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Try to add enzymes like the protease found in pineapples and food grade amylases to this slime and also lime juice. Maybe we can defeat the slime this way and bring it down to a thick mango juice texture ?
People in Jamaica use the mountain sop to make juice. It's unusual as the more you put water on the flesh of the fruit it makes more juice, you can get a gallon of juice from one fruit.
When you blended it I thought it looked like "soft-serve banana nice cream" and was going to comment that you should try to freeze it, so glad you thought the same! Great video about a fruit I don't think I'll ever find
The careful background and study you do would work really well with mushrooms. I don’t know if you want to expand the “weird explorer” brand but there are a lot of parallels.
@@pattheplanter Doesn't like mushrooms?!? Surely he has just never had a good wild mushroom blend, right? I can understand not enjoying some of the more common varieties, but some wild mushrooms are astonishingly delicious.
I am growing one in my front yard in Hawaii from seed. It took a few years to make fruit. It’s excellent in a smoothie. It’s best if you wait for it to fall off the tree and it’s mushy. It needs to be slightly browning from the tree.add some sugar or honey.
I started watching you like 5 years ago before I was about to travel to Borneo and watched almost every video you had produced at the time. I remember you were at like 4K to 10K views per video and I really thought it was such a niche thing for people to be interested in weird fruit botany, and you are such not a typical fake high energy youtuber. I honestly never thought you'd blow up. But look how wrong I was! I'm thrilled to see your views exploding and to all the viewers I'm so stoked other people are interested in this too! Weird fruit community!!
@@WeirdExplorer Honestly so proud of you! And thank you so much for sharing your knowledge, so much of my traveling in the last 5 years has been lead by your information (also a lot of yearofthedurian blog) If it weren't for you putting all this info on RUclips, I'm sure we wouldn't have had such an easy time hunting for strange fruits. So again Thankyou!!
Mountain soursop (Annona montana) is used as a rootstock in Florida when it comes to grafting various Annonaceae cultivars. It’s leaves are also very potent in medicinal some even claim it’s more potent than Soursop (Annona muricata). Mountain soursop in my home country (Colombia) is used to make delicious juices - but sugar is added. Also there is a short time frame in when you harvest the fruit that it has a superior taste and texture - in this video your A. montana looked way past that point. Interesting video nonetheless thanks for sharing this Annonaceae video. I grow many of them over in Florida.
Acids thicken sweetened condensed milk, this is like a key lime pie filling with a little something extra. This slimy texture lends well to mouthfeel in frozen desserts. Edit: kept watching and you got it!
So true. That’s one of the reason why a lot of packaged, chilled or frozen confectionery in the US contains vegetable gums. Another reason being how very inexpensive they are.
We have this fruit in southern part of Taiwan,we usually just blend it with sugar and eat. sometimes we make it into ice cream or juice too.(you need to add lots of water to make it look like juice.) I think this fruit has nearly no sweetness,no matter how I eat it, I would just add some sugar to make it taste better 😀
Hmm… I ended up getting a random Annona montana seedling years ago and it’s turned into a nice little tree now. It hasn’t fruited yet but it’s been growing well. I never really knew what the fruit was going to be like and I’m super not thrilled with what I’m going to get! At one point I wanted to collect as many anonnas as I could but I finally realized there wasn’t much of a point if they weren’t super tasty (or died from the cold in winter). Maybe I can graft something else onto it since it does seem to handle our winter temps quite well (in San Diego 10a, down to about 32 F). Edit: Glad to see there are some things I can try with this! I’ll be trying those foamy slime pudding and popsicle recipe!
SOURSOP aka guanabana as I know it is like my favorite fruit. It tastes so good despite having that sour taste it's generally very sweet though. Usually more so than an apple if you ask me. I'm used to the varieties grown in puerto rico so it's possible the varieties down there are sweeter.
My children and I are reading a book called Turtle in Paradise, which takes place in key west in the 30s. The ice cream man in the story had soursop flavor. Had no idea, and just stumbled upon this video. Fun 🙂
I stumbled upon this channel just now. Not sure if this meant to be funny. But I just can't stop laughing while I am eating a regular grapefruit. Great performance plus great imagination plus outstanding ability to describe flavors.
That's what I was thinking! I mean, some scientists discovered that hagfish slime is a good egg white substitute, and that fruit goop looks moderately similar.
Egg has the specific task in baked goods of acting as an emulsifier for the fats and water. Just because the texture is similar doesn't mean it would make a viable replacement!
@@brianmccarrier1605 Please tell me there is a legitimate reason to use that instead of just cracking an egg. I need to know there is a situation where there is no other option and people aren't voluntarily subbing egg for slime.
