Yes 👍 like pumpkins seeds too . I'm brazilian so I know about it 😉 is pretty common in Latin American countries using herbology things bacause of is kinda a cultural thing and are less developed than USA 🇺🇲 Canada 🌎 and mostly are tropical climate so can grow mostly native plants all around USA even the natives there don't have this advantage bacause of Winter ❄️ 🥶 in southeast ↘️ is desert 🏜️ like mostly of America's is tropical climate (not all rainforest like Amazon who obviously have Alot of natives plants to use in medicine 💊!!!) We also bacause of way more native Americans culture influence and also more misegenation with Europeans and natives people's we also eat more like then in Mexico for example Taco 🌮 is from natives people's tradition (expect the herina taco of wheat 🌾 powder taco 🌮!!!) Also the fungus corn taco's too and mazcal and eating insects comes from natives but it mixed with Europeans culture too and it makes sense 🤔 mostly Latinos are mixed race between European's and natives some African too anyway Latino America is more mixed not only between European's (like USA and Canada is basically Irish German french mix mostly of Americans are 100 % white from multiples European countries blood!!) In Brazil and rest of mostly of America's people are more mixed with non-whites too then averege Americans and Canadians so Alot of non-white or europeans culture mixed up and created the actual Latino America countries culture we all know today pretty interesting 👍💯!!!
"Dulce de Papaya" or "Dulce de Lechosa" is what you described with the unripe regular papaya. It is a thing. We candy the unripe papaya in the Caribbean all the time.
@@hely1108 we eat it with cheese too! We use "Queso del País" which is a type of fresh cheese. My nephew's dad is from Cabo Verde. We are from Puerto Rico. 👋🏽 Hola and thank the ancestors for the tradition! It has been in the Caribbean for hundreds of years. I have a papaya tree at home and make it every year. I make goat cheese too and the combination is 🙌 divine!
In chile they are cutted in 4, seeds removed, and slowly cooked in syrup. its eaten as a dessert with whipped cream, we usually just buy the cans tho. i preefer it with canned pineaple slices as well, the extra acidity helps. last thing, the ones here are closer tasting to pineaples than those ones.
They are very common in my country Chile and in a place in my country called Ovalle they are like the masters when it comes to preparing them, when you travel there you can see them in food stands on the side of the highway and there are papaya trees next to the stands. Papaya confitada (candied papaya, the usually candy the whole papaya and they are soooo good) and al almíbar (syrup conserved papaya, sooo good too) are my favourite ways to eat it. I would be happy to send some prepared papaya to you.
Those are the papayas that we have in Chile, they are cultivated in the coasts, it may be the salty air but they pack a little savory taste, papaya marmalade is absolutely delicious
With the shiny, waxy outer coating on the mountain papaya, it almost reminds me of this cat toy we have that I can fill with nip for them to play with. I'm wondering if I'd like these more than the regular papayas. I shall have to keep my eyes peeled! I hope everyone is well, and is having a great day!
I have 4 or 5 plants growing in Oakland, California. They take our winter fine. My trees just started producing last year and they are tasty eaten fresh. Looking forward to seeing the cooking of it.
I live in Costa Rica, in the south mountains and we have that fruit here, although it is very rare to come by. They sell them cooked in syrup and I absolutely love it, the flavor and texture are amazing
Love when you cook with fruit to see how it turns out! Used to be a great Vietnamese restaurant near us that included green papaya in several savory dishes.
The grocery store I frequent carry something from a company called Breakstone Dairy or something like that, and it's a small container of fine curd cottage cheese, and they come with either peaches, pineapple (my favorite), or strawberry. there may be other flavors, but that's just what the local grocery store carries. It's usually with the rest of the cottage cheese and sour cream-like section. Yogurt's usually pretty close by.
