These videos are great in so many ways, for one thing these videos are educational interesting and very relatable. Its always fun to see someone try some crazy shit not only that but this guy is one of the few channels on TH-cam that isn't insanely generic and actually helps benefit the platform with relevant useful information. Please keep up the great work and please keep trying crazy shit.
That was actually a bit of voluntary oral hygiene happening there, not an involuntary hack . A lot of Indians do this to clear out pleghm from the back of their throats. Sounds crazy, huh? There is a story I read from the memoirs of a famous hunter (Jim Corbett/Kenneth Anderson, can't remember who) of a tiger stalking an Indian village guy out for his morning ablutions and getting scared away when he did this thing. I tried once and rasped for a couple of days.
Autumn olives are also very sour, and were actually introduced to the US from East Asia. Apparently they're best cooked as a sauce or jam. At the Syracuse zoo, the parrots go crazy for them.
Don't leave Assam without having some local chai and masala chai. Separately, a good travel companion for India: Katadyn ViruStat water filter. Finally, if you get sick and need to reboot your system (pretty abruptly): 2T of baking soda in 1 liter of water, mix, drink. Be near a bathroom 20 mins later.
Interestingly this is the first time I have seen Indian olive as a fresh fruit . I have always seen them in their pickled form and these pickles are really good
@@mirandamom1346 I cannot comment on other Indian cultures, but amongst the people of Bengal, it is almost exclusively eaten cooked. Maybe the fruit is more astringent in Bengals climate?
@@mirandamom1346 This is a typical recipe: cuisinedelights.blogspot.com/2011/12/jalpai-chutney-indian-olive-chutney.html?m=1 I think the olives we use are a bit on the unripe side.
FYI, vinegar in water is also good for killing microbes and bugs on fruits and vegetables. I use it for salad mixes from the supermarket. They aren't washed as well as you think.
@@bobthebuilder1360 Can confirm. It's even worse right now because they're using non-food grade floor detergent so anything goes on the floor or close to the floor will get this stuff on it and it will quickly rot the item. I've had two bags of potatoes go bad because of this (whole thing turned into liquidized mush) so I started to get mine from local garden farmers since they can't go to farmers markets.
Yah when I lost my immune system I was surprised with just how *dirty* grocery store produce can be. Even soda cans, especially when traveling wash this suckers too!
@@seigedrakonera5689 yeah always wash drinks containers n tinned foods before I open them, you just never know who or what have been in contact with these thing's, I'd probably wash my mail too but it would go soggy in unreadable! Lol😂✌️
And stay safe man when it comes to food specially. We aren't known for hygiene and it could be really bad for people who aren't immune to such onslaught of microbes . Infact once I have seen a guy scratching his nuts and serving food with the same hand in an eatery. PS: I am a resident Indian
G Nk I disagree that it’s crazy paranoid. They’re different types of microbes than he would usually be exposed to, so his immune system won’t have the correct antibodies to deal with them.
G Nk definitely not paranoia. Everyone that I know who have traveled to India, all have gotten extremely sick due to food poisoning. It’s a beautiful country but hygiene is definitely not prioritize there, and if you’ve traveled there, you can see that just on the street.
@@CharlesNauck Trust me, it's not paranoid. If you want, you can travel there and test it out yourself. Go ahead and see exactly where YOU think you should draw the line.
Another info : these are called Jalpai in the native Bengali or Assamese language. The district which produces the most of these is named after the fruit : Jalpaiguri.
It's not jalphai which never gets red and it's a huge tree and I checked jalphai doesn't comes smear olive family. Also that red fruit(I forgot the name bit I used to eat a lot of it with sugar in my childhood) is a small shrub, plant not big as a jalphai tree. Mostly below6-7 feet
Elaeagnus latifolia grows well in USDA Zones 9-11. I've never heard it called Indian Olive before, and that's good to know. It's also nice to know that the fruit is edible, although I don't think I'll try it, thank you. It was a widely planted evergreen shrub in the middle of the last century due to it's pest free and care free nature. It is a coarse textured shrub and due to the plant's tendency to send out long whips as new growth it always looks untidy.The leaves are silver-white underneath, and the overall effect is of a large, informal bushthat makes small whitish fragrant flowers in spring to early summer with fruit that is edible mostly for wildlife. I think of 50's ranch-style houses and chain link fences when I see that plant. Thanks for the new information, and the trip down Memory Lane.
Theres a lot from the elaeagnus family available in the US. Goumi, Autumn Olive, silverberry, Russian Olive... Goumi is really popular in permaculture circles.
This is the perfect video for this month. I stumbled on Autumn Olive in the woods and was wondering if I should try it. Now I know the answer to that question
And it's an non-native invasive plant so you don't need to worry about overharvesting. They are best when the plant is in full sun and when the berries are dark red.
Never knew SIRJOO/SIRJOOK had an English name! It grows in abundance on the hills of Manipur, Here its slightly grinded/squished with some chilly powder+salt or pickled as mentioned, a very good fruit
I have a mini autumn olive orchard here in the Bay Area California, with some named varieties. You should come visit. September is the best month. They are always a bit tart and astringent, but much less so when they are allowed to get fully ripe. I have a few videos on it if you want to check them out. I also have the E. latifolia growing, but it hasn't fruited yet. I was excited to see you try it!
this fruit also has the sweet variant, my first time trying this fruit, directly picked from a tree, it's completely sweet - might be the same sweetness as an orange, but without a hint of tartness.
