Maypop Review & Jam Recipe! - Weird Fruit Explorer Ep. 226
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- Опубликовано: 7 сен 2024
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We have tons of these growing wild here in northern Arkansas. They are at their peak of sweet and fragrant ripeness when the skin of the fruit turns wrinkled and yellow with brown spots. The unripe fruit tastes very much like grapefruit. The plant overall has a musky slightly unpleasant odor, but is not known to be toxic. People who are put off by seeds don't like these. Here they ripen in late fall. The one you ate may not have been completely ripe. They are pleasantly sweet when ripe.
Same in Oklahoma. I grew up near Mena Arkansas and near Tahlequah OK. Our land in both areas have big maypops growing in the woods. They usually grow underneath oaks and walnuts.
Same here nw Tennessee.
They're ripening now in Virginia.
@@susanc5641 Northwestern Arkansas too, because we just had a heavy frost, but we're also in a severe drought, which is effecting everything badly.
In Cherokee language they're "Ocoee" and there's a river named after them in Tennessee where they had some of the 996 Olympics events. There's your random trivia.
I grow maypops for several reasons here in Alabama. The black seeds readily grow - usually all of them. They also attract bees and butterflies, The pulp around the seed is much sweeter when they are darker brown but the taste of the whole fruit is like old time Juicy Fruit Gum. It is used in fruit punches too. You don't have to boil it to get the seeds to come lose because that changes the taste.. Put the seeds with the goo around them into a jar, being sure not to get any white part in it, with enough water to cover the seeds and goo and then put a good lid on it and set it in a crock pot with a pot holder in the bottom of it and fill to the brim of the crock pot with water and turn it on the LOW setting. Leave it for three days, all the while making sure to keep the crock pot full of water. After that you will have easy to seperate juice and seeds. Also, the inner white parts of the fruit are high in the same vitamins as citrus pith. You can make jelly out of it, even using immature fruits with softer seeds and no need to seperate. You can also tincture the pith and peel, but the pith has vitamins P,C,K and B, where the rind has no Vitamin P which should not be taken by persons on blood thinning medication. The leaves and vines can be used in teas and tinctures as a calmative or sleeping aid. The tincture is the same as novacaine. Great for tooth aches and gum sores or teething pains in children, though I use sunflower oil instead of alcohol for teething tincture. It will also deaden the pain of deep cuts, but use the mashed or chewed leaves for that purpose instead of an alcohol or oil tincture. The tincture also helps calm animals incase you have thunder babies or they have a great distaste for getting in the car to see a vet! Tea can be made from leaves and vines and it will do you better than melatonin pills - no left over groginess upon waking. While wild crafting next time, grab a handful of leaves and try a calming tea - with mimosa flowers and leaves!
Oh - they are called Maypops because when you throw them on the ground or step on them, they may pop and they may not. My great grandpa taught me that 59 years ago.
Do you use the same method that Jarred used to make jelly? And thanks for reminding me to gather leaves for tincture before the Viceroy catapillars eat them all.
This year I am doing my jelly different than I have before and I have so many fruits already that I should have enough plain jusice left over for using with my persimmons. The juice of the whole fruit is 22% vitamin C so I decided to process it like I do my herbal tinctures to keep from haveing to cook so long and destroy the C. I covered 8 cups of ground fruit (all parts) in 3 cups of sugar (going to use it jelly anyway!) and it has cooked down beautifully in 5 days. Tastes awesome! Then I did it again. Froze the whole thing to strain and use to when ready. The rest of the fruits I will use only the pith and white seeds in the same way and then grind it again after processing and put the whole shebang into Blackberry and just Passionflower Jelly - kida like a perserve or marmalade. Going to add some fresh spearmint to the Passionfurt jelly.Gotta try it since I have a bumper crop this year.
That is a plethora of info you just put out there. Really appreciate it.
Excellent information thank you!
If it's sour then it's not particularly ripe. If you wait until they turn yellowish they are very mellow and sweet.
@Triloba Tracker It may just be the strain that grows in the area, since they are wild plants. P. incarnata is the only species here aside from P. lutea. They don't turn fully yellow, just yellow-ish.
