The one you ate looked under ripe. They look like purple jam on the inside when they're completely ripe. It takes two or three weeks after turning blue.

Dann ist der Grund hier wohl woanders

Not wrong. Almost no flavour

@@jfiekms there are poisonous honeysuckle species. Check before eating. I do not remember seing this as a kid in Bulgaria

@@allthefruit that might have been it. ill check when im romania again.

Lucky you

Great. Im happy it turned out like that for you. A wonderful fruit

Thank you. Interesting, i did not know they have it there

Most things get destructive only when done on an industrial scale or by too many people

You are welcome

You are welcome. Will try to take more

Not this time

Totally worth cloning and distributing

One old dayak woman said yes

And you threw it away like that 😂

And taste

Thank you

I think the flowers are bigger

Possible

Yep

You are welcome

Those crosses are very interesting but also very rare. My only experience with them is eating sth i think was a type of Shipova and tasted very good

Yeah, given that the alleged × Pyrus irregularis is cultivated for its markworthy fruits. Otherwise this hybrid, which does not occur naturally but only from centuries of grafts and victim to the Sortenbereinigung of the 1930s, is of little verisimilitude.

If i have time. Dont even know when its ripe

@@glossator-of-beauty Seeing all stages of flowering/fruit development can give a lot more information for sure. This is what makes it fun to find out, like a detective looking for clues.

Yeah, im stupid

@@allthefruit its okay, curiosity can be hard to overcome lol Though, I thought of trying tiny bits of Araceae plants with unknown edibility and seeing how much cooking is needed to make certain dangerous ones safe since calcium oxalate raphides are the only danger in Araceae plants from what I'm aware. I especially wanna try that with native ones in my country.

This is an ornamental plant nursery region

But some just once 😂

Always wanted to go there

@@allthefruit ive seen them only from a boat when i was a teen, but what little i could find on youtube there gardens look amazing

For fruits id recommend other species

@@allthefruit Opuntia dillenii, Opuntia ficus-indica var. Blanco Pelon, Opuntia ficus-indica var. Santamaria (or var. decumana), Opuntia ×titania and Opuntia ×vertex (hybrid of Cataluna), for example. I also recommand what I call "Opuntia ficus-madagascariensis", a hybrid with interesting edible fruits growing in Southern Madagascar dry plains, probably a cross between Opuntia ficus-indica and Opuntia monacantha. The fruit is also the perfect mix of the two species. It tastes like a mix of watermelon, carrot, cucumber, classic melon and classic prickly pear from Opuntia ficus-indica. I got some cuttings from this cactus when I went to arid places of Madagascar and I ate some fruits, they were good ! Inside, it's green, light green, a bit yellow-white but it's green inside, like cucumber. And I love it. Generally you drink the juice from it in a tall glass and it's insane !!

Thank you, this is interesting

​@@allthefruit no worries. With regards to the Brewsteri one, I noticed nearly a week ago that the dry flesh softens to a rather spongy texture strangely enough lol Also, do you think that fruit flesh in all Cassias is safe to eat? I think it is from research I done since I wanna try it but good to check.

No, graveolens usually fruits on the branches, too

Borrowing? 🤔🤭😂

Yeah, I could have used the word "loaned". But either way our friends are happy to take home food to cook traditional Bali-style. This conversation will spark us to cook our Giant Taro. Thanks again for your excellent videos🙏

Yes, thank you

@@allthefruit fruited a new one, today got to try Cocoloba spinescens. Strange little white seagrape berry. Much sweeter than Seagrape, but not much fruit. Tasted alot like kiwi/strawberry, very sweet, lots of flavor but fruit is the size of a huckleberry and 40% seed at least.

Thank you. Good warning. Ill stay away from them now when i dont have an experienced local with me

You knew i would burn but did not warn me? 😂 What type of subscriber are you? 😝

@@allthefruit A little slow on the draw I guess.

Most fruit eating birds can not be bothered to chew the hard seeds. I guess the soft skin gets Ripped on the way down

@@allthefruit IIRC many birds have an additional food grinding organ called a crop..

Yeah, let sbody else cook it for you 😂

It's not the oxalates, it's the physical structure of the raphides that hurts. I don't think starfruit has as many - atleast compared to the dumbcane I once tried on a very misguided dare. I thought I was going to die. I didn't know what it was called at the time.

Uh oh, that must have hurt

Sometimes i dont know the result in advance 😂

I've noticed that they vary year to year. Some years they are so itchy they seem hardly worth it but usually they are fine, little to no itchy sensation.

yeah sometimes they dont dissapear when they ripen. ive read plants accumulate them as a response to excess calcium which will come from bonus rain. maybe you have to put a tarp over the area to starve it of water or grow it in calcium poor sand, so it only gets exactly what it needs.

Wow, thats very interesting

Has nobody ever created an improved variety?

@@allthefruit i think as far as they have gotten is selecting from better fruiting wild ones. maybe in central america they have them.

better way to get calories is just to cook that rhizomes you may lose calories when you make taro fruit jam instead of gaining it (both your body energy and gas/electric stove)

Worth a try maybe

@@randangbalado I agree the rhizome would be a good choice, however taking the fruit would leave the plant alive and better support a sustainable ecosystem. You could make a fire from dead twigs then boil the fruit to make the jam which would store for months over more difficult harvest seasons, I'm thinking for survival situations it could be worth testing.

Glad to be of some help 😂

@@allthefruit 😂😂

Are those "giant taro" Xanthosoma sagittifolium? If so, you can safely eat its tubers as much as you want. It is widely consumed in Southern China.