i would use it for a refreshing cool summer delight make a cold soup out of the main meat of the fregtable and make a juice out of the center and only replant the seeds for next year til i learn a lot more about what to use the seeds for as well it would be a nice pick me up during the hot days of summer or just a mid autumn snack soup as well it is a multi purpose item for fresh scent as well and for a good food too and love the red color also. it also reminds me of a big grown Zucchini squash but red it is festive in color for Christmas have some with ovre grown Zuchini squash for color and decor too.
The sugar you used is called "Tapa de Dulce" (translates as in a lid of a container made out of sugar), it's basically caramelized cane sugar. It's used to make a beverage called "aguadulce" (literally sweet water), which is just tapa de dulce dissolved in hot water or milk, to make candied fruit and as a sugar and caramelized sugar substitute. Edit: important to note that Tapa de Dulce is made from unprosseced cane juice, which gives it it's distinctive flavor.
I'm not sure it was ripe enough, I hear you are supposed to smell it on the vine or on the kitchen counter before even cutting into it. Thw smell is supposed to over take the entire kitchen before being cut. THANKS for finally doing Cassabanana tho!!
Jared, I hope someday you can review the Loche fruit. It's a squash variety from Peru that is apparently so aromatic that they put slices into meat dishes just to give it the flavor, like we would do with a bay leaf. It's seedless and propagated by cuttings, very hard to get a hold of.
There's lots of stuff he hasn't gotten to yet: Bitter plum, Cactus Almond, Giant Syrup Gourd, Spider Apple, Cedar Banana, Eastern Walnut Mellon, Reticulated Coconut, Desert Papaya, Indochinese Gooseberry and more. I mean don't get me wrong, he's pretty good youtuber and has sought out many exotic fruits, but he's far from an expert.
@@The_Conspiracy_Analyst why would we want him to be an expert? the entire appeal of these videos is to see someone try an unusual fruit they are not familiar with. if he had already tried everything the videos would be less interesting
@@JJ-00007 I'll have to post the next time I get one. There isn't any into I can find online. It's a small type of coconut that grows in the Philippines. About the size of a baseball, and it tastes like almond extract kind of. Solid on the inside too, like a sprouted coconut. Actually the inside is like almond custard
I had lived in costa rica for two years before finding your channel and i had no idea we had so much interesting produce here! The first thing I tried was ice cream bean, mind blown! please keep covering things here, I love being able to try new things you recommend!
Adding to a salad, I think. It sounds like it would be a delicious salad fruit for savory or sweet. Also intrigued to see how it would sweet pickle and taste served over warm rice.
I would think using clear simple syrup would give a better result than canela. Also, candies are supposed to be allowed to cool and harden, so they keep a long time.
hey Jared merry Christmas, glad that you remember your time here in colombia, btw if you come back you should taste the pepino de agua, madroño,cholupa encapuchada, ullama de mico y las uchuvas-uchuva colorada when you have the chance. Cheers
I don't understand how your channel hasn't grown substantially since I started watching years ago. I eat so much meat I consider pulled pork a side, but learning about literally more fruits than I could even understand from a guy who loves fruit and (I believe, or at least used to) eats almost strictly fruit. How much better of an expert could you even be lol
I'm glad you did this. I've seen seeds for it offered in catalogs, but without a greenhouse I know I'd have no chance in hell in ripening one in Seattle. 😢
I live just west of Seattle and have tried growing these in a greenhouse but sadly the vines never got big enough to flower... I too was excited to see this vid come up!
@@TheOnlyKontrol Yeah we did too, and there was a hot-night stretch also, but nothing like the tropics, or even the American Midwest, where you can have nights in the 80s and 90s through the summer. Bitter melons are easy there, but not here.