@Triloba Tracker NP. I just forage them wild. They grow everywhere here, so there's no need to cultivate them.
You can smell when it’s ripe. It has a strong floral flavor.
@Triloba Tracker by the way, what traits would you selectively breed maypop for?
I eat lots of these in Arkansas. Better when yellow and wrinkled. No sour. Just sweet
A better way to tell is the smell. It has a very sweet bluebell smell to it when rip.
You are supposed to eat the seeds; they are edible and it tastes like the sweet granadilla when completely ripe. The ones that you ate are still unripe, they turn a more yellow and it produces a flowery scent when ripe. The pulp also turns yellowish when ripe.
They grow in the vacant lot that’s slowly turning back into woods next door to me in the Appalachian foothills of WV. They’re pretty tasty when they get yellow, and I’ve even made wine from them, which was EXCELLENT.
Omg that sounds delicious 😋
Just harvested a few of these that I was surprised to find on my back fence in Florida. Terribly tart. But very good in a whisky sour! I cut 2 maypops in half and squeezed their contents into a glass. Added about 1/2-3/4 tsp sugar and 2 oz whisky. Garnished it with a slice of a pineapple that was also growing in my yard, and drank it with the seeds. I feel like this is probably the most natural/easy use for the maypop. Try it!
They are blended with sugar and is a juice
I will never not be delighted to run across the fantastic flowers of _Passiflora incarnata_ -- I've never had the pleasure of enjoying a maypop, but that's all right. The flowers alone are a feast for the eyes, nourishing with their gorgeous interplay of complementary colours and intricate elements of radial symmetry.
The flowers alone are gift enough. I feel so lucky any time I come across one in bloom. Probably the most exotic native flower that I know of
I've been stomping maypops in fields as far back as I can remember, but I had no idea they were passionfruit.
Yeah, me too. I never knew they were edible. The boys at the bus stop would pick them and either stomp them or throw them on the pavement to see how loud they would pop.
seeing the pulp - it shouts passionfruit at me
John GTA It's because it is a type of passionfruit. They're good but you should wait until they soften and turn a little yellow.
You may recognize the Latin name of this fruit... Passiflora incarnata.
The flowers contain a short acting MAOI with sedative properties.
@@kitzcat m,..
From videos I've seen online, passion fruit vines can quickly take over the areas where they are planted. I planted 2 Maypop varieties this past spring, a white variety that produces the yellow fruit and the standard purple variety with the purple fruit. Considering how much they cost per fruit in the stores, I'm hoping for a vault full of fruit next year!
Yeah passionfruits cost $3/pc here in NYC, which is absurd when you think about how many species are invasive.
I have a purple flowering variety that produces light yellow fruit. It flowers all season long and produces several dozen flowers every DAY, most which fall off even with pollination. I think there's something about this particular variety that's meant for flower production and not for fruit even though it does produce. Vines grow feet per day in the right conditions.
Maypop is usually reserved for Passiflora Incarnata...
Not used as a name for P Edulis.
There are 2 types i know of, blue and white flowered.
both taste the same.
Maypops grow wild in South Louisiana and areas of the Gulf Coast.
(i dont really see them anymore though)
Michigan Tropical Gardener In Long Beach the soft orange variety grow in the trees around the University
Those aren't maypops. They are regular passion fruits 'Passiflora Edulis'. Maypop is 'Passiflora Incarnata'.
ive smoked parts of this plant. it has an alkaloid in it that is antidepressant, anxiolytic, and even hallucinogenic in large doses but it otherwise just produces a subtle calming, stress reducing feeling.
Your lungs weren't designed for filtering smoke.
Tea works better
@@actsismmljcorrectlyobeyed6190 how do you know how the lungs were designed? are you the creator of Earth realm? do you know for a fact marijuana wasnt designed to be vaporized and enhaled? because it kind of seems like this was all elaborately schemed
@@kingcz-ru6ce By experience. You had to be there.
@@kingcz-ru6ce The second experience my mother smoked her life away until lung cancer killed her. Professional Doctors and specialists with decades long experienced skills said these words...not too hard to comprehend... Your mother is dying of lung cancer. How's that seem?
