Does Bigger Taste Better?! | Prawns (TASTE TEST)
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- เผยแพร่เมื่อ 5 ก.พ. 2025
- Today we ask the age-old question... Is bigger better? Episode 1: Prawns (Shrimp)
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Shrimp and prawn are types of seafood that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries
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Do the test in summer with tomatoes, supermarket vs heritage varieties, Ben can contribute if he will grow some this year in his allotment!
Beef, plum and cherry versus Oxheart, Brandywine (in different colours, the taste is different!), the varieties you can find in the "heritage tomatoes" box in shops, etc.
@@sih1095 Never heard of that. What is it?
@@YaaLFH grown here on the Isle of Wight. Google Them for info.. 👍 🍅
@@sih1095 Okay, found them. Shame they don't list what varieties are in the mixed boxes. I'm quite particular about my tomatoes.
He's nuo longer got his allotment as he's moved into a more urban area.
@@sih1095 My favourite varities are beefy, like Oxheart or Brandywine. One box looks like it might be Brandywines in different colours, I'll give them a try but they're quite expensive.
Also, a note on the stills of the prawns on the plate which I assume are there for size comparison, maybe have a scale bar or put a coin beside the prawns/produce so that you can take the entire picture and subsequent ones without cropping so much. This will give a better sense of the size difference :D
Or a banana
I would've taken one picture of all 5 sizes next to each other instead of splicing them together in post.
bananas, universal measurement.
@@Elbereth_TV haha omg I laughed way too hard 😅😂
@@ZephyClusterYep, I imagine this was overlooked at first and then, when editing, they realised it would be good to compare side by side.
More Bennuendos then an episode that actually has Ben on screen 😂😂😂
😂You've always got to be careful sucking the head, it has a strong, salty fishy flavour and the bigger ones always have more liquid than you expect!
I'm only 3 minutes in. Waiting for pennaeus to be mispronounced.
When Barry is sucking its head, the joke just writes itself
with all the head sucking i want to see them with Crawdads lol
1:20 when the CC joined in was wild haha
I love Jamie and Barry as a duo! I really enjoy their goofy humor and on-screen chemistry. They make me laugh no matter what topic they cover. 🧡
I really like this format for trying different foods to see all the differences. Next - onions please. Different onions matter in different dishes
The thing with prawns, and most seafood in general and especially lobsters is the bigger it is, the older it is, so there's definitely a sweet spot when it comes to flavour and sweetness.
exactly, but here they switch species so it's a failed comparison.
@@shinjisan2015yeah
@shinjisan2015 not at all, as long as you are aware of the differences, which they were, they can still identify what makes each Prawn unique, so this is a perfectly acceptable way to do this. If it would've been a blind taste test it might have been unfair.
P.S. almost all meat, seafood or not, gets tougher with age
I can’t quite explain why I, someone with a deadly shellfish allergy, just watched this right through to the end. Something about Jamie and Baz sucking prawns was truly mesmerising 😮😅
This episode was just one long innuendo, and l'm here for it. 🤭🤣
It kind of was…… right? 😂
You guys always know how to mix my favorite foods with innuendos and make me laugh! You're the best!
Glad you enjoyed the vid 😄
Really love the little tidbits that popped up on screen throughout this video. Hope the additional fun facts or something that continue in the future!
Do potatoes next! :D In my experience, even if they're all from the same potato plant, the smalles one taste the best.. :P Growing up, we'd grow our own potatoes, and we'd harvest one plant for dinner most of the summer, and I really appreciated my mom taking the time to clean the smallest ones (sometimes as small as 5mm in diameter), 'cause I'd always go for all the tiny potatoes, they were just so yummy compared to the big ones.. :3
Educational and entertaining - what more could you ask for! Love the dynamic Jamie and Barry have.
I think an interesting 'Is bigger better' would be a variation of fruits. Comparing the size that we buy in supermarkets to the largest or indeed smallest variations available. So say not a supermarket variant Grapes but the very largest around, not a 'normal' sized banana, but the very smallest type produced in the world. This way you could do a number of different kinds of fruits in one video that suit different palettes, giving people more options in regards to sourcing and trying out what you showcase. Continue with the great work, love the stuff you guys at Sorted deliver.