Could make it as a raw syrup confit. Leave it a sealed bowl with sugar overnight without cooking it (maybe with a bit of citric acid if it's prone to oxidize). Shouldn't get rid of the flavors or ruin the texture in anyway, but add that much needed sweetness. Eat it quickly, so it does not spoil. Oh, and Merry Christmas, Jared!
oh bonza nice m8 i love Cantaloupe, and this being related to the cucumber family too with papaya flavor also this is a perfect Fregtable fruit veggie, like the GAK, i know what i want to grow soon one of these days the seeds reminds me of watermelon seeds also ill look into the medicinal elements of the seeds too id love to learn a lot more about the Cassabanana,
Leo: What a lucky wife you have! That was lovely. My husband and I gushed. We are suckers for romance. 😊 Merry Christmas to you both!! Jared: we call that fruit in puerto Rixo a pepino angolo or zocato. I'm not sure if that will open another side of recipes for you, but we make a juice out of it and it is delicious. Merry christmas to you and your wife as well!
It's so funny that this is originally from Brazil because I've never seen it in my life lol. To be fair Brazil is a HUGE country and I've only ever lived on the south eastern part, but very curious indeed!
Huh, I never saw that one in the farmers' markets in Bogotá. I guess I ought to make the trek to Paloquemao. Also, Merry Christmas, Jared. Stay safe and warm!
I actually didn't see it at Paloquemao (I bet it shows up there though). I found this when I went on a coffee tour. We stopped at a market on the way to that farm and I saw it there. The tour guide I was with told me it is only edible cooked so I shouldn't buy it.
I don't know if you cooked it right. We eat in Puerto Rico mostly for Christmas. We boild the squash with lots of ginger, sugar and spices. We then bottle everything and keep it in the liquid and spices for a week in the refrigerator. When ready we eat it with cream and walnuts.
what!? this fruit comes from Brazil in which is the place where I live and I have never heard about it in 26 years! Thank u hahahaha. Yo Dude, I believe you have never done a video on "Caryocar Brasiliense" Pequí/piquí, it is an amazing fruit from the Brazilian savanah area (Cerrado), I have tasted it for the first time today (Cuz I leave in a Region in which it is not common to see Pequí, and the Taste... dude, tastes like greasy MEAT made in a "pressurized pan?" (panela de pressão, carne de panela). welp, It will be awesome to see you reviewing it. BEWARE OF THE THORRRRRRNS, IT LIES INSIDE THE FRUIT'S YELLOW FLESH.
I've always wondered about this one. Some people say it smells like dirty socks. Others say fermented fruit. I've got a couple friends who really love it though.
I used to grow these. I'm surprized you arn't describing the extremely high saponin content that gives it that soapy slime throughout. It tastes to me like a cross between a loof and a mamey (Mammea Americana). Have you ever had coronilla fruit? (Bellucia Pentamera) I've found it growing wild here in the Veez.
You should get a really nice freeze drier for things like this. There are sometimes some really nice affects you can get with things you would not expect. Asian persimmons come out great freeze dried. Amazingly good. I am surprised freeze dried Asian persimmons are not the next big thing. Graft the Asian persimmon on native root stock and go for it. Virtually pest free crop and deer do not eat them. You don't have to spray fungicide like apples and peaches. Maybe this thing you are trying would freeze dry nice. I kind of doubt it, but you may be surprised with other fruits.
My grandma had some vines of these growing here in Brazil. She called it "melocoton". Never tasted them, they were never ripe when I usually visited her.
Cohombro is the name in Costa Rica, you are supposed to open it on the long side because that way you easily take out all the seeds, and collect all the juice, it is amazing, like a cup of juice, really delicious. and then you peel it and the flesh is very good. But the best thing is to cook it like Cucurbita ficifolia, Chiverre, in a dark sweet like you did, because unlike chiverre, this one makes the sweet have texture and creamyness with abundant aroma! Also no jello needed nor anything other than spices and dark sugar. Wow, interesting that you didn't like the dessert, for me is the best, above Coayote, chiverre or even squash sweets. Also, yes, it is relative from cucumbers, but remember it is American, and in America squashes are the ones that live, and it is much more like them than to melons and cucumbers from the old world.