@@WeirdExplorer Late late reply but it most definitely does not kill anything! Just a warning, lots of viruses and stuff won't die. Bacteria probably but no virus or anything like that
I've been to India. The traffic is amazing. Lanes are loose guidelines. If a car can fit in a place, it will. They use their horns to let people know they are in a location as they pass, so people don't hit them.
Hi I am from Assam. glad you visited and didn't get sick. I am a regular viewer of your videos and today i found this. It's not jalphai which never gets red and it's a huge tree. Jalphai is often called Indian olive and I checked jalphai doesn't comes near olive family. Also that red fruit(I forgot the name but I used to eat a lot of it with sugar in my childhood) is a small shrub, plant not big as a jalphai tree. Mostly below6-7 feet.
Whoever says that this is a sour fruit it means that it is not yet ready :) Astringency goes almost completely away when it's really mature. Also, the seed is edible.
Those are huge! I grow a few elaeagnus fruits; goumi, autumn olive, silverberry; and they are all small berries with the seed taking up a significant part of the fruit. I would love to get my hands on one of those seeds.
For Westerners, follow his tips.🙏🙏🙏 I live in Nagaland and I enjoy this berry straight from the tree. No problem, as there is no fertilizer. Super sour when not fully ripe. (Some make wine with it).🎉🎉🎉 Also my water is sourced from the forest in the mountain... no chemical treatment, no industrial pollution, so just as precaution simply boil water for drinking. Use bottled water when in the market.
I go out for Autumn Olives every year. They're quite pleasant.Slightly tart with a faint end note of astringency nothing that would make your tongue feel hairy or anything like that. The flavor I think tastes like sweet pumpkin and tomato with a bit of berry sweetness (kind of raspberry but not very strong). They are very good!
Very excited, because eleagnus pungens is a plant that is all over my family's property, it has a fruit almost exactly like this that is much small, berry sized, which I never knew was edible. After doing some research, I've learned it is 100% edible! No wonder the birds love it so much, wado(thanks)!
At the University of Illinois where I studied, we had a company that sold autumn olive jam to the dining halls. It tasted like spicy christmas, can't say I'm a huge fan of it.
There is a relative of this plant that grows all over the southern US. Silverthorn (Elaeagnus pungens) is an ornamental that has established itself here. They have very pungent flowers in late fall that give way to loads of berries hidden amongst the leaves that persists throughout the winter. Tasty little bundles of nutrition. You can even eat the seeds although they're a little fibrous. A little astringent but not bitter... slightly sweet.
there are a few autumn olive trees that grow here in our area. They're invasive in the Northeast. The riper they are, the more the sourness goes away. They're good throughout the early winter too, and you can eat them frozen, which also gets rid of the sour flavor. If they're too unripe, they have an astringent mouthfeel to them. We're going to make a jam out of them this coming fall. We love them!!
As for someone from northeast, I recommend you have that fruit with salt and chilly powder mwahahaha but I guess if you're not native here your stomach won't cope up lolol
Sorry, I don’t remember if I had already commented on this. I forage the closely related autumn olive in the fall up here in Glens Falls NY. It is an invasive for the strangest reason. Much like legumes, it returns nitrogen to the soil and makes poor soil good for other plants. Therefore it is a risk to native plants that like poor soil. Besides that, birds love the berries and like to make nests in its branches plus deer forage on the twigs in the late winter to sustain them in the spring. Any fruit bearing plant that has this growing besides it will produce more fruit. Seeing how mankind always has a bad habit of making poor soil, making it always available, I consider autumn olive the one invasive that fails at being really destructive. I organize berries as either being “table berries” that can be eaten right off the bush, or “jelly berries” that are too sour to do this therefore they should be made into jelly or syrup. The berries of autumn olive are very sour, so I use them to make jelly. When you cook them, they smell like you are making a tomato sauce, but the jelly tastes similar to a strong cranberry jelly. I definitely like the fact that it has so much lycopene as it fights cancer and I am a brain cancer survivor.
Regular olives (Olea europaea) are fun too. You can eat them when they are ripe, dark purple and slightly soft but they are still very bitter. They have a very strong color to them when they are fresh.
I had a professor in horticulture that stressed how delicious these were by saying ‘ a one-winged Robin would walk from St. Louis to Atlanta to get at these. Well, actually, it was Elaeagnus pungens or Autumn Olive. They are somewhat smaller, and a little tart. But I am sure that a bird would love it and I kinda like it, if I can just get enough of them!
I think you were being overcautious with the disinfectant. Rinsing them with the bottled water is enough. You will be exposed to local bacteria regularly anyway, you cannot avoid it. For example eating in a restaurant the plate would have been washed with tap water. Just walking around street dust blows into your mouth. you'll handle money then touch food. You can't avoid it so disinfecting fruit is way overkill.
