THEOBROMA FRUITS - Tasting 3 RARE Relatives to Chocolate (Cupuacu, Mocambo & Cacao)

[@WeirdExplorer]

Which fruit sounds best to you? A: Cacao (Theobroma cacao) B: Jaguar Chocolate (Theobroma bicolor) C: Cupuacu (Theobroma grandiflorum)

[@ahmadalmasarani523]

bicoulouieknmer

[@OsirusHandle]

the grandiflorum seems the most interesting but the bicolor the most tasty

[@toddburgess5056]

Cupuacu sounds the most appetizing in my opinion, having all those characteristics of other fruits sounds like a good time, plus it looks like a giant potato lol 🥔

[@benleydon]

Ummm... I hope you very carefully euthanised and properly disposed of the bugs - You don't want to accidentally introduce an invasive species -

[@pattheplanter]

I have tried Cupuaçu juice that a local health food store got frozen. Totally delicious. Never seen it again, it is a long way to transport something frozen from Brazil. I love plain chocolate but I am overly sensitive to caffeine due to liver laziness so I haven't eaten any for many years.

[@sphinxtheeminx]

Being dragged backwards down a hall after being smacked in the face by some fruit sounds exactly what I look for in a snack experience.

[@applegal3058]

Someone got some hidden kink lol

[@sandrastreifel6452]

Sounds like a tasty one for juice, however!

[@OlWolf1011]

🤣🤣🤣

[@wakelham1958]

kinda like a scene from a horror or thriller movie hahaha

[@wamlartmuse2983]

100%

[@shehamforash]

Cupuacu is widely consumed in brazil and the ice cream and the jam-filled truffles are amazing. It's also very common especially in the North region to mix it with condensed milk to produce some sort of a mousse. Very distinctive flavor, it doesn't taste like anything else. IMO it goes very well with milk and white chocolate based desserts.

[@henriqueb8538]

I just watched this ep salivating. Cupuaçu is a fruit that can't be compared to any other

[@intel2133]

Cupuaçu is from Tupi Language of Old Brazilian Indians, (Kupu) means "resembles Cacao" and (Uasu) means "Big".

[@isaacthek]

I loved the reference to hitchhikers guide with "almost but not quite entirely unlike..."

[@neutralclownpose3928]

cupuaçu! the chocolate that comes out of it's seeds is actually pretty tasty. I have had some truffles made of it and filled with the jam of the fruit itself, it was absolutely delicious. The chocolate is a lot more flaky and thin than cocoa chocolate, but i personally think it's delicious.

[@marisa-yu4oz]

Wow, where'd you try something like that?

[@neutralclownpose3928]

@@marisa-yu4oz i tried it in ver-o-peso, a street market in northern brazil! it was surprisingly cheap, at 6 br reais (around a dollar), although i don't know how well it does when being exported.

[@marisa-yu4oz]

@@neutralclownpose3928 thanks!!

[@HansLemurson]

That's cool, using the fruit and seeds together!

[@okaycola2]

Gotta try it then

[@FlatHamsterStudios]

Fun chocolate facts! It's in the mallow family alongside durian (which the insides resemble), okra, hibiscus, and (weirdly) cotton! When I had a chocolate fruit it tasted almost exactly like mango for me personally.

[@WeirdExplorer]

So cool!

[@EduardoIsSmiling]

Nice seeing someone covering cupuaçu. It's juice, sweets and creams are very consumed here in the north region of Brazil, specially now in the holidays. Even i am eating some cupuaçu ice cream watching this, cheers!

[@WeirdExplorer]

So good!

[@botezsimp5808]

Ice cream flavored chocolate that's not really chocolate?! Lucky.. I hardly ever see interesting food where I live.

[@whome9842]

@@botezsimp5808 the ice cream is made with the fruit and it doesn't taste like chocolate. Chocolate is made from the seeds. The seeds and the fruit are completely different in taste. Kinda like how pumpkin and pumpkin seeds taste different.

