AUTUMN OLIVES - A Foraged Fruit That Sparkles - Weird Fruit Explorer

[@WeirdExplorer]

Check out These related Species of fruit: Indian Olives: kzbin.info/www/bejne/Z5rZgKiDqJqGg7M Goumi Berries: kzbin.info/www/bejne/r3uVpq2nbputpNE

[@davemi00]

What about - Russian Olive trees ??

[@Santiago_B_NE]

💛💛💛💛

[@WeAreAllOneNature]

Elaeagnus pronunciation = eh-lee-ag-nuss.

[@carak525]

Congrats on 200k! (ノ￣ω￣)ノ

[@troyclayton]

It's illegal to plant, import, export, buy, or sell this plant where I live in Maine. They're also prohibited in New York. Check you own laws, or just don't plant it because it's bad news just about everywhere in the US. You can't really stop birds from spreading the seeds.

[@markiangooley]

No surprise. Lots of plants are considered noxious weeds in the warm climate of Florida, but there are plenty of other pests that can thrive in colder climates...

[@dzvw]

Everything is illegal in the states nowadays.

[@ericlivingston8027]

@@dzvw Some things are illegal for a reason though. I know there is a kind of olive tree where I live that takes up a bunch of water and we only get 15 inches of rainfall a year where I live. Others may be very invasive or may harbor pests. A good example is you can only buy citrus from your state if you are a citrus growing state because they are worried about pests crossing state lines.

[@wyrmeleon2002]

I live in New York and not only is our back woods full of wild bushes, you can buy the berries at some farmer’s markets. Of course I don’t think you’re wrong, you’re 100% right. They’re a (very tasty) invasive species.

[@MaxOakland]

Yes. They’re extremely invasive

[@kaiganardea9275]

The invasive ones in the South taste pretty good. Definitely have the tomato flavor

[@BradyAlley]

I've ate some and i see no tomato resemblance. Live in TN

[@themagnanimous1246]

When I'm out working in forests around where I live, I like to scare the ppl I'm with by eating the stuff I find on the trees. The edible stuff of course! These are some of my favorites, I pickled them once and they were like capers!

[@renato2354]

Finally youtube suggests a channel that is worth it, this is really interesting

[@kyrosanimates4830]

These seem so interesting looking i mean they sparkle that's such a curious feature.

[@ChezkiS]

Elaeagnus is a large family, and I think that the most prominent characteristic of all members in this family is that they are quite astringent until they are fully ripe. I tend to divide the flavors into two groups: * There's the plum/cherry/currant kind of flavor of E. multiflora (Goumi), E. pungens (those are the ones that I have locally, here in Israel), and the other species that you tasted in your videos -- E. umbellata and E. latifolia. * Then there are the fruit that have a drier texture, mealy or powdery, and taste (to me) like Petit-Beurre biscuits -- mainly E. angustifolia, but there's the regular small fruit and there's a variety with huge fruit, called igde in Turkish or Senjed in Persian.

[@ChezkiS]

In fact, E. angustifolia is known to my family (my children and grandchildren) as the "Cookie Fruit". :-)

[@jennifercarriger6168]

I forage for these during the fall months up here near Glens Falls/Queensbury NY. I have only found the red ones which have four times the lycopene of a tomato. Making them into jelly is really weird. The cooking berries smell like tomato sauce but the resulting jelly tastes like cranberry jelly. You can tell when they are ripe when they come off the branch easily. A gentle tap or or brush should cause them to fall right into your hand.

[@jennifercarriger6168]

Also, they are considered a noxious invasive because they make the soil they grow in better strangely enough. They were brought to America for the purposes of soil retention. Birds, deer and other animals love their berries, spreading them everywhere, and their growing habits cause them to spread further. Plants that love rich soil grow well around them because they lock nitrogen into the soil. Farmers have taken advantage of this by planting them next to fruit to get them to bear more fruit. Unfortunately, this is bad news for our native poor soil loving plants, which is why they are considered noxious. Still I can still think of worse noxious invasives. I have seen a bittersweet vine nearly choke out an kill an autumn olive bush, likely out of sheer ravenous hunger for the nitrogen it provides.

[@killisys]

I've had the ruby ones before but I think they were fairly overripe. They had a raspberry yoghurt kind of taste.

[@HarryToeface]

"I know some people" as he laughs menacingly. Are you hiding something from us? O.o

[@mikejanson3052]

I made the mistake of trying unripe ones of these. They were so astringent that is was painful. They grow all over the place down here.

[@tylerjones1574]

Can you ask wanderlust to send you the tangerine myrtle? It sounds great and they sell the plants, I'm just curious to what the fruit tastes like. Also the leaves of some myrtle are supposed to be good for making tea.

