Cupuacu sounds the most appetizing in my opinion, having all those characteristics of other fruits sounds like a good time, plus it looks like a giant potato lol 🥔
I have tried Cupuaçu juice that a local health food store got frozen. Totally delicious. Never seen it again, it is a long way to transport something frozen from Brazil. I love plain chocolate but I am overly sensitive to caffeine due to liver laziness so I haven't eaten any for many years.
you apologized for comparing rare fruit to rare fruit, but at the same time, you have compared those rare fruit to common fruit. scientists have figured out the flavors of old foods (hundreds of years extinct/not made) with less information than you are providing. you are doing a good job. keep it up.
Cupuacu is widely consumed in brazil and the ice cream and the jam-filled truffles are amazing. It's also very common especially in the North region to mix it with condensed milk to produce some sort of a mousse. Very distinctive flavor, it doesn't taste like anything else. IMO it goes very well with milk and white chocolate based desserts.
cupuaçu! the chocolate that comes out of it's seeds is actually pretty tasty. I have had some truffles made of it and filled with the jam of the fruit itself, it was absolutely delicious. The chocolate is a lot more flaky and thin than cocoa chocolate, but i personally think it's delicious.
@@marisa-yu4oz i tried it in ver-o-peso, a street market in northern brazil! it was surprisingly cheap, at 6 br reais (around a dollar), although i don't know how well it does when being exported.
Nice seeing someone covering cupuaçu. It's juice, sweets and creams are very consumed here in the north region of Brazil, specially now in the holidays. Even i am eating some cupuaçu ice cream watching this, cheers!
@@botezsimp5808 the ice cream is made with the fruit and it doesn't taste like chocolate. Chocolate is made from the seeds. The seeds and the fruit are completely different in taste. Kinda like how pumpkin and pumpkin seeds taste different.
Fun chocolate facts! It's in the mallow family alongside durian (which the insides resemble), okra, hibiscus, and (weirdly) cotton! When I had a chocolate fruit it tasted almost exactly like mango for me personally.
Cupuaçu is also amazing when you blend it with cream and condensed milk, it creates a delicious custard that freezes like ice cream (and you can also eat cupuaçu ice cream, quite good) and we use it in "pavê", which is like a Brazilian version of a trifle. Because it has a very strong flavor, we usually just make the "triffle" with cookies and cupuaçu custard and keep it in the freezer, where it becomes ice cream-like.
All too often I watch your videos and then proceed to immediately try and find seeds online to add to my garden. I’m always impressed by what you’re able to find. Thanks for the video!
Never ever thought of the Jackfruit as funky. I really like the taste of it. The only thing to me is strange about jackfruit. The texture is similar to eating a flower pedal that has alot of juice in it.
Dude you are probably one of the most unique and interesting RU-vid channels ever. You also doing a great service to humanity documenting all of it it's fruit and how they taste.
@@starshot5172 I guess some fruits can be classified as vegetables, but I've looked into it and you'd be surprised at how much of it is subjective even amongst botanists. A "true fruit" is supposed to come from a flower, and thus contain seeds. Vegetables are the other parts of the plants, roots, stalks, leaves etc. Makes me wonder why some fruits are classified as "pseudo" and whatnot instead of being classified as a sweet vegetable. But off the top of my head, I can't think of any fruits that are the tubers of the plant although I think I have to have seen some before. Probably on this channel
ironically enough, I bought a cacao seedling a couple days ago and intend to purchase a cupuaçu one... Brazilian here, I have been following your channel for a while
Since watching your channel I've been really curious about the chocolate that can be made from each of these, especially Cupuacu. Any interest in doing a chocolate tasting video from each of these (e.g. Chocolate, Cupulate, and Jaguar Chocolate)?
Back in the 70's there was an anti-chocolate movement for some, probably incorrect , reason and Carob was being pushed as a replacement, despite only being a little Chocolatey. Haagen Daz , imported from New Jersey, even had a great Carab/Honey ice cream. Any experience w Carob fruits ?
I had carob foisted on me in the Seventies. Lots of carbohydrates and as I had been diagnosed a type 1 diabetic in 1970 I found that carob instead of cocoa, even with artificial sweeteners, really spiked my blood glucose. Tasted almost entirely unlike cocoa. I don’t know why cocoa and chocolate were thought so bad for one’s health back then.
The key with carob is to not think of it as a substitute for chocolate. I love carob, it is wonderful for what it is. It has a warm, comforting flavor. Try hot carob: 1 teaspoon carob powder, 1 teaspoon sugar/honey, pinch cinnamon, milk of choice, and hot water. Pour 1/2 cup boiled water over carob and sugar, stir, add half cup milk, heat to desired temp in microwave, stir, enjoy. Or banana carob smoothie: 1 banana, 1 tablespoon carob powder, pinch cinnamon, 1 tablespoon honey, 1 cup milk of choice, blend together until smooth.