Cottage cheese and apple butter is also really good. (Don't mix them, just put the apple butter on top and get a lil of both on your spoon. I don't know why, but mixing it up makes it taste worse lol)
@@rin_okamiooo, I like cottage cheese and I love apple butter. I have never thought of eating them together, but now I now what breakfast is tomorrow morning. Thank you in advance
Cottage cheese and peaches, oh yeah, had that as a child and loved it, (along with Kool-Aid, but that's just the slogan). A number of years ago lived in Florida and grew my own papaya plants from seeds of a store-bought fruit, which did exceptionally well. Found the seeds "peppery", saved and dried them, and had papaya pepper for years! Great video!
My wife says they candy green papaya in the Dominican Republic. When we were dating a million years ago, she cooked me a savory dish with green papaya and sausage that was very tasty 😋
We call them carica here! Not native but thrive in higher elevation which is close to my hometown. The only use I've ever found is in sweet pickle, definitely still retain the taste too.
@@kyrab7914 It must be hard for Google to decide if cocina was either 'kitchen' or 'cooks'. Then there's the name, which can be transalted as Little Rose. So, in Jared's Spanish he said 'dirty little Rose'. Kinda naughty if you ask me.
.In New Zealand, mine are ripening now- just picked up 6 or 7 from under my tree. I sure don't waste the pulp and seeds - that part has the sweetest flavour. I add it to fresh fruit salads (like passionfruit pulp). It is especially yummy with strawberries, sliced, sprinkled with sugar and left in the fridge for a few hours, then served with ice cream. The fleshy part does need to be finely chopped as it has a very firm texture but i am going to try some strips in the dehydrator.
I actually knew of this before I ever knew of your channel. When I was in the mountains of Java they were growing mountain papaya in bulk. That high up in elevation it was pretty much only that and thai chilies. I got to try the chilies but I was unable to try the mountain papaya as they had to be processed in some way before consumption. If I'm ever there again I hope to be more vigilant in finding some to eat. 😅
Hi there, only just recently stumbled upon your channel for the first time. Spent a decent portion of the day just watching a bunch of your videos when I wondered if you had done an episode on the Pawpaw. I looked through your North American playlist and it doesnt seem like you have. Would love to see your take on it especially since its a native species to a large portion of the US but still occupies a kind of niche status where its not commonly eaten by most people despite being edible. I live in one of the states where it grows naturally and I have yet to see it ever in a grocery store. In any case, love the video and your channel and i hope you have a lovely week.
Bonzariffic m8 this would be another one i want to grow in a green house to make something tasty and good like that as well i love the yellow color also.
I've got 3 of these growing in containers in northern Illinois. They were free seeds from slawek when I bought other seeds last year. We shall see if I get any fruit ever...
the early oregon strawberries are starting to come to market and i wish you could taste them. theres one called sweet sunrise that i tasted and its so good. developed by students at oregon state university.
I looked, and it looks very similar to Carica fruit planted here in Indonesia (I think its the same fruit). In some area (I think Dieng or Wonosobo), people cultivate Carica and made many things from it (like candied, preserves, jams, syrup, even chips!) and sold it. I tried the preserves one (in syrup) and its pretty good.
@@panjimartiandaru3081 I checked again and as similar as they are, they are still different species. Please read the description. It clearly says the name of the papayuela (Vasconcellea Pubescens).
@@jaimeayala4231 well, the Indonesian wiki said its same species, just different names. To quote "carica, Vasconcellea cundinamarcensis, syn. Carica pubescens,[1] Carica quercifolia, Carica goudotiana,[2][3] dan Cariaca candamarcensis" this refers to mountain papaya, or at least the one that planted in area I mentioned. Tbh, I'm not botanist, so while the article do have citation, it could be wrong? I mean, its wikipedia after all, and Indonesian page of it rather different to the English one. Hmm interesting.
@@panjimartiandaru3081 You are correct, both genera were recognized as only one (Carica) but recently divided in two after genetic testing. It is very probable the Carica you know is this one.
