LILLY PILLY - Trying a Deliciously Crispy Fruit from Australia (lilli pilli) -Weird Fruit Explorer
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- เผยแพร่เมื่อ 11 ก.ย. 2021
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LILLI PILLI
Syzygium Sp.
Location: Grown in California, Filmed in NYC
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First
Would you mind sharing the seeds? I would like to plant some.
No ketchup recepy?
California here. It's one of the most common hedge plants. My fruit is much smaller and it is supposedly bland.
Do u ever plant fruit seeds
I have lilli pillies in my front yard as a hedge row. I had no idea the fruit was edible and I noticed a small bunch of fruit just yesterday while watering the garden. I’m looking forward to growing lots of fruit to try the jams etc! Thanks for sharing! (From Melbourne, 🇦🇺)
I got to try them for the first time when I found some overhanging a fence in Springvale earlier this year! 😋
Same kind as in this vid. A lot had little bug holes in them though, idk how common that is.
Honestly, some do taste pretty bad so taste them first. I've only dealt with natives to my area and I don't know if I could get through more than a few. These are from Mid north coast NSW so maybe this is the only thing better in VIC
@@jcawesomeness531 Lol. My dad said that the reason why so many were on the tree was because the birds didn’t even want them 😂
@@Calbe123 😂 I thought it might be too good to be true! Haha. Like he said in the video- some might be yuk. That’ll be my luck
Im still amazed that people have trees like this, but steady go to the store.....SMFH...
LMBO
I love the look of slight concern constantly displayed on his face
Lol I've never noticed that until now
Someone is pointing a gun at him, forcing him to review fruits.
ever been to new york?? lol
Astringent taste will do that... They taste like the back end of women's perfume... The stuff from the 60s fruity yet industrial...
@@thcrtn
'Fruity yet industrial'. Very specific, and spot on.
The trees in Australia produce massive amounts of fruit for months at a time, so there is only so much you could eat fresh that's why there is so many recipes for using it other ways.
Growing up in suburban Melbourne, we had several lily pilly trees in our street. My brothers and I used to collect twenty litre drums of them to throw at each other in Berry Wars
oh please where I live I have trees filled to the brim with fruit and I just pick and eat and sooner or later I'll eat the entire neighborhood's worth of fruit. Honestly if you have enough - you can sell or give it to others - no need to jar it - ever! lol
How frost tolerant are they?
They grow abundantly in California.
They look like cranberries and they have a snap to them, kind of like an apple.
They grow on bushes as ornamentals.
I remember eating these when I lived in Cali! It was very weird seeing them again lol
@@marainaaniya3193 Also on the coast line of texas
are they along the coast? As they're not in the desert area where I live. I think I saw someone eat it in LA.
Honestly that was one of the only sponsor segments that I actually didn’t skip in my life. Well done.
Me too...I am tempted to sign up for curiosity stream after that ad...Netflix for nerds lol
me too hahaa. i want all my commercials to come with strait jackets forever !!! but... did he escape??? wil we ever see fruit explorer again??????????? the suspense @
Id watch more if he did his performer job during the adds. Its at least fun.
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If you have a foot "anti-fetish," are creeped out by feet being used as hands, or just hate to look at feet in general, look away from your screen during this section.
Intermittent, prominent display of feet.
@@originaljiggy I had to look away, I can't bear to see or touch other people's feet and can't bear anyone else touching mine 😬 Otherwise, interesting video 🙂
Not everyday that a fruit reviewer is in a straight jacket for the ad read. This is why youre the best :)
Fun fact, chickens absolutely love the fruit. We have 6 trees growing in a chicken run, all the fruit up to chicken jumping height is no longer there, and they swam like piranhas as soon as you drop any.
That sponsor segment was brilliant
My goal is to have people watching my videos for the ads. :)
Man, I always like your creative sponsorship plugs! I remember wanting to learn how to do a straight jacket escape as a kid, but my mother wouldn't let me. But I was determined, and after hardwork and a lot of effort, I eventually got a state sponsorship where they provided me with my very own straight jacket!
Looks like a giant wintergreen berry
It does!
