GUAVA TAMARILLO - A rare tomato relative with a sweet fruity flavor.

Episode: 771 GUAVA TAMARILLO
Species: Solanum diploconos
Location: NYC, USA
A big thank you to www.raindances... for sending this to me.
---
See EXCLUSIVE videos! Get REWARDS! Help the channel GROW!
Patreon: / weirdexplorer
KZbin Membership: / @weirdexplorer
---
GET A SHIRT:
www.weirdexplo...
---
+Fruit Hunting Tours!
weirdexplorer....
---
+SEARCH through a complete database of all my fruit reviews on my website: www.weirdexplo...
---
Follow me on SOCIAL MEDIA:
IG: @weirdexplorer
Twitter: @weirderexplorer
FB: / weirdexplorer
Reddit: / weirdexplorer
---
MUSIC:
"Nonstop" By Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons...
---
SPECIAL THANKS:
Smarter Every Day, Joseph McCorkle, Bill T

[@liquidmetalrob]

I just started the video. Please don't eat the cat.

[@JohnDir-xw3hf]

How is cat's flavour?😂

[@Dystopix]

@@JohnDir-xw3hf like Chinese takeout food.

[@GizzyDillespee]

I've been told that cat's too sour, compared to dog. Not gonna say by whom, because I don't want to spread a stereotype. You can guess, but I'm really not going to answer🤣

[@rainbow_vader]

Please do not the cat

[@growinglifeorganic940]

​@Dystopix then why hate? Everyone has eaten cats.

[@morningstar8187]

I’ve been adding tamarillos to salsa for years. It elevates store-bought tomatoes that are typically bland af where I live. But I add just one tamarillo to a bowl of salsa. Just to get that fruitiness back into it without changing the flavor too much.

[@ProdavackaDivu]

Tomatillo?

[@morningstar8187]

@@ProdavackaDivu no

[@nbarbettini]

​@@ProdavackaDivuThat's for salsa verde, different taste :)

[@alecity4877]

today we will talk about the guava tamarillo, but when are we talking about the cat?

[@exotic-grower-gamer]

They’re so much varieties to choose from that’s why

[@VPCh.]

The strength of the fruit sounds like it could be good as an ingredient in some things. Maybe jams, ice cream, pies, or smoothies.

[@AppliedScience]

I'm definitely making tamarillo salsa! Your videos are so fun to watch and informative. Thanks for everything.

[@michaelhudson4171]

Fyi, tamarillo is the secret flavor of Gatorade. Also, loquat is the secret flavor of juicy fruit gum. And fruit loops are flavored with west Indian lemon grass extract.

[@669b]

i was just binging your videos and managed to catch this one 20 seconds after it was uploaded. i love your stuff!

[@jenniferbethparishwhite688]

❤ cat cameos 😊

[@lucazsy]

catmeos

[@hopegold883]

@lucazsy 👏 👏 👏 👏

[@Lovealllife369]

I don’t know why but I just noticed your Clark Kent/Superman bang’s! 💙

[@jf3457]

I remember finding the guava tamarillo in one of my travels across the jungles of western-pacific Colombia. The problem arrives when you eat more than 20 of them in one go. As the locals say: "el que abusa del guavillo, le escocerá el culillo". Take care, brother.

[@Erewhon2024]

There may be a market for that, to seniors who enjoy prune juice and/or Metamucil.

[@phoenixpinkmyn5535]

This sounds like it might be great in curries, used in a similar way as tomatoes & tamarind!

[@Shaddow-sama]

The way you are describing the Guava Tamarillo reminds me of Cape Gooseberry. If you've not tasted those on the channel, would recommend.

[@ferretyluv]

Oh I love those! They’re great for snacking!

[@Abken.]

I like tamarillo sorbets - somehow it works really well as a sorbet

[@nikitathewyvern]

Having made a tamarillo sorbet, I would agree entirely.