We put the inside pulp with seeds and some water in a blender at low speed for 10 sec, strain off this 'milky' juice, add a banana... back into the blender... gives you a delicious raw fruit sauce, sweetness of the banana pushes the mountain papaya flavors without having to add any additional sugar
Different genus tropical papaya is carica , hyland papayas Vasconcellea. The crazy shapes and flavours of Vasconcellea are worth looking into mountain Vasconcellea pubescens are my one of least favourite great for breeding hybrids though. "Mountain papaya are easy to come by in New Zealand. we have dozens more species and hybrids 😊.
The way you pronounced "Rosita Cocina" actually sounded very much like "Rosita cochina" which translates as "Dirty Rosita"... This is unfortunate because I am sure that Rosita is a very clean person! (I had a chuckle anyway) As a rule of thumb, if you are pronouncing latin american spanish, all the C's that are not pronounced as a K, should be pronounced like an S. For Spain is different, we make a different C and they make fun of us becouse of that.
Have you ever done a video on xoconostle? I make a super tasty salsa with it tbat tastes like a less sharp and more smooth salsa verde. It's super good.
@@WeirdExplorer thanks, just watched. Our recipes were similar but I went for a complex one. I added 2 fire roasted poblanos, a can of fire roasted tomatoes, salt, pepper, cumin, 1 jalapeño, 1 serrano, and boiled garlic and onion. I used 10 roasted xoconostles because this was for my whole family.
I have two questions. Do you know if this papaya can cross with a "regular" papaya. There are many standard papayas that cross pollinate just like coconut varieties. The second is, do you know at what elevation that fruit typically grows at?
It doesn't look like you included the information to the Santa Cruz Rare Fruit Growers. Any chance you could update the description so we can look at their wares?
In the USA, the Pawpaw is a different fruit. I love hearing regional names of things. Here, in some areas of Puerto Rico, we say "papaya" for the ripe one and "lechosa" for the unripe one.
the fruit with the cheese on it might be off putting to some but it to it looked good, kinda like peaches and cottage cheese. *edit I commented after you first bite, then heard you make the same comparison heh.
I hate papayas. I’ve tried them at every stage of ripening. Don’t know what it is, but even the smell turns me off. Are Mountain Papayas completely different? I would definitely try one. I always WANTED to like papayas, just can’t. Okay, sounds too much like a regular papaya. No thank you…or thank you for trying it for me.
A surgeon developed a technique for removing cancer from the liver. He just gently felt the liver, and the cancer was the lumps in the liver. He then gently squeezed them out. He said he came up with the idea when his mother made remove the seeds from fruit.
Watching nilered over the years has given me a deeper appreciation for the people on youtube that can actually describe a taste or a smell to me. I think Nigel must've burnt his sinuses with white phosphorous at some point.
Rosita “cochina” 😂😂😂 you just said Rosita “dirty” 😂 sorry you just made my day
😂 glad I wasn't the only one
Yeah, I think he was using Italian pronunciation. Maybe.
Im spanish speaker and I laughed so much 😂
The seeds not only a spice from a Papaya but the seeds are also used as to expel human worms in small children its used medically and naturally.
Yes 👍 like pumpkins seeds too . I'm brazilian so I know about it 😉 is pretty common in Latin American countries using herbology things bacause of is kinda a cultural thing and are less developed than USA 🇺🇲 Canada 🌎 and mostly are tropical climate so can grow mostly native plants all around USA even the natives there don't have this advantage bacause of Winter ❄️ 🥶 in southeast ↘️ is desert 🏜️ like mostly of America's is tropical climate (not all rainforest like Amazon who obviously have Alot of natives plants to use in medicine 💊!!!) We also bacause of way more native Americans culture influence and also more misegenation with Europeans and natives people's we also eat more like then in Mexico for example Taco 🌮 is from natives people's tradition (expect the herina taco of wheat 🌾 powder taco 🌮!!!) Also the fungus corn taco's too and mazcal and eating insects comes from natives but it mixed with Europeans culture too and it makes sense 🤔 mostly Latinos are mixed race between European's and natives some African too anyway Latino America is more mixed not only between European's (like USA and Canada is basically Irish German french mix mostly of Americans are 100 % white from multiples European countries blood!!) In Brazil and rest of mostly of America's people are more mixed with non-whites too then averege Americans and Canadians so Alot of non-white or europeans culture mixed up and created the actual Latino America countries culture we all know today pretty interesting 👍💯!!!