[@tryplot]

you apologized for comparing rare fruit to rare fruit, but at the same time, you have compared those rare fruit to common fruit. scientists have figured out the flavors of old foods (hundreds of years extinct/not made) with less information than you are providing. you are doing a good job. keep it up.

[@StargazeStudios-M42]

Noice

[@guilhermesavoya2366]

Cupuaçu is also amazing when you blend it with cream and condensed milk, it creates a delicious custard that freezes like ice cream (and you can also eat cupuaçu ice cream, quite good) and we use it in "pavê", which is like a Brazilian version of a trifle. Because it has a very strong flavor, we usually just make the "triffle" with cookies and cupuaçu custard and keep it in the freezer, where it becomes ice cream-like.

[@JoeHYu92]

All too often I watch your videos and then proceed to immediately try and find seeds online to add to my garden. I’m always impressed by what you’re able to find. Thanks for the video!

[@WeirdExplorer]

Wonderful!

[@awkwardlyrachel5524]

Lol, so glad I'm not the only one!

[@diannaodman2847]

your not alone , i went from one greenhouse to two doing just that

[@elenakhusanova2814]

Before your channel I would never thought that so many varieties of similar fruits exist! Today I am again amazed !

[@jota9586]

ironically enough, I bought a cacao seedling a couple days ago and intend to purchase a cupuaçu one... Brazilian here, I have been following your channel for a while

[@Al13n1nV8D3R]

Never ever thought of the Jackfruit as funky. I really like the taste of it. The only thing to me is strange about jackfruit. The texture is similar to eating a flower pedal that has alot of juice in it.

[@diannaodman2847]

jack fruit is really easy to grow from seed. the texture of jack fruit reminds me of a firm cantaloupe

[@Toomuchbullshitt]

Like a succulent flower petal

[@foxygrandpa5064]

Dude you are probably one of the most unique and interesting KZbin channels ever. You also doing a great service to humanity documenting all of it it's fruit and how they taste.

[@icarus901]

Thank you for making me smile at the casual-almost-stealthy nod to Douglas Adams :)

[@whatshisface1246]

I thought I heard a little hitchhikers guide line. Love it!

[@TuppyMSM]

Yay, one of my favorite fruit genus, you should try Cupuacu Sorbet and try out Mexican Mountain Papaya!

[@sdfkjgh]

@TuppyMSM: kzbin.info/www/bejne/pZycZXmDiKt_p5o

[@terryenglish7132]

Back in the 70's there was an anti-chocolate movement for some, probably incorrect , reason and Carob was being pushed as a replacement, despite only being a little Chocolatey. Haagen Daz , imported from New Jersey, even had a great Carab/Honey ice cream. Any experience w Carob fruits ?

[@WeirdExplorer]

I haven't done an episode yet. I'd like to find some carob that isn't bone dry

[@markiangooley]

I had carob foisted on me in the Seventies. Lots of carbohydrates and as I had been diagnosed a type 1 diabetic in 1970 I found that carob instead of cocoa, even with artificial sweeteners, really spiked my blood glucose. Tasted almost entirely unlike cocoa. I don’t know why cocoa and chocolate were thought so bad for one’s health back then.

[@riverAmazonNZ]

The key with carob is to not think of it as a substitute for chocolate. I love carob, it is wonderful for what it is. It has a warm, comforting flavor. Try hot carob: 1 teaspoon carob powder, 1 teaspoon sugar/honey, pinch cinnamon, milk of choice, and hot water. Pour 1/2 cup boiled water over carob and sugar, stir, add half cup milk, heat to desired temp in microwave, stir, enjoy. Or banana carob smoothie: 1 banana, 1 tablespoon carob powder, pinch cinnamon, 1 tablespoon honey, 1 cup milk of choice, blend together until smooth.

[@riverAmazonNZ]

Carob goes great with honey and cinnamon. Not vanilla. Carob and chocolate are not that similar.