This is a very interesting topic for a lot of seafoods! I would love to see this with Abalones or Oysters
GREAT shout!
What a great idea.
@@SortedFood yeah...buy some more crap farmed non fresh rubbish...but try to review it... SAD. Unsubbed
@@SortedFood Do Geoduck to confuse the normals
Great Profile name BTW. 😉
As an Aussie, prawns are definitely my favourite seafood. I highly recommend a Prawn Mee soup as a great way to use all the parts of the prawns. That lovely head juiciness included ;P So good, light and just a great soup or noodle soup.
I’m definitely a small shrimp (prawn) person. The first couple they started with would be great in a main dish and I love the little ones (that they thought they would start with) in salad
Can you do Aussie wild caught and sustainable prawns next in all their glorious varieties? Banana prawns versus tiger prawns, the list goes on!
Thanks you help a lot bring the beef
🫶
How about testing a different sized eggs? Tasting from smallest what you can find to the biggest how they compare. I think the largest what I have seen but never dared to buy was an ostrich egg.
This would be SO interesting! 🥚
To add to this, when it was mentioned that one of those prawn types can be oven roasted, I am curious about other possible ingredients that can be used in unorthodox ways
@@SortedFood That would also fit the "food in season" theme, as you can only get goose eggs in spring!
@@SortedFood It really wouldn't. It has been done many times already and we all know that there is very little difference between different types of eggs. Organic/free range eggs and duck eggs generally just taste a little better and that's it. Doing a video about dog eggs would be good though...
Hi! Spaniard here, and seafood is a huuuuuuge deal in Spain around Christmas time. Like, all kinds of seafood on the table and having paid astronomical prices for them. Having said that, my mom and I discovered a great way to cook langoustines and other mid-sized prawns. Simply season them on a tray, drizzle of olive oil if you'd like and stick them in the oven for less than 10 minutes on either side. Hassle and fumes free, really clean and efficient.
“That’s the size of my cat.”
Hoping the cat is still a kitten coz otherwise that cat is freakishly small. 😂
Haha! No Barry’s cat is a big grey tom cat 😂
@@SortedFood 😂
Really good discussion! Well done guys.
Glad you enjoyed it Valli 😁
Roasted prawns are the BEST! When we discovered this method of cooking them our lives changed. Much less fiddly, you leave them and go. It doesn't stink up your house and it leaves them so so so juicy. And you can cook a lot of them in one go! Perfect for dinner parties.
This throws me back to the dinner I had with friends last night for Kings Day 🇳🇱 We have this tradition as friends of eating seafood to end the day.
That’s lovely. What was on the menu?
Kibbeling (fried pieces of cod), lekkerbek (fried whole cod), small sole fish, fried muscles, fries and a cold (although cooked) seafood tower that had different types of prawn, crab, lobster, oysters, different types of clams and it was all accompanied by some coleslaw and loads of different condiments.
And if anyone ever finds themselves in The Hague, I’m pretty sure that any of the Simonis seafood restaurants (they’re local) serve this.
fijne koningsdag
If you ever get the chance to have Australian Tiger Prawns, you will LOVE them! Best prawns ever!
I feel like this format would be fantastic to go over the different tastes and textures in different cuts of steak. Steak gets talked about a lot and shown individually, but how often is there a full side-by-side?
You could also compare different ages of aged meat, or even ages of the cow the meat comes from.
Totally agree, nothing better than shelling your own prawns before eating them. As a child my dad would take me to Woolwich market to the fish stall, he would get half a pint of winkles, I'd get cockles in vinegar and we'd take home a pint of prawns, delicious
I'd be curious about eggplant / aubergine. Do the tiny Asian/ African varieties taste the same as the large aubergines in the supermarket?
Also, eggs. Quail eggs or ostrich eggs?
And Chillies. We all know the difference between a Thai birdseye and a bell pepper, but I think tasting them would be good content :)
No they do not taste the same. In there area I live we have farmers markets and there are a few local farmers that bring in different eggplants and they have different tastes and textures. I personally love the little round light purple and white thai eggplant and the Japanese eggplant if it is young so flesh is firm, the seeds are small and it does not get bitter. That brings me to the point that eggplant from the store tend to be varieties that have very thick skin that get color fast so they look pretty on display but that tend to have a bitter taste from being stored for so long. Young eggplants have thinner skin and less bitterness.