They’ll cover an entire fence, arbor or privacy border in just one season with climbing vines and distinctive, butterfly attracting flowers. Known around here as Incense Passion Flower Vine.
I wish my passion flowers would take over my fence. The caterpillars just gobble them up.
We used to eat these when we were kids. Best after the is skin dry like paper.
We separate the pulp from the seed by adding them to water like you did, but then using a hand mixer with beater attachments just to agitate the mix. This separates the pulp from the seed and also breaks it down a bit so it's easier to strain out the seed, while still getting the pulp with the juice. I don't bother making jam with it, but I love the syrup for making fruit punch, or like you did with the seltzer, OR as a substitute for commercial syrup to make a Hurricane variation that we simply call a Maypop.
pro tip. thanks for sharing
pretty flower. you will get lots of bees, also tons of Gulf Fritillary butterflys and it's caterpillar, it is the host plant for its larva. It will take over wherever you plant it though and will somehow start springing up all over your yard, like far from where you originally plant it. overall I wouldn't plant it again but it was cool to grow it for one season.
Also host for Variegated Fritillary.
ours are starting to fall here in WNC/Southern Appalachia- they are very sweet if you wait for them to drop to the ground and let them ripen another couple days.
it's super fun to try and "clean" the seeds while they're in your mouth, very hard to get all the fruit off the pit
The flowers are used in tea against anxiety. It's also supposed to have a calming effect
interesting!
stefan sini can’t you also smoke the flowers (dried) for the same affect? I’ve heard of folks mixing in “Passion flower” into their cigarettes, is this the same thing?
Radical Socialist Democracy Yes you can! But iv'e never tried it. I think if you smoke it there are some possible side effects.
@ stefan sini - Not only the flowers. Leaves and branches also contains a good amount of active substances, and fruits have a little less. All species of the "Passiflora" family contains natural tranquilizers, anxiolytic, sedatives, antidepressants and MAO inhibitors, making them very useful to treat mild cases of insomnia, anxiety, and depression, and as a coadjuvant treatment to more severe cases of those illnesses. Turmeric (Curcuma family) is also great for depression, but don't have the calming/sedative effect.
@ Radical Socialist Democracy - Drying usually degrades the amount of active substances because of oxidation and evaporation. Smoking creates high temps that further increase these processes, and also cause thermal decomposition, and can create harmful substances. The best way to use herbs and plants is fine grinding them fresh, then making a tea with water under 80ºC (176ºF) (never use boiling water) . Some substances are insoluble in water, so I recommend swallowing the pieces/powder along with the tea.
Also a big thanks to Paul from Texas! Thank you for sending it to Jared, or else I'd never know such fruit existed.
I grew up in Texas. I had friends that had them. I never knew about the fruit.
I just found this growing in my back yard. How cool.
Such a blessing, sis! 😁
The roots can withstand temperatures as low as -20c (some say -25c). So it's possible to grow passiflora incarnata in Canada, but the warm season is too short for the fruits to develop. Unless it's in a greenhouse
Not for Jarred who doesn't like alcohol, but I used to make wines from wild fruits in the UK, and I found that if you just squash it and start it fermenting with just enough water, in most cases, the seeds go to the bottom, and the bubbles carry the skins to the top. So you just lift off the top after a couple of days, and press any liquid out of it (you can often put this in breads and cakes if it's edible: rhubarb is good for this). Then pour the liquid off the pips and drink it while it's still fizzy, or carry on fermenting into wine. I'm just drinking 42y old elderberry wine, and it is to die for. :)
I'm from Arkansas and use to find them growing wild on the backyard fence, green maypops are not ripe yet they turn yellowish when ripe.
Thanks so much for the video I'm from Puerto Rico and I live on the North states and find something like this is really a big deal for me lol a passion fruit for the northern 🙏
What is your grow zone? I live in zone 8b Oregon (gets down to 20F) and we can grow quite a lot of stuff. Maypop, chilean guava, pineapple guava, pawpaw, some types of pomegranate and citrus. Tenia mi primero parcha en PR. Necesito esta sabor en mi vida.