@@markiangooley The reason why chocolate was seen as bad was that it's a high fat sort of food, whereas carob has almost none of it (also carob is caffeine free, which may or may not matter). It does have a lot of sugar though, so as a diet replacement for chocolate it's actually pretty "eh", but back-in-the-day the popular idea was that "fat=bad" while nobody cared about sugar. If sugar really were nutritionally irrelevant then switching over to carob as a "healthy" option would be a no-brainer, but alas.
This particular fruit is something I have right up at the top of my fruit bucket list. I'm not the only guy out there with a fruit bucket list, right? 🥺 Another very interesting video, Jared. Happy holidays to everyone! I hope everyone is well and having a great day!!!
The interior of the bicolor looks a lot like a Jackfruit too. Interesting how fruits that look similar have similar tastes even if completely unrelated.
I grow cacao (Puerto Rico) and the liquid that comes out after fermenting for chocolate making is really good! Since you ferment it it's almost like a cider but tangier. It doesn't make that much but a shot or two is enough!
I see that you're in Costa Rica. Have you tried "guava" (not "guayaba")? It's a long bean looking fruit that also has white flesh surrounding its large seeds that you suck on. There are so many non-commercialized fruits that people eat in rural areas. Also, during the peak of the dry season you can find the fruits of the Sandal/Carao tree which smell bad but can be made into a hot chocolate like drink.
i think that at some point, the effort that goes into "reducing waste" ends up creating far more waste. for example even just the fact that you need to cook the rinds to make them edible, despite them not even tasting good, already requires extra water for cooking, extra water and some detergent to clean the dishes afterwards, and extra fuel. and even if using electricity (instead of wasting wood or gas) for cooking the rinds, that electricity originated from what is essentially burning fuel. so was the waste actually reduced at all? there's a pretty good way to reduce the waste to nothing, and that is composting, if you're really willing to go through that effort. at least composting doesn't waste much except maybe a bit of water for moisture.
@@sandrastreifel6452 i meant just generally turning it into plant-food in the long run. honestly you can just bury it and eventually it will break down into nutrients without doing anything at all.
i have enjoyed cacao (theobroma) the fruit that covers the seeds, have 2 growing in the house presently, thought the greenhouse might get to cold, for them, will take them back out in late spring
I just checked out your store and honestly I love the stickers a ton! Might consider getting myself the mandrake shirt. You should totally make more types of fruit merch! I’d love to have a sweater or a different print for the shirt :D
Do these have caffeine? Also, is it dangerous to eat to much at one time because of the theobromine? That's the chemical that makes chocolate poisonous to dogs, but it can also be poisonous to humans if you eat an excessive amount or if your liver isn't working right.
I'd love to see youy make a tier list of fruits you've tried, although that'd sure take a long time. Watching you a while ago when I was into this hobby was super fun!
Have you ever had a fruit that was POWERFULL in flavors but not so high in sourness? Like where the flavor notes were intense but without an overwhelming tartness, bitterness, etc? I'm curious if that's even a thing???
This was fun to watch. Did you keep the seeds from the first one and blend with anything to drink or make brownies? And the third one, did you make a drink with sugar? Was wondering your plans with those fruits. Thanks. This was great video!😎
You need a website to sell the seeds you get! These are so rare, lots of people would love to get their hands on the seeds-especially in NY, where we can only grow things like this in pots. So neat-thanks for all your videos!
The theobroma cacao seed color turns from purple to chocolate brown once properly fermented. White seeded criollo cacao turns light brown when properly fermented.
Great review and comparison! Of the three, I’ve only ever had cacao, but when people ask me where I always introduce them to your content and then Miami Fruit.
So, I am going to suggest getting a heavy meat cleaver for your hard skinned fruits. These are made to cut beef bones in half so they may be tough enough to cut even a coconut. You strike the fruit with it using the knife edge not the flat, just as you would a hammer. Good meat cleavers usually have a pretty heavy weight and their sharpness is not so much a concern. It does help to have all that weight focused on a thin edge.
Have you ever tried natsugumi or its relatives? It's a fairly interesting tree that's frost tolerant, invasive in the US and naturally fixes nitrogen in its roots.
I'm so eager to try the Cupuacu and Bicolour. I've grown them both but they do not even tolerate my subtropical climate. Will probably have to travel to South America one day to try them in their natural habitat.
How cold does it get? The subtropical climate here in the U.S. (with the exception of Central/ South Florida, Southern Louisiana, and southern tip of Texas) is too cold to grow any tropical plants outdoors. Not to mention the winter storms can be intense and happen any winter month out of nowhere.
