GAUB - This rare fruit tastes like fruity pebbles
HTML-код
- Опубликовано: 20 апр 2024
- Episode: 768 Gaub
Species: Diospyros malabarica
Location: Chiang Mai, Thailand
---
+ See EXCLUSIVE videos! Get REWARDS! Help the channel GROW!
Patreon: / weirdexplorer
RUclips Membership: / @weirdexplorer
---
+ GET A SHIRT:
www.weirdexplorer.com/shop
---
+Fruit Hunting Tours!
weirdexplorer.com/tours
---
+SEARCH through a complete database of all my fruit reviews on my website: www.weirdexplorer.com
---
+ Follow me on SOCIAL MEDIA:
IG: @weirdexplorer
Twitter: @weirderexplorer
FB: / weirdexplorer
Reddit: / weirdexplorer
---
+ MUSIC:
"Nonstop" By Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/b...
---
+ SPECIAL THANKS:
Smarter Every Day, Joseph McCorkle, Bill T 
Развлечения
I find it hilarious that both versions you tried of this fruit reminded you of foods/consumptions related to the flintstones lol
yabba dabba do
yabba kuay va lauuu!
I really don't know why the RUclips algorythm thought this channel had to be in my Frontpage, but I am glad it did. Your vids have quite a soothing effect on me while whatching. Maybe because it's not rushed, relatively simple, not overly produced or a mixture of that....A fruit channel, who would have thought.😄
Welcome aboard!
perfect for bed time!
Casually finds wild coffee that's nuts
Beans
Coffee is widely cultivated in Northern Thailand for export and local consumption. It's a South American plant.
Coffee is actually native to the Ethiopian highlands
@@peterlamasters5844 Oh shoot must've been thinking about Cocoa haha. Yeah it seems to be native to Africa actually
Actually it’s beans 🤣🤣🤣
My parents are from Bangladesh, and they always talk about how delicious "ghab" (persimmon) are there are compared to the ones you get here. I have never gotten to try one (we live in the U.S. now), so I always assumed the variety of persimmon they had there was closer to the Japanese hachiya variety. But, thanks to this video, I now know it probably was this variety they've been talking about all these years. A couple years ago, I found an American persimmon tree near our home and brought some ripe ones back for them to try. They loved them, and said it was the closest thing to the gaub they had tried since leaving Bangladesh. I love American persimmons, so if this is similar to that, I'm sure they are wonderful.
i love that story; fruit really connnect us to culture. hope you get to travel one day and try a guab in parents homeland
@@geomundi8333 Thank you! I hope so too!
I love that you get guides and go on walks hunting for fruit. This is so awesome
Within the last 2 years I had something the asian grocery called a California Persimmon. It was so soft and so ripe that it was getting bunt looking black patches. To this day it's the best persimmon I've ever had. Imagine the best blood orange you've ever had but without that signature vitamin C/citrus flavor. And there was also some faint cooling effect happening like mint.
Wow great find! Even though it gets harder and harder to find new ones you still manage to surprize us
at the start of winter, persimmons are everywhere in Yamanashi (Japan), my girlfriend is from the area and when spending time with her family in November, I was able to enjoy the most delicious firm persimmons ever. Only ever had imported before then and thought it was too sweet, fresh picked or air dried, is the best!
I recently tried combining lemon and jasmine tea, and got a flavor/scent very similar fruity-pebbles or froot-loops. Its interesting to me that you described a jasmine/citrus combination similarly
Great channel. I’ve tried out some weird fruits at my local Vietnamese fruit stall encouraged by my watching this show.
Now I'm jealous. I want a local Vietnamese fruit stall!
@@President_Starscream Asian markets are surprisingly common in most large cities and even smaller ones in places where immigration is common (like the west coast of the US), you just have to dig around a little bit since they're not something you'd otherwise be aware of. Sometimes the fruit is really underripe so it can survive the journey though.
Can relate. I bought a solanum pachyandrum because of this channel.
@@StuffandThings_yep. I found an Asian market in Raleigh, N.C. They had lots of unique fruit available. Bought some longan and rambutan fruit to try while I was there.
Nice; up in our "neck of the woods!" My Thai wife didn't even know this one. Been to Mae Kong Pon a few times, never saw it, will keep a sharp look out, next time.