My Puerto Rican grandmother calls this zocato, she said she used to use it as a medicine (or something that looks similar, unfortunately she doesn't really remember exactly)
Dude said he doesn’t like cantaloupe a few years ago I would’ve agreed. My entire few of cantaloupe was changed by eating cantaloupe that wasn’t picked green to extend shelf life in stores. Sugar Queen cantaloupes aren’t sold in stores because they have a short shelf life. You have to either grow them yourself or buy them from toad side peddlers. Sugar Queen cantaloupes taste like candy.
This could definitely cross with a C. maxima squash. I think this plant was botanically miscategorized. I'm pretty sure you can eat the seeds like with most other curcurbits. If they were poisonous, they would be strongly bitter, so you would know quickly. Is it latex-y at all?
I was watching the Gholston Mandarin episode and i was wondering why you don't plant any of the seeds of the fruits you get? Personally, if i had access to so many fruits, i would have taken some inspiration from Boxlapse and start growing my own selection of favourite plants.
Its probably hard to do so as bringing in seeds and fruit from other countries is usually illegal and extremely difficult. Preventing disease spread and invasive species and all that. its why you have to declare if you have any when traveling. I've been wanting to try to grow some of the unique tropical fruits I've seen here on the channel. Should grow in florida but can't legally get the seeds sometimes.
@@FoxTenson How could they even check if you have one single tree of some rare citrus, or one single pink banana plant, etc. in your own house. Moreover, how could that even affect anything? And who would even check you at an airport to see if you have one single "illegal banana" with you. That's really all you need, it has more than enough seeds to eventually cultivate just one plant for yourself. I understand bringing with you whole kilograms of seeds only, but c'mon... One single plant for yourself that's not an invasive species would do no harm. I doubt you'd get in any trouble for having just one single fruit in your luggage.
@@myrmeko It's actually very illegal and can get jail time in some countries to do that! If customs finds you bringing back even one plant you can get in trouble. Usually they just destroy it though. In the USA here there are even some bans on inter-state plants to prevent disease spread. If you can legally get the seeds or plant from inside your country or a legal importer you are fine. One plant can cause a lot of harm that is how florida is getting overrun with yams for example. It doesn't always make sense but its a pretty big deal. There have been entire food crops almost wiped out because of imported plant diseases. Your country should have a list of prohibited plants and animals you can check, most do.
I'm sure I'm very wrong and it's called something entirely different where you are at the time you filmed this video (Costa Rica I assume), but I know sugar in that form (brown cones) as either piloncillo. It sounds Spanish, so I might not be that far off, but I know sugar comes in that format in many places around the world, each with a different name.
Cassabanana... So a banana as big as a house?!🤷🏼♂️ Merry Christmas to everyone, or happy holidays or whatever it is you celebrate today. I hope everyone has as great of a day as they can. Jared, you're just awesome and 100% my favorite creator. Thank you so much for sharing with us all year, I wish you nothing but the best of luck and health in the upcoming year, and I can't wait to see where you'll go next! By the way, we got a little more than 3 feet of snow over the last couple days here in Buffalo.🥶
Alright, I’ve eaten them a few times. You eat the middle and sides. This taste a lot like cantaloupe. The way I saw it prepared in Hawaii was, cat in half long ways, then use a strong spoon, and carve pulp and sides into a bowl, then you kind of drink it. I guess it taste like cantaloupe and papaya. Seeds were spit out. Whole inside is edible. There are varieties with red, purple or black skin. Fruit has stay good on the counter for 8-10 months like winter squash and monkey oranges
Finally! I've been waiting for you to review this thing since I found one at Paloquemao, had no idea what to do with it, and kinda made a f*cked up pudding with it that didn't taste very good. Ooooops. EDIT: also I had mine for a month and it never got super fragrant or any softer. Might be just how they are, or a variety thing.