@@robsonwilianwinchester9726 My wife feeds me pumpkin seeds. Maybe she trying to get rid of me.
@@Kikilang60 😂😂😂
Nature is a scam
@@Kikilang60 so ur sayn ur worm has bn n ur wife's intestines?.... jk..lol
"Dulce de Papaya" or "Dulce de Lechosa" is what you described with the unripe regular papaya.
It is a thing. We candy the unripe papaya in the Caribbean all the time.
I love how this tradition has spread, in Cabo Verde we also candy the unripe papaya. We eveneat it with cheese, it's one of my faves.
@@hely1108 we eat it with cheese too!
We use "Queso del País" which is a type of fresh cheese.
My nephew's dad is from Cabo Verde. We are from Puerto Rico.
👋🏽 Hola and thank the ancestors for the tradition! It has been in the Caribbean for hundreds of years. I have a papaya tree at home and make it every year. I make goat cheese too and the combination is 🙌 divine!
As a Chilean living abroad, papaya, murtilla and chirimoya are the fruits I miss the most.
In chile they are cutted in 4, seeds removed, and slowly cooked in syrup. its eaten as a dessert with whipped cream, we usually just buy the cans tho.
i preefer it with canned pineaple slices as well, the extra acidity helps.
last thing, the ones here are closer tasting to pineaples than those ones.
They are very common in my country Chile and in a place in my country called Ovalle they are like the masters when it comes to preparing them, when you travel there you can see them in food stands on the side of the highway and there are papaya trees next to the stands. Papaya confitada (candied papaya, the usually candy the whole papaya and they are soooo good) and al almíbar (syrup conserved papaya, sooo good too) are my favourite ways to eat it. I would be happy to send some prepared papaya to you.
Those are the papayas that we have in Chile, they are cultivated in the coasts, it may be the salty air but they pack a little savory taste, papaya marmalade is absolutely delicious
With the shiny, waxy outer coating on the mountain papaya, it almost reminds me of this cat toy we have that I can fill with nip for them to play with. I'm wondering if I'd like these more than the regular papayas. I shall have to keep my eyes peeled! I hope everyone is well, and is having a great day!
You have the best eye for lighting. Its always so pretty.
I have 4 or 5 plants growing in Oakland, California. They take our winter fine. My trees just started producing last year and they are tasty eaten fresh. Looking forward to seeing the cooking of it.
They grow in the Bay Area climate! How nice!
Are these the ones from planting justice? I bought two mainly because I thought they looked cute. How long did it take before they fruited?
I live in Costa Rica, in the south mountains and we have that fruit here, although it is very rare to come by. They sell them cooked in syrup and I absolutely love it, the flavor and texture are amazing
Love when you cook with fruit to see how it turns out!
Used to be a great Vietnamese restaurant near us that included green papaya in several savory dishes.
I have had a green papaya "salad" with crushed peanuts at a Thai restaurant. It was really good.
I didn't know cottage cheese and canned peach was a international phenomenon, now I'm craving that bit of nostalgia :D
The grocery store I frequent carry something from a company called Breakstone Dairy or something like that, and it's a small container of fine curd cottage cheese, and they come with either peaches, pineapple (my favorite), or strawberry. there may be other flavors, but that's just what the local grocery store carries. It's usually with the rest of the cottage cheese and sour cream-like section. Yogurt's usually pretty close by.
Cottage cheese and apple butter is also really good. (Don't mix them, just put the apple butter on top and get a lil of both on your spoon. I don't know why, but mixing it up makes it taste worse lol)
@@rin_okamiooo, I like cottage cheese and I love apple butter. I have never thought of eating them together, but now I now what breakfast is tomorrow morning. Thank you in advance
In Finland it's common to eat cottage cheese and canned pineapple or lingonberries. I myself can't eat anything sweet with cottage cheese tho :D
Canned peaches, pineapple, or mandarins are my go-to.