Soursop is great, I got to try it for the first time when I visited my cousin in Hawaii, he had a tree full of them. It's a weird experience, lots of seeds and the fruit is really goopy, but the flavor is amazing. It would make an incredible smoothy...
I would probably like this because ever since I first tried natto, I've been loving slimy foods and trying to find more. It's surprising how few foods are really slimy and sticky like natto and mountain yam. Thanks for the video and all the research and background info! Very interesting!
I almost tried natto lol I couldnt get passed the smell x.x literally had it in front of my, trying to aim for my mouth and just... couldn't. O feel like it probly would just taste.. fermenty, not like feet.. hopefully.
@@MintyFarts Actually...it doesn't taste like either, really! To me, it has a little bit of a beany, green flavor with really mild nutty notes, and mostly REALLY savory and mouthwatering deliciousness. There's also a tiny sour-bitter flavor that just tickles the back of the throat, but that may not be from the actual beans themselves. The trick is to put the mustard and oil packets in, then STIR STIR STIR at least 300 times (seriously) and top with green onion. I hope you can try it one time, and I hope you like it!
I'm familiar with atemoya and cherimoya but this was new to me. After massaging it in the bowl it looks exactly like the snot you'd pull out of your nostrils on dry days; a bit slimy with crunchy, dark bits in.
Hey Weird Fruit Explorer! We have a large very productive mountain soursop nearby our property here in FL. I find the best way to eat one is to wash the skin and just bite/scrape/eat the outer 1/2"-1" layer off the whole quasi-spherical fruit and you can eat that whole layer without getting any fiber! It to me resembles canned pear texture with a littl bit of grit like soursop skin and sugar apple. THe interior could be tinctured or some other purpose if one wanted to utilize it. Definitely a banana pineapple-esque flavor with herbal notes in these fruits. The further into the fruit, the more fibrous every time without fail, i have yet to let one get to near spoiling as an experiemnt i intended to do to see if fibers are reduced with ripeness, but i doubt it. I actually enjoy these, (esp bc theyre free) also the medicinal properties i think also cause a slight euphoria, they make me feel real good! Currently grafting with these rootstocks, choice varieties of atemoya such as dream and phet pak chong, but soon will be grafting pink ilama, soncoya and beyond! We do also get soursop proper fruiting in this area, which is in a mini microclimate (Tampa Bay Area), as well as red custard apples and sugar apples by the barrel. It is very interesting to see how these different fruits perform on the cusp of their cold tolerance. Also there are some other good and quite cold tolerant annonas with greater edibility rating (besides cherimoya of course) One we are growing here is Annona rugulosa, said pineapple meets sugar apple flavor but no fiber. Happy to get you some new weird fruit to do a video of sometime down the line. Would be awesome to see one of Duguetia sp. such as Duguetia phaeoclados (Cherry Sugar Apple). We have that and another species in Duguetia genus growing now fingers crossed! Thanks for the laughs and the fun vids!
Thanks for the tip! next time I get mountain sop I'll try just eating the outer bit. And absolutely, annonas and diguetias are incredibly interesting, I'd love to cover more of them on the channel. Best of luck growing them in Tampa! If you have anything you'd like to send just send me an email at weirdworldexplorer@gmail.com
The inside of the mountain soursop reminds me of pineapple based off appearance. I've never had soursop, and honestly never heard of it until now. You always manage to pull out some really obscure (to me at least) fruits thay I've never heard of, and it makes me want to try them lol
Same family, similar fruit found and overlooked Central to Eastern US and southern Canada is the pawpaw. Wonderful fruit, very short window for harvest though. Excellent for breads, pies and ice cream!
@@maxr1401 we have them here in southern Illinois as well just not many left because people think they are a nuisance and just cut them down or don't know how delicious they can be. Half of the people in my area don't even know what a persimmon tree is either and if they do they don't know the right time to eat the fruits. The pawpaw and persimmon were a staple for the native Americans and settlers not only for food but medical purposes but you knew that already more than likely lol
That weird sub community from the dark corner of RUclips here, can confirm we have been here and subscribed for a long time now :-)! Love the content!!!
Here’s an interesting suggestion that would help with the texture on the final beverage (the one with the condensed milk and lime it in). Try freezing it/putting it in an ice cream maker. Then you don’t have to deal with the slime and it may even have a creamy feel while eating it once frozen, especially if it have a good amount of air frozen into it like ice cream…
This is definitely on my Annona fruit try. Here in the Toronto area we get Soursop, Atemoya and Sugar Apples in fairly regularly (mostly in Asian grocery stores),,, but that's it! Wish there was more!