This is awesome! It’s a very different vibe, but I’d love to see a crossover episode with Crime Pays, Botany Doesn’t because I think you both do such an amazing job cultivating an appreciation for indigenous plants!
Crime Pays, Botany Doesn’t often pours scorn on interest in the human uses of plants, as he thinks we should should just love them for what they are. However, in his last video he did eat a Texas sand scrub Physalis hederifolia fruit and enjoyed it.
I can't here him now you can it this here eat it ........taste like shit but you can eat it
@@pattheplanter Eh, Joey is more scornful of the way humans treat the environment and nature, with the desire for everything to be useful for us somehow. I think he'd be fine with exploring the vast diversity of edible plants out there, I can already imagine the (deserved) ranting about monocultures and supermarket fruit diversity lmao.
That williamsburg guy's face when trying the fruit 😂. Then our intrepid host tries some and is barely phased by it. You are one of the foremost experts on world fruit!
I hope I get to go on one of these fruit exploration trips one day! Definitely on my bucket list.
you are very lucky to find that fruit. it ripens only once a year so you came in the right season. in my country (Bangladesh) the fruit is very popular
Your channel is the only one that I watch consistently without getting bored or ever losing interest! I also love fruit.
What a brilliant video. Thank you. Great style and delivery. Carry on!
So cool, thanks Jared!
This was a very relaxing episode
Gaub is available in Bangladesh but not easy to find. it has very low commercial value so more often it is personally eaten.
I love this channel so much
I am from Bangladesh and here this fruit is called "Gaab". When I first tried japanese persimmon I knew this was related to persimmon. Nowadays this fruit is mostly found in the rural areas but people don't eat them very often (probably they don't know that it should be consumed at a overriped stage). However one interesting way they use this fruit is to remove slimeiness of fishing nets with the astringent juice.
hope you add 'serendipity berries' to your south america list if you haven't had them yet! apparently 3000x sweetener than sucrose by weight
This reminded me of a plant in Haiti we drove past that smelled like Fruit Loops. I didn't get a chance to explore further to find out more about it.
Would love to try this fruit!
man your videos just keep on being fresh and interesting. idk i keep expecting u to run out of fruits
Thanks Jared.
ok, at the beginning i thought this is "Look Chaan" which is Chaan fruit in Thai, but obviously its something else because the Thais named it differently.
Did you ever do a review of "Look Chaan" ? its also from the persiommon family, looks very similar, but more squashed. inside it has like flesh made of strings, and it has a very strong smell, and that is why Thais use it to scent their rooms.
The smell remind me of Acetone (nail polish remover), but in a good way.
BTW, how can we recommend new fruit ideas to your channel?
I really amazed by that tree it's huge 😮
Just got my male and female tree to start flowering this year ; and your taste review just makes me more impatient to try them 😁😁🤣
Good luck!
Good! You just discovered the lesser known sister species of velvet apple (Diospyros blancoi). Even that one is getting rarer to find these days.
It's common fruit in my country. Bangladesh.
i think i have that exact kind of knife that you used to cut it in the beginning
would love to go on this hike when im in chiang mai later this month! where was it? did u go on a tour?
Excellent video!
Personally I can never get past the tannic astringent dry mouth thing with persimmons but these sound awesome so Id still give them a shot
Persimmons shouldn’t give you any dry mouth at all if they are ripened correctly
Everyone keeps telling me that but Ive had several in various degrees of ripeness including over ripe and squishy and others enjoyed the same ones. Personally the tannic sensation of iced tea is gross to me so…
@@JTMusicbox I don't like iced tea either. Have you ever tried a fuyu persimmon? Those aren't astringent at any stage of ripeness.
@@CampingforCool41 sounds interesting. Im game to try one
That looks like the wumpa fruit that crash bandicoot loves
Is it just me or does cardamom also taste like fruity pebbles? I couldn't find out if fruity pebbles uses cardamom though.
Imagine something like a spiced persimmon cake but with this fruit and cardamom!
Can you find and try Melicoccus oliviformis, annona salzmanii or annona scleroderma?
~Try~ and bring back some of those seeds - and start growing them in the Deep South - and create a whole new market of persimmons !!!
Neat!
