Chilean here. Those are so green, they should look red almost purple. They growth everywhere here in the south. We call them Murtas so that’s why the drink its called “Enmurtado”.
Yeah I was gonna say the same. You don't do the fruit any justice doing a task test when there not red or atleast darker pink colour, green ones are unripe try when ripe and repost you will be surprised at the difference 😀
I've seen that there are different colored types. I have this same one and it turns from a red to this pale color when fully ripe. If we pick them when they are red they are to hard and astringent. I'd love to get one of the purple varieties as well as this one. It has a nice flavor.
Nice work. I have some suggestion. Since what you are doing will be more important in the future, especially for people like botanist, you should add some details about the fruits like weight, a closeup shot with some scale to understand the size, also show us the inside of the fruit.
I have a variegated one of these planted last summer in my UK garden, apparently the flowers are attractive as well, I'm hoping for my first flowers and fruit this year, Latin name is Ugni Molinae
In Southern Chile, they grow everywhere wild and are widely used and even sold, according to my Chilean friend. I think there is a lot of potential for temperate South American native fruits to be grown in the U.S.
I wish there were conventions for fruit collectors / explorers in the UK, it would be awesome if people came from around the world to share different fruit.
Those were not ripe. You reviewed unripe Chilean Guava. I'd like to see a video on ripe Chilean Guava please. Ugni molinae aka Tazziberries are now being grown commercially in Tasmania and Victoria. The Tasmanian growers started in the mid 1990′s and as a marketing ploy similar to kiwi fruit (Chinese gooseberries), called them Tazziberries as they believed it sounded better than Ugni molinae. They sport a deep burgundy hue with a creamy blush when ripe. I guess we all know what the unripe Ugni molinae taste like now at least.
I've lived in Australia for the past 14 years and have never seen Tazziberries, maybe because I'm in Qld? We had a tree with red berries which we called "guavas" in NZ where I grew up. They were delicious when fully ripe and made a very tasty Jelly with a deep pink hue, however, I've just realised that they were Psidium cattleianum not Ugni molinae
I picked up a hint of pine needle flavor to mine. I have the same exact plant and it is very yummy this year. Last year was the first time mine grew berries and they didn't fully mature but this year I was happily surprised.
I grew these for many years and while the plants thrived, they produced very little fruit. To make matters worse, I was fooled by photos on the Internet into thinking they were red when ripe. Turns out, as your video illustrates, they are ripe when yellow/green. I missed my chance to eat a lot of the berries because I was waiting for them to change color, which they never did.
Some comments are saying these are unripe, but the good people that sent me these said theirs don't get that red but are still ripe. Either way these tasted great as they are, maybe worth a try growing in Hawaii? :)
The color of a lot of fruits, edible or otherwise, depends on temperature during maturation. Perhaps the ones grown in temperate regions like Seattle are not heat shocked enough to have the reddish hue of their Chilean ancestors.
@@WeirdExplorer I have an answer for you... many people are misinformed about Chilean Guavas. The ones you had probably came from a variety of Ugni Molinae called Flambeau which has white and light green leaves and pale ripe fruit. To confuse things, some people believe they have the Flambeau variety, but they really have the Verigeta variety, with similar leaves but pink fruit.
@@WeirdExplorer To make things extra complicated - Amomyrtus luma, formerly called Myrtus lechleriana, Ugni Molinae, Luma Apiculata and Psidium Cattelenium are all called "Strawberry Guava", Luma berries or Arrayan in addition to Chilean Guava/Myrtle by various sources. .To confuse things even further they are also referred to as Guavas despite not being true guavas. In my opinion these plants should all be grouped in the same genus because they are so similar. Ugni Molinae is the smallest (4ft in England), Amomyrtus luma grows to 8ft and Luma Apiculata can exceed 30ft. There are subtle differences between the fruits, but I would say the same range of flavour exists among apples, grapes etc. Ugni Molinae butterball contains the least resinous flavour and highest cotton candy-like sweetness, Luma Apiculata is often seed propagated so flavour isnt predictable but mine is moderately sweet, Amomyrtus luma seems to be the least edible out of hand based on reviews online but I do not grow it. Amomyrtus luma is the most ornamental though.