[@technoendo]

So cool! Thanks Jared! Dude, I just started growing guava tamarillo from seeds I got from raindanceseeds. Appreciate seeing a preview on the flavor as I had no idea!

[@nbarbettini]

The recipe at the end of this episode was icing on the cake! I'm growing tamarillos for the first time and am excited to try making fruit salsa.

[@tongthaivuong]

Jared, have you tried the kwai muk? It's pretty common in Quang Ngai, Vietnam.

[@-toast-7905]

Not Jared, but still very interested: When the Kwai Muk in season there? Or is it available year round? Do most fruit vendors in that area have it or would I need to go to any special places? I have been wanting to try this fruit for a while already and I would also like to see a plant in person once. I’m currently working on a book on fruiting perennials from all over the world and it would be nice to experience most species in person, take pictures etc. My wife is Vietnamese so I’m traveling there sometimes. :)

[@WeirdExplorer]

kwai muk video coming soon. Its delicious!

[@tongthaivuong]

@@-toast-7905 I'm not exactly sure but they season in spring or summer and you might be able to find them in markets in Quang Ngai. I don't know where a tree could be though.

[@-toast-7905]

@@tongthaivuong Thanks for the info! Let’s see if I can find some next time. One last question: Can you tell me what this fruit is usually called in Vietnamese?

[@tongthaivuong]

@@-toast-7905 quả chay

[@DeathMetalDerf]

KITTY!!!❤

[@Mynameisnotimportant]

I love your channel!!!!

[@MelodiesUnheard]

9:58 - the capsaicin is mostly concentrated not in the seeds, but in the white "veins" of the pepper where the seeds are attached to, so if you remove these - the spice levels will decrease dramatically.

[@Hortifox_the_gardener]

Wow that throwback to episode 1 is wild. Like from a different timeline.

[@joeduke8239]

I tried making spaghetti sauce with Tamarillos in Colombia (they call them tomate de arbol), It was OK, but I would rather have regular tomatoes.

[@SarahLovesFood]

yooo that salsa sounds amazing. I love fruity salsas.

[@wamlartmuse17]

The salsa, try juicing the guava & deseeding the pepper. Maybe pulse it all in a blender for a few seconds. I could tell just by the ingredients that that salsa is good.

[@azzurithfranco1179]

When you started describing the flavor of the tamarillo, I thought to myself "Salsa" that would be a great idea, then you made it. Love the content inspires me to try different things.

[@LindaB651]

Your kitty looks remarkably like my boy, Jo jo.

[@jerrodbeck1799]

I love your bangs. It’s like Superman times three.👍🏻

[@ascorbic7599]

Funny how people pronounce “Tamarillo”. Apparently it was given that name by the New Zealand Tree Tomato Promotions Council in 1967 to make it more marketable (a load of breeding to produced modern varieties was conducted there). I’ve heard “Tam-ah-rill-o” and “Tam-ah-rio”, but I have no idea what the intended pronunciation is. Would be interesting to know what South Americans referred to it as? Also, I’ve checked your channel and noted three fruit which I’ve grown/are easily found in Australasia that you never seem to have tried. Caigua, Davidson plum, and Red Kiwifruit (Zespri RubyRed). The latter two have more of an industry around them so you might be able to find some in the states. Caigua is native to the Andes so might be easier to locate. Anyways, cheers for the video. Always interesting to see what you’ve found and the different ways to prepare the fruit!

[@JTMusicbox]

Cool video! The salsa is a great idea! Yeah guava seeds can be too crunchy, but it sounds like after your suggestions for changes, it would be even better.

[@slarbiter]

Just discovered Pollia condensata today an I'm surprised you haven't reviewed it!

[@stericnz]

I grew up with a regular Tamarillo tree in our backyard. Not my favourite fruit to eat out out of hand, however, great in savoury applications...makes a delicious chutney and Ino doubt also great as the basis of a Ketchup.