Lol the first Indian fruit grows in my backyard (I live in Texas, and yes it is definitely the same fruit, it comes from an Elaeagnus bush), the ones he ate definitely weren’t ripe, they should be sweet and non astringent when ripe. Usually they look bright red (still with the silver speckles tho of course) when ripe, and green when unripe but there’s a middle orangish-red stage when they’re transitioning and I think that’s what he had 🤔
Very sweet when deeply ripe but some varity r sweet while a little ripe small n big r there two varieties r growing in my garden one is very sweet n fleshy
Indian olives are known as Jalpai in Bengali and Assamese they are also known as ber I'm some other Indian languages. However the red fruit you are eating the red one- alaegnus latifolia is known as Sohshang in the local khasi language of Meghalaya. It is an indigenous fruit which grows in Meghalaya and some other North eastern parts of India. Btw it's seed can also be eaten after removing its covering. It has a nutty flavor. To call a Sohshang an Indian olive is incorrect.Two different fruits. if you had travelled another hour or so into Meghalaya. You could have sampled so many other indigenous fruits not available in any other part of mainland India.
Wow really? That sounds amazing! Are they suitable for just eating fresh right off the tree or do you need to prepare them in some way? Not much info about it online but I did read that the texture can be mealy.
I have this growing in my yard here in Florida. I really enjoy the fruit but I wait until they soften quite a bit to eat them. When soft they're actually so much sweeter, and the astringency is much reduced. They're still very tart but absolutely delectable. I don't like them at all while the flesh is firm . I like to limit my sodium and sugar consumption so I don't add anything to them.
At the risk of being the fun Nazi here, I have to point out that autumn olive, which is mentioned near the beginning of this episode as growing in Central Park in New York and a relative of Indian olive, is a very aggressive invasive on natural lands in North America. Please refrain from cultivating it. It is absolutely taking over N. Indiana and W. Michigan. I only mention these places because I've personally witnessed the situations there. Here in Minnesota I'm trying to nip an autumn olive invasion on the local natural area in the bud. This plant may be even worse than buckthorn, which, if you know anything about buckthorn, is saying a lot...
I grew up in Shillong (Meghalaya, north-east India). This fruit is called Sohshang among the Khasi tribe. We usually pickle it or eat it with salt & chilli powder.
I think I just bought these dried in a plastic bag in a Lebanese store in Portland Oregon. They are called Oleaster (Senjed) and look like an olive and have the same seed as in your video and are mealy and taste like cotton candy.
A pit for you, those kind of fruits need to be 100% ripe to be good, sweet and not astringent. The one you tried was still unripe for sure, close to ripeness. It works a little bit like jujubes, they need to look dry and soft. You can eat the seed too.
The title Indian Olive is incorrect and hence misleading. The fruit in the video is the Elaeagnus Latifolia, which is distinctly different from the Indian olive. When fully ripe or over-ripe, the fruit is extremely sweet. But you will not find the fully ripe fruits being sold as they become too soft and are difficult to handle without damaging them. The video was interesting and I was just waiting to see your expression as you bit into the sour fruit for the first time. Thanks.
here we do have a local plant of the same looking fruit known as "tublon" or silver berry. My mother says it was a popular fruit back when they were in high school. She described the taste as combination of bitter sweet sour etc.. Some people are now trying to plant more of that tree for it to reflourish and be enjoyed also of the younger generations
The peroxide can make you sick if you get enough of it. It is only safe in small amounts because when cells stop foaming, it has run out of enzymes like peroxidase and the cells litterally can't protect themselves, putting them at risk of peroxide chemical attack, including potential DNA damage. Peroxide must, at a minimum, be well rinsed if used, but all harsh cleaners are unsafe if not themselves removed from food. Some foods absorb these chemicals.
You can get bottles of Food Grade Hydrogen peroxide at your local health foods store or online. The difference is that the first aid stuff has stabilizers in it. Food grade is used in all sorts of applications in food production which bleach is unacceptable.
A New Yorker in a crappy Indian hotel. He could have stayed in New York and got a room in a crappy Indian hotel. God, the iffy situations my ex insisted we get involved in- I could have got sick or died a hundred times over.
we have something that looks exactly like that but smaller its more like a wild berry. a bit sour if not ripe but very sweet if ripe..have big seeds inside like 60% of the fruit.
Amla is popular because it has herbal/medicinal properties not really for the taste lol. Also its used in spiced pickled preparations which removes the astringency. lol and the pronunciation is like AAM-la not YAM-la lol :)
I live in South Jersey and eat autumn olive berries all the time. They are better on some bushes then others. Lol. Its another of our underutilized food sources. If you ever get down to this area..let me know and I'll put you on some good ones.
Maybe someone already said this, I haven't read all the comments, but my experience with Elaeagnus fruits like Autumn Olive and Goumi is that when they are fully ripe to almost over-ripe the astringency goes away. I am guessing that this fruit would be similar. But the cluture there in Assam probably likes the Indian Olives sour and astringent so they harvest them before they are at that over ripe state. The flavor of many fruits changes drastically over the ripening process and when you buy fruits at a market you are getting the flavor at one point in that ripening process. When you grow them yourself you can sample them at different times and find the flavor you like best. But you probably got Indian Olive at the point in ripeness that the culture there enjoys them.
You are absolutely right in that this fruit is so very sweet when fully ripe or over-ripe. This fruit is the Elaeagnus Latifolia and not Indian olive as titled incorrectly.
This reminds me of Kizil, which I believe is the berry of the dogwood tree (although I'm not sure about that). It is smaller, but also red with a similarly shaped pit. We never ate kizil plain, but instead used it in Russian boiled fruit juices (called compot) where that tartness added a lot to sweet fruits.
I don't know anything about E. latifolia, but the seeds of most oleasters are edible and a decent source of vitamin E. You just have to spit out the fibrous husk. I have eaten both the pit and drupe of diao goumi (reputedly Japanese for "rhubarb silverberry," Elaeagnus multiflora) before, spitting out the fiber. The berry is similar to a sour cherry and the seed was a little like sunflower seed.