[@abdulmasaiev9024]

@@markiangooley The reason why chocolate was seen as bad was that it's a high fat sort of food, whereas carob has almost none of it (also carob is caffeine free, which may or may not matter). It does have a lot of sugar though, so as a diet replacement for chocolate it's actually pretty "eh", but back-in-the-day the popular idea was that "fat=bad" while nobody cared about sugar. If sugar really were nutritionally irrelevant then switching over to carob as a "healthy" option would be a no-brainer, but alas.

[@TonyFisher2]

Bring back the funk meter!

[@StanLman]

Since watching your channel I've been really curious about the chocolate that can be made from each of these, especially Cupuacu. Any interest in doing a chocolate tasting video from each of these (e.g. Chocolate, Cupulate, and Jaguar Chocolate)?

[@MumrikDK]

I believe he already did the jaguar and of course regular chocolate.

[@DeathMetalDerf]

This particular fruit is something I have right up at the top of my fruit bucket list. I'm not the only guy out there with a fruit bucket list, right? 🥺 Another very interesting video, Jared. Happy holidays to everyone! I hope everyone is well and having a great day!!!

[@WeirdExplorer]

I have one 😄

[@amyfluffyfluff880]

@@WeirdExplorerh please try black diamond apples and also the one that has a deep red colour inside 😊

[@DrDingsGaster]

I don't have a fruit bucket list but a bucket list of food I'd love to cook one day. XDD

[@TuppyMSM]

@@WeirdExplorer So... Mexican Mountain Papaya? 🥭

[@tiki_trash]

Would monsieur like it all mixed up in a bucket?

[@lastplusfirst]

Your channel just keeps getting better and better, more than it already was.

[@applegal3058]

Wow, so many videos! You're spoiling us Jared! Merry Christmas 🎄

[@karanaima]

Dude I swear this week I've been watching all your Theobroma videos, this is right on time for me

[@raihansyahiman]

Straight out of hitchhiker’s guide, love it

[@iamjuancediel]

You should totally expand into weird vegetables exploring

[@starshot5172]

Fruits are also vegetables tho

[@GirishManjunathMusic]

@@starshot5172 not all vegetables are fruits. Some are flowers. Or roots. Or stems. Or leaves

[@oldkingcrow777]

@@starshot5172 I guess some fruits can be classified as vegetables, but I've looked into it and you'd be surprised at how much of it is subjective even amongst botanists. A "true fruit" is supposed to come from a flower, and thus contain seeds. Vegetables are the other parts of the plants, roots, stalks, leaves etc. Makes me wonder why some fruits are classified as "pseudo" and whatnot instead of being classified as a sweet vegetable. But off the top of my head, I can't think of any fruits that are the tubers of the plant although I think I have to have seen some before. Probably on this channel

[@WeirdExplorer]

check out the amazing plants playlist. that's where the veggies are

[@botezsimp5808]

Why stop there, he should explore exotic meats too!

[@Verlisify]

WOOO CACAO SPECIAL

[@michaellee6168]

The Cupuasu I had was really strong in pineapple flavor. Good it was I care more for the standard Cacao. Great video.

[@manonvernon8646]

What a treat to watch, thank you for sharing!

[@nikhillrao3799]

You can get frozen Cupuacu pulp in markets here in NYC, not sure if it compares to the real deal

[@jolus6678]

Um where? I've never seen it anywhere in NYC. I've seen soursop but never cupuaçu

[@WeirdExplorer]

tell us your secrets!

[@StormingEnder]

I just checked out your store and honestly I love the stickers a ton! Might consider getting myself the mandrake shirt. You should totally make more types of fruit merch! I’d love to have a sweater or a different print for the shirt :D

[@jerrypackard6807]

Have you ever had a fruit that was POWERFULL in flavors but not so high in sourness? Like where the flavor notes were intense but without an overwhelming tartness, bitterness, etc? I'm curious if that's even a thing???