[@nikolademitri731]

Guava always reminds me of the band Ween. Also, it’s delicious. I know nothing of these others, but they sound good bc guava is good. Now, if you’ll excuse me I’ll be licking the palm for guava.

[@Greippi10]

Haha me too when I'm making spicy things: "That's not going to be too spicy, surely? I can't be bothered to remove the seeds..."

[@joshualieberman2265]

That into was 100%

[@okboomer6201]

You should have called the cat a gato

[@NeonElixr]

Ahhh the baby cat so cute 😊

[@anthonyburke5656]

I grew a tamarillo some years ago, they need good staking. Love the fruit, you can use it as a fruit OR vegetable in salads, either way, good.

[@farkygreygit]

When they are in season i freeze tamarillos. Then when you want to eat them, thaw them out, take the end off and squeeze the pulp into a bowl and add icecream, Marvellous. You throw the skin away

[@sixeses]

Thanks Jared. I'll have to look for this tamarillo at the market. I thought it might be related to tamarind, which we have in abundance,

[@cat441]

Love the Cat :D and your videos TY

[@zenazure]

TAMARILLO is so dang good wish it was more popular in the US

[@connormatthews522]

I wonder if there are many other people alive who have tasted so many fruit tbh, and who have such a good ability to recall what tastes like what because of it

[@KurtWickham]

The tamarillos i used to get had more reddish pigment in the juice sacs around the seeds

[@Tam.I.am.]

I remember when the gimmick catalogues used to sell "tree tomatoes", they never mentioned not eating the skins.

[@KurtWickham]

Most Solanaceae plants, like tamarillo, have a biloculated ovary("fruit") while guava clearly have four locules(seed chambers.)

[@nikolademitri731]

Hahaha… I was thinking that salsa sounded bomb, then you mentioned all the pepper and guava seeds.. I’ll bet it’s incredible sans the seeds, though! Guava seeds are why I like the nectar or making a drink with them instead.. sometimes.

[@kaiganardea9275]

I love harlequin pattern cats. I have 2 calicos and a baby orange female with that pattern

[@quitlife9279]

The flower image you had in the video is incorrect. I saw this plant grown in gardens before, it's a nice looking small shrub like plant with an umbrella branching tree shape, shiny narrow leaves unlike the other tamarillos and the small flowers are very pretty and cute bell shaped grown in chains dangling all over the mini tree, attractive to bees also. I think the flowers you've shown is of the regular tamarillo. The fruits are also very pretty but barely edible, given the small size and extremely tough skin. Would recommend for anyone liking unusual plants to grow it, but honestly not for the fruit.

[@chazzychanz]

Definitely a much, much better knive you got there

[@hypnothetical9461]

For controlling the heat of certain peppers, my experience is the seeds matter but the white part matters more so be sure to cut that out too!

[@davidkomen5283]

Sounds like it would make a good salsa.

[@gregl5649]

Tamarillo we get in nz is the same on the outside however blood red and a bit more juicy inside

[@Thanatos--]

5:27 : 4.5/5 Lemons for that tart face and then an EP.1 throwback for another .5 points giving this video a full 5/5 Lemons. I also just bought a bag of those Torti-YAH 'Cantina' chips and I will confirm that the 'cantina' flavor is just a milder and saltier version of Lays BBQ flavor dust. Fairly weird flavor and chip combination but I think they work as a chip alone 'okay' but don't pair well with salsa or really any dip.

[@ghosttheoremproductions5469]

I hope you realize that we do desire a video just about the cat ...

[@sdgeasg]

i enjoy your content a lot.

[@WeirdExplorer]

I appreciate that!

[@beacon6424]

i was more interested in the cat.

[@Zander10624]

I doubt it tastes very good.

[@Ruirspirul]

by leaving it to shrivel more, acid wont be affected at all. water will just evaporate and sugar would feel more concentrated but, your tongue should still burn because of acidity😅

[@determined092]

In Kenya, it’s called a tree tomato

[@SobrietyandSolace]

How can you look at that fruit and flowers and NOT think they’re a nightshade?