Here's a suggestion for separating pulp from seeds if you run into another fruit / vegetable that's difficult separate from seeds or skin (etc.); use a food mill. If you're not familiar with what a food mill is, it's basically a metal bowl with a sieve at the bottom and a hand-cranked plate that processes food through the sieve while separating out inedible vegetable matter.
I got you it is found in Jamaica 🇯🇲. Maybe I have heard of mountain soursop but have completely forgot about it. I have been living in Canada for many years.
Guanabana is one of the best fruits in the world. While I was living in Puerto Rico, they were rare, but worth the time spent looking for them. I'd pick them straight off the tree, allow them to ripen a bit, and then make juice out of them. As far as the mountain variety, the plant is a lot heartier, especially against a hurricane. I actually introduced it to my wife's family because they'd always thought of it as inedible. But it's actually very similar to guanabana when it's ripe. And it'd be an acceptable substitute if you can't find the regular soursop.
I'm in Central FL and the other soursop dies back every winter so I got this one. I like slimy fruit so I may enjoy it but I really grow it for the leaves.
Citrus will always be my favorite family of fruits but I can't deny that Annona fruits have some wild traits about them. I will have to take the time to try a few once I have the time to travel.
09:14 "Don't make me eat this, please" spoken like a guy who tried so many unpleasant fruit lol. No need to eat rotten fruit for us! Just regular, slimy, not really good fruit
Interesting. The texture you describe the flesh and it's lack of sweetness sounds a bit like Annona glabra, the "alligator apple" or "pond apple" native to southern Florida (and invasive in Australia where it was brought as a root stock for soursop and another annona's).
Maybe you should try adding a little pectin and making a soursop pudding. Seems like it's almost there already, and the taste you describe seems excellent for a pudding.
Melons also have slime with its seeds. If blended together with some water and olive oil, the slime and seeds become somewhat like a seed milk substitute. An egg can also help with the emulsifying of the olive oil in the mix.
Love ur video. I'm jamaican. I take out the seed n blend the whole thing. I use sugar lime and ginger just like the regular soursop n apart from the slime it's not that bad.
I found this as a frozen whole fruit during a previous exploration at a Asian supermarket. The freezing process made it so I only experienced the slimy texture, but I am glad to see you had the same experiences in trying to find a way to eat it.
Boyfriend drank a soursop (fresh juice) smoothie. He really enjoyed the taste. Almost 1 hr later, it made him throw up and have diarrhea for the rest of the day. It was the first time he’d had soursop ever. If you look up the fruit, it can cause this reaction. Lol
Might be a good substitute for cream and eggs in fruity pastry recipes when combined with drier ingredients. A woman was offering loads of the fruit on my Facebook Florida gardening group . The tree is apparently super productive as a backyard tree.
The inside of the custard apple reminds me of pawpaw. We just recently had a pawpaw festival at WVU and they had several cultivars available to taste test and it was crazy how different they all tasted some are more floral some are more like a banana custard flavor. If you ever get the opportunity to try and compare different varieties I highly recommend 😊😊
Believe it or not but the paw paw is closely related to the soursop. They both fall under the annona family along with other members like cherimoya, atemoya, and rollinia.
The paw paw is the northernmost member of the annona family as it can grow as far north as Ontario. Another one down in Florida called the alligator apple or swamp apple is unusual in that it can grow in perpetually flooded, salty mangrove swamp areas.
Yours was totally unripe, those don't get mature off the tree well, they are supposed to be almost white on the outside and very soft and juicy when ripe, they taste like pineapple soursop. But it was the true fruit you had, that is the seed color and the slime in the juice problem is also true, even with fully ripe ones. But with any soursop juices they have the problem you need to take the seeds out of the envelopes they come in by hand before juicing. Great idea with the icecream!
Can confirm that this subcommunity does in fact exist. It's called "Wet and Messy" and they're the same people who like seeing people get pied in the face.
In Trinidad and Tobago. We call it monkey apple.. normally found in wet land areas ..swamp marsh. Depending where it grows it can be very sweet or lightly bland.. for 1.. the one u had did not ripe properly.. it was picked to soon. We only pick when it yellows on the tree..or even a spec of yellow. It ripe a bright yellow and would be soft before it blackens
Great video! Have you thought about doing a new best tasting fruit in the world for 2021 or do you think it hasn't changed much since your last video? Also do you keep or resell the seeds of these rare fruits you try? Love the videos man!
I don't know if I'll do another best fruit video, but another top ten weirdest fruit video is going to be in the future. the plan is to do one every 6 months. The seeds get offered to patreon supporters. But i don't have the time to do much beyond that with the seeds.
Some pectic enzyme and starch enzyme might help the juicing, assuming it isn't a protein slime. Available from beer and wine making shops, I use them for getting better juice yield in plum wine and pumpkin beer, also seen them used for banana brandy.
