i am so glad that this channel exists. the world/internet/youtube are overfilled with stories of disasters, wars, political issues, and people being horrible to each other. this channel is a nice respite to all the crap that beats us down each day.
You seriously need to try the Ginger Gold Apple, this is an apple variant from my state that was born out of one of the worst hurricanes in US history (Camille). Appearantly Camille wrecked an apple orchard and two trees survived and cross pollinated creating a new apple. Its interesting history could make a great video.
@@swedneck Or we buy them from different growers. Did you know that the correct name for pomelo is pompelmus in Swedish. Explains my older cookbook that have pompelmus marmelad and I didnt know it was same fruit.
The regular one wasn't ripe enough. The more ripe a pomelo is, the thinner is the white rind inside. During the ripening process the water and nutrients of the rind get absorbed by the flesh of the fruit, which in turn gets juicier and sweeter.
@@hopegold883 Likely yes. I'm not sure about Pomelos, but I know that many Citruses can ripen off the tree. Although they still won't be as good as Citruses ripened on their plants because they still grow a bit during the ripening stage.
I love fruit. I swear the fact that trees grow tasty edible morsels is so cute and funny to me. And you can make hybrids of those morsels and be creative with them.
Thanks so much to Steven and his family farm for producing such amazing fruits, and for sharing them to you! Also, thanks Jared for sharing it with us as well 😀
Supermarket pomelo looks to be coated in a wax to prevent it from drying out during shipping. That may be some of the reason why it doesn't give off much of a scent.
Also, (store bought) fruit/produce is harvested unripe so they can be shipped long distances for days without getting spoiled, therefore store bought fruit/produce vs homegrown ones will never be a fair comparison. I am planning to add a pomelo to my small orchard (My citron is still small but has 4 fruits, so this season I will taste them). I do have tropical fruits and temperate fruits, when we get frost/snow I do have to cover my trees which can be a nuisance but so far they all have make it.
Palmelos are the best for making candied citrus peels, for when you want them to actually eat the candies by themselves, instead of using them for cookie or cake decorating. I want to try it with flavored cocktail sugar, but I haven't gotten around to it yet. Palmelos are almost worth buying for the peel as much as the fruit.
In Sicily, they used to sell arance di vaniglia ( vanilla oranges) they were the standard orange size. The peel was light orange and they really smelled like vanilla. They were juicy, and the juice was very, very sweet,a 5 or 6 on your sweetness scale. The juice also smelled and tasted strongly of vanilla.
PTSD - Post Tasting Stress Disorder. I had a similar experience with an Ugli (another citrus fruit). Never had the opportunity to buy one again, they rarely find their way into the stores.
@@wolfgangkranek376 They're sadly inconsistent. I had an Ugli *_once_* that was similar in flavor to the best mandarin you've ever had in your life, with floral notes like elderflower or maybe jasmine, but every other Ugli I've ever had tasted like unripe grapefruit pith, and I eventually stopped buying them 'cause I never again found a good one.
I'm glad that I'm not the only one having a tough time telling a good from a bad pomelo just by the looks. I was always wondering if there is a reliable way or if indeed it is just a gamble.
If it has a tall crown it means it is older, dryer, sweeter but also has more pips in it. If it is quite round it can be juicer but less sweet and fewer pips. Up to your own taste. I prefer dryer as it is less messy and i prefer the texture as you can bite into the little segments and have them pop. They withstand handling better and are a nice texture element to add to salads etc. The compromise is one that is in between a round one and one that has 2 tall a crown. Yellower ones are also riper than more green ones.
I wondered about the comparative weights. They seem to be about the same size, but I expected the better pomelo to be heavier. Then, you revealed that the poor pomelo had a lot more pith. Also, riper generally equates to juicier. Was the good one twice as heavy? 35% heavier? Kind of similar? Now I want a juicy citrus. At 2am. I may go get a grapefruit from my yard. Thank you for making me feel these passions.
Wow, the rind on that "normal supermarket pomelo" looks a lot thinner than what I'm used to. The pomelos I'm used to are also pinkish and not very juicy (their little segments separate from each other very easily) I only get mine at Asian grocery stores, so I wonder if they one I eat is yet another different variety.
