Why Nobody Ever Eats Ripe Makrut Limes
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- Опубликовано: 11 июл 2024
- Episode: 751 Yellow Makrut Lime
Species: Citrus hystrix
Location: Bangkok, Thailand
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Развлечения
![Natanael Cano x Oscar Maydon - Giza [Official Video]](http://i.ytimg.com/vi/eXCS6-MSQ_Y/mqdefault.jpg)
Did you know that limes are also sold unripe? I have a video about it here: ruclips.net/video/2qfLcNUh8-E/видео.html
where are the best places in bangkok to get exotic banana varieties in january?
You could make soap or something out of the ripe ones.
You just got done saying it is not a Bergamot, and then you called it a Bergamot. 😀
It's actually not totally about ripeness, it's more about temperature. Citrus changes after a cold spell....They need that drop in temperature on the tree, which is why they are actually a late winter/early spring fruit. I learned that from a video made by a citrus farmer a few years ago.
My mom is from thailand and she has this fruit in the front yard. Always wondered what this was called. My brother and I always referred to them as nutsack limes 😂
🤣
Should pin this comment too
@@WeirdExplorer
you can you use the leaves!!!! do it!!
🤣🤣👍
Well said.
6:15 love how you ended up convincing yourself it *was* Bergamot after all 😅
🤦♂️
Let's hope same does not happen with thai ladyboys
hehe
haha yeah that messed me up
To be clear, bergamot has a smooth skin. The C hystrix has the wrinkled skin.
You should go back to the market and show the seller a clip of you trying the yellow makrut. It would make his day!😊
Did you ever make a "Not Bergamot" shirt with a depiction of the makrut lime?
05:30 -- Loved the timing/verbal delivery on "The green ones look nothing like bergamot. The yellow ones, however...also do NOT look like bergamot!"
Jarred has Always reminded me of my family, and the sense of humor that my cousins and I have, way too similar
I am currently breeding hardy citrus varieties and one of the things I am planning to try is crossing Citrus Hystrix (Makrut lime) with Poncirus Trifoliata.
One has zero frost resistance, the other has plenty. One has a great flavour and smell, the other is a bit funky and weird. I hope that given how strong the peel scent and flesh flavour characteristics of a Makrut lime are, it will overpower all the funk in the Trifoliate Orange.
Another hybrid I’ve made is (Poncirus x Ichang) x (Poncirus x Nagiri Kumquat). It’s basically a nice flavourful lime/lemon thing but extremely hardy. I call it the “mini frost lime” (MFL). Some seedlings may be monozygotic, though I bet most are dizygotic. I’ll try to cross MFL with Hystrix directly or with (Poncirus x Hystrix). I’ll probably end up with an improved frost lime. One thing I am considering is adding some mandarin lineage into the lime, but the kumquat seems to do that just fine. Maybe I’ll replace the (Poncirus x Kumquat) with (Poncirus x Changsha) or (Poncirus x Keraji). Or, maybe I should try a multihybrid (Changsha x (Poncirus x Kumquat))
thats cool af
Kumquats I feel would have better chances of passing some of the positive characteristics of kumquats like a sweet peel, or sweeter fruit than your trifoliate
I love it when someone is passionate about what they do! 🌱💚
Good luck, a lot of difficulty in this international project. The paper I saw found mandarins were the hardiest non bitter variety.
Why not graft?
In the south of Iran, we also have a type of sweet lemon whose skin is similar to a tangerine, it is easy to peel and has an orange color, but the flesh of the fruit is yellow and tastes like sweet lemon. I couldn't find its English name, but we call it Bakrawi
The fragrance from those wrinkled fruit is Castile soap, a fine grade cosmetic soap. Leaves have same fragrance.
Like Bergamot, used in perfumery.
One thing about some citrus rinds is that the oil can cause skin to become photosensitive. That is especially on fair skin, turns red as a sunburn.
castile is just marketing wank for regualar old fashioned soap with olive oil as one of the fats, if it smells of citrus its because they added citrus.
I never had any of 70% of what you try but the way you passionately explain the taste of these fruits, i can envision what they would taste like.
This guy's eaten 700 different fruits. Most people only eat like 10.
@@vloomnwell a squash is a fruit a tomato is, lime, lemon, pomegranate, pomelo, orange, apple, cucumber, bell peppers, peppers in general, eggplant, avocados, zucchini, pumpkin, corn, peas and nuts is all I can name that I have eaten that are fruits I hope you enjoy this sentence which is long lmao (almost 20) but nowhere near him
You can use the yellow to wash your hair and body. It easier to massage to the scalp and skin since it is pliable to squeeze the juice during shower
Other than the leaves, makrut zest is used as an ingredient in Thai and Lao curry pastes, but I think most people don't use the juice for anything due to its bitterness.