I always thought that the olive oil at the super market tasted like Linseed oil. Never like it. But I do like eating natural olives (not the salty brine one). Think I'll try the one you talked about with a sprinkling of Italian seasoning with toasted Italian or french bread.
Mountaintop is real nice with far more water than you used then add a spoonful of nutmeg cinnamon a tot of rum vanilla and almond essence. Blend all together. You can add supligen and business if you like. Veeeerrrry healthy. Especially for the men. I'm a senior Jamaican. Very lovely. Freeze also and it becomes nicecream.
For whatever reason we have at least a dozen or so small fruit on our cherimoya trees right now despite it being fall. Usually don't see those until winter or spring in Southern California. Even in season those kind of fruit aren't cheap.
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I can not get into that.
5:55 sorry i had to skip forward 😅 10 seconds then come back lol "dont press that red button"😏👉🔴
isnt this just cherimoya? sorry, i didnt mean for that to sound like a question, this is in fat Annonaceae. which is related to cherimoya.
Try to add enzymes like the protease found in pineapples and food grade amylases to this slime and also lime juice. Maybe we can defeat the slime this way and bring it down to a thick mango juice texture ?
Overpriced. I recommend Partanna in the big red tin. It's Sicilian and affordable. Tastes great.
"Difficult to eat, but the flavor is not hugely objectionable!" raves Weird Fruit Explorer.
Also, everyone who has ever had dinner at my mother’s house
looks like it has a texture similar to mango with the strings and slightly slimyish creamy texture when he mushed it
@@caradanellemcclintock8178 yo mean durian?
@@caradanellemcclintock8178 yo mean durian?
This sounds like a line from cookie clicker
People in Jamaica use the mountain sop to make juice. It's unusual as the more you put water on the flesh of the fruit it makes more juice, you can get a gallon of juice from one fruit.
When you blended it I thought it looked like "soft-serve banana nice cream" and was going to comment that you should try to freeze it, so glad you thought the same! Great video about a fruit I don't think I'll ever find
Was thinking that. Like those recipes for "3 ingredient" cookies. Or vegan recipes
I was thinking the same thing.
Also wondering if it could be used as a thickener in a soup or stew, like using okra in gumbo.
@@ChrisSpeckermight be good in certain curries that also use coconut cream/milk
Bam, you've invented the Sopsicle®.
This. Up you go
oh man.. hahahaha
Nah, they are already out there. Just go to a Bodega or an Asian Supermarket...
Sorry Jared!
More like... Slopsicle... Amirite?
That happy-go-lucky-disney music buildup leading to ...."its alright" killed me
Never really realized how unique and vast the fruit selection is in the world.
It's crazy how this guy just keeps finding new fruit, I've watched him for years and It feels like he'll never run out of fruit to talk about
Appetizing thing to note: Hagfish slime is composed of very long protein threads. Perhaps the mountain soursop pulp released microfibers of some sort?
The careful background and study you do would work really well with mushrooms. I don’t know if you want to expand the “weird explorer” brand but there are a lot of parallels.
good idea... multiple times more complicated though
I seem to remember he does not like mushrooms.
@@pattheplanter Hmm, maybe not such a big audience for “Yecch, I still don’t like mushrooms!” 😂😂😂
That would be cool 👍🏾
@@pattheplanter Doesn't like mushrooms?!? Surely he has just never had a good wild mushroom blend, right? I can understand not enjoying some of the more common varieties, but some wild mushrooms are astonishingly delicious.
I am growing one in my front yard in Hawaii from seed. It took a few years to make fruit. It’s excellent in a smoothie. It’s best if you wait for it to fall off the tree and it’s mushy. It needs to be slightly browning from the tree.add some sugar or honey.
Floam was magical
This is the 5th video I've watched today that you've commented on, wtf is going on here lol.
I thought the same exact thing when he brought it up, I had forgotten about it till I heard him and god damn did it open up some memories
I started watching you like 5 years ago before I was about to travel to Borneo and watched almost every video you had produced at the time. I remember you were at like 4K to 10K views per video and I really thought it was such a niche thing for people to be interested in weird fruit botany, and you are such not a typical fake high energy youtuber. I honestly never thought you'd blow up. But look how wrong I was! I'm thrilled to see your views exploding and to all the viewers I'm so stoked other people are interested in this too! Weird fruit community!!
Thanks Caitlin!
@@WeirdExplorer Honestly so proud of you! And thank you so much for sharing your knowledge, so much of my traveling in the last 5 years has been lead by your information (also a lot of yearofthedurian blog) If it weren't for you putting all this info on RUclips, I'm sure we wouldn't have had such an easy time hunting for strange fruits. So again Thankyou!!
