to try just once, i'd choose the cupuacu! i've never tasted anything that sounds like that I'm so down

This was fun to watch. Did you keep the seeds from the first one and blend with anything to drink or make brownies? And the third one, did you make a drink with sugar? Was wondering your plans with those fruits. Thanks. This was great video!😎

Owesome fruits

Thank you my family has made shakes, candy and pastries from all three in Colombia.

Very, very cool.

The theobroma cacao seed color turns from purple to chocolate brown once properly fermented. White seeded criollo cacao turns light brown when properly fermented.

Thank you

the return of cupuacu 😀

0:40 HITCHHIKERS GUIDE REFERENCE!!!

7:05 cut to the sidewalk to smash that fruit was hilarious XD

Great video as always! Do you have the name of the Ethiopian Jazz song at the beginning, great tune!

Do these have caffeine? Also, is it dangerous to eat to much at one time because of the theobromine? That's the chemical that makes chocolate poisonous to dogs, but it can also be poisonous to humans if you eat an excessive amount or if your liver isn't working right.

I never knew there were so many species of chocolate plant. Thanks for the knowledge

@pattheplanter

Жыл бұрын

There are 20 different species of _Theobroma_ from southern Mexico to Ecuador, Bolivia and southern Brazil. Most are probably uninteresting.

You’ll have to head to Hawaii sometime. I saw a program showing all sorts of native exotic fruits that are not exported.

I'm so eager to try the Cupuacu and Bicolour. I've grown them both but they do not even tolerate my subtropical climate. Will probably have to travel to South America one day to try them in their natural habitat.

@Toomuchbullshitt

Жыл бұрын

How cold does it get? The subtropical climate here in the U.S. (with the exception of Central/ South Florida, Southern Louisiana, and southern tip of Texas) is too cold to grow any tropical plants outdoors. Not to mention the winter storms can be intense and happen any winter month out of nowhere.

Very nice.

In Brazil has developed cupulate it is a kind of chocolat, but with cupuassu seeds instead cacao seeds.

Nice bro

Have you ever tried natsugumi or its relatives? It's a fairly interesting tree that's frost tolerant, invasive in the US and naturally fixes nitrogen in its roots.

So, I am going to suggest getting a heavy meat cleaver for your hard skinned fruits. These are made to cut beef bones in half so they may be tough enough to cut even a coconut. You strike the fruit with it using the knife edge not the flat, just as you would a hammer. Good meat cleavers usually have a pretty heavy weight and their sharpness is not so much a concern. It does help to have all that weight focused on a thin edge.

Wicked I always wondered if people ever did anything with the fruit!

"not quite entirely unlike" is such a sentence oh my god

wowza i want to try them :O

"it tastes a little bit like almonds".. my head: "uhoh.. cyanide.."

@mybeaniebooz9601

Жыл бұрын

Haha.. i thought the same

I wanna try these "sister chocolates" now

I would love to try chocolate of the and all the varieties

Im wondering if you could make hybrids of these fruits. Imagine the possibilities! 😮

3:36 dude, i heard this word all my life but had never seen the actual fruit, looks like the mother of all kiwis

Yummy

the get outta hiya xD

Interesting

Candied pod 🤤

I didn't know that cupuaçu is a theobroma fruit ✨✨

The shapes of those chunks with seeds inside, remind me of chirimoya. Would they be related at all do you think?

Are there any special fruits found in basque country, a land that's been around since roman times

0:40 was that a hitchhikers guide to the galaxy reference?