My mother in law (who is Thai) also used to jelly/candy the fruit into a sort of fruit leather.
I'd love to see a comparison between makrut and black tea vs Earl Grey.
Given that most Iced Tea (at least in the US) *_IS_* Black Tea, and that lemon juice + iced tea (with sugar) is quite delectable... I'm going to say it'll be a winner!
(Arizona Tea even sells _"Iced Tea with Lemon Flavor",_ which is really good when not at home)
Your face disproved an urban myth, green is not yucky (albeit very sour), yellow is! Great video! Happy New Year, Jared, hope it brings you more weird fruits to share and a fruitful year!
I miss those MR. YUK stickers 😅 I think they would occasionally come in the mail, or something...
I'm a product of the early 80s, so I saw _plenty_ of those on bottles under the sinks growing up; and unused ones in the junk drawer.
(💡! I should check the 'Junk Drawer' box from when my folks moved out of my childhood home 😮 lol ...Granted, I *am* aware you can still get them, but this would be a true link to my past!)
@@DUKE_of_RAMBLEoh my god, you just dredged up a memory from the public school system. Our teacher was ancient and had a lifetime supply of those stickera
I’m glad you enjoy these, I have an indoor tree that’s thriving, but it’s tough to share them with people because they taste so different to supermarket limes.
Thank you for sharing your experience! Happy New Year! (Now to start planning cooks for the coming various Asian New Years)
I used to cook lemon pasta but replace lemon with makrut lime, and it's turn out pretty good.
..... _hhhUH_ 😳
Here I thought @OrdinarySausage cooking spaghetti in straight lemon juice was him experimenting in absurdity... but maybe not so much the case that time?! 😅
_(albeit, most of the stuff he does ARE viewer suggestions, so maybe it was someone knowing the results already 🤷♂️)_
Happy New Year to you in Bangkok. You have such interesting contacts and great information In your videos. Keep up the great work for next year.
I'm in Bangkok too!
I have learnt a lot from you over the years. I like your style. Thanks
Whats up dude I've been watching since the coco de mer series. Weird explorer is the stuff!
I have been growing makrut limes for a couple of years. From my experience, the tree releases fruits, whose colour is between green and yellow (fair green), unlike the dark green colour in the usually sold ones. At that stage, the fruit is still fresh. I reckon in this case the fruit has ripened off the tree for a long time and is no longer suitable for consumption.
Happy New Year!
ใช้ค่ะ เราใช้ลูกสุกใช้น้ำใส่ในน้ำพริกกะปิ ลูกเขียวเอาใส่แกงเทโพ บางทีใช้ทำน้ำจิ้มทะเล แต่ถ้าใช้สระผมกับเกลือแก้รังแคได้ดีมาผมหอม
What a throwback! I loved your Not Bergamot video lol.
The look on your face after tasting the yellow fruit? EPIC! I tasted that harsh thing!
I hope your new years eve was awesome! And heres to an amazing 2024!
Green one is Jeruk Purut aka Kaffir Lime. It's very fragrant and pricey. We use the skin to make cake ( fragrant smell) and also some tribes use it for ritual ingredients.
happy new year, Sir
I missed the unripe lime episode (gonna remedy that after this) but I loved the bergamot episode. Thanks for the fruit facts!
People use rose petals for flavoring, but it always reminds me of bathroom air freshener.
This was a fun episode! But! You didn't mention the zest. I remember the zest being a significant source of flavor in this fruit.
Either way, I'll remember to avoid the yellow bergamot, I'll stick to the lumpy green ones 😅
bro did you watch the video 💀. its not bergamot lmao
@@the_real_aristotleI think that might be a joke
@@the_real_aristotle watch 6:14
@@the_real_aristotle 6:09 yes, I saw that the yellow one is not the tasty bergamot. The green one is scrummy.
I mean there's so many soap brands that use as a baseline limes that it's not surprising that tasting that reminds you of soap, they make it hard not to think of soap when ya taste limes.
This type of lime is grated for some dishes. The leaves of this kaffir lime is used more for boiling up a fishy soup for laksa.
Well, this finally answers it. Thank you for this. I live in Oregon and have a makrut growing in a grow tent in my spare room. Finally getting limes this year, LOTS of them. All I could ever find was "pick them green" without explanation.