I grow 3 varietals of maypop, some are tastier than others. I really enjoy the flavor and appearance of the abla (white) varietal. Happy to send you some fruits - they should be ripe in the next 2-3 weeks.
Thanks for posting and sharing this. I found this variety of passion fruit and went scouring confirm if it was a passion fruit. Safe to eat, etc. Mine certainly tasted very different. Smelled like perfect ripe banana, tasted tart and ended sweet.
Very surprised to see them in nyc though.
Hey Jared, the next time you are trying to separate passion fruit seeds to make juices put it in a blender and add some water. The seeds separate from the flesh and fall to the bottom of the blender. Much easier .
good tip!
Recipes are a nice added touch to the videos, Thank you.
I think I found a Maypop you may want to try, these things are good, I found these in Missouri near the St.Louis area, which were notible different from another I had found (more similar to your's)
The sour fruits, like that which you reviewed, tasted much like lemon, though less sour, with a slight green apple taste, the fruits were of an elongated oval shape, and were difficult to tell when ripe.
The new fruit, had much rounder, even disk shaped fruit, in which the ripest of fruit smelled unlike any fruit I have had before, and tasted similar, the closest compareson I was able to make off hand was a slight hawaiian punch, vanilla, concord grape
The fruit is wonderfully sweet when ripe here in southern Illinois U.S.A and I even put the leaves in salads
Definitely frog spawn-ish seeds with the slimy protective layer. The seeds are high in protein and fibre
I've found that every Lilicoi is different and you never know when you'll find a perfectly tasty one ;)
These grow in Austin, TX. Beautiful flowers, I took a picture of the flower and kept it as my phone background for the last year. Never tried the fruit.
In my country we use it when it is yellow to make juice. You cant eat it just like that, you have to take the seeds out add sugar and add water then strain. It is very healthy for the nerve .
Just tasted my first maypop. I'm in Canada and they weren't able to ripen outdoors so I grew them in a container and they finished ripening in a south facing window. Maybe now that they won't die back in the winter, they'll get enough of a running start in the spring to ripen outdoors.
I never knew these where fruit. I knew they were some sort of plant, but i always wrote them off as inedible mainly because of the smell when i guess unripe? they grow in my backyard, so when may comes around again i will definitely go looking for them. If i can beat the deer to them.
I'm actually growing a few types off passion fruit I know you haven't had based on your episodes. Passiflora nitida (bell apple), passiflora maliformis (sweet calebash passion fruit). If I get enough fruit this coming up summer I'll send you some.
Hey thanks Jon that would be amazing. :)
Hello there, I know its been 3 years but who know, maybe you still there haha
Do you if P. Popenovii and P. Nitida are close parents (or the same species)?
Thanks alot
Thank you for this video. Our supplier of Happy Cow milk had dried up... well, ok, they retired, and a new local farm has taken up supplying us with that brand of low heat pasteurized, non-homogenized whole milk... the new farm is called Maypop farms, and according to their site they so named the farm because Maypops grow here natively all over their sandy hilltops. So, curious about Maypops, and searching the internet, I found your video. I am so excited about getting to know this new supplier, and perhaps also seeing about foraging for some Maypop next May! This was very informative... and, uh... someone write 'wash me' on your stove. lol And just for grins... those knobs come off and go back on easily for cleaning beneath them... But... seriously?, cool video! I'll watch some more of your stuff, I'm Weird Fruit curious now. As I recall, we have Elderberries that grow along the road around this area... I'm going to check and see if you have anything on that.
This is a really exciting video! Beyond the region for flavor, it is about the genetics (imagine different flavors between apples varieties). In Richmond VA you can find classic pasionfruit flavor with melon hints, while others are like sweet peach, hints of passionfruit, with a slight bitter aftertaste. Also I am excited by your shells, the ones I have tried taste like freshly cut grass.
For fresh eating with sweet ones, you can eat them sort of like sunflower seeds: keep them in your cheek and take the outside goo/aril off with your tongue and teeth, savor the flavor, and finally spit out the hard seed. That is great for walks or instead of gum.