Hydrogen peroxide's actual effectiveness as a disinfectant is pretty dubious. It's been used for that purpose for a long time, but if you look into studies on it you'll find that it doesn't really work much at all. (Also for wounds it can enflame the skin and do a bit to inhibit healing)
The water and fresh ingredients thing. Is that because indian people's guts are different from eating this stuff or is it just a rule that you don't eat fresh stuff or drink water cause of some impurities?
I think you can build a tolerance to it. I have an Indian friend that said she gets sick whenever she visits India after being away for too long, but then readjusts.
I'm surprised you don't have a video on Russian olives. They even grow in America and they are not perishable, since they dry out during ripening similar to baobab. Somewhat similar to jujuba by flavor. More dusty and sugary. One way to eat them is with butter.
I'm actually growing one of these in my backyard. It hasn't fruited yet but it's still young. You should try its cousin Elaeagnus pungens. It makes fruit similar to this but is smaller. Common shrubs in the SE US.
Just one thing to know if you smelled Elaeagnus pungens flower wheteher it's highly scented or just very light scented..??thanks in advance for your kind reply. .
@@aaronb4493 thanks a lot..wheather all Elaeagnus variety got the high fragrance?? as here my one of friend from Imphal,Manipur give me this plant tomorrow..thanks..
Just tried a variety of this fruit, but the one I got was sweet without sourness. Still very astringent though. The vendor recommended placing the fruit in boiling water for two minutes and removing the skin before eating, I tried that and it greatly reduced the astringency.
I also just found out that lightly massaging the fruit before eating almost completely gets rid of astringency. I have no idea how this works but it does, and that's much simpler than the process recommended by the vendor.
I always thought "I wonder if you could cultivate autumn olives, making them bigger and juicier" little did I know, it already essentially happened.
These videos are great in so many ways, for one thing these videos are educational interesting and very relatable. Its always fun to see someone try some crazy shit not only that but this guy is one of the few channels on TH-cam that isn't insanely generic and actually helps benefit the platform with relevant useful information. Please keep up the great work and please keep trying crazy shit.
In case you want to know, this is called "cow's nipples" in Chinese
I did want to know that!
Doesn't it also be called goat's milk fruit ?
The guy hacking up a lung in the background was pure gold. Ha
he deserves an award. that hotel was nothing but honking and hacking 24/7
That was actually a bit of voluntary oral hygiene happening there, not an involuntary hack . A lot of Indians do this to clear out pleghm from the back of their throats. Sounds crazy, huh?
There is a story I read from the memoirs of a famous hunter (Jim Corbett/Kenneth Anderson, can't remember who) of a tiger stalking an Indian village guy out for his morning ablutions and getting scared away when he did this thing.
I tried once and rasped for a couple of days.
The coughing and random voices combined with the strange picture to the upper right, makes leaving the salt behind is just a cherry on top 😂
Autumn olives are also very sour, and were actually introduced to the US from East Asia. Apparently they're best cooked as a sauce or jam. At the Syracuse zoo, the parrots go crazy for them.
Don't leave Assam without having some local chai and masala chai.
Separately, a good travel companion for India: Katadyn ViruStat water filter.
Finally, if you get sick and need to reboot your system (pretty abruptly): 2T of baking soda in 1 liter of water, mix, drink. Be near a bathroom 20 mins later.
I drank several cups a day and took home 3 kilos of dry tea :)
Haha.... that men u like Indian chai I men tea ... good 👍
Interestingly this is the first time I have seen Indian olive as a fresh fruit . I have always seen them in their pickled form and these pickles are really good
These make great jams as well.
I was wondering if they're cooked more often than they're eaten out of hand.
@@mirandamom1346 I cannot comment on other Indian cultures, but amongst the people of Bengal, it is almost exclusively eaten cooked. Maybe the fruit is more astringent in Bengals climate?
Sambodhi Bhattacharyya I want that jam!!
@@mirandamom1346 This is a typical recipe: cuisinedelights.blogspot.com/2011/12/jalpai-chutney-indian-olive-chutney.html?m=1
I think the olives we use are a bit on the unripe side.
Bastard Oleaster would be a sweet band name.
FYI, vinegar in water is also good for killing microbes and bugs on fruits and vegetables. I use it for salad mixes from the supermarket. They aren't washed as well as you think.
I've worked at supermarkets when something falls on the they just put it bak
@@bobthebuilder1360 Can confirm. It's even worse right now because they're using non-food grade floor detergent so anything goes on the floor or close to the floor will get this stuff on it and it will quickly rot the item. I've had two bags of potatoes go bad because of this (whole thing turned into liquidized mush) so I started to get mine from local garden farmers since they can't go to farmers markets.
Yah when I lost my immune system I was surprised with just how *dirty* grocery store produce can be. Even soda cans, especially when traveling wash this suckers too!
@@seigedrakonera5689 yeah always wash drinks containers n tinned foods before I open them, you just never know who or what have been in contact with these thing's, I'd probably wash my mail too but it would go soggy in unreadable! Lol😂✌️
Living since my birth in india and still not recognizing this fruit made me realise how big and diverse our country is
We call it Musledi or Mallado in Sikkim.