[@secondarymetabolite5050]

They WERE classified as nightshades. It's not like they were classified into a completely different group and then someone realised "hang on, those are actually Solanum". They were still the same family (Solanaceae, the nightshade family), just a different genus. The genus Cyphomandra was then later included into the genus Solanum. I didn't look up this case in particular, but that usually happens when it is collectively decided that they are not different enough to warrant a whole different genus or because genetic analysis reveals that they are evolutionarily much closer than previously assumed.

[@Erewhon2024]

Tomato used to be Lycopersicum, but taxonists decided to lump huge numbers of plants into an expanded "Solanum" in the last decade or so. The former genera are probably still useful for grouping very close relatives (e.g. for hybrids or possibly grafting, though grafting of early tomatoes on late potatoes, both Solanum but probably not close, still works in the short term) and might be retained as "subgenera."

[@SobrietyandSolace]

@@Erewhon2024 I’m no taxonomist or botanist but agree the former categories don’t have to be totally redundant because whilst these plants all have core similarities there are definitely clusters that are more closely related to eachother than others but this wide solanum grouping also seems pretty logical to me

[@SobrietyandSolace]

@@secondarymetabolite5050 Thank you for clarifying

[@hopegold883]

Interesting channel. This awesome comment and reply set. Then earlier a very funny comment full of racist and immature replies. I guess we’re all a little fruity.

[@noob19087]

My friend has a potted tamarillo he grew from seed. The leaves and stems smell vile, like some combination of cigarettes and bug repellent. If you make the mistake of touching a leaf you'll have to wash your hands. Maybe that's the same as what makes tamarillo peels inedible?

[@SobrietyandSolace]

Does it actually repel bugs?

[@noob19087]

@@SobrietyandSolace No idea. I heard it's apparently weak against aphids, but never had a problem with that. I could imagine it repelling bugs based on smell. We're roommates, by the way, so I know the plant well.

[@rasapplepipe]

The best tamarillo is the blackberry tamarillo or what in Colombia is called tomate de árbol injertado con mora. One of the best fruits in the world.

[@kuubbee]

Dang he didn't make it into a ketchup? totally missed opportunity

[@ferretyluv]

Yeah he needs to bring back “Will it ketchup?”

[@xiraoit9342]

Hello Jared, please review this fruit : Andalehat (Chrysophyllum Roxburgii)

[@MG._.MG13]

The tamarillo is very reminiscent to the golden berry IMO.

[@mandab.3180]

less nasty tomatoey things, more vostok 😻

[@oyaoya5200]

We called Tamarillo "terong belanda", since they are similar to "terong" or eggplant.

[@GizzyDillespee]

Your salsa made me laugh, the giant chunks, and leaving in all the seeds🤣... that's some dry humor, kinda like trying to eat the skin, in the 1st episode!

[@GizzyDillespee]

Whether you intend it that way or not, there's a comic timing to your reactions, like spitting out the skin, or reacting to the heat of the pepper and talking about biting into the hard seeds.

[@brucetidwell7715]

That was interesting. I wonder if cooking them would deactivate the acidity they way it does in pineapple?

[@d01c0xc]

I wasn’t looking at the screen the first few seconds, and I couldn’t tell if the app accidentally loaded a Chad Chad video instead

[@_PITBOY]

I love this channel, he's willing to taste what I am unlikely to try ... like tamarillo skin, and 'buckshot' guava seeds. Soo ... whats the cats name? "Cat"?

[@kincso1855]

Wow an oversized "csucsor" which is edible!

[@karim6651]

chad chad watchers?

[@FishareFriendsNotFood972]

Could this one be eligible for the 'will it ketchup' experiment?

[@meisteremm]

I wonder how this fruit would be blended into a sauce. Fruits like sour Tamarind are frequently used in sauces, so this might be a good one for that purpose.