How would you use this fruit? (keep it clean guys, it's Christmas)
i would use it for a refreshing cool summer delight make a cold soup out of the main meat of the fregtable and make a juice out of the center and only replant the seeds for next year til i learn a lot more about what to use the seeds for as well it would be a nice pick me up during the hot days of summer or just a mid autumn snack soup as well it is a multi purpose item for fresh scent as well and for a good food too and love the red color also. it also reminds me of a big grown Zucchini squash but red it is festive in color for Christmas have some with ovre grown Zuchini squash for color and decor too.
🤔 Maybe it could (should?) be marketed as “Sausage Fruit”?
I want to see you make it by following a pumpkin pie recipe, but instead of mashed pumpkin you use mashed cassabanana.
I'd make a giant hot dog with this as the sausage, of course
Sounds tasty for a fruit salad!
The sugar you used is called "Tapa de Dulce" (translates as in a lid of a container made out of sugar), it's basically caramelized cane sugar. It's used to make a beverage called "aguadulce" (literally sweet water), which is just tapa de dulce dissolved in hot water or milk, to make candied fruit and as a sugar and caramelized sugar substitute.
Edit: important to note that Tapa de Dulce is made from unprosseced cane juice, which gives it it's distinctive flavor.
I think "cap" is the word you were looking for instead of "lid of a container"
So it's basically just jaggery.
its called pilonchillo.
@@skamiikaze yeah, that one escaped me
I'm not sure it was ripe enough, I hear you are supposed to smell it on the vine or on the kitchen counter before even cutting into it. Thw smell is supposed to over take the entire kitchen before being cut. THANKS for finally doing Cassabanana tho!!
Yeah, unfortunately this was shot on my last day. I dragged this thing all over costa rica waiting for it to ripen. 😄
@@WeirdExplorer I hope you return to this fruit someday with a better example
Jared, I hope someday you can review the Loche fruit. It's a squash variety from Peru that is apparently so aromatic that they put slices into meat dishes just to give it the flavor, like we would do with a bay leaf. It's seedless and propagated by cuttings, very hard to get a hold of.
There's lots of stuff he hasn't gotten to yet: Bitter plum, Cactus Almond, Giant Syrup Gourd, Spider Apple, Cedar Banana, Eastern Walnut Mellon, Reticulated Coconut, Desert Papaya, Indochinese Gooseberry and more. I mean don't get me wrong, he's pretty good youtuber and has sought out many exotic fruits, but he's far from an expert.
@@The_Conspiracy_Analyst why would we want him to be an expert? the entire appeal of these videos is to see someone try an unusual fruit they are not familiar with. if he had already tried everything the videos would be less interesting
@@The_Conspiracy_Analyst do you know how hard it would be to review every edible fruit
@@The_Conspiracy_Analystheyyy. What is a reticulated coconut?? Do you have links?
@@JJ-00007 I'll have to post the next time I get one. There isn't any into I can find online. It's a small type of coconut that grows in the Philippines. About the size of a baseball, and it tastes like almond extract kind of. Solid on the inside too, like a sprouted coconut. Actually the inside is like almond custard
Pumpkin snot. I’ll never be able to think of pumpkin innards in any other way now. 😝
I had lived in costa rica for two years before finding your channel and i had no idea we had so much interesting produce here! The first thing I tried was ice cream bean, mind blown! please keep covering things here, I love being able to try new things you recommend!
Adding to a salad, I think. It sounds like it would be a delicious salad fruit for savory or sweet. Also intrigued to see how it would sweet pickle and taste served over warm rice.
yeah, these could make nice giant sized pickles 😄
Is that a Cassabanana in your hand or are you just happy to see me ?