@@thulung3627 hehe in my state musledi means rat's poop
@@swifttay1872 in mine Musa Ko Ledd is Rats poop
@@thulung3627 ooh....btw Sikkim is the most beautiful place i have seen
@@swifttay1872 yes it is. 🙏
And stay safe man when it comes to food specially. We aren't known for hygiene and it could be really bad for people who aren't immune to such onslaught of microbes . Infact once I have seen a guy scratching his nuts and serving food with the same hand in an eatery.
PS: I am a resident Indian
Thankfully I didn't get sick during this trip. I was very careful about what I ate.
G Nk I disagree that it’s crazy paranoid. They’re different types of microbes than he would usually be exposed to, so his immune system won’t have the correct antibodies to deal with them.
G Nk definitely not paranoia. Everyone that I know who have traveled to India, all have gotten extremely sick due to food poisoning. It’s a beautiful country but hygiene is definitely not prioritize there, and if you’ve traveled there, you can see that just on the street.
@@CharlesNauck Trust me, it's not paranoid. If you want, you can travel there and test it out yourself. Go ahead and see exactly where YOU think you should draw the line.
dewwwwww That's bad
Another info : these are called Jalpai in the native Bengali or Assamese language. The district which produces the most of these is named after the fruit : Jalpaiguri.
No this is not jalpai at all dont give wrong information it's elaeagnus.
This is not jalpia this is mostly found in manipur local name heiyai and bota name elaeagnus
It's not jalphai which never gets red and it's a huge tree and I checked jalphai doesn't comes smear olive family. Also that red fruit(I forgot the name bit I used to eat a lot of it with sugar in my childhood) is a small shrub, plant not big as a jalphai tree. Mostly below6-7 feet
Jalphai is Found in ever corner of assam and people call it Indian olive buts it's not near any olive species
They are not jalpai .They are of two sizes the one he ate was big kind
I have watched enough vids at this point to recognize the face you make when something is sour
Elaeagnus latifolia grows well in USDA Zones 9-11. I've never heard it called Indian Olive before, and that's good to know. It's also nice to know that the fruit is edible, although I don't think I'll try it, thank you. It was a widely planted evergreen shrub in the middle of the last century due to it's pest free and care free nature. It is a coarse textured shrub and due to the plant's tendency to send out long whips as new growth it always looks untidy.The leaves are silver-white underneath, and the overall effect is of a large, informal bushthat makes small whitish fragrant flowers in spring to early summer with fruit that is edible mostly for wildlife. I think of 50's ranch-style houses and chain link fences when I see that plant. Thanks for the new information, and the trip down Memory Lane.
Theres a lot from the elaeagnus family available in the US. Goumi, Autumn Olive, silverberry, Russian Olive... Goumi is really popular in permaculture circles.
Yes but i think latifolia is the biggest kind of elaeagnus fruits.
AceMan345 There are varieties of Russian olive that are the size of a large regular olive!
This is the perfect video for this month. I stumbled on Autumn Olive in the woods and was wondering if I should try it. Now I know the answer to that question
I've been calling it "speckleberry." It's tasty. Tart, yet sweet and plentiful.
It is a superfood -- The berries have up to 17 times the lycopene levels of tomatoes.
And it's an non-native invasive plant so you don't need to worry about overharvesting. They are best when the plant is in full sun and when the berries are dark red.
Never knew SIRJOO/SIRJOOK had an English name! It grows in abundance on the hills of Manipur, Here its slightly grinded/squished with some chilly powder+salt or pickled as mentioned, a very good fruit
I have a mini autumn olive orchard here in the Bay Area California, with some named varieties. You should come visit. September is the best month. They are always a bit tart and astringent, but much less so when they are allowed to get fully ripe. I have a few videos on it if you want to check them out. I also have the E. latifolia growing, but it hasn't fruited yet. I was excited to see you try it!
Cool. I'll maybe be in CA late october, not sure where yet though. If I'm in the bay area I'll give you a holler.
this fruit also has the sweet variant, my first time trying this fruit, directly picked from a tree, it's completely sweet - might be the same sweetness as an orange, but without a hint of tartness.
I love how angry he got at the one guy in the hall
Shoulda just used some vodka. A few minutes in 40% ethanol would kill anything!
true!
Why would you waste vodka on this , there are cheaper stuff
Unless you are Russian cause a few minutes in vodka isn't going to do shit to a Russian.
@@WeirdExplorer Late late reply but it most definitely does not kill anything! Just a warning, lots of viruses and stuff won't die. Bacteria probably but no virus or anything like that
@@TonalDesigns who the GODAMN SNEEZED A VIRUS ON MY INDIAN OLIVE!!!!!!!!!!
I've been to India. The traffic is amazing.
Lanes are loose guidelines.
If a car can fit in a place, it will.
They use their horns to let people know they are in a location as they pass, so people don't hit them.
Hi I am from Assam. glad you visited and didn't get sick. I am a regular viewer of your videos and today i found this. It's not jalphai which never gets red and it's a huge tree. Jalphai is often called Indian olive and I checked jalphai doesn't comes near olive family. Also that red fruit(I forgot the name but I used to eat a lot of it with sugar in my childhood) is a small shrub, plant not big as a jalphai tree. Mostly below6-7 feet.
Whoever says that this is a sour fruit it means that it is not yet ready :) Astringency goes almost completely away when it's really mature. Also, the seed is edible.
Those are huge!