[@FioraTheMasquerade]

I have an autumn olive in my backyard right now 😂 the berries are black, though

[@FioraTheMasquerade]

@John Marx Can you tell me what it might be? None of my play identifier apps or google searches turn up anything. The foliage looks like an autumn olive does, its about 8 feet tall with those sliver-backed leaves and it has the same sweet, spicy smelling flowers in early spring that make black, round berries in fall

[@koolkatkenzie1491]

Black chokeberry maybe?

[@FioraTheMasquerade]

@@koolkatkenzie1491 Ohhh that's a fair possibility. Thank you!

[@erwinbrubacker7488]

​@@FioraTheMasqueraderussian olive, maybe ?

[@erwinbrubacker7488]

Russian olive, maybe ?

[@hiromikami]

Oh my gosh, I just noticed today 199k almost 200k subscribers! It's gonna happen really soon!!

[@alecity4877]

when reading your comment I went to check, exactly 199,000 subscribers, not one more, not one less.

[@WeirdExplorer]

🎉🎉🎉

[@oscard.lisboa6105]

@@alecity4877 there should be one more now

[@cebmom4ever]

203K as of today!!

[@debiesubaugher]

I love these berries, we make so many things out of them.

[@Zsy6]

All Elaeagnus are astringent until dead ripe, and it can be hard to get them exactly at that stage, but when you do they're really delicious.

[@elmartilo1686]

Where has this channel been all my life 😍

[@WeirdExplorer]

welcome aboard

[@alixtheprofessionalcatherd6850]

This is the golden part of KZbin!

[@GolosinasArgentinas]

I'm looking forward to the *Bread* Olives!

[@StuffandThings_]

Just got myself an amber autumn olive! Nice timing, now I'm excited for mine to fruit. They're not really invasive in the PNW region and they're great for adding nitrogen to the soil, which is nice.

[@PeasLovePineapples]

I see that they are deemed invasive, but I have one on this property for a couple of years, and before me the prev owner for 20 years and it has never spread, it is still just the one tree, I would love to have more of these trees. My neighbors don't have it at all. I wish they did I love collecting the berries. I am in the south and when it is ripe it is very sweet and good, no tomato flavor for me. Great for making jams! I do have to fight the birds for the berries.

[@davidburke7858]

Tell me about it, I live in virginia and I just discovered these today, Looked up information and saw that they were deemed Edible! Same thing, I've lived here for 2 years on my property and just noticed the Bush like tree an saw the birds eating it this morning, which gathered my intrist... I don't gather tomato either, I get more of a tart Grape or pomegranate feel / taste from the berries... 😊

[@PeasLovePineapples]

@@davidburke7858 yes exactly, perfect description of the flavor

[@DanTheFireman]

In the late 70s thru 80s I was heavily into the Rare Fruit Council in Miami and used to surf with the founder, Bill Whitman who was quite a unique individual. He was the only person to fruit mangosteen in the continental US before the tree succumbed to a cold front. We spent a lot of time at the USDA facility in South Miami and they had a hedge of Lingaro (Elaeagnus philippinensis), cool silver speckled dark red oblong fruits on a beautiful semi-weeping bush. Have you ever done Carissa grandiflora, makes an awesome fluorescent magenta jelly - after you skim off the latex which floats to the top of the pot.You've got me on the hunt. Subscribed.

[@nova0241]

I have a large tree in my backyard (ruby variety). They are usually quite astringent, but I find that the little white flecks on the outside of the berry usually impart a lot of that astringency. We make jam and fruit leather with it, but I bet you could make a good ketchup with it Jared lol

[@familyfruit9833]

This channel is such a great resource for those of us planning and planting food forests/edible forest gardens! Added this one to the playlist I'm keeping of reviews for fruits listed in Martin Crawford's book 'Creating a Forest Garden'.

[@cholcombe973]

I love that I found this channel. I actually grow quite a lot of the fruits you review here :-)

[@WeirdExplorer]

Welcome aboard!

[@youtube.commentator]

I'm going to start eating every little yellow or red berry I see on a tree or bush until I find ones that taste as great as you say these do!

[@DanielSPark-by6cm]

I live in the tree's native range and I remember my grandmother used to make syrup out of these. Good old days.

[@videosformybrain3606]

I think it's crazy how long it took to find the perfect channel for me, glad it's finally here though. Fruit lovers unite!

[@WeirdExplorer]

welcome!

[@frsp3403]

We are in rural NE Ohio. Our business is next to crop fields. Sometimes feed corn. This year its soybeans. I didnt realize until about 3 years ago that we still have a lot of blackberry bushes on our property and some black raspberries. I have tons of berries in my freezer now which is good because jam on the shelf is running low. But I just noticed the Autumn Olives. They have to have been were they are for a long time, not spreading. I didnt even know what they were until I used my plant ID app this morning. You bet I'm going to use them. Fruit leather is no work and I'll try jelly too.