😂
🤣🤣🤣🤣
Lol help 😭😭🤣
omggg
Beat me to it😂
I would think using clear simple syrup would give a better result than canela. Also, candies are supposed to be allowed to cool and harden, so they keep a long time.
hey Jared merry Christmas, glad that you remember your time here in colombia, btw if you come back you should taste the pepino de agua, madroño,cholupa encapuchada, ullama de mico y las uchuvas-uchuva colorada when you have the chance. Cheers
Looks like a summer sausage or a koolaid pickle or something lol
@prolly2stoned loved your comment. I thought "Tell me you're from the South, without Telling me you're from the South."
@@ShellyS2060 I thought summer sausage was an Upper Midwest thing?
@@jic1 possibly, but, down here summer sausage is a "fancy" party food. Usually found on a round buttery cracker with a piece of cheese.
@@jic1
I thought summer sausage was a thing across all America. It's in the PNW too.
@@brandon9172 I don't recall it in the North East, but maybe it's there and I just never had it.
Seeing them on the counter they really look like giant hotdogs!
I don't understand how your channel hasn't grown substantially since I started watching years ago.
I eat so much meat I consider pulled pork a side, but learning about literally more fruits than I could even understand from a guy who loves fruit and (I believe, or at least used to) eats almost strictly fruit.
How much better of an expert could you even be lol
I just want a hot dog now!
weird explorer: people say to cut it like this
proceeds to cut it the opposite way
I'm glad you did this. I've seen seeds for it offered in catalogs, but without a greenhouse I know I'd have no chance in hell in ripening one in Seattle. 😢
Potentially start it indoors at least a month before the ideal time to plant. We had a long hot summer here in Vancouver this year.
I live just west of Seattle and have tried growing these in a greenhouse but sadly the vines never got big enough to flower... I too was excited to see this vid come up!
@@illiachavez6369 I imagine it's our cool nights that prevent them from growing well.
@@TheOnlyKontrol Yeah we did too, and there was a hot-night stretch also, but nothing like the tropics, or even the American Midwest, where you can have nights in the 80s and 90s through the summer. Bitter melons are easy there, but not here.
I would cut it into matchsticks and add with mango and coconut and banana and other tropical fruit and eat with Tajin.
Great idea!
An ice-cream from this would be nice
de olor just means fragrant. It doesn't mean stinky.
Could make it as a raw syrup confit. Leave it a sealed bowl with sugar overnight without cooking it (maybe with a bit of citric acid if it's prone to oxidize). Shouldn't get rid of the flavors or ruin the texture in anyway, but add that much needed sweetness.
Eat it quickly, so it does not spoil.
Oh, and Merry Christmas, Jared!
oh bonza nice m8 i love Cantaloupe, and this being related to the cucumber family too with papaya flavor also this is a perfect Fregtable fruit veggie, like the GAK, i know what i want to grow soon one of these days the seeds reminds me of watermelon seeds also ill look into the medicinal elements of the seeds too id love to learn a lot more about the Cassabanana,
Maaan thankyou sooo much. Because of you i learn so much about so many things thankyou very much
Would you think that it would keep the flavor you like if you dehydrated it instead of candy?
Leo: What a lucky wife you have! That was lovely. My husband and I gushed. We are suckers for romance. 😊
Merry Christmas to you both!!
Jared: we call that fruit in puerto Rixo a pepino angolo or zocato. I'm not sure if that will open another side of recipes for you, but we make a juice out of it and it is delicious. Merry christmas to you and your wife as well!
Tyty!! I am so lucky to have Leo 💕
who is Leo?!?! This is Jared's channel!
It's so funny that this is originally from Brazil because I've never seen it in my life lol. To be fair Brazil is a HUGE country and I've only ever lived on the south eastern part, but very curious indeed!
Wow, I never expected a fruit like this! I feel like a pikmin seeing this!
To candy it correctly, cut it thinly, cook for 30 seconds only.