I grow a few elaeagnus fruits; goumi, autumn olive, silverberry; and they are all small berries with the seed taking up a significant part of the fruit. I would love to get my hands on one of those seeds.
For Westerners, follow his tips.🙏🙏🙏
I live in Nagaland and I enjoy this berry straight from the tree. No problem, as there is no fertilizer. Super sour when not fully ripe. (Some make wine with it).🎉🎉🎉
Also my water is sourced from the forest in the mountain... no chemical treatment, no industrial pollution, so just as precaution simply boil water for drinking. Use bottled water when in the market.
wow this is the first time ive ever seen a message from someone from Nagaland o: im very interested in that part of the world, very cool!
I go out for Autumn Olives every year. They're quite pleasant.Slightly tart with a faint end note of astringency nothing that would make your tongue feel hairy or anything like that. The flavor I think tastes like sweet pumpkin and tomato with a bit of berry sweetness (kind of raspberry but not very strong). They are very good!
Very excited, because eleagnus pungens is a plant that is all over my family's property, it has a fruit almost exactly like this that is much small, berry sized, which I never knew was edible. After doing some research, I've learned it is 100% edible! No wonder the birds love it so much, wado(thanks)!
The glorious life of an Explorer of Fruits.
At the University of Illinois where I studied, we had a company that sold autumn olive jam to the dining halls. It tasted like spicy christmas, can't say I'm a huge fan of it.
“Spicy Christmas” haha! That’s a fantastic description!
In Manipuri its clled Heiyai and it should be sweet when ripe. BTW Manipuri is the language of Manipur, a North-Eastern State of India
Great..here my one of friend from Imphal,Manipur ready to give this plant to me tomorrow..not sure how this plant flowers smell.thanks..
There is a relative of this plant that grows all over the southern US. Silverthorn (Elaeagnus pungens) is an ornamental that has established itself here. They have very pungent flowers in late fall that give way to loads of berries hidden amongst the leaves that persists throughout the winter. Tasty little bundles of nutrition. You can even eat the seeds although they're a little fibrous. A little astringent but not bitter... slightly sweet.
there are a few autumn olive trees that grow here in our area. They're invasive in the Northeast. The riper they are, the more the sourness goes away. They're good throughout the early winter too, and you can eat them frozen, which also gets rid of the sour flavor. If they're too unripe, they have an astringent mouthfeel to them. We're going to make a jam out of them this coming fall. We love them!!
As for someone from northeast, I recommend you have that fruit with salt and chilly powder mwahahaha but I guess if you're not native here your stomach won't cope up lolol
It is known as Heiyai in Manipuri which is an important fruit for offering at New Year ritual
"hardcore" LOL!
In native language of Manipur we call it Heiyai and it has different varieties from sweet to little bit sweet sour
Sorry, I don’t remember if I had already commented on this. I forage the closely related autumn olive in the fall up here in Glens Falls NY. It is an invasive for the strangest reason. Much like legumes, it returns nitrogen to the soil and makes poor soil good for other plants. Therefore it is a risk to native plants that like poor soil. Besides that, birds love the berries and like to make nests in its branches plus deer forage on the twigs in the late winter to sustain them in the spring. Any fruit bearing plant that has this growing besides it will produce more fruit. Seeing how mankind always has a bad habit of making poor soil, making it always available, I consider autumn olive the one invasive that fails at being really destructive. I organize berries as either being “table berries” that can be eaten right off the bush, or “jelly berries” that are too sour to do this therefore they should be made into jelly or syrup. The berries of autumn olive are very sour, so I use them to make jelly. When you cook them, they smell like you are making a tomato sauce, but the jelly tastes similar to a strong cranberry jelly. I definitely like the fact that it has so much lycopene as it fights cancer and I am a brain cancer survivor.
The seed of this fruit has a cover. You can easily peel it by hand and eat the seed with salt.
Pickle of this fruit is also available in Meghalaya.
Related to the silver berry in AK.
A nice note with unused items is always appreciated by hardworking hotel staff
Quite the disinfectant! Good old H2O2! Thanks for the review!
It grows behind my house it's called sohshiang in our language we use to make pickles
In NZ we have introduced Eleagnus reflexa. It has a tart edible berry much favoured by birds that spread the seeds and make it a noxious weed.
Common name for this in the states is silver thorn. Very common in Florida
those are a close relative
Regular olives (Olea europaea) are fun too. You can eat them when they are ripe, dark purple and slightly soft but they are still very bitter. They have a very strong color to them when they are fresh.
I don’t think I have ever seen this fruit. Those pleated seeds would make good beads.
This fruit we call it "soh shang" in Meghalaya Shillong
Black pigeon speaks caught something that left him in hospital for a year when he lived in India....
I had a professor in horticulture that stressed how delicious these were by saying ‘ a one-winged Robin would walk from St. Louis to Atlanta to get at these. Well, actually, it was Elaeagnus pungens or Autumn Olive. They are somewhat smaller, and a little tart. But I am sure that a bird would love it and I kinda like it, if I can just get enough of them!
I think you were being overcautious with the disinfectant. Rinsing them with the bottled water is enough. You will be exposed to local bacteria regularly anyway, you cannot avoid it. For example eating in a restaurant the plate would have been washed with tap water. Just walking around street dust blows into your mouth. you'll handle money then touch food. You can't avoid it so disinfecting fruit is way overkill.