Finally another papaya-ish video! Try the Mexican Mountain Papaya when you get the chance, they look like rockets
LETS GOOOOOOOO WE FOUND A ROCKET THAT GROWS ON W TREE
Cottage cheese and peaches, oh yeah, had that as a child and loved it, (along with Kool-Aid, but that's just the slogan). A number of years ago lived in Florida and grew my own papaya plants from seeds of a store-bought fruit, which did exceptionally well. Found the seeds "peppery", saved and dried them, and had papaya pepper for years! Great video!
When you cut it open, it reminded me of passion fruit.
My wife says they candy green papaya in the Dominican Republic. When we were dating a million years ago, she cooked me a savory dish with green papaya and sausage that was very tasty 😋
We call them carica here! Not native but thrive in higher elevation which is close to my hometown. The only use I've ever found is in sweet pickle, definitely still retain the taste too.
and Weird's history of absolutely WILD pronunciation of Spanish words continues. ;)
Yeah, there's a big conceptual difference between Rosita Cocina and Rosita Cochina (Dirty Rosita).
He's pronouncing like it's Italian 🤣
😂😂
Tbf, Google is absolutely no help. I just asked it to translate cocina and it wouldn't. Rosita cocina, sure. Cocina itself? Nah. He tried 😂😅
@@kyrab7914 It must be hard for Google to decide if cocina was either 'kitchen' or 'cooks'. Then there's the name, which can be transalted as Little Rose. So, in Jared's Spanish he said 'dirty little Rose'. Kinda naughty if you ask me.
.In New Zealand, mine are ripening now- just picked up 6 or 7 from under my tree. I sure don't waste the pulp and seeds - that part has the sweetest flavour. I add it to fresh fruit salads (like passionfruit pulp). It is especially yummy with strawberries, sliced, sprinkled with sugar and left in the fridge for a few hours, then served with ice cream. The fleshy part does need to be finely chopped as it has a very firm texture but i am going to try some strips in the dehydrator.
Thank you! Wonderful review, as always. So hard to describe flavors and yet you nail it 😀🖖
I love that you still try the part that people throw away because I'm totally curious about that too. 👍
Been enjoying this channel
we had a mountain papaya growing behind our garage in nz, guessing 20+ years since i had one
This was great so glad you revisited this fruit. Considering growing it now! Also when will we see some videos from your trip to Feast of the Senses?
I wonder how well the wild ones would work for Tom Sam (Thai green papaya salad).
I found one of the yellow ones , which had dropped from the tree .
The fruit was quite frim , the pulp was cosumed - yummmy
What an amazing tree! It feels like you fell through a time warp into the Jurassic!
yumm i like all things candied. i mean probably not ALL THINGS but fruits sound good and this fruit sounds good candied. A+ 👏🏻👏🏻👏🏻
I actually knew of this before I ever knew of your channel. When I was in the mountains of Java they were growing mountain papaya in bulk. That high up in elevation it was pretty much only that and thai chilies. I got to try the chilies but I was unable to try the mountain papaya as they had to be processed in some way before consumption.
If I'm ever there again I hope to be more vigilant in finding some to eat. 😅
I want a bite too!
Thank you for sharing the growers link. Im excited to see what exotic fruits i can grow in my area.
Why not come to east malaysia (im from frosted peak) so i migrated there and i found so much exotic fruits and vegetables 🤤
Hi there, only just recently stumbled upon your channel for the first time. Spent a decent portion of the day just watching a bunch of your videos when I wondered if you had done an episode on the Pawpaw. I looked through your North American playlist and it doesnt seem like you have. Would love to see your take on it especially since its a native species to a large portion of the US but still occupies a kind of niche status where its not commonly eaten by most people despite being edible. I live in one of the states where it grows naturally and I have yet to see it ever in a grocery store. In any case, love the video and your channel and i hope you have a lovely week.