Huh, I never saw that one in the farmers' markets in Bogotá. I guess I ought to make the trek to Paloquemao.
Also, Merry Christmas, Jared. Stay safe and warm!
I actually didn't see it at Paloquemao (I bet it shows up there though). I found this when I went on a coffee tour. We stopped at a market on the way to that farm and I saw it there. The tour guide I was with told me it is only edible cooked so I shouldn't buy it.
@@WeirdExplorer Huh, interesting.
i've got really good at guessing sourness and sweetness of fruits i never tried
Merry Christmas Dania!
Tyty!! You too 💕
I like this thumbnail better. It's funny I didn't click on the video with the original but this new one roped me in haha
I don't know if you cooked it right. We eat in Puerto Rico mostly for Christmas. We boild the squash with lots of ginger, sugar and spices. We then bottle everything and keep it in the liquid and spices for a week in the refrigerator. When ready we eat it with cream and walnuts.
It's not very common where I live in Brazil, but I tried it once and wow, I still remember the smell to this day.
what!? this fruit comes from Brazil in which is the place where I live and I have never heard about it in 26 years! Thank u hahahaha.
Yo Dude, I believe you have never done a video on "Caryocar Brasiliense" Pequí/piquí, it is an amazing fruit from the Brazilian savanah area (Cerrado), I have tasted it for the first time today (Cuz I leave in a Region in which it is not common to see Pequí, and the Taste... dude, tastes like greasy MEAT made in a "pressurized pan?" (panela de pressão, carne de panela). welp, It will be awesome to see you reviewing it.
BEWARE OF THE THORRRRRRNS, IT LIES INSIDE THE FRUIT'S YELLOW FLESH.
I've always wondered about this one. Some people say it smells like dirty socks. Others say fermented fruit. I've got a couple friends who really love it though.
it's high on my list of fruit to try
I used to grow these. I'm surprized you arn't describing the extremely high saponin content that gives it that soapy slime throughout. It tastes to me like a cross between a loof and a mamey (Mammea Americana). Have you ever had coronilla fruit? (Bellucia Pentamera) I've found it growing wild here in the Veez.
Its difficult to see in my country Costa Rica now. But people in the past used to decorarion for Christmas time. Here call it cohombro and dont eat.
Merry Christmas Donya from the friends of the Weird Explorer!
Hope I spelled your name right
Tyty!!! It was close enough 😁
You have an impressive knowledge of fruit snot. Respect is due. Happy poison-free 2023.
Thank you kindly
You should get a really nice freeze drier for things like this. There are sometimes some really nice affects you can get with things you would not expect. Asian persimmons come out great freeze dried. Amazingly good. I am surprised freeze dried Asian persimmons are not the next big thing. Graft the Asian persimmon on native root stock and go for it. Virtually pest free crop and deer do not eat them. You don't have to spray fungicide like apples and peaches. Maybe this thing you are trying would freeze dry nice. I kind of doubt it, but you may be surprised with other fruits.
Merry Christmas and Happy Holidays Mr. Fruit Explorer.
🎄⛄🎄
Interesting channel dude, Merry Christmas.
Happy holidays!
My grandma had some vines of these growing here in Brazil. She called it "melocoton". Never tasted them, they were never ripe when I usually visited her.
Interesting. Here in Mexico use the name "Melocotón" for a completely different fruit, it's a type of peach.
Cassabanana, Cassabanana, food and fun in a festive atmosphere
Merry Christmas!
Cohombro is the name in Costa Rica, you are supposed to open it on the long side because that way you easily take out all the seeds, and collect all the juice, it is amazing, like a cup of juice, really delicious. and then you peel it and the flesh is very good. But the best thing is to cook it like Cucurbita ficifolia, Chiverre, in a dark sweet like you did, because unlike chiverre, this one makes the sweet have texture and creamyness with abundant aroma! Also no jello needed nor anything other than spices and dark sugar. Wow, interesting that you didn't like the dessert, for me is the best, above Coayote, chiverre or even squash sweets.