Lol the first Indian fruit grows in my backyard (I live in Texas, and yes it is definitely the same fruit, it comes from an Elaeagnus bush), the ones he ate definitely weren’t ripe, they should be sweet and non astringent when ripe. Usually they look bright red (still with the silver speckles tho of course) when ripe, and green when unripe but there’s a middle orangish-red stage when they’re transitioning and I think that’s what he had 🤔
In Malnad region of Karnataka we call Halage Hannu. In summer we used to collect from forests.
Very sweet when deeply ripe but some varity r sweet while a little ripe small n big r there two varieties r growing in my garden one is very sweet n fleshy
Indian olives are known as Jalpai in Bengali and Assamese they are also known as ber I'm some other Indian languages. However the red fruit you are eating the red one- alaegnus latifolia is known as Sohshang in the local khasi language of Meghalaya. It is an indigenous fruit which grows in Meghalaya and some other North eastern parts of India. Btw it's seed can also be eaten after removing its covering. It has a nutty flavor. To call a Sohshang an Indian olive is incorrect.Two different fruits. if you had travelled another hour or so into Meghalaya. You could have sampled so many other indigenous fruits not available in any other part of mainland India.
Thanks for the info!
It's not jalpai jalpai it's Another type there are plenty in meghalaya during spring season right from February onwards
I've got eleagnus angustifolia. Delicious stuff. Tart like a lemon, flesh like a tomato, sweet like a berry and the seeds taste like pumpkin seed.
Wow really? That sounds amazing! Are they suitable for just eating fresh right off the tree or do you need to prepare them in some way? Not much info about it online but I did read that the texture can be mealy.
A mixture of vinegar and baking soda works to clean fruits and veggies
quick tip, you can use vinegar to clean your food instead of bleach...
OMG that's like a goumi or autumn olive on steroids! I was so excited to see you review this. Goumi are another Elaeagnus edulis.
I have this growing in my yard here in Florida. I really enjoy the fruit but I wait until they soften quite a bit to eat them. When soft they're actually so much sweeter, and the astringency is much reduced. They're still very tart but absolutely delectable. I don't like them at all while the flesh is firm . I like to limit my sodium and sugar consumption so I don't add anything to them.
Lol, hope you were safe. I am an Indian but was born in the US. Even I get extremely sick when traveling to India.
It was hectic and stressful at times, but still plan on making good use of my 10 year visa. :)
At the risk of being the fun Nazi here, I have to point out that autumn olive, which is mentioned near the beginning of this episode as growing in Central Park in New York and a relative of Indian olive, is a very aggressive invasive on natural lands in North America. Please refrain from cultivating it. It is absolutely taking over N. Indiana and W. Michigan. I only mention these places because I've personally witnessed the situations there. Here in Minnesota I'm trying to nip an autumn olive invasion on the local natural area in the bud. This plant may be even worse than buckthorn, which, if you know anything about buckthorn, is saying a lot...
The only fun Nazi, is a dead Nazi
That seed looks a lot like the goumi berry seed, which is also similar to the Autumn olive.
I actually have Eleagnus bushes in front of my house near Fort Worth, Texas. The berries are similar, but smaller, but sweet.
Eleagnus Ebbingei, or silverberry
Cool, hoping to try that sometime.
I grew up in Shillong (Meghalaya, north-east India). This fruit is called Sohshang among the Khasi tribe. We usually pickle it or eat it with salt & chilli powder.
I think I just bought these dried in a plastic bag in a Lebanese store in Portland Oregon. They are called Oleaster (Senjed) and look like an olive and have the same seed as in your video and are mealy and taste like cotton candy.
sounds like it is at least in the same genus.
A pit for you, those kind of fruits need to be 100% ripe to be good, sweet and not astringent. The one you tried was still unripe for sure, close to ripeness.
It works a little bit like jujubes, they need to look dry and soft.
You can eat the seed too.
The title Indian Olive is incorrect and hence misleading. The fruit in the video is the Elaeagnus Latifolia, which is distinctly different from the Indian olive. When fully ripe or over-ripe, the fruit is extremely sweet. But you will not find the fully ripe fruits being sold as they become too soft and are difficult to handle without damaging them. The video was interesting and I was just waiting to see your expression as you bit into the sour fruit for the first time. Thanks.
here we do have a local plant of the same looking fruit known as "tublon" or silver berry. My mother says it was a popular fruit back when they were in high school. She described the taste as combination of bitter sweet sour etc.. Some people are now trying to plant more of that tree for it to reflourish and be enjoyed also of the younger generations
Go to Beltola Sunday market you see varieties of organic vegetables, fruits that are only available in NE India
I went and you're right!
I read where vinegar will kill bacteria. Gotta soak for a few minutes. But then rinse the vinegar off. I use it on grapes.
thats good to know. hydrogen peroxide isnt always easy to get but vinegar is.
The peroxide can make you sick if you get enough of it. It is only safe in small amounts because when cells stop foaming, it has run out of enzymes like peroxidase and the cells litterally can't protect themselves, putting them at risk of peroxide chemical attack, including potential DNA damage. Peroxide must, at a minimum, be well rinsed if used, but all harsh cleaners are unsafe if not themselves removed from food. Some foods absorb these chemicals.
Love autumn olive! Tons of them around me. Great in oatmeal, it cuts the astringency.
You can get bottles of Food Grade Hydrogen peroxide at your local health foods store or online. The difference is that the first aid stuff has stabilizers in it.