I am in Australia where large prawns are common and eaten often. We always have tiger prawns at Christmas lunch. I do have a Russian friend who refuses to have them in the house. She says they are the cockroach of the sea. She is not really wrong if you study their life and habitat.
Love the little cooking fact info explaination on the reason for the creamy texture! Really cool, great video. Its awesome when you guys tackle little questions i've had about ingredients, but just cant afford to test myself. :D
Ooooo I'm loving this pop up video for small, but important, details
This could well be a running series going over all kinds of foods (even ones where it doesn't make as much sense :) )
Laxatives next.
There’s a restaurant in Darwin which has an all you can eat menu including medium size prawns. Sitting outside on the seafront of the Timor sea with friends, beer, prawns and a big metal bowl for peelings is blissful. Also freshwater crayfish from Murray River in Victoria/NSW are yum 😋 Small and sweet.
7:12 "size wise I'm still comfortable, any bigger I'm getting a bit daunted."
Me too Barry! That's already well over average, you pull that out and stick it on a plate at a dinner party I'm sure all the girls will be very impressed 😂 any bigger and they might just be scared!
The xl ones are what we serve at weddings here in India. We call them golda chingri in Bengali where I'm from. They usually put a skewer through it so it doesn't curl when cooked and look even more impressive.
Remember when some of our stockers learned what the number beside the U meant on our shrimp orders. Some did not realize shrimp came in multiple sizes. Not just the stuff you get in Chinese food or Chain restaurants. U12 = Under 12 equal a pound, U100 = Under 100 equals a pound, etc. Though these numbers aren't always standardized across brands and some use measurements like 16/20, 21/25, and such. 21/25’s are 21 to 25 shrimp to a pound. Smaller number, bigger shrimp.
The last XXL prawn specie also grow wild in the sea around my country Malaysia. They can grow up to 12 inches in length.
In term of taste and texture, it is like Pacific lobster (Spiny lobster).
been wondering about varieties of prawns since i saw the monster prawn from barry's burger attempt! very fun to see this :)
super interesting to hear why you cant buy the smallest raw! the second to largest definitley looked like something that would be great to try
Glad you find it helpful! It’s amazing how much prawns can vary in size, taste and texture 😋
You can definitely get tiny little prawns raw, they just tend to be de-shelled, presumably because they're way too fiddly when they're that small (while the shells themselves still maintain value because they're still tasty in stocks when you use the same weight/amount of them)
I'm curious to know if this or Barry's burger episode was filmed first. They seemed surprised to see one as big as the XXL in this episode, but I could have sworn Barry's was bigger in the burger challenge.
@@sneezeey im sure that depends quite a lot on where you live. The further they have to travel the bigger the issue becomes when shipping raw.
@@jleighwolfe Very true, I'm in the UK and pretty much agree with what the video says but back home in Hong Kong you can buy pretty much any size of any prawn in any state you like
Love this and hope to see more of this format!
Now I know what you guys need to try out! Here in Sweden we got a tradition of "kräftskiva" (crayfish party) in August every year, for the purpose of eating crayfish (boiled in salt water, served cold with fresh dill and eaten with your fingers) and getting drunk on snaps (a strong alcoholic beverage drinken in shots) if you ask most people here 😁 That seems like in your guys' style!
count me in!
At Finnish "rapujuhlat" we do the same. Although admittedly it is normally more associated with the Swedish-speaking people in the country, while the Finnish-speakers just get drunk without the crayfish 😉
Thanks for doing this comparison. I doubt I ever would have though of it, but I'm definitely more informed, now.
I would loooove for you guys to try out some Swedish fresh water crayfish. Preferably during a real traditional crayfish party in august in Sweden, but otherwise, just for you to taste it 🤓❤️
Love the video and would love to see more of this sort of video. How do you cook them to exactly 53°? Did you use sous vide or something?
Have y'all ever had crawfish (or crayfish) before? Similar to the larger prawns they are more of an activity than a meal, but worth it for sure.
Yes! We have crayfish sarnies here in the U.K. They taste great!
on the Texas coast you can get peel and eat shrimp by the pound - was my favorite thing to do on trips to Corpus or Port A
Once again a really interesting video. I fully understand the amount/kg for price. It is the easiest way to set a price for each size.