[@jeansonne100]

Sounds a lot like how golden berries taste

[@Jeff_Lichtman]

Is it possible that the underripe fruit has enzymes similar to bromelain (from pineapple), and that's why your mouth felt raw? According to the Useful Tropical Plants website, Solanum diploconos is slightly toxic when unripe.

[@oneoddturtle]

Really loved this video! Long time since I've watched your videos, and this one is great! Looking forward to the Kwai Muk video!

[@xiraoit9342]

Can you review this fruit, Andalehat or Chrysophyllum roxburgii ?

[@tktyga77]

Fathom how well guava tamarillo could go as a base for ceviche marinade (veg or otherwise), especially together with tamarillo & tumbo (banana passion fruit) plus ají amarillo and/or ají panka plus huacatay

[@joey0guy]

I've been mispronouncing these wrong my entire life! But to be fair that's what everyone calls them (tamari-lo) and given I didn't realize the origins, we just went with it

[@danielm5535]

I remember trying a tamarillo for the first time- nearly threw up. It has the same compound that tomato has which tastes like sickeningly-metal-sweet-while-equally-bitter compound to me. I can smell it across the room. (It cooks out, I can eat jarred tomato sauces, but raw or lightly-cooked is a no-go) If you’re like me and cannot eat raw tomato, don’t try these. (Don’t lecture me about store-bought tomatoes, my family grew tomatoes and I’ve tried to try heirlooms- this is something completely different)

[@sock501]

Did the guava seeds make it into the salsa? I feel like you’d break a tooth on those…

[@Melissa0774]

What type of store could you potentially find these at?

[@SouthAustraliaDiscus]

Call me strange but I eat the Tamarillo skin, flesh and seedy centre all at once. Just grab it and bite into it as you would an apple. Only part I don't eat is the stalk. Always have since a child. I eat Kiwi Fruit/Chinese Gooseberry the same way.

[@stefansauvageonwhat-a-twis1369]

Will it salsa will do until the next will it ketchup hehe

[@WeirdExplorer]

filming a new one tomorrow :)

[@stefansauvageonwhat-a-twis1369]

@@WeirdExplorer Yayyyy

[@elliotwhite32]

please make noni salsa

[@hbeau1900]

Question, is "tam-e-re-o" the standard US pronunciation. I've always heard "ta-ma-rill-o" here in NZ. Though there probably isn't a "proper" way to say it, since I believe it was just coined by a dude in Auckland smashing Te Reo and Espanol together

[@KurtWickham]

Sure brah

[@notmyworld44]

That tongue-burn in the Guava Tamarillo is probably because of ENZYMES, not acid.

[@paulwright8378]

Looks like a tamatillo without the lantern round it

[@dantegrandia1990]

Will it ketchup?

[@altehgudnamesrtaken]

Was really hoping for the cat's name to be Guava 😔

[@AwesomeFish12]

All tamarillo fruits do some painful and severe "messing about" on my stomach and intestines, so I will never even taste this one. Cool fruit though.

[@jonwesick2844]

Has anyone made a pasta sauce out of tamarillo?

[@79obrien]

I thought you were going to see if it would ketchup. 😢 lol

[@Andrew_Erickson]

I kinda thought the last element on your list was going to be "And this is an idiot"

[@EMB-o9p]

What you made is more of a Pico De Gillo than a Salsa.

[@DemonAbyss10]

One thing I would love to see you try, is actually not even exotic, and IIRC you are from near where I am, can be found in the wild everywhere. Sumac, specifically the red clusters of berries. Not to be confused with poison sumac (which looks different, has white instead of red clusters of berries).

[@ludovica8221]

Am allergic to all solanums

[@veryrelevant1]

when Australian natives?

[@diskord42]

Tamarillos are unbearably bitter to me for some reason, no sweetness at all. Letting it sit to ripen a long time doesn't seem to make any difference. I will have to give the guava tamarillo a try some day if I run across the chance.