Plantain Review + How to eat them RAW - Weird Fruit Explorer - Ep 91

Please take a moment to view my Patreon page and learn how you can help my series grow!
/ weirdexplorer
----
Get a TSHIRT: www.weirdexplorer.com
-----------------------------
Plantain (Musa × paradisiaca)
Origin: SE Asia

[@asdfgzxcn]

Dude, i'm listening you in background for 2 hours. Ihave no idea what you're talking about but it's so very relaxing. Thank you.

[@WeirdExplorer]

+asdfgzxcn Thanks! I always thought my videos would be great for a sleep sound machine. "white noise. womb. splashing waves. fruit reviews." Take your pick.

[@DavidEdwardBurry]

asdfgzxcn hahah were you tripping?

[@peachmelba1000]

Hilariously, I do the same thing. There is no bad news in a fruit review.

[@OG_HazelGrrl]

@@WeirdExplorer ASMR!

[@Greenmamafrom30BAD]

Using a paper bag will reduce the amount of moisture that is held against the peel, reducing the mold issue, and allowing the peel to hold up longer. Since you are trying to ripen the fruit BEFORE the mold destroys it, paper bag will help you. Also, much better for fruit like pears, peaches, and so forth, which don't have a thick peel to protect them.

[@Greenmamafrom30BAD]

Greenmama's Garden LOL! Didn't watch far enough in before I posted my comment. Hee hee.

[@WeirdExplorer]

Greenmama's Garden Yep, rookie mistake. haha, still worked out thankfully though

[@CodiBearsDen]

Don't rush the ripening process. Just leave it on the counter for a month or two. It will turn black, shrivel up a bit, get moldy and become flexible and bendy. Cut off the ends, slice it on one side lengthwise and scoop out the sweet, brown, caramely goodness on the inside. Trust me, your mind will be changed...

[@DeRien8]

If it's not humid enough in the room where you leave it out, it can get dried out before it gets nice and ripe.

[@jbeargrr]

The reason it's supposed to be a paper bag is so moisture can escape. It keeps it from getting moldy as fast while retaining enough ethylene gas to ripen it. I wrote partway into the video, I see you figured it out. It was still under-ripe, but moldy from the plastic bag. It's at a good stage to slice and fry. The sugars would caramelize when fried.

[@Ch3f_B01_RD]

I eat plantains often as a university student as they are a cheap and filling meal, as well as being delicious, versatile and easy to cook. I accidentally left a couple buried under a lab coat and some papers, and found them in this black state after cleaning off my desk weeks later. Unaware of the possibility of eating them raw, I was about to throw them out but curiosity got the better of me when I felt how soft they had become. The inside was very creamy and sweet, almost caramel-like. Super tasty

[@metademetra]

Oh, I know why it would be called "horse banana"! ;) I have SUCH a gutter brain

[@madrabbitwoman]

metademetra sigh.... Me too ;)

[@LeynaSept]

metademetra Me too....

[@datsuna6585]

Lel

[@jwmiller2986]

You were going to say that it’s because horses like to eat them, right? 🤣

[@HaydenX]

You don't have a gutter brain...near as I can tell from doing a bit of reading, you just have good instincts about the average human brain, and what percentage of it is tied directly to obsession with sex.

[@SebastianUnterberg]

Wow there was an unbelievable amount of tension built up at 14:04 until „it’s ok“ great video. Love it.

[@bradsuarez2683]

Well what a coincidence... I'm having boiled plantains right now!! Here we use it as a side in our meals. I also have a plantain plantation lol... and even though I sell hundreds of pounds of plantains a week I never ate them raw!! If I did have to eat them raw I would make sure they were turning black on the tree, not the way you did since in many places they force ripe them with a synthetic chemical called etheral. This makes them taste less sweet than if they were ripened naturally! I myself use this chemical to force ripe plantains as the retailer wants uniformed ripeness as well as longer shelf life (probably the reason yours took so long to turn black), but I always ripen them naturally for my use since they taste 10 times better that way!! Here in the Caribbean we call them Horse (I have no idea why)... the one you had was a Giant Horse, then there is the Dwarf Horse and the French. The French being the sweetest of the three but the smallest. Also the thing you called hibiscus we call sorrel and we make a drink with it! It is only available around Christmas time so it's a favorite during the holiday season! It's strange to see all these things I'm so familiar with....... are you sure you're not in the Caribbean??