That's interesting that those are green. I've only heard of it from Raintree Nursery in Washington state that sells the plants. The picture on their website shows a plant with red berries.
Wow! Love that Duck Stab Residents shirt! It makes perfect sense that someone with a great taste in fruit would have also a great taste in music. Love your vids! I'm binge watching them right now. I recommended you also to my sister, and from what I can tell, she's also binging your vids. Thanks for the free hours of entertainment! Have wonderful day!
This may be a funny question but do they look like guavas in cross-section? Also, do they have those annoying ball-bearing-esque seeds that can crack your teeth?
Try pineapple guavas for a guava without large seeds in them, though they are quite perishible, also try to get the round ones rather than the egg shaped ones, that variety tastes a bit better.
We call them Murtillas. I had some of them from a relative who grows them near Yumbel. They are actually eaten and iirc people also make jams out of it, and the natives used them for medicine as well.
I'm actually planning on putting some of these in my yard this year. Commercial viability depends on a lot of things. - At what rate will people buy them? - How perishable are they? - What growing zones will they survive in? - can they be harvested via machine? - do they succumb to pests or diseases?
I’m going up to Wanderlust this Tuesday; turns out they’re about 8 blocks from my house! I’ll almost surely get one of these. I’m really excited to see their place.
You should form a supermarket grocery store consulting firm. I am sure that you can make a very substantial living. God bless, you're an extremely interesting and quality person.
You should also try maqui !!! Is a very known berry from the south of Chile and it also has some nice medicinal qualities. It was mostly eaten by original natives but now it's been more consumed since.
You have to try Strawberry Guavas. The smell and the taste is so beautiful! They smell stronger and better than strawberries too. I know some trees around here in southern California where I can get them. Very perishable though, as they are best enjoyed off the tree.
@@WeirdExplorer That's cool man. I recently found your channel, as I am a fruit fiend like you. I know of a very rare native fruit here in California from the islands off the coast called the Island Cherry. It looks like a cherry but it's a totally different species. When the fruit season comes I would like to send you some.
I think you should try them again in the future. In every picture, I saw the Berries were a red colour and also bigger. Maybe they will then taste EVEN BETTER.
Hm, sounds like something that might grow in my zone. Maybe I should invest in some seeds. As a bit of extra info, my search indicated that the fruit is in markets in New Zealand and Australia as the “tazziberry” (because of production in Tasmania, maybe?).
You should try quenepa aka limonsillo it has various other names but it’s really good vendor in certain spot throughout nyc sell them I highly recommend
A proper ripe one taste like candy, strawberry with a slightly sweet pineapple flavour and they smell the same😋 id dare to say better then blueberries even 🤔
@@WeirdExplorer Haha I'll take that as a no. I just started watching your vids and I love learning of all the different fruits in the world. Keep up the great work!
Yeah but a lot of things we consider completely ordinary and mundane others view as a rare treat. For example years ago I was talking with a group of people from Bhutan. The big "exotic delicacy" that they were most enjoying most in the US? Chicken. Chicken was a delicacy to them. Not because they don't have chickens there, but because they are a mostly Buddhist nation and most of the meat they eat isn't slaughtered but dies of natural causes. You can't really eat a chicken that has died of old age, hey're just too tough and gamey to be worth it, and if they died of disease they're probably not safe to eat. So they were having chicken nearly every day while in the States.
this is very interesting - I would enjoy eating and having these fruit on the table - - but also , you're sitting on a black couch in front of a chocolate wall - to an analyst , that would mean you love people , or that you enjoy company ?? I just think it's so gruesome and dark - but also extremely interesting - it may be just a set ? but you do know how to cast a spell !
They're the best aren't they? I like to go on very random music binges (went through the discography for Nancy Sinatra and Throbbing Gristle in the same month not that long ago). But generally go back to 70s/80s goth and punk at the end of the day. And Bowie.. lots of Bowie.