Mountain soursop (Annona montana) is used as a rootstock in Florida when it comes to grafting various Annonaceae cultivars. It’s leaves are also very potent in medicinal some even claim it’s more potent than Soursop (Annona muricata). Mountain soursop in my home country (Colombia) is used to make delicious juices - but sugar is added. Also there is a short time frame in when you harvest the fruit that it has a superior taste and texture - in this video your A. montana looked way past that point. Interesting video nonetheless thanks for sharing this Annonaceae video. I grow many of them over in Florida.
Acids thicken sweetened condensed milk, this is like a key lime pie filling with a little something extra. This slimy texture lends well to mouthfeel in frozen desserts.
Edit: kept watching and you got it!
So true. That’s one of the reason why a lot of packaged, chilled or frozen confectionery in the US contains vegetable gums. Another reason being how very inexpensive they are.
We have this fruit in southern part of Taiwan,we usually just blend it with sugar and eat. sometimes we make it into ice cream or juice too.(you need to add lots of water to make it look like juice.)
I think this fruit has nearly no sweetness,no matter how I eat it, I would just add some sugar to make it taste better 😀
Hmm… I ended up getting a random Annona montana seedling years ago and it’s turned into a nice little tree now. It hasn’t fruited yet but it’s been growing well. I never really knew what the fruit was going to be like and I’m super not thrilled with what I’m going to get! At one point I wanted to collect as many anonnas as I could but I finally realized there wasn’t much of a point if they weren’t super tasty (or died from the cold in winter). Maybe I can graft something else onto it since it does seem to handle our winter temps quite well (in San Diego 10a, down to about 32 F).
Edit: Glad to see there are some things I can try with this! I’ll be trying those foamy slime pudding and popsicle recipe!
It's anti parasitic, so at least you can stay clean on the inside lol
I absolutely love your editing and commentary. That slow zoom as you're making the juice with your hands and talking about the dark web. Oh my sides.
SOURSOP aka guanabana as I know it is like my favorite fruit. It tastes so good despite having that sour taste it's generally very sweet though. Usually more so than an apple if you ask me. I'm used to the varieties grown in puerto rico so it's possible the varieties down there are sweeter.
PUERTO RICO.
I can't lie. I started crying from laughter when I saw the sparkle effect at 12:00
My Brazilian wife introduced Sousop to me a couple months ago and I was amazed by how good it is. I definitely recommend it!
Looking forward to the 7 hour version
😂
I guess “macaroni in a pot” is a bit more accessible as a lyric than “mountain soursop in a bowl”
My children and I are reading a book called Turtle in Paradise, which takes place in key west in the 30s. The ice cream man in the story had soursop flavor. Had no idea, and just stumbled upon this video. Fun 🙂
It’s so cool to hear this dude talk about fruits we’ll probably never try in our lifetimes.
The soursop and its annona cousins are popular fruits to eat by themselves or into desserts in tropical places.
Where's the 7 hour slime video? Asking for a friend
😂
I like that comment, also nice sponsorship add in ur video
I really liked the editing, I noticed the effort put in. Big fan of the clips of fruits mentioned and definitely not sarcastic cooking montages
You apologized for taking time to give us some facts, but I really love facts and you don't need to apologize 😊 Love your videos, as always!
I stumbled upon this channel just now. Not sure if this meant to be funny. But I just can't stop laughing while I am eating a regular grapefruit.
Great performance plus great imagination plus outstanding ability to describe flavors.
Oo looks interesting, it look similar to our local species but not quite the same. I think we call it English durian here
I wonder how it would be in baked goods as like an egg replacement, Always enjoy your videos🤘🏻
That's what I was thinking! I mean, some scientists discovered that hagfish slime is a good egg white substitute, and that fruit goop looks moderately similar.
I'm glad I'm not the only one that thought this!
Egg has the specific task in baked goods of acting as an emulsifier for the fats and water. Just because the texture is similar doesn't mean it would make a viable replacement!
@@NewChiqueChloe Came here to say this
@@brianmccarrier1605 Please tell me there is a legitimate reason to use that instead of just cracking an egg. I need to know there is a situation where there is no other option and people aren't voluntarily subbing egg for slime.
Soursop is great, I got to try it for the first time when I visited my cousin in Hawaii, he had a tree full of them. It's a weird experience, lots of seeds and the fruit is really goopy, but the flavor is amazing. It would make an incredible smoothy...
I would probably like this because ever since I first tried natto, I've been loving slimy foods and trying to find more. It's surprising how few foods are really slimy and sticky like natto and mountain yam. Thanks for the video and all the research and background info! Very interesting!