Now I can skip letting one get ripe to see. 😂
This was a problem with oil of Bergamot. A component, bergaptine, was present and when used to make Shalimar perfume, caused areas applied to turn red and/or tan abnormally. When the company discovered that, the oil used has had the bergaptin removed. Dunno how it may have affected the fragrance and/or what was used to “restore” the original release IF there was an effect in the fragrance after the change.
NOT BERGAMONT!!!!! LET'S GOOOOOOOOOOOOOOOO!!!!!
6:14 now you also called it a bergamot
I’ve only heard of them used for their zest. The juice is often not used because there’s almost none and can be a bit bitter.
Had a plant growing in my yard (for the leaves) but has only produced small buds of fruit, not full size
I have grown this in central florida. It is a great plant. The leaves are very unique and have many uses in cooking. The fruit I produced was very hard for citrus and can be zested, but I do not remember how that was.
6:49 you called it Bergamot after Saying it wasn't. Though you tasted it Like a Champ so 👍
Another year of excellent videos, Jared. See ya in 2024!
haveu tried Makrut sugar candy before ? it has distincts smell and nice texture to it.
Makrut lime peel is used as an ingredient in Thai curry pastes.
I own a makrut lime tree as a house plant. I live in way too cold a place to grow one outside, but I love Thai food. Even after three years it's never flowered or had fruit. I did in fact buy it for it's leaves which I use like bay leaf in curry and also slice very thin for garnish. I now look forward to one day getting fruit from my little tree.
Stop eating the leaves and it might grow
Oh my gosh, your face when you try something incredibly sour… I feel so bad, but I laugh so hard 😂
Oh my goodness I’ve awaited this Makrut episode for a long time as a Thai viewer. How exciting and interesting to also show a yellow fruit version of the ‘Bai Makrut’ (Makrut Tree). I LOVE the citrusy scent.. and the fruit wrinkling reminds me of the buddha hand citron too.
Would the Buddha Hand citrus be what they use to wash your feet when you get a Thai massage? I thought it was these fruits when I saw this video. I've also seen them used as a urinal freshener.
Thanks for sticking up for honesty. Not only in thumbnails but truth everywhere
"The yellow ones however..." Okay that made me chuckle.
I believe, from what I have read, that the majority lime scent is the scent of the Makrut lime actually used in cleaning products. That is why we associate with dish soap.
Jared, you're making my mouth water!
Thai people use makrut juice only some dishes such as Kang Thepo, Kanomjeen Nam Prik that want its aroma bitterness and slight sweetness. We also have some unique citrus like makrut wan (look like makrut but sweet like mandarin), som sa (a kind of bitter orange) very aromatic.
I have a makrut lime tree, I associate their smell/taste with Pledge furniture polish. I haven't really bothered with the yellow ones but more because I haven't really found a lot of use for them in general.
I don't have the personal experience of tasting over-ripened citrus fruits, so would it be fair to guess that a yellow lime could taste similar to how it might taste when an orange goes brown?
it has a bit of that kind of taste yeah. stale and harsh
I make a lime drink with it and with some sugar a
nd water it is a lovely drink. It has a grapefruit tinge to it.
Makrut Limes, or Jeruk Purut here, is integral not only in cuisines and drinks but also religious and cultural ritual of the Batak Toba. Important not only for the living but also the dead. Ex: during the reburial ritual of the dead, we need to clean and basically bathe the bones of the dead with 'jeruk purut' before presenting them to the sun for the last time.
I have seen a desert made out of them also marmalade, I have used the rind in cooking.
I've only seen them used for 2 purposes in Thailand. The first time I saw them they were sliced and used as a freshener in the urinal in the bar I was in. And they use them in a bowl of water to wash your feet when you go for a Thai massage. I've seen another reply and I might possibly be talking about Buddha Hand citrus.
06:27 is when you can see the flashbacks of the Elderly Wise Man's Warning in Jared's eyes.
Cool. Now I am going to the grocery store. Buying a Lime. Ripening it and using it like a lemon.
I've seen the yellow ones used as a shampoo/hair rinse.
I have no idea who gave the name "Makrut Lime" to this fruit. As a matter of fact, it does make sense because "Makrut" (pronounced "ma-grood") is the Thai word for this citrus fruit.
I have a plant of this fruit in the garden of my country house in Thailand. I tried to make use of its juice several times by drinking, but it always tasted too unpleasant to swallow. Thai people use the rind/zest (along with its leaves) in chilli paste (for making curry). When I was 10, I saw my grandmother use both the juice and the leftover segment-walls/skin to mix with shampoo and have my sister wash her hair with it. These are the only 2 ways I always think of when it comes to Makrut Limes.
Good luck, everyone!