Bonzariffic m8 this would be another one i want to grow in a green house to make something tasty and good like that as well i love the yellow color also.
I've got 3 of these growing in containers in northern Illinois. They were free seeds from slawek when I bought other seeds last year.
We shall see if I get any fruit ever...
A close cousin of the Desert Papaya!
7:02 you dont know It but you said something very funny in spanish 😂
the early oregon strawberries are starting to come to market and i wish you could taste them. theres one called sweet sunrise that i tasted and its so good. developed by students at oregon state university.
Maybe this fruit is a good candidate for "Will it ketchup?"...
Great video, as always!
Yes! I think this should be in the Ketchup series
I looked, and it looks very similar to Carica fruit planted here in Indonesia (I think its the same fruit). In some area (I think Dieng or Wonosobo), people cultivate Carica and made many things from it (like candied, preserves, jams, syrup, even chips!) and sold it. I tried the preserves one (in syrup) and its pretty good.
Carica is the scientific name of the regular papaya (Carica Papaya). This one is Vasconcellea Pubescens.
@@jaimeayala4231 go check again, it's same plant 😊👍
@@panjimartiandaru3081 I checked again and as similar as they are, they are still different species. Please read the description. It clearly says the name of the papayuela (Vasconcellea Pubescens).
@@jaimeayala4231 well, the Indonesian wiki said its same species, just different names.
To quote "carica, Vasconcellea cundinamarcensis, syn. Carica pubescens,[1] Carica quercifolia, Carica goudotiana,[2][3] dan Cariaca candamarcensis" this refers to mountain papaya, or at least the one that planted in area I mentioned.
Tbh, I'm not botanist, so while the article do have citation, it could be wrong? I mean, its wikipedia after all, and Indonesian page of it rather different to the English one. Hmm interesting.
@@panjimartiandaru3081 You are correct, both genera were recognized as only one (Carica) but recently divided in two after genetic testing. It is very probable the Carica you know is this one.
you missed the r in unripe at around the 8:00 mark
Sounds tasty
That mountain papaya looks good
We need a playlist of candied fruit he has made
I think if you dont have a ton of food these would help a lot keeping bellies full while still giving you some decent vitamins. I would use it.
Probably it'd work with Babaco as well
Grew up eating candied papayuela... Not a fan. Great vid as usual, Jared!
Also, the pronounciation is: Papa-you-ella
Wouldn't it be "papa-you-ela"?
@@alittlebitgone WOrks just as well
We put the inside pulp with seeds and some water in a blender at low speed for 10 sec, strain off this 'milky' juice, add a banana... back into the blender... gives you a delicious raw fruit sauce, sweetness of the banana pushes the mountain papaya flavors without having to add any additional sugar
That sounds good!
Ngl i came back from school and first video i saw is this 😅
My god he’s learned how to safely use a knife!!!!! Awesome. Always freaked me out before.
In Indonesia this fruit is called Carica,
De esas crecen acá en Chile
Different genus tropical papaya is carica , hyland papayas Vasconcellea. The crazy shapes and flavours of Vasconcellea are worth looking into mountain Vasconcellea pubescens are my one of least favourite great for breeding hybrids though. "Mountain papaya are easy to come by in New Zealand. we have dozens more species and hybrids 😊.
We make a candy like that with green papaya, before it's ripe
Is it like Babaco?
The way you pronounced "Rosita Cocina" actually sounded very much like "Rosita cochina" which translates as "Dirty Rosita"...
This is unfortunate because I am sure that Rosita is a very clean person! (I had a chuckle anyway)
As a rule of thumb, if you are pronouncing latin american spanish, all the C's that are not pronounced as a K, should be pronounced like an S. For Spain is different, we make a different C and they make fun of us becouse of that.
Yeah I laughed so much when I heard It 😂
@@arnoldmmbb XD him or the spaniards? XD
@@aurochf1 i speak spanish is my first language
@@arnoldmmbb Estupendo!