[@apropostt]

Goumi berries are actually a bit more useful to me because they ripen when almost nothing else has.

[@odah7785]

I’ve made jam out of it before. Good way to use them and make sure the seeds won’t spread as much.

[@kwaitefuni9152]

Congrats on hitting 200k!! Awesome stuff!

[@joshharnrss4306]

I love ur content it’s amazin I’m a tree collector so this is right down my alley love ur channel

[@rjbuckets8897]

You're such a hero to me, thank you so much. Your research is really helping me a lot!!!

[@WeirdExplorer]

Happy to help!

[@JTMusicbox]

These are everywhere! I had no idea they were edible.

[@feralkevin]

One of my favorites. Been growing them for years. Have named a few varieties and always trying more

[@dawnkirk2838]

I ordered an amber autumn olive last year from One Green World. It produced a couple dozen berries right away. I like them. I'm planning to keep it in check. They also say birds don't notice the yellow color as much. Do not know if that's true.

[@mitchellboyce9853]

I love autumn olives! A friend and I were reading up on local forageable fruits a couple years ago and our guidebook described them as "pleasantly astringent." We laughed about that because it sounded like nonsense, but after eating them, it's actually pretty apt. The feeling they leave in my mouth is kind of akin to cranberries; I would call it astringent, but it wouldn't be the same without it.

[@mandab.3180]

olive your content 👌🏻

[@claytondavidson6308]

Cool, I had these growing by my childhood home in Kentucky Had no idea what they were called Weirdly enough, despite apparently being invasive, they didn't grow anywhere else except that one stretch nearby our house.

[@MintyFarts]

These are invasive where I live, I didn't know they were edible! I'm going to look into it more to make sure the variety here is.

[@mdangelo120950]

ripe Autumn olives berries are really tasty

[@durtwizzerd4432]

these are a prolific invader in CT. if you want to find them in abundance and non astringent you need to harvest them mid to late October or after the first frost.

[@sinisterthoughts2896]

It looks like your about to hit 200k! Congrats! I'm pretty sure the Instagram worthy profile pic is responsible. Don't underestimate the power of a pink pineapple.

[@WeirdExplorer]

🤣

[@lordfunkythe11th43]

Berry cool. Please don’t yell at me.

[@Hortifox_the_gardener]

Please berry in mind how lame this joke was!

[@lordfunkythe11th43]

@@Hortifox_the_gardener Berry good observation.

[@dimensionalemerald974]

@@lordfunkythe11th43 I berry laughed

[@Hortifox_the_gardener]

It's a fruitless effort with you bunch of berries!

[@substandardtim]

Easiest place to find these is around man-made lakes and reservoirs. Decades ago the government planted these on purpose as erosion control.

[@Zsy6]

And the moisture makes the fruits a bit better too!

[@claytondavidson6308]

Ooh, that makes sense, we have them nearby some old strip mines.

[@jeff6899]

Enjoyed this ! Tried to grow several autumn olive varieties here in the low metro Phoenix interior desert...with some heavy filtered shade & a microclimate...may try again...but just couldn't get them all the way thru the latter part of the brutal summer...

[@-jank-willson]

I have those that grow on my college campus in western N.C., but they are long and oval shaped

[@bencartner9204]

If you juice these with a slow juicer you get a clear juice that taste mild and sweet, and the red pulp that can be made into fruit leather. Interesting how it separates itself.

[@cjsh2441]

I have some autumn olives (silver leaf/Buffalo Berry) growing 10 Ft. from my apt in Mississippi. Also I have seen them grow in north west Georgia..

[@jollyfamily9138]

Have you tried Linden tree seeds? They are easy to find growing in cities, and they taste a bit like pumpkin seeds.

[@troypriddyFNF]

the secret is .. dont eat them tell they have had a couple good frost on them..then there a sweet tart cranberry flavor here on my farm in southern IL

[@SpaceCase100]

The cold open..nice.

[@MonMon-uy8jt]

Thank you, I really enjoy watching your videos! God Bless you

[@WeirdExplorer]

Glad you like them!

[@mcconlogue1898]

Tons of these in western Pennsylvania. They paid people to plant them in the 1930's to reclaim mined areas. There's probably at least 100 bushes within a mile of my house.

[@jeffreym68]

Never heard of these. Thanks!

[@dbadagna]

Can you add when you picked these? This video was uploaded in March, but I thought these ripen around August or September.

[@joshharnrss4306]

This is ALL OVER our small farm if we don’t mow our fields 2xs a year it will take over!!! But the pollinators love it and so do I “win it’s kept in check”!!!

[@cebmom4ever]

I think I have these growing in my yard. I have several bushes that look like those. How can i tell for sure. I would like to eat them if they are the correct berry. I live in upstate NY.

[@telotawa]

when did you pick those ones grown locally?

[@sdfkjgh]

5:39 Will it ketchup?

