GOUMI BERRY : A Little Berry That Is Ready To Party! - Weird Fruit Explorer

Episode 520: Goumi Berry
Binomial name: Elaeagnus multiflora
Location: Filmed in NYC
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[@Green.Country.Agroforestry]

Yay, you got to try the goumi berry! I am growing these in a 1/3 ratio to hazelnuts for the nitrogen fixing and biomass production that the tree provides .. if I don't eat all of the fruits, the birds get a little treat, which encourages them to hang around, make more birds, and eat the insects in the garden for me 👍

[@modestoca25]

hazelnuts are nitrogen fixing? I didn't know that

[@Green.Country.Agroforestry]

@@modestoca25 Goumi are nitrogen fixing 😁

[@radionoakmont7756]

that is very very good idea i plan on doing the same and also for the lycopene it is good to have for great overall health.

[@anne-droid7739]

"Bastard Oleaster" and "Glitter Fruit" are both good band names...but boy, are they ever different genres.

[@AllTheCloudsArePink]

Excellent comment 10/10 good job Internet Stranger

[@WeirdExplorer]

metal VS glam

[@anne-droid7739]

I think Iggy Pop opened for both of them in the 70s.

[@Sparkina]

@@anne-droid7739 No, Anne. THEY both opened for DAVID BOWIE 👨‍🎤

[@anne-droid7739]

@@Sparkina The joke I was referencing is that Iggy Pop, for all his talent, never made it to the first tier.

[@shrimp9131]

My mom looks at me weird everytime i watch these videos, mainly because she finds it weird that her daughter is just sitting here watching videos about some guy eating fruits. Sadly, she doesnt understand the ways of weird explorer 😳

[@fwemp]

Maybe you can introduce her to the channel?

[@erikasolnc]

I showed the mango episode to my father and he got jealous because we don't have such delicious mango in our country haha.

[@Youngstomata]

@Ian Foote Same! Living in zone 8b and would love to get to 9b for some better tropical species

[@keetrandling4530]

It's OK, Shibo. Your weird explorer family understands

[@MaxOakland]

Tragic for her

[@MGgoose1]

A close relative to this is Autumn Olive, Elaeagnus umbellata. It is invasive in North America. Deer and birds love the berries. They are tart and astringent as well, making them good as an additive to fruit preserves, jams, etc. They are just out of season where I am at. Next year I'll grab a bunch and send them to you if you'd like. If you want more information on them I'd be happy to provide it as I work with people researching it.

[@JuanGomez-mv1qx]

Send it we want to see that olive

[@ratboyisback]

YAY

[@travismakoto]

It’s in season for me weirdly.

[@MaxOakland]

I was wondering about this. Autumn olive is delicious and very invasive

[@yre6154]

It looks like a cherry tomato on a toothpick

[@dillonchamberlain]

thats what she said

[@chmchn]

@@dillonchamberlain you okay, buddy?

[@ericpmoss]

Oh wow. Those grow all over the place in Slovenia -- I had no idea what they were.

[@ivanravenski]

I think those are cornelian cherries I think it’s different looks similar and sounds like the flavor is similar tho but cornelian cherries grow on trees used by the Greeks to make spears I think these are more of a bush.

[@cangel201]

Kje v Sloveniji? Jaz jih nisem videla na Primorskem nikjer.

[@glitchym751]

Imagine if all plantation around the world went extinct and so the scientist have to take samples of his tongue from the amount of plants he ate

[@ivanravenski]

Bruh WHAT

[@carrolllee6875]

Sour cherry is usualy the flavor I use, with a hint of cranberry like dryness. Of all of the family members Goumi is the one considered not invasive.

[@deen727]

Weird Explorer is awesome

[@vinny8256]

And... weird.

[@sophiaragaen1573]

Nutty and woody tasting Exactly the flavour notes I look for in my fruit 😂

[@vinny8256]

Same here! Doesn’t get better than that lmao

[@DeRien8]

Lol, that's how he described trying to eat the seed in the middle

[@stefanx8344]

This is giving me ideas tho. Lol.

[@mitchellboyce9853]

These looked and sounded a lot like a bigger version of autumn olive, a tasty species that's common (but invasive) in my area. Googling showed me they're the same genus; this is Elaeagnus multiflora, autumn olive is Elaeagnus umbellata.