You haven't watched the whole video
I have been waiting 30+ years for a video like this! Thank you. Whenever I visit France or a French Caribbean island, I see massive prawns that you seldom see in US. Jealous! As usual, learning so much about a food product that I;ve always wondered about but didn't know where to look. Google failed, but Sorted Food gave me the information I've been waiting for! Thanks again!
I always thought smaller was better with shrimp. I used to get a little bag of tiny rock shrimp on the beach in Mexico and they were just so wonderful. Such a pain to shell, but so so sweet.
My sister ordered a prawn dish at a restaurant in Hong Kong and when it came out it was just one prawn. But that one prawn was the size of the dinner plate. Still the largest prawn I have ever seen in real life.
Was it tasty?
@@ShellyS2060 Yes but I think that was mainly because food always tastes better when you’re on vacation 🙂
My family always used to get the tiny prawns you’re talking about fresh from fishermen and then take them home, boil the whole lot and then peel and eat as you go
What’s the difference between prawns and shrimps? Or are they the same just with different names for different accents?
Yes I wonder about that
I googled it and they're two different species, prawns have more legs than shrimps, and some other differences, but taste similar enough that they're interchangeable in recipes most of the time. (from what I gathered from my quick google search, I'm no expert)
There is no difference, shrimp and prawn are common names that have no scientific definition. Prawn are usually bigger than shrimp and prawn is used more in the UK and Commonwealth while shrimp is used more in the US. But all the species they mentioned could be called shrimp or prawn, depending on who you ask or where you are in the world. And the same species could be called shrimp up to a certain size and prawn after that but again there is no definition and depends on who you ask.
I get the largest sized they had there as frozen tails that are prepped and covered in garlic butter. I cook them in the oven & I generally get about 6 per box.
Eggs.
Honestly I just want to see Barry react to an ostrich egg that's been cooked sunny side up.
Or soft boiled, with appropriately sized soldiers for dunking in the enormous yolk.
they did a video 5 years ago where they were served an Ostrich egg- th-cam.com/video/a_PsZ9I6aFc/w-d-xo.html
1st. Time i've seen you guys, I like you 2. 😁 Thanks for the great review, complete with good laughs & alotta fun! 🙃
I'll be back for more!
The XL prawns had me feeling a bit self conscious I can’t lie
😂
just wanted to say that ive started using the sidekick app and!!! i love it!!! turns out i can in fact cook
Betting my life savings that Ben came up with the title and thumpnail😂😂😂
Love this new concept. So many things have been bred to be bigger but the taste changes. 100% do tomatoes next. The small ones are so nice to eat raw, but the huge ones for burgers etc are tasteless and awful. Keep up the good work though guys ❤ been following ever since the fridge cam was inside the fridge 😂❤
I think large, home grown ones taste the best. Tip for supermarket tomatoes: get the ones on the vine (it's worth the extra cost) - "salad" tomatoes are absolutely the worst ones for a salad!
I don't think these are available commercially, but there's a variety called 'beefheart' (I think) that's amazing. They're these big tomatoes but they have a ton of flesh and they aren't watery at all. You can get the seeds fairly easily I think, I def recommend them. Plus they spoil less fast than cherry/plum.
Interesting topic to cover for sure! I used to work in a restaurant and someone asked me where the prawns came from, they quickly finished and left straight afterwards because I'd said Indonesia (I think, it was a while ago :'D ). There used to be a lot of discussion about sustainability and farming standards, not sure if there is now. Wonder if you guys came across anything about this in your research?
Yeah I was surprised they didn't consider this aspect at all.
Coming back to this after watching your adventures in Texas is pretty funny.
What would be an interesting addition to this would be to cook each level a couple different ways, and see how the different cooking methods affect the results as well. Like for prawns, I prefer grilled or roasted usually, so I aim for the bigger end of the scale. The cooking method here didn't do the jumbo prawns any favors.
I may be too spoilt being an Australian. But I find the medium prawn (endeavour) to be just right. Having travelled I found I prefer our seafood which is fresh, sweet, a definite chew but that may be just because it’s what I’m used too.