Also, yes, it is relative from cucumbers, but remember it is American, and in America squashes are the ones that live, and it is much more like them than to melons and cucumbers from the old world.
did you add the juice from the inner part when you cooked it? I think that would have helped.
I would love to see you explore some of the weird cross breeding things people have done like creating blood red sweet corn.
My Puerto Rican grandmother calls this zocato, she said she used to use it as a medicine (or something that looks similar, unfortunately she doesn't really remember exactly)
Dude said he doesn’t like cantaloupe a few years ago I would’ve agreed. My entire few of cantaloupe was changed by eating cantaloupe that wasn’t picked green to extend shelf life in stores. Sugar Queen cantaloupes aren’t sold in stores because they have a short shelf life. You have to either grow them yourself or buy them from toad side peddlers. Sugar Queen cantaloupes taste like candy.
I think it's a rather beautiful eye catching fruit.
The texture and flavor suggest to me that it would be good pickled.
This could definitely cross with a C. maxima squash. I think this plant was botanically miscategorized.
I'm pretty sure you can eat the seeds like with most other curcurbits. If they were poisonous, they would be strongly bitter, so you would know quickly.
Is it latex-y at all?
How did you comment 3 days ago?
@@akashmondal9794 This video was probably already up on Patreon.
@@meisteremm ohh
@@meisteremm correct
Lol...I guessed correctly with my first impression...that it looked like a huge red cucumber. 😉
Merry Christmas to everybody
Is it easy to grow from seed?
I love going to the market and finding big stanky things to bring home
In central America we have a gourd called cirian/jicaro. It's sweet and used to make Salvadorian horchata. Can also be found across mexico
I wonder if shredding it and substituting it for the green papaya in a green papaya salad would be delicious, without losing flavour and texture?
brilliant! that would absolutely work
As soon as he cut it & said how firm it was... first thing I thought of was candying it lol.
I was looking for advice for how to use all of that central part of my CASSABANANA
How much did it cost?
I forget, but everything was very affordable on this trip. so probably just a buck or two
Fire review, what an interesting fruit
can you make a winter squash soup with it?
Have you ever thought about making a logo for Weird Fruit Explorer? I'm willing to make you one if interested.
6:41 1) Will it ketchup?
2) Will it Hollandaise?
so cute to do a shout out!
I was watching the Gholston Mandarin episode and i was wondering why you don't plant any of the seeds of the fruits you get?
Personally, if i had access to so many fruits, i would have taken some inspiration from Boxlapse and start growing my own selection of favourite plants.
Its probably hard to do so as bringing in seeds and fruit from other countries is usually illegal and extremely difficult. Preventing disease spread and invasive species and all that. its why you have to declare if you have any when traveling. I've been wanting to try to grow some of the unique tropical fruits I've seen here on the channel. Should grow in florida but can't legally get the seeds sometimes.
@@FoxTenson How could they even check if you have one single tree of some rare citrus, or one single pink banana plant, etc. in your own house.
Moreover, how could that even affect anything?
And who would even check you at an airport to see if you have one single "illegal banana" with you. That's really all you need, it has more than enough seeds to eventually cultivate just one plant for yourself.
I understand bringing with you whole kilograms of seeds only, but c'mon... One single plant for yourself that's not an invasive species would do no harm.
I doubt you'd get in any trouble for having just one single fruit in your luggage.
@@myrmeko It's actually very illegal and can get jail time in some countries to do that! If customs finds you bringing back even one plant you can get in trouble. Usually they just destroy it though. In the USA here there are even some bans on inter-state plants to prevent disease spread. If you can legally get the seeds or plant from inside your country or a legal importer you are fine. One plant can cause a lot of harm that is how florida is getting overrun with yams for example.