[@WeirdExplorer]

Brad Suarez Thanks for sharing. Its very interesting to hear inside information from someone with a plantation! I'd be very curious how a plantain blackened on the tree would taste compared to how I did it. There are a lot of fruits in SE Asia that can be found in the Caribbean as well. Sorrel is not very common in Malaysia (KL area at least), but is available if you know where to look. It was however very common in Thailand (Bangkok area at least). In the US I've never seen it fresh, but its popular as a tea.

[@TheFineKey]

Brad Suarez you want to know how I knew u were from the Caribbean and possibly Trinidad ? It’s because you said force ripe Lool Dais how we does talk lol

[@bradsuarez2683]

@@TheFineKey Hahaha yuh dun kno! How is the lockdown treating you?

[@Bubu567]

Paper bags allows the moisture to get out, while keeping the ripening chemicals inside. A plastic bag can lead to the banana getting too damp and developing mold.

[@HaydenX]

This is an older video, but I still feel like sharing my favorite use for semi-ripe/ripe plantains. So...mash the raw plantain and let it get a little brown (like 10 minutes or so in open air post-mash), then use it as a filling for homemade tamales (yellow masa is better for sweet tamales). Serve with either whipped honey cinnamon butter, or coconut caramel and whipped cream.

[@k8eekatt]

Sounds amazing! Coconut caramel plantain tamales please!

[@HaydenX]

@@k8eekatt Since posting this, I discovered another really good option as a topping: lime-rum syrup.

[@k8eekatt]

@@HaydenX yummmm!

[@Heyitdave]

your face is hilarious at the end after the taste test ahahahha

[@shmorkshmire]

It's amazing how different bananas are from tree to tree. I don't eat green bananas, but when I was in Puerto Rico I ate the best banana I've ever had. It was green, but blackening on the peel like a ripe banana. So good.

[@Doctorcanniball]

when they are correctly ripe they turn mushy, buy one from the caribbean islands when it's already darkened/almost pitch black, it should be quite tender to the touch.

[@3enjoy3]

Lol, your face when you first ate it. Was waiting for you to go bleurrrgh! :P Keep up with the scenery footage please, liking that a lot. What was the large gathering of people - some kind of festival?

[@WeirdExplorer]

3enjoy3 That was Thaipusam, its a Hindu festival well known for people practicing penance by sticking hooks through their skin and carrying large burdens. It was an amazing sight!

[@3enjoy3]

Omg I'd rather eat a plantain!

[@WeirdExplorer]

3enjoy3 Hahaha

[@notmyworld44]

In our Mexican markets here in northwestern Arkansas these are labeled "Platanos Machos". "Macho" means "manly". I should be so lucky! I prefer raw plantain to banana after the skin has turned black. They soften and take on a pleasant sweetness at that stage. So from a distance I saw my old friends Abraham and Anna the other day, and I said to the person who was with me, "Hey look! There goes a banana!" (Insert laughter just about here.)

[@ev6564]

I love plantains! I'm eating boiled plantain with fish and sauce now. In Haiti we either boil or fry them. I prefer the sweet ones

[@GarysBBQSupplies]

You are correct about the plastic bag causing the mold sir.

[@asmartbajan]

To me, the best way to do plantain is the slice and fry it. They go great with bacon and eggs, I wasn't even aware they could be eaten raw until about a year ago. And you're right in that only when they're completely black, are they ripe.

[@b.c.2281]

The ethylene gas build up is why some bulk shipments of fruit, including bananas, used to explode on occasion.