Could you do a video on what you’ve learned about how to give yourself the best odds of selecting a good tasting example of whatever you are eating? So much fruit out there is just bad, usually bland is what I find or the ripeness is not where it needs to be.
The store bought pomelo was picked before it was fully ripened and it was coated in wax to help it stay fresher longer and give it that shiny and appealing look. Most fruit bought in stores is covered in food grade wax, especially citrus, apples, pears, etc. That wax makes it look pretty, and hold moisture to maintain freshness, but it also blocks the pores and reduces the smell of the fruit.
If you ever try red jocote/ciruela (spondias purpurea) again try them when they’re almost ripe but not quite. All the ones you ate were either totally green or totally ripe. The flavor is at its strongest when they’re almost fully red but still have a solid patch of green. Once they fully ripen they lose most of their punch and flavor. Love your videos! Just missed the timing for your last trip. Hopefully I can catch the next fruit hunting trip. Much love from south Florida 😎
I get a crate of quince fruit when in season and store them in my room, the aroma makes me relax and I can sleep like a baby. later i use them to prepare an spreadable mix with little sugar and also I do prepare Juice with pears (not sugar just the sweetness of pears) and I can them both.
Many citrus fruits have had their surfaces treated with various waxes or shellac. This protects them from excessive drying out, fungi or bacteria and makes the fruit appear shiny. I can well imagine that treated fruits smell less intensely, at least on the outside. I assume that in the video only the pomelo from the supermarket was treated in this way.
In South America, Paragauy people grow Pomellos in thier gardens and make it into a delicious refreshing 'lemonade' (jucing and sieving out the pulp and seeds) with sweetner and cold water I think its better fresh and ripe off the tree in my experience
Steven is a fount of fruit knowledge. You two were great together, and I hope you travel together again. How about visiting Steven at his family's farm?
I visited Steven's farm back in 2018.. heres my favorite video we did then: th-cam.com/video/ZBEMKshPhUk/w-d-xo.html New adventures with him actually coming up in a couple weeks!
@@WeirdExplorer My bad. Not sure how I missed them. Just watched a few of your Murray Family Farm videos. Excited to hear of your upcoming videos with Steven. Keep up the great work and doing what you do, Jared.
Just to be clear, there are truly countless varieties of pomelo/grapefruit. Even two genetically identical pomelo branches can produce two apparently very different cultivars depending on growing conditions. To be sure, every source of pomelo/grapefruit is going to be different. I love, love, love pomelo/grapefruits. I want to eat as many varieties as I can and there's no limit to the varieties. Even if you took a branch cutting from Steven Murray's tree and grafted it onto the same kind of rootstock his tree is on, you would get a different variation of the fruit from growing it under slightly different conditions.
You gotta get rid of all the pith and the membrane around each section when you eat a pomelo to get the best flavour, IMO. But yeah, sometimes supermarket pomelo is tasteless.
Been watching for 5+ years now. Finding your channel was amazing! I never knew about things like finger limes, ice cream beans, or even Mangosteen(Now my favorite fruit). You give some great info and have inspired me to go on my own fruit trying journey. I go to the international markets whenever I'm in town and I must say the fruits don't look as pretty but man are they delicious!
As someone who grows about 20 different cultivars of citrus, it is seedless when netted because the pollen of other citrus will not cross pollinate because of the net barrier. I have seedless cultivars that contain seeds because my citrus are near each other and I also dont mind seeds
I live in UK and never seen a pomelo and in fact never heard of it before finding this channel. Some fruit you take for granted in the USA isnt much known in other places
There are many stores in the US you won't find pomelo for sale in, so I wouldn't exactly say it's taken for granted here, though it isn't too hard to find if you look for it.
Check out Chinese or middle Eastern supermarkets in the winter and you'll find pomelo. The honey or red ones are my favourite. You don't cut them in half like this to eat them though, you cut the peel and peel the whole thing. Then remove the pith, then remove the skin from the section. There are recipes out there for salads and things that have pomelo in but I like it as a snack, it's great to eat when you're watching a film
You get them in the UK. I live in Scotland and ate them all my life. You can get them seasonally at Asian supermarkets. I've seen them in mainstream supermarkets like Morrisons, Sainsbury, Lidl. It can depend on your locale as I notice supermarkets in central London had some super exotic stuff like a whole huge jackfruit even in the early 2000s. I've never seen that in Scotland, even in the superstores. You can likely buy them online when in season too. I think they were 2 pounds in Morrisons when I saw them earlier in the year. Chinese usually have them in autumn for festival and then spring for chinese new year.