Oh you like slimy foods? 😳😩
I almost tried natto lol
I couldnt get passed the smell x.x literally had it in front of my, trying to aim for my mouth and just... couldn't. O feel like it probly would just taste.. fermenty, not like feet.. hopefully.
@@jeremyhenson3645 oh em gosh, YES! ...which is weird because growing up I couldn't eat tomatoes because I thought they were slimy, lol! 👽🙈✌
@@MintyFarts Actually...it doesn't taste like either, really! To me, it has a little bit of a beany, green flavor with really mild nutty notes, and mostly REALLY savory and mouthwatering deliciousness. There's also a tiny sour-bitter flavor that just tickles the back of the throat, but that may not be from the actual beans themselves. The trick is to put the mustard and oil packets in, then STIR STIR STIR at least 300 times (seriously) and top with green onion. I hope you can try it one time, and I hope you like it!
@@MrWordcat well I'll have to give it another try lol
I'm familiar with atemoya and cherimoya but this was new to me. After massaging it in the bowl it looks exactly like the snot you'd pull out of your nostrils on dry days; a bit slimy with crunchy, dark bits in.
Hey Weird Fruit Explorer!
We have a large very productive mountain soursop nearby our property here in FL. I find the best way to eat one is to wash the skin and just bite/scrape/eat the outer 1/2"-1" layer off the whole quasi-spherical fruit and you can eat that whole layer without getting any fiber! It to me resembles canned pear texture with a littl bit of grit like soursop skin and sugar apple. THe interior could be tinctured or some other purpose if one wanted to utilize it. Definitely a banana pineapple-esque flavor with herbal notes in these fruits. The further into the fruit, the more fibrous every time without fail, i have yet to let one get to near spoiling as an experiemnt i intended to do to see if fibers are reduced with ripeness, but i doubt it. I actually enjoy these, (esp bc theyre free) also the medicinal properties i think also cause a slight euphoria, they make me feel real good! Currently grafting with these rootstocks, choice varieties of atemoya such as dream and phet pak chong, but soon will be grafting pink ilama, soncoya and beyond! We do also get soursop proper fruiting in this area, which is in a mini microclimate (Tampa Bay Area), as well as red custard apples and sugar apples by the barrel. It is very interesting to see how these different fruits perform on the cusp of their cold tolerance. Also there are some other good and quite cold tolerant annonas with greater edibility rating (besides cherimoya of course) One we are growing here is Annona rugulosa, said pineapple meets sugar apple flavor but no fiber. Happy to get you some new weird fruit to do a video of sometime down the line. Would be awesome to see one of Duguetia sp. such as Duguetia phaeoclados (Cherry Sugar Apple). We have that and another species in Duguetia genus growing now fingers crossed!
Thanks for the laughs and the fun vids!
Thanks for the tip! next time I get mountain sop I'll try just eating the outer bit. And absolutely, annonas and diguetias are incredibly interesting, I'd love to cover more of them on the channel. Best of luck growing them in Tampa! If you have anything you'd like to send just send me an email at weirdworldexplorer@gmail.com
Interesting!
How Did The Experiment Go?
I'd imagine that if you boiled your slime, it would denature the proteins that cause the slimy texture.
The inside of the mountain soursop reminds me of pineapple based off appearance. I've never had soursop, and honestly never heard of it until now. You always manage to pull out some really obscure (to me at least) fruits thay I've never heard of, and it makes me want to try them lol
Same family, similar fruit found and overlooked Central to Eastern US and southern Canada is the pawpaw. Wonderful fruit, very short window for harvest though. Excellent for breads, pies and ice cream!
Yes love me some pawpaws I had a tree in my yard growing up until it was destroyed by a small tornado
@@kevinpaul7407 they grow by the thousands wild here in WV, close to weed status they pop up everywhere!
@@maxr1401 we have them here in southern Illinois as well just not many left because people think they are a nuisance and just cut them down or don't know how delicious they can be. Half of the people in my area don't even know what a persimmon tree is either and if they do they don't know the right time to eat the fruits. The pawpaw and persimmon were a staple for the native Americans and settlers not only for food but medical purposes but you knew that already more than likely lol
That weird sub community from the dark corner of RUclips here, can confirm we have been here and subscribed for a long time now :-)! Love the content!!!
Here’s an interesting suggestion that would help with the texture on the final beverage (the one with the condensed milk and lime it in). Try freezing it/putting it in an ice cream maker. Then you don’t have to deal with the slime and it may even have a creamy feel while eating it once frozen, especially if it have a good amount of air frozen into it like ice cream…
This is definitely on my Annona fruit try. Here in the Toronto area we get Soursop, Atemoya and Sugar Apples in fairly regularly (mostly in Asian grocery stores),,, but that's it! Wish there was more!