[@ZaDussault]

Durian. It's not tart or bitter at all, but oh boi

[@girl-fromthemoon]

Uhhh mango? It's very sweet and not sour at all if it's ripe. Has quite a powerful flavor imo. At least in my country lol

[@ZaDussault]

@@girl-fromthemoon depends, I've gotten very sour mangoes

[@girl-fromthemoon]

@@ZaDussault What? really? Were they ripe tho?

[@ZaDussault]

@@girl-fromthemoon sometimes near the seed they stay sour. Also, I getones that get all mushy and never sweet. But where I'm from they're all imported

[@jameslucas129]

I see that you're in Costa Rica. Have you tried "guava" (not "guayaba")? It's a long bean looking fruit that also has white flesh surrounding its large seeds that you suck on. There are so many non-commercialized fruits that people eat in rural areas. Also, during the peak of the dry season you can find the fruits of the Sandal/Carao tree which smell bad but can be made into a hot chocolate like drink.

[@gioandres205]

He has done it! Look for it like a year back.

[@Jhud69]

Cacao fruit tastes amazing, I wish it was easier to get its juice.

[@gioandres205]

I grow cacao (Puerto Rico) and the liquid that comes out after fermenting for chocolate making is really good! Since you ferment it it's almost like a cider but tangier. It doesn't make that much but a shot or two is enough!

[@nikhillrao3799]

The interior of the bicolor looks a lot like a Jackfruit too. Interesting how fruits that look similar have similar tastes even if completely unrelated.

[@cyanidenightshade]

Its wild how durian is closer related to theobroma than jackfruit

[@lanaonfire69]

I'm jealous, looks so good

[@diannaodman2847]

i have enjoyed cacao (theobroma) the fruit that covers the seeds, have 2 growing in the house presently, thought the greenhouse might get to cold, for them, will take them back out in late spring

[@2pedroandrade]

In my region Cupuaçu is more common in the form of a "ice cream", like that of Açaí or mousses. I never drank Cupuaçu's juice.

[@whatthefunction9140]

I have all 3 of these growing next to each other. Hope I get some fruit some day

[@botezsimp5808]

All 3 growing together? That's unusual.. you should try and make a hybrid of the three!

[@whatthefunction9140]

@@botezsimp5808 I'm on it. No fruit yet but a few flowers!

[@BlackBriar1880]

I'm in the process of buying a farm in Hawaii that has all three of these growing on it. I can't wait to try making the other kinds into bars as well!

[@Zombiesrule21]

Nice 👍

[@dumvivimus]

You need a website to sell the seeds you get! These are so rare, lots of people would love to get their hands on the seeds-especially in NY, where we can only grow things like this in pots. So neat-thanks for all your videos!

[@Youngstomata]

Best channel on the planet!

[@woljay9362]

Copoazú is amazing and prepared in several ways. In Venezuela we make chocolate, juice and many more things from white cacao(copoazú).

[@Melissa0774]

Do these have caffeine? Also, is it dangerous to eat to much at one time because of the theobromine? That's the chemical that makes chocolate poisonous to dogs, but it can also be poisonous to humans if you eat an excessive amount or if your liver isn't working right.

[@reilea9977]

This was fun to watch. Did you keep the seeds from the first one and blend with anything to drink or make brownies? And the third one, did you make a drink with sugar? Was wondering your plans with those fruits. Thanks. This was great video!😎

[@dantegrandia1990]

ohh we've been waiting for this

[@FractalMachine]

i think that at some point, the effort that goes into "reducing waste" ends up creating far more waste. for example even just the fact that you need to cook the rinds to make them edible, despite them not even tasting good, already requires extra water for cooking, extra water and some detergent to clean the dishes afterwards, and extra fuel. and even if using electricity (instead of wasting wood or gas) for cooking the rinds, that electricity originated from what is essentially burning fuel. so was the waste actually reduced at all? there's a pretty good way to reduce the waste to nothing, and that is composting, if you're really willing to go through that effort. at least composting doesn't waste much except maybe a bit of water for moisture.