'Inside snotty bit' and 'innards'. Yum yum.......
Have you ever done a video on xoconostle? I make a super tasty salsa with it tbat tastes like a less sharp and more smooth salsa verde. It's super good.
yep! check the archive at www.weirdexplorer.com
@@WeirdExplorer thanks, just watched. Our recipes were similar but I went for a complex one. I added 2 fire roasted poblanos, a can of fire roasted tomatoes, salt, pepper, cumin, 1 jalapeño, 1 serrano, and boiled garlic and onion. I used 10 roasted xoconostles because this was for my whole family.
We eat the pulp first - that the tastiest part ☺️
I have two questions. Do you know if this papaya can cross with a "regular" papaya. There are many standard papayas that cross pollinate just like coconut varieties.
The second is, do you know at what elevation that fruit typically grows at?
Im not finding the link to the Santa Cruz growers..
It doesn't look like you included the information to the Santa Cruz Rare Fruit Growers. Any chance you could update the description so we can look at their wares?
How did he get the fruit through boarder control ?
How do you think this would be roasted?
Maybe with a little brown sugar, like you roast carrots
Ooh- it’s even got a cavity to hold the spicy goodness, like roasting an acorn squash!
These grow well in NZ. We call them pawpaw.
That's a different fruit .... right?
@@GetIsekaidi think? probably just a different regional thing
In the USA, the Pawpaw is a different fruit.
I love hearing regional names of things.
Here, in some areas of Puerto Rico, we say "papaya" for the ripe one and "lechosa" for the unripe one.
@@GetIsekaid Nope.
@unclecharlie9022 What we call pawpaw is _Carica_ _pubescens._
the fruit with the cheese on it might be off putting to some but it to it looked good, kinda like peaches and cottage cheese. *edit I commented after you first bite, then heard you make the same comparison heh.
Lingonberry jam on cheese is lovely
Thats the papaya which i grew knowing as papaya
Wow keren 12:11
7:04 hahahaha you said "cochina" which translates to nasty or filthy... nasty rosita 😈🔥
❤️❤️
Hiya Papaya!
When is the second channel on 🥦 vegetable 🥕
there's a playlist 😁
Amazing Plants: ruclips.net/p/PLvGFkMrO1ZxKAhdZh1nqHTttsg6q5t-Mk
Do the whitebark raspberry next
never heard of that one.
His Etsy shop is closed I guess fyi
itu carica bukan sih ?
Babaco I know it as
Rosita Cochina
Inagine the texture if u cooked it for two hours
"Rosita Cocina?!?"
one time i got a papaya and it smelled and tasted like vomit and i was the only one that could smell it
That’s how I feel about guavas
I hate papayas. I’ve tried them at every stage of ripening. Don’t know what it is, but even the smell turns me off. Are Mountain Papayas completely different? I would definitely try one. I always WANTED to like papayas, just can’t. Okay, sounds too much like a regular papaya. No thank you…or thank you for trying it for me.
Papayas are nasty. Id love to try this one
We were promised a nutmeg video. I presume you changed the running order and we will still get it?
Excuse me sir, that’s Boguh’tah.
Regular papaya taste like vomit... Then I found it contains the same enzymes as vomit
probably pronounced as popeye-Whale-Ah
You need a skull ring. Something tasteful, we tasteful as a skull ring could be.
If you had more, you could've pickled them.
A surgeon developed a technique for removing cancer from the liver. He just gently felt the liver, and the cancer was the lumps in the liver. He then gently squeezed them out. He said he came up with the idea when his mother made remove the seeds from fruit.
Mountain Papaya tang-hulu
💫☝️😜🧜🏽♂️
Terrible looking supermarket pawpaw. I would not have bought that particular one.
Watching nilered over the years has given me a deeper appreciation for the people on youtube that can actually describe a taste or a smell to me.
I think Nigel must've burnt his sinuses with white phosphorous at some point.
Papaya seed has great antibacterial properties