[@gamer10132]

I've eaten normal bananas completely black. I love overripe bananas tbh

[@bazookallamaproductions5280]

important food safety tip, remember that the fuzz you see is JUST the reproductive organ of the fungus. the actual organism is made of "mycelium threads" that grow inside the material. and can still be outrageously toxic, while invisible. and judging mold toxicity based on color alone would be like judging mushrooms toxicity on color alone. IMPOSSIBLE. because portabellos, portobello, psilocybin, and false morels are all brown, but are NOT the same mushroom. one is food, one makes you hallucinate, one can kill you. and cooking fungus ridden food will kill the organism, and break down SOME of the heat sensitive organic toxins, but NOT ALL of them. (as an amateur mycologist, i hope that helps :) )

[@hermexhermex]

I’m experiencing, strange new feelings watching this video

[@justmarc2015]

How to eat it raw: take a piece, put it in your mouth and start chewing. My mom is from El Salvador and she always eats a couple of pieces raw before she cooks it. Always fully ripe (almost completely black)

[@zidvicious6047]

I’m pretty sure the boiled plantain you had in the Philippines was a saba banana. Plantains aren’t as commonly available since rice is our staple starch.

[@alexandersupertramp7191]

in Palenque they had a kind of desert plantains that got soft almost mushy and sweets when it turned yellow with a few spots, they cooked it when green yellow, or ate it like that after.

[@raevenprgomet5998]

You are a brave man! Thanks for being our guinea pig!

[@WeirdExplorer]

Raeven Prgomet Its my pleasure.

[@mastertrey4683]

All hes doing is eating a starchy banana theres nothig. WRONG with that stop juging

[@DeRien8]

The plantains I like to eat raw turn orange on the inside when they're ripe. They're delicious, I just leave them in the fridge if they get too ripe for tostones.

[@maggot1111666]

Raw plantains are one of my fav foods. As long as it’s reasonably soft it’s good to go

[@curtisthomas2670]

Putting it in a bag with an apple hastens the ripening process Unscrupulous vendors have used calcium carbide (spraying or immersion) to drastically speed up the ripening process for bananas and plantain, turning green fruit "ripe" in hours. Possible signs of carbide ripening is fruit that appear ripe in color but lack the normal brown spots on the skin and both ends being green while the rest of the fruit is yellow and lingering starchiness in what should be a ripe fruit.

[@RavenIsAnArtist]

The face on the thumbnail shows you that this channel has real content. You teach those stupid click baiters!

[@mrminer071166]

Summary of WFE #74, six bananas. (Jared mentions seven, but apparently one between 1 and 3 was cut.) 00:45 Mysore: Tutti-Frutti, citrus, small fruit but strongest flavor 2:24 Fia 18 Chemical, Floor polish, Kitty Litter 6:02 Mona Lisa Floral, nice and juicy 8:20 Brazilian Starchy, grassy, herbal 10:40 FIA 3 Creamy, juicy, Cavendish flavor but better. 13:50 Goldfinger (FIA 1) Similar to Mysore, lotta flavor, citrus, nice herbal. Rough Order, as well as I can judge Jared's level of excitement: #1 Mysore, definitely tops! #2 Goldfinger (FIA 1) #3 Mona Lisa #4 FIA 3 #5 FIA 18 #6 Brazilian -- the worst. (But all better than Cavendish)

[@This_is_my_real_name]

