Yeah, I'd never have tried this one. Pretty obvious results. Gotta avoid getting taro juice on your skin with all of the edible species, even the milder Colocasia esculenta is pretty itchy sometimes, though I've used the Polynesian variant without getting itchy between the fingers a few times.
I grow a lot of Xanthosoma sagittifolium but I have not added Alocasia because of the fear of high Oxalate content. I knew you would burn eating that seed! Aloha!
We have been eating Monstera Deliciosa fruits for the the past three years but this year we have had a lot more rain and all the fruits are so full of Oxcalic acid needles that they are virtually inedible, just thought you might find that interesting 😉
I've noticed that they vary year to year. Some years they are so itchy they seem hardly worth it but usually they are fine, little to no itchy sensation.
yeah sometimes they dont dissapear when they ripen. ive read plants accumulate them as a response to excess calcium which will come from bonus rain. maybe you have to put a tarp over the area to starve it of water or grow it in calcium poor sand, so it only gets exactly what it needs.
It's not the oxalates, it's the physical structure of the raphides that hurts. I don't think starfruit has as many - atleast compared to the dumbcane I once tried on a very misguided dare. I thought I was going to die. I didn't know what it was called at the time.
We have neighbors coming into our yard--borrowing our Giant Taro plants---consistently ...but most likely not to eat>> those spit out as soon as possible fruits
Yeah, I could have used the word "loaned". But either way our friends are happy to take home food to cook traditional Bali-style. This conversation will spark us to cook our Giant Taro. Thanks again for your excellent videos🙏
Hello, late to write a question but when I used to live in the subtropics, we would eat Delicious Monster, and what we found was that chilling the fruit in the fridge greatly reduced the stinging of the oxalate needles. Would you know the reason why chilling would have that impact?
better way to get calories is just to cook that rhizomes you may lose calories when you make taro fruit jam instead of gaining it (both your body energy and gas/electric stove)
@@randangbalado I agree the rhizome would be a good choice, however taking the fruit would leave the plant alive and better support a sustainable ecosystem. You could make a fire from dead twigs then boil the fruit to make the jam which would store for months over more difficult harvest seasons, I'm thinking for survival situations it could be worth testing.
@@allthefruit its okay, curiosity can be hard to overcome lol Though, I thought of trying tiny bits of Araceae plants with unknown edibility and seeing how much cooking is needed to make certain dangerous ones safe since calcium oxalate raphides are the only danger in Araceae plants from what I'm aware. I especially wanna try that with native ones in my country.
@@allthefruit fruited a new one, today got to try Cocoloba spinescens. Strange little white seagrape berry. Much sweeter than Seagrape, but not much fruit. Tasted alot like kiwi/strawberry, very sweet, lots of flavor but fruit is the size of a huckleberry and 40% seed at least.
Yeah, I'd never have tried this one. Pretty obvious results. Gotta avoid getting taro juice on your skin with all of the edible species, even the milder Colocasia esculenta is pretty itchy sometimes, though I've used the Polynesian variant without getting itchy between the fingers a few times.
Yeah, let sbody else cook it for you 😂
I grow a lot of Xanthosoma sagittifolium but I have not added Alocasia because of the fear of high Oxalate content. I knew you would burn eating that seed! Aloha!
You knew i would burn but did not warn me? 😂 What type of subscriber are you? 😝
@@allthefruit A little slow on the draw I guess.
This guy really means it when he said he wants to taste every fruit 😭
But some just once 😂
My giant tarro has those fruits every year... when I first saw them some years ago, I was tempted to try them....... now I'm glad I didn't 😂😂😂
Glad to be of some help 😂
@@allthefruit 😂😂
Are those "giant taro" Xanthosoma sagittifolium? If so, you can safely eat its tubers as much as you want. It is widely consumed in Southern China.
We have been eating Monstera Deliciosa fruits for the the past three years but this year we have had a lot more rain and all the fruits are so full of Oxcalic acid needles that they are virtually inedible, just thought you might find that interesting 😉
I've noticed that they vary year to year. Some years they are so itchy they seem hardly worth it but usually they are fine, little to no itchy sensation.
yeah sometimes they dont dissapear when they ripen.
ive read plants accumulate them as a response to excess calcium which will come from bonus rain. maybe you have to put a tarp over the area to starve it of water or grow it in calcium poor sand, so it only gets exactly what it needs.
Wow, thats very interesting
Has nobody ever created an improved variety?
@@allthefruit i think as far as they have gotten is selecting from better fruiting wild ones. maybe in central america they have them.
how do birds get nutrients if they dont chew the berries? just dissolve the skin? hmm
Most fruit eating birds can not be bothered to chew the hard seeds. I guess the soft skin gets Ripped on the way down
@@allthefruit IIRC many birds have an additional food grinding organ called a crop..
funny how you easily eat many fruits & leaves that contain oxalate, yet afraid just to taste star fruit 😂
It's not the oxalates, it's the physical structure of the raphides that hurts. I don't think starfruit has as many - atleast compared to the dumbcane I once tried on a very misguided dare. I thought I was going to die. I didn't know what it was called at the time.
Uh oh, that must have hurt
Sometimes i dont know the result in advance 😂
We have neighbors coming into our yard--borrowing our Giant Taro plants---consistently ...but most likely not to eat>> those spit out as soon as possible fruits
Borrowing? 🤔🤭😂
Yeah, I could have used the word "loaned". But either way our friends are happy to take home food to cook traditional Bali-style. This conversation will spark us to cook our Giant Taro. Thanks again for your excellent videos🙏
Hello, late to write a question but when I used to live in the subtropics, we would eat Delicious Monster, and what we found was that chilling the fruit in the fridge greatly reduced the stinging of the oxalate needles. Would you know the reason why chilling would have that impact?
No but thanks for the idea. Ill try it out. Chill for how long?
@@allthefruit overnight. We would make it cold but not to the point of freezing.
I wonder if you could make a jam with these, could be a good way to get lots of calories.
better way to get calories is just to cook that rhizomes
you may lose calories when you make taro fruit jam instead of gaining it (both your body energy and gas/electric stove)
Worth a try maybe
@@randangbalado I agree the rhizome would be a good choice, however taking the fruit would leave the plant alive and better support a sustainable ecosystem. You could make a fire from dead twigs then boil the fruit to make the jam which would store for months over more difficult harvest seasons, I'm thinking for survival situations it could be worth testing.
I'm surprised you wanted to try the whole fruit at once xD
Yeah, im stupid
@@allthefruit its okay, curiosity can be hard to overcome lol
Though, I thought of trying tiny bits of Araceae plants with unknown edibility and seeing how much cooking is needed to make certain dangerous ones safe since calcium oxalate raphides are the only danger in Araceae plants from what I'm aware. I especially wanna try that with native ones in my country.
Good idea
😂😂 this was nice surprice
Yeah? Eat them then 😂😂
@@allthefruit 🤣
You ok now Bro?
Yes, thank you
@@allthefruit fruited a new one, today got to try Cocoloba spinescens. Strange little white seagrape berry.
Much sweeter than Seagrape, but not much fruit. Tasted alot like kiwi/strawberry, very sweet, lots of flavor but fruit is the size of a huckleberry and 40% seed at least.