[@WeirdExplorer]

yep very similar tasting too

[@P0SSPWRD]

Jared I gotta stop watching you mate, I'm gonna end up growing all these plants I aint got space for lol

[@Ryan6.022]

Same

[@sturgeonherder3177]

Literally planted a Goumi bush because of this episode lmao

[@ebybeehoney]

- I need a bigger yard

[@gearsmoke]

Autumn-Olives grow in Ontario and the fruit is delicious. It's tart and sweet and to me tastes a lot like rhubarb pie filling. They're even smaller, but they look similar.

[@WeirdExplorer]

Yep! They are in the same Genus. Should be posting a video on them in the near future :)

[@DeRien8]

Yeah, that's one of those Steve-Brill-famous ones

[@poisontoad8007]

Elaeagnus is a noxious weed in NZ. Grows like hell and birds love the fruit so spread it everywhere. Our variety tastes very tart and a little astringent.

[@baddriversofcolga]

It's invasive in the U.S. as well, and yet people still plant it for hedges, and it seems some idiot homesteaders/permaculturists do as well because it fixes nitrogen (even though we have plenty of natives that do the same).

[@skybirdmakes]

The whole shrub/tree has those glittery sparkles! Their leaves look like gold in autumn

[@permiebird937]

I grow 2 goumi in my yard. Sweet Scarlet, and Red Gem. The plants are more than 10years old. I find if they are fully ripe the astringentcy becomes a pleasant tartness. Goumi and Silverleaf are different members of the same family, the names are not interchangeable.

[@stealthyfang3660]

I was like, wait this channel popped off, and sure enough i just checked your socialblade and you popping off, keep up the good work love the videos. Cant wait until you can travel around again.

[@Cadwaladr]

Whenever someone mentions a fruit with a cranberry flavour, it reminds me of some berries I had in Tierra del Fuego, I don't remember what they were called, but they were very cranberry like, very tart, not very sweet, red on the outside and white inside. I was doing a lot of work out in the woods when I was there, and when I didn't bring enough food, I ate a lot of these berries, and the wild mushrooms that grew on ñirre trees. It wasn't much, but it kept me going.

[@imover9999]

That's such a cool story. How did you know it was safe to eat? Really neat that nature provided for you.

[@runlevelzer0]

In the south, we have Silverthorn (Elaeagnus pungens) that's grown as ornamentals. They're very fragrant this time of year and will produce tons of berries that are edible. Have you ever tried those?

[@Youngstomata]

woah thanks for the heads up. Theres tons of it in Myrtle Beach

[@JTMusicbox]

Speaking of stuff that’s ready to party, it’s crazy how fast you’re approaching 200k subs!

[@sagehart9622]

We have a really big bush of this in our front yard, I think they’re pretty tasty personally. But yes, they are a bit astringent, even when ripe to be honest.

[@richiec6068]

Even when slightly wrinkled? How would you compare the astringency to something like cranberry juice? Like about the same or way more? thank you

[@cahproductions4695]

Those look like the chili patines we have growing in our yard. Thought that’s what it was looking at the thumbnail picture, despite the large fount text next to the picture 😆😅

[@Loserfr]

178k my friend! All these years of work have paid off! Keep up the crusade! Eat them all!

[@WeirdExplorer]

Thanks! I'm amazed how fast its growing.

[@carrolllee6875]

Glad you enjoyed them , Im just seeing the video.

[@trevorm6746]

You've inspired me to try weird fruits. Whenever I see something at the store I try and get it! Thank you for convincing me to step out of my comfort zone

[@PumpkinwaffleGames]

Oh yeah eleagnus multiflora! I love how the plant looks. I've planted an eleagnus umbellata in my garden last week. I'm hoping to get my hands on goumi too for some sweet berries next year. They're nitrogen fixers, very nice in as companion plants in an orchard.

[@WeirdExplorer]

Good luck!

[@DanielSPark-by6cm]

A hill near my childhood home had one of these trees growing and I really loved the fruits. My grandmother also once made marmalade out of these for us.

[@DahVoozel]

Here and there and everywhere.

[@krodkrod8132]

I have 4 different kinds of these and 17 plants total. I keep hitting up my local nursery but they are rare to come in. I need about 20 more. I love these mixed with Sea berries. Best Combo ever.

[@bigbadbovine]

Goumi bears, bouncing here and there and everywhere...

[@WeirdExplorer]

I loved that show but now as an adult I wonder what was in that juice...