Omg if you ever see this send me seeds 😭🙏💝
At the 8:00 mark you said that you could eat the rind. Interesting.
🤔 When I eat kiwis, I wash them well. I eat the rind. Why? Well, it's fuzzy. The center is sweet, pink and juicy. Wink-wink, nod-nod! Ya know what I mean? 😉!
I got to thinking, and I just had a childhood memory flood my brain, so me and a buddy were out in the woods as a kids and we found one of these things but didn’t know what it was, so we started messing with it and when it opened up we thought it was gross because of the way the goop looks and threw it back on the ground, I’m going to go look for this when they are ready this year and try one out.
I’m thinking about it again now and maybe my buddy did know it was called a maypop but we weren’t aware it was edible, I’m not sure but I distinctly remember accidentally tearing open the green skin and being grossed out lol.
Fresh passion fruits, to me, are best if they're mixed with other sweeter fruits in a smoothie. Otherwise they're too tart.
Yes, Elijah is correct. Apigenin. The flowers contain it, apigenin has a rad pharmacology. It's a Positive modulator for GABAa site, meaning it has depressant and anxiolytic qualities to it, it's an NMDA receptor antagonist like DXM, PCP, or Ketamine, meaning it could have similar, albeit shorter dissociative effects. it shows nanomolar affinity for the Kappa Mu and Delta opioid receptors as well, acting as an antagonist of sorts. It can possibly promote adult neurogenesis, or the regrowth of new brain cells. There are a wide variety of things it's good for and does. It's found most abundantly in Chamomile. Passionflower has other constituents in it, but apigenin is the cream of the crop.
Also, to find Passiflora Incarnata, all you have to do is drive down a state. It grows from PA south.
I've been breeding improved P. incarnata for decades and have a couple selections which are especially good for flavor and yield. You can find my contact information if you search for Botanique nursery in VA (we grow pitcher plants). To process Passiflora pulp, do not cook it as it alters the flavor. Spoon the raw pulp (arils) into a sieve, placed over a bowl. Sprinkle sugar over the pulp and mix it in. The sugar lyses the arils and causes them to release juice. After the juice stops, mix the aril/sugar mix with a bit of water, to extract more juice and flavor.
To make jelly, it often helps to add some lime juice to the Passionfruit liquid. It depends on how much acid is in the fruit. Younger=more acidic, older=less acidic. For the best flavor, when using commercial pectins, preheat the measured sugar in an oven; get it to around 210 degrees before continuing with the recipe. This step greatly reduces the cook time and makes the best jelly. My family loves it! The more you cook Passiflora, the more the flavor dissipates or changes into almost a guava flavor.
P. incarnata from more northern populations, like VA, tend to be better flavored and less musky. Also, fruit that ripens in cooler weather tastes better.
The plant is invasive, sending out long runners underground. I use a weed eater to mow it down, create humus, in my garden.
I just soaked some maypop seeds to plant. I filed them B4, & the seed coat was quite thick!
Living in the frozen tundra of Minnesota, I really want to taste the exotic tropical fruits like maypop and pawpaw and persimmon. Joking, but it feels like that because it's quite a drive to states where they grow wild. Some people might successfully grow maypop here with winter protection, or in a container that they can take indoors or into a garage over the winter.
I've been wanting to try these for a while, so I'm jealous! If you ever get a chance to try mayapple fruit, they are definitely worth tasting. They grow in most woodlands in the eastern U.S. but are difficult to get your hands on since so many animals like to eat them.
Mayapples are on my hit list, I unfortunately haven't come across a ripe one yet :/
I made a video a few months ago about them if you're curious on how to find them and ensure you get a ripe one! They ripened during August in PA this year.
ive never eaten a green one, nor have i eaten the rind.
the name "Maypop" is generally reserved for Passiflora Incarnata
normally, they get yellow when ripe, and its better to wait for it to fall off the vine
but when wrinkled, its normally fairly ripe.
i LOVe the flavor. they are easy to grow (if you dont get hard freeze).
They grow wild in Southern Louisiana and the Gulf Coast., but ive not seen a wild one in years.