I really like this format, hope to see more of it. I think it could benefit from having a chef in there too in addition to the two normals, if even just behind the camera to have some input.
ahh i know something that you should try at the end of growing season, living in alaska and having almost constant daylight we can grow massive sized zucchini, pumpkins, cabbage ect. i am guessing some places across the pond that have the same daylight and the same results. try the massive veggies as compared to the regular, or even smaller sized ones.
They eating my montly income in pras and here i am, eating Rice w sausage lol
With leads to my sugestion: do an episode with sausages. The giglings and jokes will reach a whole New level😂
Can you imagine? 🤣
By the top end they could whip out a massive tube of mortadello.
This was so interesting, and a delight to watch
Ben has been teaching the boys more than just how to cook😂
I live in Florida and 50 years ago for about 20 years my husband and I would go shrimping in the middle of the night with scooping nets and shrimping lights hanging over the sides of our small jon boat. We would come home with a 10 gallon bucket full of shrimp after a few hours. It was my job to dehead and separate them according to size, bag them and share them with friends. Fun when you're young, but now I'm willing to pay someone else to go through that.
Thanks for the memories
Sebastian inlet by any chance?
Indian River Lagoon in New Smyrna area. Spend so much wonderful time in Sebastian Inlet area though. Loved it in the 'good ol' days' before it became so crowded and commercial.
It’d be interesting to see a video on wild vs farmed seafood in terms of best choices/sustainability. Given that there was a time when farmed generally meant avoid and now there more knowledge of how this isn’t the case with things like certain shellfish, I’d be curious to see y’alls input and education on it.
I’m allergic to shellfish, so I’m absolutely fascinated by videos about how they taste. I haven’t eaten any in like 20 years and miss it.
As a marine biologist, I really appreciate you sharing the scientific names. Common names vary so much between countries, and often the same name applies to multiple species.
It's so hard to find a fishmonger who properly sources their seafood, and fish fraud is rampant.
Size comparisons. - Apples are a great choice, as would be various citrus fruits. Sicilian/Italian lemons... Varieties/breeds make a huge difference in flavour, like with different meats, and also where they are grown, climate and soil. You could easily turn this into a very long running series. Fruit, root vegetables, meats, herbs and so on.
In Spain the best prawns are the smaller ones from Huelva (white prawns). They're amazing (better a little bit rare) and really expensive! But probably very difficult to get there.
It hurts to see them dropping all the head juices 😢 they're the best part!
I would love to see fruit. Figs are what came to mind first for me. I'm used to little ones in the US. I can get a tiny basket with 10-20. But when I was in France a few years ago, a basket the same size only fit 3 or 4 because they were so big. I loved the big ones and made them the center of my breakfast almost every day.
I'd love to see this with a blind taste test first. Get them to rank them all, then bring them out from worst to best and taste them again
Brilliant & not a single double entendre! 🤣😂🤣 PS It'd be interesting to know how each size costs & whether they're fresh water or sea water veraties?
This is completely new to me. What I find most often in American supermarkets are shrimp (which are apparently a different species-- fewer claws in front?). The smallest of what you're eating is WAY larger than anything I've seen!
My favourite are BC Spot prawns (Pandalus platyceros) which are in the XL category. I live in Vancouver, Canada so spot prawn season is a big deal here since spot prawns can only be caught in season and you can buy them right off the fishing boats at wharfs. There are big fines for fishing them outside of season since they are considered sustainable when caught in season due to their short lifespans. Spot prawn season is starting up in a few weeks too (mid May to July). They still have the sweet prawn flavour, almost lobstery but not quite and they are excellent grilled, cedar plank roasted, or pan fried with a garlic or herb butter. During spot prawn season, local restaurants like to showcase different preparations. It's a big deal here. The shells are a bit tough to peel on these ones but they make excellent stocks.
Had some jumbo prawns in Phuket in March, and they were the best prawns of my life.
It might have just been the fact I was in Phuket and relatively drunk, though.
I had prawns in Thailand back in the day which I swear were the size of my arm (I may also have been a bit tipsy, this was in an Australian BBQ bar). Haven't seen anything like them since, I hope that's not an indicator of the state of fishing stocks these days.
I've been twice and share your experience 🤣.
Love episodes that are mostly to inform the consumer like this. Now I want a picnic with prawns this weekend!
Would LOVE to see the bloopers for this one! How long did it take for them to get through this?