It’s very common in Bangladesh and in Bangladeshi restaurants in the uk
Awww...Our old Makrut tree just died, termites got to her. My fault for banning the chickens from our yard (Thailand.) They (the fruit,) are great for; skin soap, dish soap, shampoo, antibiotic skin wash, all kinds of things. The leaves are in a LOT of Thai dishes, most famously Tam Ka, but, also fried and added to many others. We're trying to grow some one trees to replace "mama."
It's been a tough couple of years for my tree due to the weather, but when it sets fruit we cook with both the ripe and unripe fruit.
Never the juice though. Only the zest. This channel is the only place I've ever seen someone intentionally eat the inside of the fruit :)
And also the "bird eye pepper" or lada padi as what we usually call them here in Brunei.
TTTHHIISSS
i literally have this in my fridge at this very moment and I have no idea how to use it
I've got an adorable 4 ft makrut tree in my living room. Think I'm still a ways off from having fruit but there's tons of leaves and that's what I really want anyway 😊
Well now I just want to try it myself!
I’m going to experiment with cocktails with these, curious about how it can bring out flavors of certain spirits and other fruits
Is this the same lime as the fruit of the limau purut plant? My family uses the leaves a lot for cooking. We have a plant in the backyard.
It's so interesting to see this guy talking about controversy over a fruit i eat regularly, if you told most people in Brazil that brits straight up don't know what a bergamot is, and think it's this weird alien fruit, they'd just laugh
How is the rind? Can you make marmalade or candied or whatever out of them? Well I'm sure one could, but I wonder how they taste.
The leaf taste great with beef or pork. The fruit is to make raw beef lime by using the skin and juice, you also.need the other herb. The yellow produce alcohol.
Makrut lime (well, the leaves at least) are quite popular here in Australia for cooking. Loads of people grow them as Thai food is so popular.
I tried using the green fruit to make marmelade before and it was passable but certainly not brilliant.
My experience when tasting a fully ripe fruit was similar to yours. It like a less-offensive trifoliate orange. There's a similar floral tone but it's incredibly acrid and there's a sharp chemical taste, a bit like kerosene.
Thai cuisine uses the Makrut leaves for many of our curry dishes as flavoring. Most of the yellow curry dishes use them in some way, precisely because of its citrusy notes it gives to the dish. In fact, we use the leaves more often than we use the actual fruit (lol).
I use the leaves, the zest and the juice in cooking. With this lime less is more.
I point to Farmers Almanac as it has an accurate article to what bergamot is. People still want to believe the wrong one.
Wait. I just got 3 green ones from organics to you and thought they were bergamot. How do I know what it is? They smell incredible
Can you test out the Noni with a miracle berry?
I can’t find the link for the video on bergamot 🤨
in malaysia we call it limau purut
I have some makrut limes, do you think that it would make a good whiskey sour?
have it with salt & chilly powder the ripened ons they taste just fine
I'm surprised that you didn't mention that they are mostly used for the peel in Thailand.
Did you already cover what yellow limes taste like?
Happy New Year! I hope you will give Vostok a pat from me. 🐈
Happy new year! yep check the pinned comment
I never got to try a Thai bergamot, they're only selling the leaves here.
Not weird explorer calling the lime a yellow bergamot at 6:13 😂
There is a fruit called zabala fruit, it's very sweet bit not sure what it is used for.
Limau kapas is what we call them here in Brunei.
Dude i have been following you since you had 50k followers, you still don't have a decent knife. Awesome vids!
I buy cheap knives and ditch them as I travel so I don't have to check a bag.
Maybe the yellow ones can be used to make vinegars & other products instead of eating them straight up
‘The yellow bergamot…’ 6:11
I buy an amazing Earl grey tea from my local Asian market that has a picture of Buddha's hand on the box lol
So, one can use immature, green makrut lime juice in dessert jook or kosher for Passover bulgogi marinade, and mature, yellow makrut limes for sushi rice or kosher for Passover chimichurri sauce?
I might put this to the test.
That yellow one was a devil fruit from
One piece
Fr though
How strange, i woke up this morning thinking about kaffir limes.. then this comes up lol.
the instant regret is everything. 🤣
You can still use the zest, though.
Makrut limes that I have had had sort of a cooling menthol kind of effect, like eucalyptus or mint can have. No soapiness to it, I still dont get that. Is cilantro also soapy to you? Maybe there is a link there, some sort of shared enzyme... I bet they would make interesting candy!
Jared said that there was no soapiness, just the smell of an American brand of washing-up liquid that is difficult to disassociate from the smell of makrut.
And this "limau kapas" is one of the plants that is endemic in South East Asia, the same goes for "Limau purut"
Looks like it's winter, eh' lads?