That’s really rare. Even here in the U.S. it is rare in Asian stores but the Mexican stores have them regularly among other things.
Hey I loved that sponsorship bit. I wanna try those oils. New effects are pretty funny BTW xD
I bet this would make a good icecream or maybe a custard. Or maybe like a hollandaise type sauce?
You should go to Ras Kitchen in Jamaica. Ras Mokko has a billion types of fruits for you to try.
Here's a suggestion for separating pulp from seeds if you run into another fruit / vegetable that's difficult separate from seeds or skin (etc.); use a food mill. If you're not familiar with what a food mill is, it's basically a metal bowl with a sieve at the bottom and a hand-cranked plate that processes food through the sieve while separating out inedible vegetable matter.
This gives me a good idea though, mountain soursop and durian nog? It might work.
Hmm... yeah I can see using this for a thickening agent and durian to add an egg taste... but a little too much could ruin the batch.
@Chef Erebus: That sounds interesting, but I find the combination of the words "durian" and "nog" nauseating for some reason.
Oooh... or mountain soursop with olosapo! :)
@@damonroberts7372 that would be really good, I love olosapo
8:50 Mmm... Love eating yarn 🧶 when I'm knitting a hat.😆
those blender editing choices were hilarious.
love the post-production effects on this, makes it feel very
We call it custard apple in New Zealand, its very good for you. I love it
I got you it is found in Jamaica 🇯🇲. Maybe I have heard of mountain soursop but have completely forgot about it. I have been living in Canada for many years.
Guanabana is one of the best fruits in the world.
While I was living in Puerto Rico, they were rare, but worth the time spent looking for them. I'd pick them straight off the tree, allow them to ripen a bit, and then make juice out of them.
As far as the mountain variety, the plant is a lot heartier, especially against a hurricane. I actually introduced it to my wife's family because they'd always thought of it as inedible. But it's actually very similar to guanabana when it's ripe. And it'd be an acceptable substitute if you can't find the regular soursop.
I'm in Central FL and the other soursop dies back every winter so I got this one. I like slimy fruit so I may enjoy it but I really grow it for the leaves.
As someone who loves bananas but is allergic to them, making the popsicle sounds genuinely appealing.
Citrus will always be my favorite family of fruits but I can't deny that Annona fruits have some wild traits about them. I will have to take the time to try a few once I have the time to travel.
2:49 it's rather strange to me for someone who eats a ton of fruit to not enjoy wine. I love both.
condensed milk + avocado + lime + ice is my favorite smoothie.
sounds real nice.
I'm sure mixing it with egg and/or cream would make an excellent custard or you could make a meringue pie.
09:14 "Don't make me eat this, please" spoken like a guy who tried so many unpleasant fruit lol. No need to eat rotten fruit for us! Just regular, slimy, not really good fruit
Man, that slimy pulp segment actually made me nauseous. I don't think I could taste that.
Seven hours of slime massaging, ASMR heaven!
This is so funny yet informative! Great video! + loved the Residents T shirt!
Interesting. The texture you describe the flesh and it's lack of sweetness sounds a bit like Annona glabra, the "alligator apple" or "pond apple" native to southern Florida (and invasive in Australia where it was brought as a root stock for soursop and another annona's).
I still need to try that one!
The consistency after you blended it looks like kogel-mogel, basically egg yolk beat with sugar we eat in Poland. Bet it's slimier than that though.
Sometimes when he pauses I can predict exactly what he’s going to say.
Maybe you should try adding a little pectin and making a soursop pudding. Seems like it's almost there already, and the taste you describe seems excellent for a pudding.
That’s some serious commitment to finding a way to enjoy this!
That slimy texture seems appropriate for an October video…
You may not be diggin' the texture, but we are totally diggin' wathcin' you try! Well done and good save with the Popsicle option.
Melons also have slime with its seeds. If blended together with some water and olive oil, the slime and seeds become somewhat like a seed milk substitute. An egg can also help with the emulsifying of the olive oil in the mix.
Enjoyed watching video. great information.
The "smoothie" you made out of it would be great in a tres leches cake!
Your videos are very informative. You've actually accomplished something important with all these videos.
That description of the yogurt/smoothie sounds really appealing. Like a tropical smoothie/yogurt
Weird Explorer: Don't skip thi
Me: Skips (6:40) ~evil laugh~ I'm such a rebel.
I totally watched without skipping. Ya got me.
koolest part of the vid....The Residents Duck Stab shirt....mah fav Resbo's record
Love ur video. I'm jamaican. I take out the seed n blend the whole thing. I use sugar lime and ginger just like the regular soursop n apart from the slime it's not that bad.
I love your channel, I’m now just finding you after following Miamifruit and I have to say, you are very entertaining!!!