OMG yes!!
Excellent comparison video!
Something else to consider with these is the species, some small ones can be bitter and even more so than the bigger ones, I find a good number of bigger ones taste sandy, but again it's the species that matters more not JUST the size. Some bigger ones are better than others, and the same applies with smaller ones. So there may be a really big one that you end up liking more than the last one you had in your video. :D
Hi! I only eat the tiny prawns because I don't like fish or seafood. But I'd love to see the difference in the size of potatoes! I got one at a steakhouse that was larger than my head and needed it's own plate. I am a potato fanatic, and I didn't care much for the texture of it. Thanks!! Kelly from Montreal Canada
Love this content! Please bring more of it! ❤
I did a project about prawns in high school about 10 years ago and I still can't eat giant prawns. The stories and images were horrifying. I really hope a lot has changed since then and that you guys got yours from responsible sources
You've read about eyestalk ablation too, yeah?
@@elinorwahl8619I don't eat the head because I'm not a savage 😂
Absolutely love this ! It was a super enjoyable watcn and really love the education videos even though I know they take a while to research!
Fish/seafood from cold waters is what you want. Warm water fish is often not as good.
It's a shame you didn't get the chance to try creel caught, wild Scottish prawns as part of this - hghlighting what's available locally rather than being farmed and imported. Please champion local (or at least UK based) produce!
Definitely would like to see this done with certain fruits. Not sure if there's fruits that come in hugely different sizes (imagine a tiny pineapple and a huge one) but it'd be cool to find out!
Apples (and most fruits fly) of the same cultivar can vary in size depending on how it’s grown. I suspect the best tasting fruit usually won’t be largest.
There is a variety of apple that grows in B.C., Canada to the size of a small melon. Not sure of the name . For smallest there are crabapples.
We know that a number of fruits can grow to different sizes if treated differently as in Japan. There they will do things like remove all the fruit from a tree or vine but for a few so those get much larger and sweeter. It definitely makes a difference but the huge cost means that it's going to be hard to find such a thing outside of japan. (I think a melon that might cost under $5 for a normal one would cost a $100 or so for the special versions.)
One thing they could do (if they can find it) is try out different bananas. In the supermarkets we all can find the Cavendish but there are many other varieties that we never see because they don't travel well. That said those other varieties are supposed to be so much more flavorful than the Cavendish and so would make for a good test for a Sorted video if they can find a source for the other varieties.
Love these episodes ❤❤
Y'all need to try the really tiny prawns (shrimps? I dunno what's the difference) - the ones you eat with shell on. Those are the bestest prawns!
Oooooh yes we do!
I can see potentially endless combinations for this, how about different sized fruit? In the south of italy we have a variety of peach called Percoca which are bigger than most peaches, but have an apricot hint to them.
I mean…😊
I imagine that also distance would play a part as well, how long it takes to get somewhere so freshness etc
I would love a tutorial on how to eat prawns at a nice restaurant... we're not big seafood people, but my husband ordered a dish that had a giant prawn on top and we had no idea how to eat it without getting totally messy
You get messy….it’s part of the pleasure. Ask for a finger bowl if you want one. A decent restaurant should be able to provide one
Tear head off, suck out the guts, break each shell section from underside, eat. Nothing special
If you're getting served completely shelled, unsplit prawns then you're meant to get your hands in there
No restaurant in their right mind would expect you to tackle it with a knife and fork
It's like getting wings, there's really no way around it
Strawberries potentially, I know it might be tricky, but there may be a way to see if different brands or types fall into different size catergories which may make a difference with taste as well. Eggs too, with the different size grades, or even different types from quail eggs to osterich eggs. Peppers possibly as well...
I find the smaller ones tend to be sweeter, my favorites are the either the 21/25 or the 26/30 count here in the US, the number corresponding to the approximate amount of shrimp that size that it takes to make a pound, so sizing can be a little different here in the US.
Wow, this was insightful! I think, armed with this knowledge, I’d go 3, but I want MORE! Can’t stand getting just 3 on a plate…I want a dozen or three. Maybe watermelon or squash?
One product that comes to mind with varying sizes is... gourds/pumpkins, since you have those tiny UFO shaped disc things (Pattisons) all the way up to halloween pumpkins.