Regarding apples put into bags to accelerate the ripening process, I believe that this is either "book knowledge" or empirical observation specifically with brown paper bags. I say this because my own empirical observation is the _opposite_ of accelerated ripening! Like some other "unexpected experiments" (i.e. vulcanization of rubber), I found out about this amazing behavior by accident. I was dealing with a hideously brutal divorce and custody battle, and as a result many things slid to the back-burner all by themselves. In this case, I had purchased some very fresh, crisp, sweet-and-tart apples. I placed them into a large ziplock bag to protect them, not intending to leave them there very long. Unfortunately, the sealed bag of apples managed to get obscured by some "general clutter" and the result was "out of sight, out of mind." The next time I saw those apples was _several_ months later, and my immediate reaction was to conclude that they were obviously _ruined_ due to being sealed, bathed in their ripening gas for _months_ on end, and were undoubtedly mealy, mushy, bland, at _best_ something akin to applesauce within the skin of each apple. But, when I picked up the bag, the apples felt _firm!_ They felt _very_ firm. I took one out, washed it (when I had placed them into the bag, I didn't even bother to wash them -- I didn't intend for them to be there for any appreciable length of time). I then took a bite, and had a distinct _crunch_ as I bit through the skin and the very firm flesh inside. And it was _incredibly_ FRESH! The perfect just-picked sweet/tart apple flavor, not the _least_ bit mealy or mushy! Now, there's a caveat that springs to mind: I was using a sealed plastic bag (ziplock), rather than a brown paper bag. I believe it's possible that by using the sealed plastic bag, the ripening gas level rose to a spectacular level of the local atmosphere inside the bag, while _other_ gases (i.e., O2, CO2, etc.) were consumed and NOT replenished. This combination of unusual gas levels _may_ have triggered some "chemical logic" in the apples, telling them to put the ripening process to as complete a halt as possible, and _wait_ until "conditions improve." This would _not_ be the case if using a brown paper bag, in which case the ripening gas level would reach level beyond which it could not rise, due to the constant slow exchange of atmosphere from inside the bag to outside the bag, and vice-versa. Likewise, other gases would not be consumed without being replenished. So, the "ripening logic" would direct the fruit to proceed with its ripening. I do not know about how this next bit of functionality would operate in a brown paper bag (I'm a retired software developer, so this is how my brain continues to operate :) but I'm fairly confident that when sealed in a plastic ziplock bag, the _number_ of apples would have a bearing on whether or not the fruits were directed to go into "stasis mode" and _cease_ ripening. I do not know if there's a minimum number of apples necessary for this to happen, and likewise, I don't know if having _more_ than a certain (unknown) number of apples would cause the fruits to _continue_ ripening. My suspicion is that there _would_ be a minimum number required for reliable stasis, but, that there would _not_ be an _upper_ limit. However, this is of course speculation. My only empirical data consists of apples placed into a large-ish ziplock (one half gallon, I believe). That said, I must point out that since that initial observation this has been my standard practice when buying fresh apples, and it has been consistently reliable and repeatable. (YMMV, of course.) If anyone feels like repeating this experiment, and/or _expanding_ it (i.e. one ziplock bag of apples, one brown paper bag of _same_ apples from _same_ source at _same_ time, with the _same_ number of apples in each of the two bag types. Then _keep_ them sealed up for at _least_ a month or so. Do NOT be opening the ziplock (unless to remove a "failed" apple -- which should NOT happen if you ensure that none of the fruits are bruised or dented). Opening the ziplock will result in a total atmospheric exchange, ruining the experiment _unless_ you "reset the clock" from Day One. Another experiment (or set of experiments) would be to run several ziplock tests, varying the number of apples in each bag. After that, you could try running the experiment with _other_ types of fruits. Pears might behave similarly, given their close relation to apples. Citrus, however, is completely different, and when left "to ripen more" (in normal atmosphere, no bag) will generally end up with the skin changing from a "rind" to a "shell" -- hard, and thin. And, the _inside_ will remain very juicy, but also turn _quite_ sweet. Would they behave differently in a ziplock? If so, would it be an improvement (soft rind, sweet interior), or would it be detrimental (i.e., overall mushiness, skin breaking down, and so forth)? Or, would it have no change at all?

[@jaimerivera4301]

That's why a paper bag instead of a plastic bag less condensation so it doesn't mold as easy

[@mistymalibu9680]

Jared, I wanna know why you don't have your own series on television yet... I'd love to see more of your contortion and other performance as well. You are an amazing person!

[@stanleydenning]

I'm a little bit of a baker and this makes me think. What about a Sweet Potatoe and Bannanna Pie? Any comments would be appreciated. And if you want my recipe for apple-blueberry pie. Just ask. The ratio is the secret.

[@lokijim]

I hear kareoke.. philippines!!!! That plantain/banana variety that was boiled is called saba... its good when its boiled then mix in caramelize sugar and milk...

[@WeirdExplorer]

Jon Immanuel Sale Thanks for the info. Boiled plantains are now my favorite way to have them, i'll try it that way next time :)

[@robertonoguera7076]

If you boil that plantain with the skin on it, it will turn kind of purple and it is going to generate a ton of sugar, its literally like eating a very sweet kandy, look for a Nicaraguan recipe called Baho, and you will see what I'm talking about, its simply unique

[@garland978]

Cooking a plantain that is not completely black and soft will make it very sweet and creamy. Totally black and soft plantains are delicious and sweet when eaten raw.