Food grade is used in all sorts of applications in food production which bleach is unacceptable.
A New Yorker in a crappy Indian hotel. He could have stayed in New York and got a room in a crappy Indian hotel. God, the iffy situations my ex insisted we get involved in- I could have got sick or died a hundred times over.
Autumn Olives are great!
In 2002 I would hoard them on a plate at United Nations "caféteria" I love olives 🙂
we have something that looks exactly like that but smaller its more like a wild berry. a bit sour if not ripe but very sweet if ripe..have big seeds inside like 60% of the fruit.
its called aling aro or lingaro..
Amla is popular because it has herbal/medicinal properties not really for the taste lol. Also its used in spiced pickled preparations which removes the astringency. lol and the pronunciation is like AAM-la not YAM-la lol :)
I live in South Jersey and eat autumn olive berries all the time. They are better on some bushes then others. Lol. Its another of our underutilized food sources. If you ever get down to this area..let me know and I'll put you on some good ones.
Maybe someone already said this, I haven't read all the comments, but my experience with Elaeagnus fruits like Autumn Olive and Goumi is that when they are fully ripe to almost over-ripe the astringency goes away. I am guessing that this fruit would be similar. But the cluture there in Assam probably likes the Indian Olives sour and astringent so they harvest them before they are at that over ripe state. The flavor of many fruits changes drastically over the ripening process and when you buy fruits at a market you are getting the flavor at one point in that ripening process. When you grow them yourself you can sample them at different times and find the flavor you like best. But you probably got Indian Olive at the point in ripeness that the culture there enjoys them.
You are absolutely right in that this fruit is so very sweet when fully ripe or over-ripe. This fruit is the Elaeagnus Latifolia and not Indian olive as titled incorrectly.
One of my friend's relatives is a professor at a university in Guwahati!
I never thought fruit could be so interesting. You are a cool dude.
I'm hope you're going to Shillong, my hometown. We have a bunch of interesting fruit there.
I did go there! Founds some really interesting things in Shillong. Such a lovely place.
"That's a nice sound" hahaha
Indian Olive/Ceylon Olives are totally different fruits. The one you are calling Indian Olive is called Silverberry or Oleaster
This reminds me of Kizil, which I believe is the berry of the dogwood tree (although I'm not sure about that). It is smaller, but also red with a similarly shaped pit. We never ate kizil plain, but instead used it in Russian boiled fruit juices (called compot) where that tartness added a lot to sweet fruits.
I don't know anything about E. latifolia, but the seeds of most oleasters are edible and a decent source of vitamin E. You just have to spit out the fibrous husk. I have eaten both the pit and drupe of diao goumi (reputedly Japanese for "rhubarb silverberry," Elaeagnus multiflora) before, spitting out the fiber. The berry is similar to a sour cherry and the seed was a little like sunflower seed.
Hydrogen peroxide's actual effectiveness as a disinfectant is pretty dubious. It's been used for that purpose for a long time, but if you look into studies on it you'll find that it doesn't really work much at all. (Also for wounds it can enflame the skin and do a bit to inhibit healing)
oh? next time I'll have to try soaking them in alcohol
Heard you can eat the inside of that seed too
If you can't find disinfectant, soak fruits in vinegar.
I love you videos man! I hope it's all profitable for you, or at least enables you to keep doing all of this content!
The water and fresh ingredients thing. Is that because indian people's guts are different from eating this stuff or is it just a rule that you don't eat fresh stuff or drink water cause of some impurities?
I think you can build a tolerance to it. I have an Indian friend that said she gets sick whenever she visits India after being away for too long, but then readjusts.
I've eaten autumn olives many times. They're best tried after it frosts, which kills some of the astringence.
I'm surprised you don't have a video on Russian olives.
They even grow in America and they are not perishable, since they dry out during ripening similar to baobab.
Somewhat similar to jujuba by flavor. More dusty and sugary. One way to eat them is with butter.
I'm actually growing one of these in my backyard. It hasn't fruited yet but it's still young. You should try its cousin Elaeagnus pungens. It makes fruit similar to this but is smaller. Common shrubs in the SE US.
Just one thing to know if you smelled Elaeagnus pungens flower wheteher it's highly scented or just very light scented..??thanks in advance for your kind reply. .
@@HimadriSarkar333 Its fragrant. The flowers are brown and bell shaped. You smell them before you see them. Mine bloom in the late fall and winter.
@@aaronb4493 thanks a lot..wheather all Elaeagnus variety got the high fragrance?? as here my one of friend from Imphal,Manipur give me this plant tomorrow..thanks..
@@HimadriSarkar333 Not sure if all species of Elaeagnus are fragrant. Just note, they grow big.
@@aaronb4493 np Sir..have a good day..🌱
This fruit belongs to India and its name in Hindi is called Bere .
Just tried a variety of this fruit, but the one I got was sweet without sourness. Still very astringent though. The vendor recommended placing the fruit in boiling water for two minutes and removing the skin before eating, I tried that and it greatly reduced the astringency.
I also just found out that lightly massaging the fruit before eating almost completely gets rid of astringency. I have no idea how this works but it does, and that's much simpler than the process recommended by the vendor.
Elaeagnus pungens
Aka fruitland strawberry too.
Autumn olives? We call those currents up here in clinton county . they may be called autumn olives because currents are " illegal" .
im from north india and i have never seen olive in farmers market here