It doesn't always make sense but its a pretty big deal. There have been entire food crops almost wiped out because of imported plant diseases. Your country should have a list of prohibited plants and animals you can check, most do.
Can you go to tropical fruit world check its website for location
Vegans use jackfruit to make savory dishes. I’m pretty sure all those mild tasting fruits vegans would also use it to make a savory vegan dish.
I'd like to make a pie similar to pumpkin pie out of this
Happy Winter Solstice Adjacent Holiday!
yea, candying it seemed like a bad idea to me, but thanks for trying and sharing
I'm sure I'm very wrong and it's called something entirely different where you are at the time you filmed this video (Costa Rica I assume), but I know sugar in that form (brown cones) as either piloncillo. It sounds Spanish, so I might not be that far off, but I know sugar comes in that format in many places around the world, each with a different name.
Funny to know this is from Brazil. Never even heard about it around here, let alone seeing one
Cassabanana... So a banana as big as a house?!🤷🏼♂️ Merry Christmas to everyone, or happy holidays or whatever it is you celebrate today. I hope everyone has as great of a day as they can. Jared, you're just awesome and 100% my favorite creator. Thank you so much for sharing with us all year, I wish you nothing but the best of luck and health in the upcoming year, and I can't wait to see where you'll go next! By the way, we got a little more than 3 feet of snow over the last couple days here in Buffalo.🥶
use the snow to build a banana shaped igloo
100% thought that was a giant sausage of some kind looking at the thumbnail, took me a bit to realize what it was.
Have you tried Monstera Deliciosa ? The fruit that looks like Corn.
He has.
Merry Christmas / Happy Hanukkah!
Well I know how some people would use it.
😯 weird looking fruit indeed look's kinda like a giant pawpaw fruit
you should try to make a bread with it. it's similar to a zucchini it seems.
Sorry for my ignorance, but how does one make bread with a zucchini? I've never heard of that before.
zucchini bread! it's like the same concept as banana bread but with shredded zucchini. makes the bread moist af more like a cake
I bet it makes a nice pie
Here in Brazil, too many people calls this fruit as melão caipira (red neck melon) . . . I never tasted this fruit.
Maybe use the cassabanana with some yogurt for dipping
Should have roasted some. Or boiled it like a pumpkin or sweet potato. Sounds like it would be quite nice as it has a delicate flavor.
dayum
Do you sell seed assortment grab bags?
Alright, I’ve eaten them a few times. You eat the middle and sides. This taste a lot like cantaloupe. The way I saw it prepared in Hawaii was, cat in half long ways, then use a strong spoon, and carve pulp and sides into a bowl, then you kind of drink it. I guess it taste like cantaloupe and papaya. Seeds were spit out. Whole inside is edible. There are varieties with red, purple or black skin. Fruit has stay good on the counter for 8-10 months like winter squash and monkey oranges
Never knew this existed, and im from Brazil...
I’m thinking cassabanana pie. Looks like it’s the right texture. Cooking would probably sweeten it.
candy method looks preety bross
Merry X-Mas Dania! (fixed)
Tyty!!! Merry Christmas! It's close enough :)
it's soft when its ripe
I would ingest it. Possibly as a pie, or a "pie bar".
That's somewhat similar to the Giant Syrup Gourd, but it lacks the spines
It looks like a cartoon sausage, from say Rockos Modern Life.
I hate bologna!
@@WeirdExplorer classic 😆
Finally! I've been waiting for you to review this thing since I found one at Paloquemao, had no idea what to do with it, and kinda made a f*cked up pudding with it that didn't taste very good. Ooooops.
EDIT: also I had mine for a month and it never got super fragrant or any softer. Might be just how they are, or a variety thing.
ive seen my mom use one of these but she wasnt eating it
though that one smelled weirdly like tuna..
Looks like a pink banana squash but smaller.
since it's not Christmas and now we can not keep the comments clean, I'll call it big fruit that has a phallic shape