[@marklewanski5168]

The bag with a jackfruit works great

[@WeedHorse.420.69]

I've never had to wait that long for my plantains to be palatable. They're usually edible once the skin has freckles and has a little give to it when you press on it. They're definitely a lot sweeter when they are fully blackened, but I find it to be way too sweet for my taste. I prefer them about 60-75% ripened.

[@acamelwholikescoke4641]

The more stretchy Bananas and plantains taste so much beter then regular bananas when they’re fully ripe

[@Kikilang60]

With the regular Banana, you seperate the brused ones, from the perfect ones. When the brused bananas are ripe, you eat them, and you put the perfect bananas in the fridg. The bananas in the fridg will get very dark, you open them, and they look fine, and they have stronger banana flavor.

[@emeliestigels1060]

I knew an african woman, there they eat cooked plantains like every day, just like here in Sweden we eat potatoes every other day. I got to try cooked plantain, but did´nt like it much. Tasted like just something starchy.. polenta or such. Or unsalted mashed potatoes.

[@WeirdExplorer]

Emelie Stigels It sounds like you had a green one. Those you treat just like you would a potato, so it would be kind of bland. When they turn yellow they have more flavor and don't need seasoning.

[@emeliestigels1060]

I'll keep that in mind. Must now go to the nearest asian or arab store in my hometown and check it out.

[@asupremum1246]

I actually find them custardy when yellow and partly black but they have to be very soft not firm at all. I think with plantains, its more important how soft they are than the color. I've eaten whole plantains that where yellow but very soft and sticky slimy, raw without any digestive problem. I think they have a more complex flavor than bananas. I can't eat them fully black and moldy like you did. They take on an earthy flavor probably from the peel or mold that I really don't like. Also they're usually too soft and slimy by then.

[@mastertrey4683]

Augustus Supremum I agree. Half yellow half black in my opinion is good to eat ive been eating them for years no problem

[@mastertrey4683]

Yeah some people eat them when they are full black and you can literally bend it because the banana is just slime

[@mollyf1998]

i love your videos! i'm a fruit coward LOL i don't tend to find different stuff palatable unfortunately, but seeing u eat all the super cool looking stuff makes me want to push past that haha!!! tysm for all ur vids :D always so interesting

[@tanghingtung5897]

Looking at the blackened plantain, my mouth is watering coz I know it is delicious if cooked at this point...

[@philippeterson7503]

You wouldn't wait for it to rot, you would wait for it to blett. Sounds so much nicer.

[@mytech6779]

I know some places like to cook them green but to me green has no flavor, while black has poor structure [for cooking] ideal frying ripeness for me is about where you started the video, yellow with a few black patches. They pass the optimum point quickly though, on one side will fry crispy and nice texture but very bland, then just a bit too ripe and they will be floppy and sugars easy to burn [but have good flavor]. for seasoning I like a mix of salt cayenne black pepper and cinnamon or five spice. Cajun seasoning can also work well.

[@subestimado10]

Have you try riped grilled plantain, I recommend it.

[@marin4311]

As a Frenchman, it amazes me how much you get scared with mold and microbes.

[@moo429]

As kids we ate raw plantains and still survived. I don't think that you need to wait for the skin to turn black. Probably tastes better at that state versus when the skin is still yellow

[@Jerdy808]

Watching your videos is eating up my day! Informative, funny, interesting, and doesn't hurt that you're adorably charming.

[@WeirdExplorer]

+robguz24 thanks!

[@darrylpatterson1091]

I find the ripe ones delicious in Fiji, kind of between banana and apricot. They are really nice ripe and boiled in coconut milk.

[@26alexther]

omg. good thing I research first, I was just about to throw the plantains my husband brought.

[@balqis23977]

that is small jared..we have twice the size of it in malaysia

[@WeirdExplorer]

***** I bought this in Malaysia. Where can you get larger one's? Next time I'm there I'll bring a wheelbarrow.

[@joeduke8239]

I ate a raw plantain when I lived in Colombia. I ripened mine in a paper bag, so it was a little less gross. I had the same reaction. It was alright. It wasn't horrible, but the thing is huge, and I didn't want to eat all of it. I think I sliced the rest up and fried it slightly in a frying pan. I ate the end of mine, and it had gotten a little soft on the end. I preferred them to be really ripe even when I cooked them.

[@marksdiaryxyz9126]

You can eat it raw but it's so much better cooked. Mottled black and fried is my favourite.