P. Edulis is the more popular passionflower
there are several types and names
Very informative - I wish I had seen this 3 months ago. I had quite a large crop of maypops and I waited too long and there was no pulp in them. Next year I will do better.
Just picked six of these at the farm today here in Missouri, we also picked some yummy persimmons. (The taste of my maypop was a limeade/lemonade flavor with a pineapple finish).
PS … I don’t eat the seeds.
I grow passionflower vines every year but I haven't had them produce fruits or even blooms. An orange butterfly around here lays eggs on the plants and the caterpillars strip the vines bare.
I've always found, "Sour Green Jolly Rancher" is the closest thing that my "maypop" taste like.
Omg yes you finally review it!
Its been a long time coming :)
These grow all over my back yard. Never knew they were safe to eat. I popped one open before and it was completely hollow.
Try macerating the pulp with sugar before straining the seeds - should make it a little easier.
If you want to juice the its much easier to use a ladle to rake the seeds across the mesh of the colander.
Excellent fruit review always cool hope everything is okay for you guys.ding in plain sight. I've made jam from foraged passionfruit before and I used a very similar method. The passionfruit had quite a bit more pulp on the skin though, by itself the cooked pulp had a bland squash like taste.
That pot is heavily pitted. It's not aluminum, is it? Aluminum reacts with acidic ingredients, causing pitting and metallic flavors. Best use stainless.
Dietary aluminum is believed to contribute to senile dementia.
Wayne Warmack can you please give us a source?
Or copper
I live in British Columbia where they are not native. This is an extremely invasive plant spreading rapidly by underground rhizomes. If you are going to grow them keep them in a pot.
I defiantly am interested in growing some now, Thanks for the review Jared.
Well worth it!
I used to go out hunting those with my grandma when I was a child. I remember them well. :) I think the ones I had were more equal in the sweet and the sour taste. Sort of like a strawberry flavored Sweet Tart candy.
Speaking of foraging, if you go up to Alaska, and the pacific northwest, there are a dearth of berries. Things like crowberry, bush-cranberries, snowberries, red/evergreen huckleberries, and low bush blueberries. They're something that I've always wanted to try out, but have yet to find in the US. If you are ever in that area during the late summer months, keep an eye out for them!
Good to know! I think that would be an interesting thing to do.
I think you mean plethora, not dearth. Check Wikipedia.
I live in Alaska and not only are the berries tasty they are fun to go picking, gotta watch out for bears though. Also it is absolutely beautiful here. @ Keegs no dearth is correct :)
Definitely better when completely yellow 💛
The ones i eat here in ky tasted more like pineapple and mango
I tried them in southern Alabama. Very tart. I'm not sure if it was this tree or another but if you boil the leaves it's like a sedative. PLEASE DO NOT TAKE MY WORD FOR THIS as I am uncertain and mistakes like that can cost you your life. We had some awesome Native Americans that were teaching at S.E.R.E school how to forage and use the plants in the wild.
Those look wonderful! I love that you made something out of them. I also never heard of eattheweeds, so thank you for that information too!
Thanks! Yeah eat the weeds is very useful especially if you're trying to make sure a foraged fruit isn't poison :o
shoutout to the RR diner! hope that maypop was at "peak" freshness!
If you don't mind me saying so, that was Damn good Maypop Jelly
I have never seen one turn orange. I have left them on the vine all through winter lol. If those are from Texas, there is a decent chance they are not Passiflora incarnata. They could by any passionvine growing that far south.
Awesome Video!!! I tried Dragon Fruit. Very sweet. And the seeds are crunchy.
Idea: Add sugar to pulp, and let it set for a while. Osmosis will pull water from the flesh, and weaken the cell walls. This might make it easier to strain.
No, you just have to wait till it is ripe. If it smells very pleasant, it is a good indication that it’s ripe.
You cooked something with it! Very cool!
These are definitely sweeter as they ripen. Yours did look pretty soft, but sometime that can be deceiving.
The best way to tell is to smell the outside of the fruit before you open it. Unripe maypop will smell green or like nothing while ripe maypop will smell fragrant
I use passiflora in an herbal tea I make for sleep. I have some passionflower growing wild on my property, but it's in a very weedy area. Here, that translates to lots of insect bites. I've only tried the fruit once, there was almost nothing inside, so it must've been either too early or too late.