Do you know the little cherry like Alatiris? Our grandchild brought some home, we live here in Thailand, they are sweet and have a fantastic taste.
Hey, I know your channel is about fruits, but you have to give a try yo this flower known as akkalkara, it's from India... It makes your tongue numb. It's has a chamomile like flavour, the flower looks like a yellow bulb with red dot in centre.
I hope you were able to save some seeds for the exotic fruit growers.
I love ripe gooey persimmons but they don’t have a strong flavor. They’re unique to me but I do love them. This Gaub sounds amazing.
persimmons are underrated
Yeah they are slowly catching on. A lot of supermarkets carry them now, but still most American's don't know what they are. 🤷♂️
I first tried Japanese persimmons when I was in Japan, and they quickly became one of my favorite fruits. I have yet to try American persimmons by themselves (I had some persimmon fudge) but I really want to!
They're incredibly productive and easy to grow too. D. kaki does fantastic on the west coast, I've heard some people have a hard time ripening them but I've had no problem. Really precocious and problem free tree, one of the best fruit plants you could possibly put in a temperate garden.
I've only tried the two most marketable persimmons, fuyo and Hitachi.
I loved persimmons the first time I tried them.
What is surprising to me though, is to find out that there is an American variety that I have never seen or taste, while I have been living here for the past 17 years!
Why isn't it more accessible?
Really? I think persimmons are overrated. The taste is essentially nonexistent, it's just cloyingly sweet. Maybe some exotic variety but what we get here is not great.
I am wondering how similar the kendu / tendu fruit (of Diospyros melanoxylon) would taste when compared to this.
I am accustomed to eating the above fruit but never tried the gaub.
When you get older, you will get into growing fruit trees. I can see it now.
And now I want seeds 😂
Yum! Skip the milk after though!
I really want to try to breed an american persimmon with a low amount of those complex carbs and tanins that dry your mouth.
I have lots of access to seedlings to start selectively breeding but need land to do it now.
Also would love to try to intergenera breed spicebush and avacado
Fathom how that could do in a dessert settings, like a drizzle or pastry
In Virginia Beach, I had a neighbor with a monstrously large persimmon tree - roughly 25 feet tall and 35 feet wide. It produced tiny fruit - about the size of cherry tomatoes. They tasted pretty much like all persimmon. Ordinary persimmon trees are quite normal in Virginia Beach yards - the ones with fruits shaped like apples as well as the ones with slightly longer fruit.
I would imagine, like most fruit trees, persimmons come in literally 100s of cultivars.
Thanks for another interesting installment.
I love American persimmon (Diospyros virginiana), it makes me miss living on the east coast.
Interesting
Hey, have you considered revisiting umeboshi, perhaps this time trying a better brand?
Yes! I have something in the works for Ume, not sure if I will be trying another umeboshi, but it will be about how the species of fruit is used around the world.
Can you please try the lucs garcinia (garcinia Vleerackeii)
I haven't found that one yet, hopefully one day. I do have a bunch of other garcinias in the hopper though
Thanks they are my favourite videos, cheers for the response. My friends and I now grow garcinia because of your videos.
Yeah! I’ve been growing a couple trees for some years now but they’re not fruiting size. I’m hoping they’ll pick up the pace in my new greenhouse and I’ll be able to taste them soon!
Let's start a factory over there and extract the juice to make bottles of Gaub Syrup for the food industry !
that's velvet apple in South Asia
On a similar note, does anyone else think that cardamom tastes like Froot Loops?
100% !!!
Cardamom as in dried, green cardamom pods? No. 0%. In fact -1000%
A little bit, yeah. Almost like an after flavor.
@@Ruktiettry the black cardamom
@@DeathMetalDerf tastes like smoke and chinese food. I’ve never had them fresh though.
Wait, is that coffee feral, or native? I'm constantly on the lookout for plants that are edible, but uncultivated-completely untouched, and good as they are.
In spring, I go out to weedy fields and pick mustards to cook at home. But I know they're just the feral version of something that's been cultivated.
me not being from anglosphere thinking tasting like fruity pebbles meant something else
Now I want to eat a ripe astringent persimmon. Why didn’t you eat the coffee berry?