[@sandrastreifel6452]

I think Theobroma cacao husks are used in-country as a mulch, like wood chips. Composting on their own, might be difficult, because they’re so woody?

[@FractalMachine]

@@sandrastreifel6452 i meant just generally turning it into plant-food in the long run. honestly you can just bury it and eventually it will break down into nutrients without doing anything at all.

[@zinckensteel]

I just found frozen cupuacu pulp at a small Brazilian grocery store! I agree on the powerful flavor, overwhelming at first but then fading into something very delicious. I will try blending it up with milk and sugar and see how that goes. The guy at the store said they sell a lot of it, so that bodes well.

[@brickhead1131]

I'd love to see youy make a tier list of fruits you've tried, although that'd sure take a long time. Watching you a while ago when I was into this hobby was super fun!

[@shottysteve]

the music in this is so catchy. i felt like i was in a heist

[@zetro9756]

7:09 that sound followed by the whispering is hilarious

[@andrewdunbar828]

I like it when you compare one rare fruit to another rare fruit.

[@tj_editx]

Love your videos! Always fun to learn something new!!

[@ev6564]

I love cupuacu butter. I would love to try the fruit one day

[@trappenweisseguy27]

You’ll have to head to Hawaii sometime. I saw a program showing all sorts of native exotic fruits that are not exported.

[@Faustobellissimo]

By the shape of the pulp of the cupuacu and the mocambo you can really tell that Theobroma belongs to the same family as durian.

[@DianeGraft]

Immediate thumbs up for the Hitchhiker's Guide reference!

[@mackenzied4598]

Awesome work and reporting. So appreciated.

[@Rodiroess]

I wanna try these "sister chocolates" now

[@JTMusicbox]

Great review and comparison! Of the three, I’ve only ever had cacao, but when people ask me where I always introduce them to your content and then Miami Fruit.

[@deathpyre42]

Have you ever tried natsugumi or its relatives? It's a fairly interesting tree that's frost tolerant, invasive in the US and naturally fixes nitrogen in its roots.

[@finx1582]

this was so interesting! if i had the chance to try just once, i'd choose the cupuacu! i've never tasted anything that sounds like that I'm so down

[@fincayabisi]

The theobroma cacao seed color turns from purple to chocolate brown once properly fermented. White seeded criollo cacao turns light brown when properly fermented.

[@marcoshenriquesaat3121]

In Brazil has developed cupulate it is a kind of chocolat, but with cupuassu seeds instead cacao seeds.

[@Verlisify]

Just once I want to see a proper curb stomp of a tough fruit

[@skeetsmcgrew3282]

"Put your rind on the curb"

[@shanebep3135]

Thank you for your fruit work 🤎🤍🤎🤍🤎🖤

[@trueKENTUCKY]

Wow that fruit platter 😍😋

[@agurobe]

thank you soooo much for making this i couldnt fins anything on the cocao cousins.

[@DH-.]

Are there any special fruits found in basque country, a land that's been around since roman times

[@BeastOfTraal]

When people ask me what lychee taste like I tell them it taste kind of like rambutan.

[@TuppyMSM]

Should also try theobroma speciosum!

[@xthesketcher610]

Another great video!

[@kdnofyudbn5918]

Thank you my family has made shakes, candy and pastries from all three in Colombia.

[@fokkerd3red618]

I'm curious if you've ever done a video on figs. I've only ever eaten dried figs up here in Michigan. Apparently they must be quite perishable once they become ripe.

[@sandrastreifel6452]

We never used to see fresh figs in Vancouver, Canada, but they’re abundant in season, and they grow here, too.

[@melhawk6284]

@@sandrastreifel6452 do you know the variety growing, by some chance?

[@Kamalastoehair]

You can grow figs in Michigan

[@bento4876]

Its cool to compare them side by side.

[@william6509]

Dang those look insane!!