I have long wondered what the true pomelo is like because it does seem very delicate quality wise and particularly affected negatively by industrial agriculture. I want to taste 😂
I remember a scene in the Simpsons when homer tries to eat a grapefruit so he puts a ton of sugar on it licks it off an throws the grapefruit in the bin 🤣🤣🤣
Curious why you are the pomelo with the membrane? We always peel it completely to only eat the flesh as the membrane is super bitter. I accidentally left some membrane on a segment once and made the same face you did!
Had a lot of these in my childhood with my family especially around new Chinese new year and they were always bitter and tasteless with thick rinds similar to your example.
Nadarcott mandarins must be protected from pollination to keep them seedless Pink pomelos seem to be slightly juicer but they seem to have acquired some of the bitterness associated with grapefruits. Prefer white pomelos even if the texture is on the drier side.
Hi Jared, I live in central New Jersey, about 50 miles from you and I have a black cherry tree in my back yard. It's going to be fruiting in about a month and a half. Would you be interested? I don't think you've done a video on black cherries before, even though they grow in the New York City area. They taste a lot like Bing cherries, but with a distinctive Coca-Cola kind of taste. I'd send you a private message, but I'm not totally sure how to do that.
Ah pomelo! Like grapefruit the way nature intended it! Accept for the netting it and no seeds, but other than that. Seriously though pomelo is awesome.
4:20 ahh i realise now your mistake. You were eating the extremely bitter skins that form each segment. You want to cut the top of the rind off, then peel away the rind, then break the pomello into its individual segments. Then peel away the tough skin and discard. Eat only the juicy cells
Re: netting: that means the tree is diecious i.e two genders, one on each tree....so if you protect a female tree from pollenation you'll be able to get seedless fruit aka sensimillia 😊
Not very relevant to the video but i noticed you have only reviewed one variety of mulberry! There are many varieties including an american native! Please consider. They are my favorite berry. (at the moment!)
All the Pomelos I've had at home in Canada have been dried and not very tasty. It wasn't until I travelled to Hong Kong that I understood why Pomelos were liked.
I found one of these in San Mateo CA at the farmer market once. I have tried to get it a dozen times. I hate grapefruit pummelo flavor. The tahitian one tastes like sprite to me.
![[FINALE] 💸ที่แท้พ่อเป็นผู้ถือหุ้นบริษัทพันล้าน เขากลับใจตอนนี้ก็สายไปแล้ว🙇🏻♂️#ละครคุณธรรม #short](http://i.ytimg.com/vi/yFwgjTFISUI/mqdefault.jpg)
A citrus fruit that taste like lemonade sounds amazing.
It tastes like shit
i am so glad that this channel exists. the world/internet/youtube are overfilled with stories of disasters, wars, political issues, and people being horrible to each other. this channel is a nice respite to all the crap that beats us down each day.
Lol when you’re hearing about horrific atrocities, you just gotta imagine all the victims of the horrific tragedies enjoying a delicious fruit salad.
You seriously need to try the Ginger Gold Apple, this is an apple variant from my state that was born out of one of the worst hurricanes in US history (Camille). Appearantly Camille wrecked an apple orchard and two trees survived and cross pollinated creating a new apple.
Its interesting history could make a great video.
Agreed ! I LOVE Ginger Gold Apples !
I'm allergic to a lot of fruit so I live vicariously through your vids.
Give my your DNA
I'm mainly interested if I can get the tree to add to my collection.
I go to weird/ethnic grocery stores and try the "exotic" fruit there.
I can't have a lot of fruit bc of medical conditions too so same!! I love his videos
Damn, that's fucked up lol
Pomelo I get in Sweden always smell floral, the favourite store has this amazing smell when they have pomelo.