[@let_uslunch8884]

These were in the backyard growing up I think but they were more orange than red or some were more orange and some more red. They were like the smaller example.

[@fegolem]

I have a Silver Berry / Silver Thorn bush that is about 40 years old. The fruits are smaller than either of those. The skin is covered with very tiny silver and gold dots. I have tasted the fruit. A little sweet. Astringent. The skin and it's dots give it a dry almost gritty feeling. Not much meat. Mostly seed and skin. The blossoms smell wonderful. I love it when it blooms in fall. The fragrance is strong and wafts around the yard.

[@janettepech6803]

The ones I’ve tried are the bigger ones. Need to eat when dead ripe, darkish red & to the point where ants are going after it. Quite sweet, & best eaten by the handful.

[@homelessrobot]

the juice is said to give one mystical bouncing powers.

[@Call-me-Al]

That was my first thought too. Well, technically the theme song started playing in my head.

[@mrrooter601]

So awesome you are posting regularly despite the conditions! finally getting caught up after KZbin decided to unsubscribe me :(

[@GHumpty1965]

There is an Amber Goumi Berry as well, it is even more rare

[@forevertj]

Great job again Jared. I have never heard of this one before. I love this channel.

[@Kikilang60]

Thank you Jared.

[@debiesubaugher]

We have Autumn Olive shrubs out here in the Midwest, same family as the goumi but maybe half the size. Every year we go out to pick them and then we make jams mostly but sometimes fruit leather. Super full of pectin, I can use them to gel up other fruits. I've been meaning to grow goumi, you've given me incentive 💗

[@samanthalove9550]

I love the name of that berry Gummy lol

[@pinodukka]

in Turkey we have different kind of this, called "iğde" . igde tree looks like olive tree. fruit's Skin color is claret red , we usually dont consume the peel. inside of the fruit looks floury but when you start chewing you can get the mushy feeling. İğde's seed is light brown and has dark brown stripes. You should definitely try in Turkey (in seller of nuts and snacks called -kuruyemişçi- ) or get it from Turkish friends :)

[@SplashIs_]

It's very interesting learning about new fruits you've never seen before.

[@foremanspike7315]

Yayyyyyy! Thanks man! ✌🏻❤️😎

[@Quinn-eb6dn]

Awesome stuff.... bless up man

[@MrCoryinnocence]

Hope you never run out of new fruits to try!

[@shaunsimmons204]

Autumn berry seed oil is delicious. Very similar to an extra virgin olive oil.

[@acrux1918]

hey i used have goumi trees in my back yard. used to eat the berries often. relatively common here in korea i think.

[@TheTomBevis]

I always knew those as Elaeagnus.

[@bensimens4236]

berry nice

[@YourWeirdAunt]

"GOUMI BEARS, BOUNCING HERE AND THERE AND EVERYWHERE. HIGH ADVENTURE THATS BEYOND COMPARE, WE ARE THE GOUMI BEARRRRRSS.." I can't be the only one who remembers that cartoon. Man I'm old.

[@WeirdExplorer]

That was the best show

[@YourWeirdAunt]

@@WeirdExplorer I always wondered what a gummy berry was and now we know they were either mispronouncing it or we were mishearing it.. like the Bearenstain VS Bearenstein Mendala effect.. or not.. lol..

[@Mario-ou1uw]

Yeah man

[@GolosinasArgentinas]

Nice!

[@curlyfryguy505]

We have something similar to these down here in Virginia called Japanese silverberry, they’re invasive, which have a similar look (with the spottedness) but smaller.

[@melbournesubtropicfruits9474]

Hi Jarred mate - im sure it might be logical to call it Silverberry from the flecks in the fruit but as you haven't actually seen the plant its called that from the Silver sheen on bottom of leaves. I have Latifolia & Ebbingii that's yet to flower {need 2 to pollinate } a mate has Multiflora abd gets lots and i think is self fertile or he has 2. Very pretty leaves. A bit like the brown underneath Cainito leaves is an indicator 😁😊🤔

[@shaunsimmons204]

Even better is the Autumn Berry (autumn olive, Eleagnus umbellata). The goumi is great, but the autumn berry is better. Found in the Midwest and East Coast (originally from central Asia), it makes a wonderful jam, barbecue sauce, and ketchup. It pears wonderfully with chili. You should check out Autumn Berry Inspired.