[@daviddavirgi6889]

Plantains are huge and delicious when ripe..:)

[@curtisthomas2670]

Desert bananas are also cooked when unripe

[@mukmewx]

great info! I didn't know any of this! Okay, that's a lie, I did know about the banana bag trick

[@rofyle]

I prefer the little tiny ones that you have to let turn black. They're sweeter than regular bananas. I forgot what they're called

[@nijin3ecbs563cn]

We have a variety in India which can be eaten in the yello stage..We also make dishes with the green one in Kerala. Haven't seen the variety you have here.

[@Clarence_13x]

It’s called the burro plantain in the West Indies

[@misterkaos.357]

"Some countries call them horse bananas, but I can't imagine why..." C'mon.....you know why!

[@AuntyM66]

It is better to fry it or boil it. Unlike bananas it is best to eat when they nearly black when it is sweeter. But saying that you can cook green plantains like green bananas. I love the ripe one boiled.

[@terryenglish7132]

If I have something that needs ripening, I wipe down the peel w drinking alcohol.80 proof seems to work, but 100 proof might be better, and grain best of all. It's worked w tomatoes, peppers hot and sweet, and a banana or 2 if it's suspect around the stem. Also Pears. I had some rock hard that sat safely on my table for a month tho there might have been one rewipe.

[@timothyparker9810]

Well, I was in Puerto Rico I had. Plantains it was made up like Boiled potatoes they were really good and put it in a big bowl and some hot Jamaican chili put on top of it. And they said there was no need in it. The boy tasted like it had me that. But then they had all different kinds of cell. He said probably didn't have any meat in it. It was really good.

[@josinjohn3454]

Come to India...and particularly kerala...and the plantain variety here is much better!! You'd love it

[@wave1090]

You should try either pan frying or baking ripe plantain. It's delicious, specially when eaten with queso blanco. BTW, let it ripen longer, for about a month.

[@notmyworld44]

I let them turn black. That's when they are sweetest. Then I rinse it thoroughly, cut it in half cross-wise and squeeze the pulp out into my mouth. I much prefer it to banana. In Florida they are called "cooking banana", and in Spanish they are called "platano macho". I think you know what "macho" means, so you take it from there.

[@isaiahwall3689]

You should revisit this with a smaller one.

[@MrMomo182]

How many Banana Equivalent Doses (BED) of ionizing radiation in one plantain? The maximum permitted radiation leakage for a nuclear power plant is equivalent to 2,500 BED (250 μSv) per year. (Wiki.)

[@CaitlanShawty]

omg just found your channel, love it

[@WeirdExplorer]

Glad to hear it, thanks!

[@diederikerdman187]

Horse banana probably due to its size ,a banana big more appropriate in size for a horse to eat.

[@sMASHsound]

u need to slice that into like think half inch bacon strips, and fry it on a low heat.. then get some dense bread or 'sada roti'...

[@ashaler__]

i love plantains! i always eat them raw haha

[@goiterlanternbase]

Maby the paper bag work like a improvised molecular sieve🤓 The ethylene push the smaler air molecules through the paper. The ethylene share rise.

[@theuglykwan]

Bring a small chipping board with you so you aren't cutting into desks. lol

[@nicholaswiseguy2906]

You can use a paper bag to speed up the ripening of any fruit.

[@lantrick]

I put about a tablespoon of bleach in a pint of water and wipe them down before I set them aside for blackening. THEN I cook them .

[@joeyjaime3746]

You gotta Suffocate the Plantain Banana to eat it, like Rigor mortis Nice

[@TheOriginalFlowerdough]

there's uses for every stage really so yeah, just use one of the nearly infinite techniques all made by soccer moms to make something at a random stage and there you go you've got a plantain flavored rogue like game

[@creativeusername8760]

wouldnt putting it in the fridge also convert all the complex sugars into simple sweeter sugars?

[@chairwood]

is that how it works

[@naynaypito]

hi Jared, where did you see that kind of banana (plantain) in Asia? thanks.

[@WeirdExplorer]

I got this from a fried banana seller in Kuala Lumpur. Its common at wet markets in Malaysia as well.