Pomelo only smell like pesticides in my experience. 😅
@@GetIsekaid You need to get better pomelos!
I wonder if they take slightly longer to transport here, and thus have more time to ripen?
@@swedneck Or we buy them from different growers. Did you know that the correct name for pomelo is pompelmus in Swedish. Explains my older cookbook that have pompelmus marmelad and I didnt know it was same fruit.
Those are the Asian kind.
Globules and pulplets, I'm going to start throwing those out in everyday conversation hahaha. Love the cleaver skills!
The regular one wasn't ripe enough. The more ripe a pomelo is, the thinner is the white rind inside. During the ripening process the water and nutrients of the rind get absorbed by the flesh of the fruit, which in turn gets juicier and sweeter.
Oh wow, I never knew that was the case.
Really? Does it ripen off the tree?
@@hopegold883 It does!
@@hopegold883 Likely yes. I'm not sure about Pomelos, but I know that many Citruses can ripen off the tree. Although they still won't be as good as Citruses ripened on their plants because they still grow a bit during the ripening stage.
You should consider collaborating on a seasonal weird fruit subscription service in conjunction with the growers you've featured on your channel.
He has worked with Miami Fruit before, I believe
As someone with severe hyperosmia, pomello do have a smell XD
I can only imagine how fragrant and lovely this variety must be
I love fruit. I swear the fact that trees grow tasty edible morsels is so cute and funny to me. And you can make hybrids of those morsels and be creative with them.
That pomelo reminds me of my childhood, a neighbor had a lemon tree that the lemons were as big as that pomelo. Made the best lemonade in the world.
Where can I find it?
@@Seven71987sounds like a ponderosa lemon
@@br0mbieARE YOU TELLING ME THAT I AM A LEMON! :D
@@Seven71987 In Honduras. The tree no longer exists. I wonder if it was one of a kind.
@@Alina-ws6ob they still have the seeds to create trees right?
Thanks so much to Steven and his family farm for producing such amazing fruits, and for sharing them to you! Also, thanks Jared for sharing it with us as well 😀
Should definitely candy the rinds! Candied pomelo rind is incredible
Just saw the preview for the next episode, cool! Can't wait for that one!😊
Thanks for contributing to the cause Steven!😄
Great advertisement for Steven's farm! That pomelo sounds amazing. I want one now but I am in Australia. haha
Supermarket pomelo looks to be coated in a wax to prevent it from drying out during shipping. That may be some of the reason why it doesn't give off much of a scent.
Also, (store bought) fruit/produce is harvested unripe so they can be shipped long distances for days without getting spoiled, therefore store bought fruit/produce vs homegrown ones will never be a fair comparison.
I am planning to add a pomelo to my small orchard (My citron is still small but has 4 fruits, so this season I will taste them).
I do have tropical fruits and temperate fruits, when we get frost/snow I do have to cover my trees which can be a nuisance but so far they all have make it.
Palmelos are the best for making candied citrus peels, for when you want them to actually eat the candies by themselves, instead of using them for cookie or cake decorating. I want to try it with flavored cocktail sugar, but I haven't gotten around to it yet. Palmelos are almost worth buying for the peel as much as the fruit.
In Sicily, they used to sell arance di vaniglia ( vanilla oranges) they were the standard orange size. The peel was light orange and they really smelled like vanilla. They were juicy, and the juice was very, very sweet,a 5 or 6 on your sweetness scale. The juice also smelled and tasted strongly of vanilla.
Great channel,always wondered since I was a kid what unknown and mysterious fruits the world might contain ❤
I remember having some amazing huge Pomelo in the 70s in Israel when I lived there, fresh off the tree.
I've had one in Tahiti, and it was so nice I could not get over how good it is.
PTSD - Post Tasting Stress Disorder.
I had a similar experience with an Ugli (another citrus fruit).
Never had the opportunity to buy one again, they rarely find their way into the stores.
@@wolfgangkranek376 They're sadly inconsistent. I had an Ugli *_once_* that was similar in flavor to the best mandarin you've ever had in your life, with floral notes like elderflower or maybe jasmine, but every other Ugli I've ever had tasted like unripe grapefruit pith, and I eventually stopped buying them 'cause I never again found a good one.