[@ArthurCowdery]

you made this vid the day my mom had her birth day!

[@gopherbobz]

Love your videos. Autumn olive is the invasive one... Unless there are some kind of new studies I've missed on goumi?

[@electronicfreak1111]

The story of how you can find these is really similar to Lily Pilley in Australia

[@allenpollock7978]

I was never really interested in any of the Elaeagnus fruits until I had a chance to try some Buffalo berries. I really like Buffalo berries but the bushes around here don't produce many berries and there is very little flesh to a buffalo berry. Since Goumi and Buffalo berries are in the same family I wonder if they taste similar? How you describe Goumi tasting sounds exactly like a buffalo berry.

[@richardstevens3461]

I hope this was an old video because Goumi ripens in May and their closely related cousin Autumn olive ripens in the fall. I find these taste more like a tart cherry than a grape but no 2 taste buds are the same.

[@Locut0s]

The name isn't quite the same but reminds me of the Gomu Gomu no Mi from the One Piece Manga.

[@diannaodman2847]

can be very astringent if pick to soon , when there rubbery very ripe then there sweet. i use them mix with other berrys in jams.

[@evaharvey840]

What color are your walls? Gorgeous, like the furniture! Good taste shows in everything!

[@WeirdExplorer]

I forget the exact shade for the red, but the grey is "tin foil" by behr. :)

[@evaharvey840]

@@WeirdExplorer ♥️ didn't expect that but that's a pretty cool name too, if you find out what the red is, could ya lemme know? Thanks for tasting all the stuff I don't have the nerve to! ♥️👵

[@sazji]

Interesting, I know these are around here but I’ve never happened upon them in fruit. Have you ever tried the large variety of Russian Olive? It’s another Eleagnus angustifolia variety (Russian Olive) but instead of little tiny berries the fruits can be up to an inch long. You can usually find them in Iranian food stores, where it’s called “senjéd”. They’re astringent before they dry out; when they do, they become sort of like cotton candy inside a thin skin they has to be peeled off first. They’re especially important around spring equinox (Nowrooz) because they’re one of seven items starting with the letter “S” that has to be on the table. Another fruit you’ll find at Iranian stores is dried barberries (Berberis vulgaris). They mostly use them like currants (or together with them) in certain pilafs, but they also boil them, then strain them and add more water and sugar fruit drink called ab-e zereshk.

[@thyme4coffee203]

nitrogen fixer and not invasive. Goumi doesn't spread like the autumn olives.

[@GigsVT]

I got those wild olive bushes all over, but they never seem to fruit. I've heard even the crappy invasive one is edible. If it ever fruits.

[@mihaiilie8808]

Those russian olives are indeed invasive but they are still good because they fix nitrogen verry efective by using fungi not nitrogen fixing bacteria like legumes do.

[@BeaverThingify]

@@GigsVT The autumn olives by me produce literal tons of fruit every fall. I find them mostly ripe in mid October.

[@davida.3854]

You could definitely make a ketchup with these

[@oriondrums2]

Jared, try Senjed (aka Oleaster) - it's a fruit we have for the Iranian New Year, it's VERY interesting

[@mandab.3180]

i feel like i have seen these somewhere nearby.. and like all random berries i encounter, i assumed they were poisonous. 😂

[@markiangooley]

Russian olive, E. angustifolia, is in the same genus and is the big invasive species in the USA. I’m told it has edible fruit but I’ve never known anyone to eat that.

[@mytech6779]

I tried to sprout some goumi seeds last summer but no luck, they require both certain conditions and stratifying. (various periods of cold and heat to emulate seasons or other weather)

[@uemochi9316]

Bastard Oleaster is an amazing name

[@pattheplanter]

The Welsh poppy was originally called the "Yellow wild Bastard Poppy of Wales". There were other Bastard Poppies.

[@GRSYE]

congrats on 555 likes!

[@WeirdExplorer]

almost at 666 🎸

[@wren6311]

So that is Elaeagnus multiflora, it looks SO much like this one fruit tree in my park. I looked up the common name, Autumn Olive, and the tree in my park is an Elaeagnus umbellata. The autumn olive is sweet, mildly sour, but has this weird mouth drying quality. The berries are also super red but they have these tiny silvery spots all over.