So the local Thai for "Yeah that is OK to eat" starts with the word "Die". There are about 60 species of Diospyros that might be found in Thailand, so you'd need to find an expert or go through a lot of keys to be sure. The calyx of the one you have looks very different from that of D. malabarica in the photos on POWO from Kew Gardens.
Heh, what sounds like "die" in Thai (ได้) means "able to [do something]". The guy actually says "gin dai" กินได้: "able to be eaten"
it's funny how often we want to describe a tropical fruit we aren't familiar with as "mixed tropical fruits"
Have you ever considered selling the SEEDS of some of these exotic fruits?!
i've always suspected that a major component of both fruity pebbles and froot loops is orange blossom extract; i'm wondering if you're getting something from it in that realm
Yes it's a bit like that!
You should plant the seeds
How soft persimmons need to get to be good always is tough for me; I always wimp out, think they've gone bad, and eat them too soon.
yeah it depends on the type. with very astringent ones like this: once you think you have gone to far and should throw it away, wait another day and then eat it.
I tried astringent persimmon once.... just the once....
We 🇦🇺 have been getting newer varieties in the supermarkets in recent years, without that horrific dryness that turns your face inside out.
The best persimmons have had a chance to get frosted before they've been harvested.
Yes! For many varieties of persimmon from the temperate climates with frosty winters, they truly ripen after a frost. The process is called bletting. Many of the store varieties of persimmon are bletted before sold to market.
The issue is that Chiang Mai never gets cold enough to frost, so it's unlikely the local persimmon are adapted to blet.
I'm so jealous.. I'm suprised u don't collect cuttings to grown you're own fruits
I didn’t realize persimmons were rare.
Imagine if united fruit had commercialized all these fruits
need to know the terpenes on this
Persimmons are my favorite fruit. And yes, eat the the ones that are on the ground, don't pick them
A bunch of diospyros species out there nobody has ever heard of. One of the African ebony species produces something called a jackal berry.
looks like an American persimmon which also tastes like fruity pebbles
What’s your favorite fruit? And will it ever be possible to find every fruit? I mean, you’ve be doing this for years.. and I hear about a new fruit everyday
You know, you should try a starvation challenge where you eat nothing but Noni for a week
nah I'm good.
In Brazil its called CAQUI, brought by Japanese Immigration.
Karen (K'nyaw) people likely eat this fruit. I will ask Karen people I know if they have memories of eating this fruit, since this species grows in areas where they are indigenous to. Also, *it'd be awesome if you had a drawing for a free trip to Thailand for groups of 2-4* for those of us who cannot afford to pay for it!
Mangosteen
I just can't seem to get past the dry mouth you can get when eating persimmons. I'm waiting a while for them to be super ripe, but maybe I'm just very sensitive to whatever it is in a persimmon that does it.
Do fuyu persimmons get you too? those are a low astringency kind that you can eat firm
If you're right the wood of that species is beautiful as well
lofty rex no longer a patreon :o
interesting fruit. let's domesticate, hybridize, and commercialize it
Have you seen the size of the tree and the environment it lives in? Doesn’t seem like an easy task
@@Ruktiet I mean if Brazil nuts are able to be commercialized then pretty much anything is possible. Massive emergent tree that basically has to be grown in habitat due to pollination requirements, and yet you can find them at any supermarket. The bigger issue is the softness of the fruit, that would make it very hard to ship. But it could definitely be grown if there was a will and a market for it.
@@StuffandThings_ brazil nuts are collected from wild trees. The difference with fruit being collectef like that is that brazil nuts store properly, fruit doesn’t
man fruity pebbles are supposed to taste like fruit so
fruity pebbles are good but they leave a gross film on the roof of your mouth
If the comment section figures out what this is in a week someone please reply to me
It‘s GAUB
@@moneyboyreups And it's right in the title oops I'm dense.
3rd
Be careful. Eating unripe persimmons will give you a diospyrobezoar. However, the standard medical cure is…
Drink a bunch of coke. Not kidding, that’s actually the standard treatment.
Я ем африканских детишек на завтрак🎉😂😂😂🎉❤❤❤
The Steven will return and touch our heart thank you for this pleasurable youtube motion picture🤍🤎🤍🤎🤍🤎🖤
woah wait THE @smartereveryday is your patron?
I think you have never eaten these:
- Eugenia multicostata var. octocostata - RNC 23986
- embauba