After seeing this, I'll try it again, but probably too late this year.
The passiflora incarnata flower is Tennessee’s state wildflower
I'm planting one of these today.
Just keep an eye on it, these things can take over a yard I've heard :)
Beautiful flowers they have
The flower actually stinks a bit
@@robertspikes1376 yeah like a weird musty scent almost
They almost smell toxic. I would always pop them and break the flowers. My fingers smelled horrible
Thank You. Awesome.
They're called Maypos because if you hit someone with it, it will pop and the seeds go flying everywhere.
i love the seeds. you dont like seeds in any fruit, and not just in these. i guess its a matter of taste. a fruit lover would love this whole fruit when they are ripe
When planted in one area they "May Pop" in an adjacent area. AKA runners.
They also "pop" off the vine when at peak ripeness
Your videos are a service to humanity. Thank you for your service and fruit insights! ! ! 🍈🍎🍏🍐🥝🍓🫐🍊🍋🍑🍇
Miracle Berry + Maypop!!!
brilliant!
Maypops are a parasitic plant like mint. It will always grow. I killed 3 out of 8 and kept 4 and gave 1 to my friend. I love maypops.
So I've got plenty of maypop down here in Missouri (growing my own now) and I must say, it is really delicious
I was bummed when I found my first maypops because they would never fully ripen (though not having anything to compare them to, I thought they were ripe) they tasted much like a lemon, though slightly less sour
After later finding some that actually dropped it's fruit, thefirst thing I noticed was how aromatic the fruit was, smelling maybe closest to concord grape, but with a noticable wintergreen scent.
They tasted like nothing I'd ever had before, and being a native fruit, they quickly became my favorite (as the only pawpaws Ihave found have a very funky taste :/ )
Anyway, the plant is very prolific, I picked maybe 40 fruit very late season and from a small plant in about 30 minutes, and I have to equate the taste to a mix of concord, pear, cranberry, and wintergreen with maybe a hint of strawberry and it's own thing really, truely tropical and yet so close to home!
Very nice! I think like pawpaw there is a lot of variation in flavor for them. sounds like you have a good bunch
MY PASSION FLOWER VINE JUST BLOOMED SECOND FLOWER THANKS FOR INFO
They are just blooming and starting to fruit here in Georgia at the end of August :) I think they taste a lot like Banana's when they are ripe :)
Very Interesting. Maypops!
Idk if you know this already but using a spoon or small ladel can help juice out from the filter you were using to separate it from the seeds
First passionfruit I ever encountered,on a neighbor's fence.
colloquially, maypop refers to more than one plant...it's why people who work with plants prefer the Latin binomial name, which is universal worldwide.
Maypop is because when they die in the winter and pop back up in may
Where I live they are very grape like in flavor.
I love maypops. I think they're better than the passion fruit you see everywhere. Unfortunately the vines I bought died.
Awesome episode!
I have never even heard of this fruit and I’m American! Interesting.
To me they taste like sour lime, vanilla pudding, a strong aged coconut and strawberry with astringency from the seeds. On the nose it is overripe banana and grapefruit. Overall they are lovely, odd, off putting and addicting all at the same time. The seeds are like giant hard poppy seeds, like small unsweetened sour nerds.
seeing the pulp - it shouts passionfruit at me
Planted a few seeds as a boy (central Illinois) and got a vine out of one and a flower or two but no fruit. Thirty years later I bought land in north Florida and a few months after mowing some of the brush, I had thousands of flowers on the vines. Only time I’ve tried the fruit they were probably underripe and definitely insipid.
It's so bizzar my Oma is a master forager an growing up with such lush land she used to be so confused why people only think they can get food from only a store or farm here I grew up with eating a lot of native plants/fruits/flowers an may-pops were one of them. When I go hikeing I used to get wierd looks for munching on some of the greenery (washed). If you're careful it's not as dangerous as most think.
less sour as it ripens
the seeds might be easier to strain out after cooking. i wonder if that would affect the flavor, though.