[@petrmoric1184]

Should I stay tuned for more footage from that adventure beyond the clip at the end of this video? 👀 As in have you found anything else of interest on the trip?

[@WeirdExplorer]

that was just a park in NYC, I didn't see anything else there

[@the_air_ocelot]

There are some that grow at at camp I go to and I eat them whenever I go

[@zsandmann]

Eel-E-Ag-Nus

[@ericlivingston8027]

In my experience a lot of plants from Asia are just much faster growing and have the potential to be very invasive. White mulberry is very fast growing and is taking over in America, peaches are from Asia and are very fast growing and Chinese Wisteria is known to take over and be massively invasive.

[@dgundeadforge17]

There is a big bush behind my art building i walk by and eat them when i was on campus.

[@emilieloveskiwi]

Congrats on 200k subs!

[@WeirdExplorer]

🎉

[@i5usko]

Just got super dry mouth from a nibble of a red one. It looked ripe bit it was extremely astringent with I hate.

[@MushroomMagpie]

The natural ones growing up here in Saskatchewan taste nice when fully ripe, but tart!

[@kaykepop4084]

Never knew what these were. As a kid my friend's and I came across the amber ones playing one day and dared each other to try them. I remember they were tart, made my mouth pucker😅 and then a light plant like flavor (can not think what to compare that taste to besides a plant/leaf). We did not enjoy them and never tried them again.

[@jamesross1003]

Wonder if you could brine the unripe berries to actually make an olive substitute?

[@sinisterthoughts2896]

Ah! Silver berries! I thought I recognized those.

[@onlockmobileskateshop113]

Jared guess what??!!! I'm an Australian viewer and have been hunting for the Achacha for months now and finally found them!! A 5KG BOX OF THEM. so good. Bit of a resin taste from the rind I don't like. Kinda lemoney near the seed. Mmmmm

[@jaysmok2893]

A good friend of mine had done some.research on harvesting Autumn Olives and he said they are best tasting after it frosts. So maybe there's a bletting effect?

[@WeirdExplorer]

good tip!

[@jaysmok2893]

He used to.dehydrate pureed autumn olives to make fruit leather. His recipe wasn't producing the right texture, but it was very tasty. If he were still alive he would probably have perfected it by now.

[@moshpitjo1146]

A foraged fruit that sparkles, just like the stars in space

[@cazhalsey8877]

I love fresh autumn olives, but they have to be fully ripe to have the best flavor

[@claimhsolais3466]

Selected hybrids/cultivars are sweet, granted they grow under the right requirements, such as the necessary parts of potassium. The ones you had aren't that sweet nor large because they're ornamental cultivars, and not propagated for their fruits.

[@CyborgRowlet]

1:26 Why did you use this transition?

[@kateg8654]

congrats on 200k

[@PowerTom286]

Interesting, Jared.

[@zedianzediessi]

I will collect every fruit you review and grow it in my food forrest

[@someguyyoujustmetbyyyan5911]

You should review mor artocarpus

[@ivanananananana]

I wish I had a fruit class in high school and I wish you were my teacher

[@diannaodman2847]

have them the golden ones, not to impressed with flavor. also have the goumi (sweet scarlet) like them best when three so called pass there prim they get a little rubbery but get much more sweeter. use them for jellys and wine

[@mealex303]

have u had fresh goji berrys???

[@WeirdExplorer]

yep! kzbin.info/www/bejne/aZDQgYVpp6mCZ9U

[@gristlevonraben]

very cool. never heard of these. did you ever think this path of exploration would get so far and big?

[@WeirdExplorer]

I had no clue it would get to this point

[@gristlevonraben]

@@WeirdExplorer I loved your channel from the very first video I saw, and have since!

[@bean_pasteyt8246]

Maybe make a ketchup or mustard out of these?

[@Zakkattack54]

Sour, sweet, gone!

[@elishields6397]

Hi!

[@robertmcmanus636]

And I can't believe they're legal.

[@benjaminbroudy2982]

1:42 "I know some people" every drug dealer, mafia leader, and fruit fanatic (including me)

[@dittocopys]

First they're sour, then they're sweet. I miss sour patch kids commercials

[@xavierprotocols]

They get bigger than that, those plants are likely young. They get bigger as the plant ages.

[@musaid9835]

Hello, got here early today.

[@celestwarrior]

Red is the Autumn Olive yellow berries are the Russian Olive

[@ThyBookie]

Eat the invasives! (Just don’t spread the seeds)

[@damiensylver5900]

i wish i can get berry that but it doesnt grow here ._.

[@vexator19]

The named varieties are sweeter.

[@Mrpurple75]

Kinda remind me of goji berries

[@gearsmoke]

\o/ Yes! :D

[@jaydavidrn82]

If you dont know what a tomato is watch this video by my shoulder!