@@bartolomeothesatyr Thank you, then I feel lucky I also had a very good one.
I'm glad that I'm not the only one having a tough time telling a good from a bad pomelo just by the looks. I was always wondering if there is a reliable way or if indeed it is just a gamble.
If it has a tall crown it means it is older, dryer, sweeter but also has more pips in it. If it is quite round it can be juicer but less sweet and fewer pips. Up to your own taste. I prefer dryer as it is less messy and i prefer the texture as you can bite into the little segments and have them pop. They withstand handling better and are a nice texture element to add to salads etc. The compromise is one that is in between a round one and one that has 2 tall a crown.
Yellower ones are also riper than more green ones.
@@theuglykwan I assume by how soft it is because the rind is obviously more solid than the flesh.
Thank You. Awesome Video. I saw your Nipa Palm Fruit Video also.
I just noticed that you barely aged anything since a video you made 6 years ago. You're looking good, man!
True
This is simply a consequence of all the fruit he eats.
He's a fruit vampire.
@@juhasauna-aho7811 Lol true! Ageless fruit vampire 🧛🏻♂️
But he's not any kind of kooky vegan, just eats a lot of fruit
I wondered about the comparative weights. They seem to be about the same size, but I expected the better pomelo to be heavier. Then, you revealed that the poor pomelo had a lot more pith. Also, riper generally equates to juicier. Was the good one twice as heavy? 35% heavier? Kind of similar?
Now I want a juicy citrus. At 2am. I may go get a grapefruit from my yard. Thank you for making me feel these passions.
I got my first pomello in 2014 or so and it blew me away. From that first bite, it became my favourite citrus!!!!
Congrats reaching 1%!!! I believe in you !!!
Wow, the rind on that "normal supermarket pomelo" looks a lot thinner than what I'm used to. The pomelos I'm used to are also pinkish and not very juicy (their little segments separate from each other very easily) I only get mine at Asian grocery stores, so I wonder if they one I eat is yet another different variety.
Love this channel
Could you do a video on what you’ve learned about how to give yourself the best odds of selecting a good tasting example of whatever you are eating? So much fruit out there is just bad, usually bland is what I find or the ripeness is not where it needs to be.
I tried that bout 10yrs ago here n the states. It was ok but id rather eat an orange...
Cool vid
The store bought pomelo was picked before it was fully ripened and it was coated in wax to help it stay fresher longer and give it that shiny and appealing look. Most fruit bought in stores is covered in food grade wax, especially citrus, apples, pears, etc. That wax makes it look pretty, and hold moisture to maintain freshness, but it also blocks the pores and reduces the smell of the fruit.
I think that the fruit is picked before it is quite ripe and the wax delays the ripening process in addition to sealing in the freshness.
Looks fabulous 😊
If you ever try red jocote/ciruela (spondias purpurea) again try them when they’re almost ripe but not quite. All the ones you ate were either totally green or totally ripe. The flavor is at its strongest when they’re almost fully red but still have a solid patch of green. Once they fully ripen they lose most of their punch and flavor. Love your videos! Just missed the timing for your last trip. Hopefully I can catch the next fruit hunting trip. Much love from south Florida 😎
I love pomellos. Watching this makes me want one, but they're not in season yet. My supermarkets only carry them in the winter.
I want to smell a pomelo 😢 When quinces are in season I have a bowlful just for the smell ❤
I get a crate of quince fruit when in season and store them in my room, the aroma makes me relax and I can sleep like a baby. later i use them to prepare an spreadable mix with little sugar and also I do prepare Juice with pears (not sugar just the sweetness of pears) and I can them both.
Great vid. Starting with the heel of a knife like that is mad dangerous . I was a Chef for 2 decades ..seen guys hurt themselves the most doing that 😬
Many citrus fruits have had their surfaces treated with various waxes or shellac. This protects them from excessive drying out, fungi or bacteria and makes the fruit appear shiny. I can well imagine that treated fruits smell less intensely, at least on the outside.
I assume that in the video only the pomelo from the supermarket was treated in this way.