[@carrolllee6875]

umbellata is the american family member, autumn olive eastern europe member, and goumi is asian member. they are very kind to flower and fruit at diffrent times of the year so you can have a constant supply

[@majrovits4902]

Do you ever get strange side effects from eating so many odd fruits not many people in your lineage have probably had?

[@WeirdExplorer]

I'm still waiting for the super powers to take effect.

[@majrovits4902]

@Healing Spirit I know your trying to be cute but racism doesn't exist don't kid yourself.

[@nytrodioxide]

@@WeirdExplorer I mean... I'd say you already have superpowers, considering the sword and fire swallowing and whatever other crazy magical things you can do with your body.

[@mirandamom1346]

I once got tingly lips when I ate a ridiculous number of goji berries.

[@majrovits4902]

Im thinking more along the lines of toxicity from oxalates, or foreign alkaloids that just don't agree but I guess if your not eating exotic things every day its probably not a problem. I just know that at least for me when I eat more according to my family lineage I feel allot less aches and pains as well as more energy.

[@coreymerrill3257]

Boison berries are another good local yet still sort of exotic friut like wintergreen , juniper is too, norse eat juniper berries as a herby element to flavor a dish...well, The food on the dish predominantly .

[@gekolvr0734]

Unrelated to the goumi, but have you ever eaten pomegranate seeds? I eat the whole aril because it's basically nature's m&m, soft and juicy outside with a little crunchy nut in the middle

[@chanleighthursby9422]

He says: Carole sent these to me Me: Carole Baskin?

[@scottreece8678]

The seed looks like a giant Fennel seed.

[@mari0n333]

A park I used to visit a lot as a kid had these and I was always curious about them but never ate them because eating random berries is not good practice. Later, I always wondered what they were and I figured that if they WERE edible I'd eventually see them come up on your channel. Welp. Looks like I coulda eaten them after all!

[@eeeehale]

It's pronounced "gummy" berry, and if you collect several of varying ripeness, juice them, and stir correctly while boiling, it will give you an incredible strength boost for a limited time.

[@tigeresque]

😂 love this

[@itsukishuun]

Just remember to not feed them to bears, that's gonna be horrifying.

[@jaysmok2893]

Duke Igthorn? Is that you?

[@amessnger]

He pronounced it correctly.

[@VILVERMIN_SQWIRL]

look for da goumi bear album in stores on november 13th

[@gardenofseeden]

For some reason mine taste just like hawaian punch while being tart too. Getting 2 new varieties.

[@roskoeheat]

Looks and sounds a lot like a crab apple.

[@leatheryfoot6354]

This Man's Gut Biome is off the walls

[@danielleohallisey4218]

I thought you were eating gummi bears. 😂

[@kalex5705]

Have you ever tried Coccoloba uvifera? We call it sea grapes in the caribbean.

[@Hortifox_the_gardener]

Now that I see this berry I wonder: have you ever had the berry of Berberis? Probably.

[@TheWildDeadHero]

Do you think you could make a coffee substitute from the seeds?

[@chriskulwik6852]

Have you had the Autmn Olive? I don't remember if you reviewed it or not, but you should be able to find that in New York around October or so, just growing wild. Same genus I'd guess.

[@WeirdExplorer]

I found some last October in NYC. Floyd Benet field is overrun with them.

[@mikes6884]

I would be willing to go forage and get some Silver Buffaloberries (Shepherdia argentea) for you. Not sure if you have tried them but they are native to North Dakota and are usually on the bush still into the winter.

[@WeirdExplorer]

Cool! send me an email: [e-mail]

[@francispeterp.alberca4210]

Can you try Indian almond seeds

[@griffinc3263]

Search tropical almond on channel

[@donvoltonus8898]

I'd assume it's "Go-Me", since in words like Gourmet, that's the sound the "ou" makes.

[@xdgimzo]

cool guy

[@lemonyskunkketts7781]

It looks like a red olive to me.

[@davidjones-wy3ln]

pleas make a fruit travel map/guide. I will pay

[@Thunder_God_Eneru]

Wait till he gets to devil fruits from one piece

[@erikjohnson9223]

To me, the flavor is between sour cherry and rhubarb pie filling.

[@komanditaergs2744]

Did you try mirabelles before?

[@richardportman8912]

Can they be fermented? Can they be crushed and toasted? Can we feed children and old people? Can we add sugar and make booze? Can we do this?

[@arbalest1453]

I like eating pine cones