[@jennifercarriger6168]

So, I am going to suggest getting a heavy meat cleaver for your hard skinned fruits. These are made to cut beef bones in half so they may be tough enough to cut even a coconut. You strike the fruit with it using the knife edge not the flat, just as you would a hammer. Good meat cleavers usually have a pretty heavy weight and their sharpness is not so much a concern. It does help to have all that weight focused on a thin edge.

[@loganlogon3720]

Seeing as you had to put a bit of effort into breaking open these pods I wonder if the pods themselves couldn't be chipped into something like bark dust. That would to my limited knowledge seem like a great way to not waste the pod, and with the amount of Cacao used yearly to satisfy the worlds chocolate demand I can't imagine them not having sufficient pods to make it worth doing.

[@gioandres205]

They can! You have to dry them really good and run them thru a wood chipper. Makes great smoking chips.

[@loganlogon3720]

@@gioandres205 THAT sounds like an awesome idea!😄

[@mjsmith1176]

What is the texture of the outside surface of the Cupuacu feel like? It's hard to tell from the video, but looks kinda rough or stubble covered.

[@uncleirohislegendary]

I never knew there were so many species of chocolate plant. Thanks for the knowledge

[@pattheplanter]

There are 20 different species of _Theobroma_ from southern Mexico to Ecuador, Bolivia and southern Brazil. Most are probably uninteresting.

[@MrBasil33]

Great video as always! Do you have the name of the Ethiopian Jazz song at the beginning, great tune!

[@mandab.3180]

is the brown one fuzzy? it looks soft.

[@jasondiaz4260]

The dream! All 3 look delicious

[@brendontompa-clinch2306]

0:40 was that a hitchhikers guide to the galaxy reference?

[@elineeugenie5224]

The shapes of those chunks with seeds inside, remind me of chirimoya. Would they be related at all do you think?

[@cardboard2night]

7:05 cut to the sidewalk to smash that fruit was hilarious XD

[@Doctorcanniball]

the return of cupuacu 😀

[@AdvExplorer]

we grow all of them!

[@seishinaozora5839]

Would a freeze and thaw help kill off the insects? Or would it ruin the fruit and/or shorten its shelf life?

[@ESSBrew]

In san diego I think I seen Cupuacu growin by the side of the Highway, I never knew what it was till this video.

[@mytropicalfruitforestlife]

I'm so eager to try the Cupuacu and Bicolour. I've grown them both but they do not even tolerate my subtropical climate. Will probably have to travel to South America one day to try them in their natural habitat.

[@Toomuchbullshitt]

How cold does it get? The subtropical climate here in the U.S. (with the exception of Central/ South Florida, Southern Louisiana, and southern tip of Texas) is too cold to grow any tropical plants outdoors. Not to mention the winter storms can be intense and happen any winter month out of nowhere.

[@PosauneundPapier]

What a sick episode

[@jasonsummit1885]

I'm kinda wondering how durian would taste with me having parosmia. Been wanting to try it but it's expensive.

[@WilhelmWilder]

0:40 HITCHHIKERS GUIDE REFERENCE!!!

[@Shakespearept]

Fascinating fruits

[@kendrickwood7174]

With fruits and seeds so large I wonder what their method of seed dispersal is. Having sweet pulp probably means dispersal through animals. The size of the seeds mean it was probably big mammals. Maybe mammoth or ground sloth.

[@CookingWithCows]

"it tastes a little bit like almonds".. my head: "uhoh.. cyanide.."

[@mybeaniebooz9601]

Haha.. i thought the same

[@Tsuruchi_420]

3:36 dude, i heard this word all my life but had never seen the actual fruit, looks like the mother of all kiwis

[@botezsimp5808]

Im wondering if you could make hybrids of these fruits. Imagine the possibilities! 😮

[@Cliffdog01]

I wonder, are these closely related enough to cross-breed, or would nothing would happen? I think it'd be interesting if you could bulk up the Fruit of Cacao and make better chocolate out of Cupuacu by hybridizing them.