In South America, Paragauy people grow Pomellos in thier gardens and make it into a delicious refreshing 'lemonade' (jucing and sieving out the pulp and seeds) with sweetner and cold water
I think its better fresh and ripe off the tree in my experience
Steven is a fount of fruit knowledge. You two were great together, and I hope you travel together again. How about visiting Steven at his family's farm?
I visited Steven's farm back in 2018.. heres my favorite video we did then: th-cam.com/video/ZBEMKshPhUk/w-d-xo.html
New adventures with him actually coming up in a couple weeks!
@@WeirdExplorer My bad. Not sure how I missed them. Just watched a few of your Murray Family Farm videos. Excited to hear of your upcoming videos with Steven. Keep up the great work and doing what you do, Jared.
sounds like a SAMBO!! lemonade 🍋
If ever you back in Malaysia, you should try the Tambun pomelo in the state of Perak..
This one I tried,their fruit was usually good and mine tasted like a mild grapefruit.
How many times did he slap the pomelo?
0:16 0:19 0:25 0:26 1:38 2:17 2:26
*_7 Times_*
Oh no! Pomelo abuse!
We have it. In the Philippines, in our backyard it’s available and we sprinkle salt on it sooooo good
2:41 Jared actually has access to a sharp knife! I'm shocked!
Looks very similar to a PR selection named 'Geño' and it's my favorite pomelo.
Fantastic! I have the nam roi in ground but I have never seen this variety
I need to try this.
The external texture is like night and day as well.
Just to be clear, there are truly countless varieties of pomelo/grapefruit. Even two genetically identical pomelo branches can produce two apparently very different cultivars depending on growing conditions. To be sure, every source of pomelo/grapefruit is going to be different. I love, love, love pomelo/grapefruits. I want to eat as many varieties as I can and there's no limit to the varieties.
Even if you took a branch cutting from Steven Murray's tree and grafted it onto the same kind of rootstock his tree is on, you would get a different variation of the fruit from growing it under slightly different conditions.
You gotta get rid of all the pith and the membrane around each section when you eat a pomelo to get the best flavour, IMO. But yeah, sometimes supermarket pomelo is tasteless.
Been watching for 5+ years now. Finding your channel was amazing! I never knew about things like finger limes, ice cream beans, or even Mangosteen(Now my favorite fruit). You give some great info and have inspired me to go on my own fruit trying journey. I go to the international markets whenever I'm in town and I must say the fruits don't look as pretty but man are they delicious!
As someone who grows about 20 different cultivars of citrus, it is seedless when netted because the pollen of other citrus will not cross pollinate because of the net barrier. I have seedless cultivars that contain seeds because my citrus are near each other and I also dont mind seeds
Would the seeds change the taste of the fruit in a noticeable way?
He prpbably has them seedless so others can't grow his fruit, doubtt seeds change the way they taste unless you actually bite the seed
In Thailand the fruit vendors would peel and extract the tasty bits of pomelo for you when u buy one and give it to you ready to eat
I live in UK and never seen a pomelo and in fact never heard of it before finding this channel. Some fruit you take for granted in the USA isnt much known in other places
There are many stores in the US you won't find pomelo for sale in, so I wouldn't exactly say it's taken for granted here, though it isn't too hard to find if you look for it.
Check out Chinese or middle Eastern supermarkets in the winter and you'll find pomelo. The honey or red ones are my favourite. You don't cut them in half like this to eat them though, you cut the peel and peel the whole thing. Then remove the pith, then remove the skin from the section. There are recipes out there for salads and things that have pomelo in but I like it as a snack, it's great to eat when you're watching a film
@@Chanilm There are no shops like that in my area
You get them in the UK. I live in Scotland and ate them all my life. You can get them seasonally at Asian supermarkets. I've seen them in mainstream supermarkets like Morrisons, Sainsbury, Lidl. It can depend on your locale as I notice supermarkets in central London had some super exotic stuff like a whole huge jackfruit even in the early 2000s. I've never seen that in Scotland, even in the superstores.
You can likely buy them online when in season too. I think they were 2 pounds in Morrisons when I saw them earlier in the year. Chinese usually have them in autumn for festival and then spring for chinese new year.
@@Chanilm In my city in the USA they only have them at the Asian grocery store and they are very expensive.