[@cs5384]

Don't use plastic bag. The paper helps it ripen without being damp and that means less mold and cracking. I'm betting there are about 100 other people already telling you this. :)

[@izonker]

Another great bunch of intro footage. Did my eye deceive me or did I see a Rafflesia flower in there? (and if so,, how on earth did you get that close to one?) as for this episode's fruit..as I like to call it .. the "Big Freakin' Black Banana" - all I can say is, better you than me in this case :P And I can say for a fact that my wife probably would have chucked that thing at about day 4 ... She doesn't tolerate mad scientist experiments.. especially when they look like that lol.

[@WeirdExplorer]

izonker Yes! I went on a trek to see it in the Cameron Highlands, Malaysia. Its a beautiful flower, and doesn't smell half as bad as people say. Its not as popular a place to see the flower, so they don't restrict you from getting close to it as they do in Borneo, where it is more common. Haha, well sometimes looks can be deceiving. But that plantain was terrifying none the less.. any sane person would have chucked it well before I tried it.

[@AlexGargilisChannel]

Jared Rydelek I really am blown away that you got to see a Rafflesia flower in person- aren't they really rare? How did you know where to find it?

[@WeirdExplorer]

***** They are extremely rare but there is a thriving tourism industry in areas that it grows in. I believe tribal people track the flower down in the forest and sell the information to the tour companies. I called one of the companies to see if there was one, and got lucky.

[@AlexGargilisChannel]

Jared Rydelek Oh that's so amazing!!! I'm so happy for you to get to see one!!!

[@malezyali79]

"Big Freakin' Black Banana" lol!

[@driftsgardens9526]

once you start to see mold that means its penetrated the entire fruit I wonder if the mold that effects them makes them taste edible

[@riceandpotatoes]

Did the intro music get taken off because of copy rights? Or am I just used to the more recent videos and their soothing guitar intros?

[@WeirdExplorer]

Had to remove it :/

[@lauriliinat7262]

I wonder what's the critical mass for bananas that if put inside a bag would cause a chain reaction of instant ripening :D

[@jessicaherbert1570]

It’s not ripe yet also the cracks in the banana there’s nothing wrong with. It’s still fine inside.

[@B9mac]

I've eaten then plantains raw and yellow. I actually wont eat it raw when its ripe. It would probably make you sick if you try it for the first time though.... Also there are other fruits that you can put in the bag to make it ripe faster.

[@preciousonuwaje2322]

it's very delicious lots in Africa. need some in hong kong.can't find any

[@Rich.Staples]

This video needs a redo, Maybe compare different kinds of plantain. species for their flavour and suitability for ripe eating and eating them cooked.

[@ishconsult]

Weird Explorer, Plantains are eaten in 1 of 3 ways in Latin America. The plantain (1st stage) that you are holding is in the 2nd stage know in Latin America as an "Amarillo". Once the plantain turns yellow, and is now a "Amarillo" it is cut about one inch lengths and deep fried before eaten unlike the plantains which are cut into one inch lengths, deep fried until a little toasted and then mashed into tostones (3rd stage) and deep fried again before being eaten. Just saying...

[@ishconsult]

I guess this would then be 4th stage? Black and sweet to eat...

[@FrigidPhoenix]

Cool, something i've actually had! I personally like to mash them with butter, fried onions and spices and use them more on the green side. It makes a nice mashed potatoes like dish with its own extra flare to it. I would never do what you did, would be so scared hahaha.

[@WeirdExplorer]

Yeah cooked green plantains are great!

[@jbeargrr]

Ach, people are too scared of food! When you know that many cultures let these get completely black, even a little moldy, and you see when you start to peel it that the inside looks fine, and smells ok, chill out and eat it!

[@justmarc2015]

Fried ripe plantains go great with refried beans and sour cream

[@battybethc]

Cut, planche, and fry the Platano up to make Tostones out of it! Eat as you would Papas fritas with Ketchup! They taste a whole lot better than Potato! I season mine with Goya Adobo.

[@TheOriginalFlowerdough]

there's loads of people who have made things with them cooked in it

[@pinhole.photography1579]

Don't need to wait this long.

[@curtisthomas2670]

Really ripe plantains are sweeter than a sugar cube😁

[@SMCwasTaken]

Even sweeter than bananas that are green tipped?