I found this as a frozen whole fruit during a previous exploration at a Asian supermarket. The freezing process made it so I only experienced the slimy texture, but I am glad to see you had the same experiences in trying to find a way to eat it.
1:13 destroying that virgin olive's hymen on screen
Come for the soursop, stay for the duckstab.
Hahaha😂👀your humour is very amusing to me😇🎉the soundeffects while creating the juice😂
Boyfriend drank a soursop (fresh juice) smoothie. He really enjoyed the taste. Almost 1 hr later, it made him throw up and have diarrhea for the rest of the day. It was the first time he’d had soursop ever. If you look up the fruit, it can cause this reaction. Lol
Enjoyable video. All of your videos really. Thanks for sharing!
Glad you like them!
I tried the mountain soursop, but hard to eat, hahaha.
Thanks for great video.
I always practice English by your video.
Might be a good substitute for cream and eggs in fruity pastry recipes when combined with drier ingredients. A woman was offering loads of the fruit on my Facebook Florida gardening group . The tree is apparently super productive as a backyard tree.
The inside of the custard apple reminds me of pawpaw. We just recently had a pawpaw festival at WVU and they had several cultivars available to taste test and it was crazy how different they all tasted some are more floral some are more like a banana custard flavor. If you ever get the opportunity to try and compare different varieties I highly recommend 😊😊
And the slime dripping in the blender made me thing of what the library looked like after slimer went through it on ghostbusters🤣🤢
Believe it or not but the paw paw is closely related to the soursop. They both fall under the annona family along with other members like cherimoya, atemoya, and rollinia.
The paw paw is the northernmost member of the annona family as it can grow as far north as Ontario. Another one down in Florida called the alligator apple or swamp apple is unusual in that it can grow in perpetually flooded, salty mangrove swamp areas.
Yours was totally unripe, those don't get mature off the tree well, they are supposed to be almost white on the outside and very soft and juicy when ripe, they taste like pineapple soursop. But it was the true fruit you had, that is the seed color and the slime in the juice problem is also true, even with fully ripe ones. But with any soursop juices they have the problem you need to take the seeds out of the envelopes they come in by hand before juicing. Great idea with the icecream!
this guy is phenomenal. great work mate!
Can confirm that this subcommunity does in fact exist. It's called "Wet and Messy" and they're the same people who like seeing people get pied in the face.
What about turning it into a pudding ? Add jello or old something else . And another flavor like coconut coconut sour soup pudding
yeah! thats a good idea.
In Trinidad and Tobago. We call it monkey apple.. normally found in wet land areas ..swamp marsh. Depending where it grows it can be very sweet or lightly bland.. for 1.. the one u had did not ripe properly.. it was picked to soon. We only pick when it yellows on the tree..or even a spec of yellow. It ripe a bright yellow and would be soft before it blackens
I'd love to see if this would make a good smoothie. Add some pineapple, maybe a berry and a little dollop of an agave nectar for a sweet boost.
Neat we call this an atis in the philippines xD
They're really sweet but kinda expensive around my city ;^^
I wonder if that slime could be used to add a little flavor and thicken something up, like a green curry or something IDK.
Great video! Have you thought about doing a new best tasting fruit in the world for 2021 or do you think it hasn't changed much since your last video? Also do you keep or resell the seeds of these rare fruits you try? Love the videos man!
I don't know if I'll do another best fruit video, but another top ten weirdest fruit video is going to be in the future. the plan is to do one every 6 months.
The seeds get offered to patreon supporters. But i don't have the time to do much beyond that with the seeds.
Maybe you could use it to bake with, like making banana bread?
Some pectic enzyme and starch enzyme might help the juicing, assuming it isn't a protein slime. Available from beer and wine making shops, I use them for getting better juice yield in plum wine and pumpkin beer, also seen them used for banana brandy.
I always thought that the olive oil at the super market tasted like Linseed oil. Never like it. But I do like eating natural olives (not the salty brine one). Think I'll try the one you talked about with a sprinkling of Italian seasoning with toasted Italian or french bread.
This def has potential for a gourmet dish
Mountaintop is real nice with far more water than you used then add a spoonful of nutmeg cinnamon a tot of rum vanilla and almond essence. Blend all together. You can add supligen and business if you like. Veeeerrrry healthy. Especially for the men. I'm a senior Jamaican. Very lovely. Freeze also and it becomes nicecream.
For whatever reason we have at least a dozen or so small fruit on our cherimoya trees right now despite it being fall. Usually don't see those until winter or spring in Southern California. Even in season those kind of fruit aren't cheap.
Props on the Duck Stab shirt 👍
Needed a last minute Xmas gift and I might actually buy from your sponsor thanks Jared lol