At least I can get good Pomelo my dad calls them "Not shitty grapefruit" and he can never remember the name so he only calls them that.
Just wondering if you could consider traveling to Noal Farms if you ever go to Japan.
Love your reviews
Try a Queen Tahitian Pineapple next, my all time favorite pineapple if you can get your hands on one.
I want one. I wonder if they have the same side-effect of grapefruit, of interfering with important medicines?
I have long wondered what the true pomelo is like because it does seem very delicate quality wise and particularly affected negatively by industrial agriculture. I want to taste 😂
I remember a scene in the Simpsons when homer tries to eat a grapefruit so he puts a ton of sugar on it licks it off an throws the grapefruit in the bin 🤣🤣🤣
Lol
Ok, that looks delicious
A lot of people say that Tahitian tastes a lot like lime, either way lemon and or lime sounds great.
Is there anywhere to get pomelos in New York? Long Island? DYING for them! Thanks!
Have you done american pawpaw? I can’t find in your channel
store pomelo was waxed? explaining shininess and lack of smell?
Curious why you are the pomelo with the membrane? We always peel it completely to only eat the flesh as the membrane is super bitter. I accidentally left some membrane on a segment once and made the same face you did!
Had a lot of these in my childhood with my family especially around new Chinese new year and they were always bitter and tasteless with thick rinds similar to your example.
Can you also test the zest/rind next time please?
that looks delicious
4:48 I see a seed in the seedless pomelo...?
i do love me some citrus 😋
Could you also rank juiceness of the fruit just as you rank sweetness and tartness?
How does the fruit form if there's no pollination?
Nadarcott mandarins must be protected from pollination to keep them seedless
Pink pomelos seem to be slightly juicer but they seem to have acquired some of the bitterness associated with grapefruits. Prefer white pomelos even if the texture is on the drier side.
Hi Jared, I live in central New Jersey, about 50 miles from you and I have a black cherry tree in my back yard. It's going to be fruiting in about a month and a half. Would you be interested? I don't think you've done a video on black cherries before, even though they grow in the New York City area. They taste a lot like Bing cherries, but with a distinctive Coca-Cola kind of taste. I'd send you a private message, but I'm not totally sure how to do that.
Remember, if you don't make candy with the rind of a pomelo why live
lol the seedless v the grocery store looks like regular vs with a filter on insta
I wonder if the store pomelo ia shiny and has no smell because many fruits get a wax coat to help the export process/durability
A tier list would be awesome
Nice
You say the thing you're most desperate to sell is your most popular.
Salesman's oldest trick in the book.
Bad? Garbage? :o Not sure if I've heard Jared use those words before :o
Ah pomelo! Like grapefruit the way nature intended it! Accept for the netting it and no seeds, but other than that.
Seriously though pomelo is awesome.
yum :3
4:20 ahh i realise now your mistake. You were eating the extremely bitter skins that form each segment. You want to cut the top of the rind off, then peel away the rind, then break the pomello into its individual segments. Then peel away the tough skin and discard. Eat only the juicy cells
Dont you need to peel that thing in order to easier peel off the membran of those segments. Thr membrane is too bitter.
Maybe the grocer's pomelos are waxed to prolong shelflife and stored for months. That would explain no smell, waxy appearance and some of the dryness
❤️❤️
Re: netting: that means the tree is diecious i.e two genders, one on each tree....so if you protect a female tree from pollenation you'll be able to get seedless fruit aka sensimillia 😊
The inside reminds me of a pomegranate. Almost pentagonal
I like valencia
So it's basically the capon of citrus 😂
Not very relevant to the video but i noticed you have only reviewed one variety of mulberry! There are many varieties including an american native! Please consider. They are my favorite berry. (at the moment!)
All the Pomelos I've had at home in Canada have been dried and not very tasty. It wasn't until I travelled to Hong Kong that I understood why Pomelos were liked.
The pomelo with little smell and a shiny rind is probably waxed.
I found one of these in San Mateo CA at the farmer market once. I have tried to get it a dozen times. I hate grapefruit pummelo flavor. The tahitian one tastes like sprite to me.
With pomelos you go off feel not look if it feels heavy for the size it is ripe