@@WeirdExplorer do you think you could review a kangaroo apple
@@shoelaceofjudgement3929 He has already done one
I reckon it's the species called S. paniculatum, which form as a 'panicle' which is a branched flower spike, which becomes a branched bunch of fruit. Think of a bunch of grapes, that's a panicle, which looks just like the bunch you have here. Plus the colour is right, but I'd prolly know as our street is planted with this species. Yeah they taste nice enough, but the jam is awesome. My favorite native ever is the small leafed tamarind. The jam is incredible :)
I'm always hunting for new fruit to try and usually my favorites are really sweet. Things like mamey and jackfruit with a lot of sweetness and intense, unique flavors. I recently had a chance to try some wax apples though, and I agree with you about Syzigium, at least from that one experience. They aren't very sweet but I really like the textures and the refreshing feel of eating them. That seems to be a common experience in the ones you have tried.
Some are sweeter than others. syzygium jambos i recall being quite sweeter, but they're not as airy.
@@WeirdExplorer As diverse as the genus is, it's too bad they aren't more popular or more available in the U.S.
"Pure sugar" , seeing the amount of sugar vs fruit, it instantly looked like way too much. I generally find adding
If you want your jam to be shelf stable, you can't reduce the sugar. Recipies for jam are very particular because it is a preservation process.
If you just want to make a "freezer jam" you can put as little sugar as you want. 😉
They use this as a mostly decorative tree here in Bogotá, so I avoid trying to et them because hell knows how many things they've been exposed to. Also, happy belated birthday, Jared!
I live in California. These grow all over here as a hedge. I grew up eating these. They are addictively crunchy.
Thanks for featuring these! I'm in South Africa and we have loads of them where I live too - super popular garden plant. We've always called them Australian Bush Cherries and we have a few trees in our garden of different varieties - they all taste pretty similar with some variations and they're always a little bit astringent, even when very ripe. The bigger ones tend to be more watery and the smaller ones are often more flavourful but tend to be tarter. My mum makes jelly/jam out of the berries (when we can get at them before the birds do!) and it's so good. She adds minimal sugar, and a little apple for pectin and cooks it with the seeds and strains them out afterwards. Like you said, if you add too much sugar, you don't really taste the fruit. Never thought of making alcohol, though...
Australian and try these from road-side trees every now-and-then and while they have a gorgeous texture and nice foretaste, I find they have a disagreeable bitter aftertaste.
My grandsons and myself have been long time fans and you never cease to amaze us. It’d be great to see your live show that you and your troupe put on... although i would never expect you to advertise those and I respect your privacy. I wish you all the best of health and happiness to you and your family and friends. Thank You!
Pssst he does have a website and I think if you actually TH-cam around there's a couple short clips of some of his act
@@kyrab7914 thanks!
I'm grooving out to that hammond organ-heavy jazz version of "Midnight Special" in the background--nice choice!
I never knew what these were called, but I’ve always loved snacking on these growing up (and even now). Pro tip: for the variety common in San Diego, the leaves taste like the berries.
I have a very large lilly pilly tree just outside my door. They are best when fully ripe, and until then most people find them too astringent and not sweet enough. I use them in a similar way to tomatoes -- in sandwiches with hummus. I also sometimes put them in apple pies. My son, for example, can't stand them, but his son (my grandson, almost 3 yo) devours them (haha!).
I grew up with the ones you demonstrated in Southern California; used as an ornamental shrub. As kids, we sparingly used them in wars because they cause stains. I was rebellious enough to try them. Just like you say, like an apple or asian pear with a medium tart, not sweet. A beautiful shrub.
My great grandmother was an avid gardener, she had these and made jam .mixed with apple or pear. Was one of my favourite. Western Victoria ( near Otway forest)
We have tons of these trees in the Bay Area! I have some in my yard.
been eating these in the usa all my life, never knew what they where called.
i do now. thank you.
(very pithy, very green tasting, and a hint of something else i cannot put my finger on.)
These are grown as hedges all over my neighbourhood, and same for my parent's. As a kid we'd pick and eat them randomly while playing in the street. Every now and then i still nab a couple while walking my dog. They're great in summer when it's really hot and you don't have water immediately at hand.
Definitely different than the Lilly pilly I’ve had here in Queensland here. They are smaller and have a very dry aftertaste
I've found some that are between an American nickel & quarter
Decrotive
Maybe you had riberry (Syzygium leuhmanii), it's more common in gardens and amenity plantings.
That bunch you're holding in your hand look like high end art! Gorgeous fruit.
These are commonly used in landscaping in Southern California. When I was young, my friends and I would eat these as a snack when we were away from home during the day. Very tasty, but if they aren't ripe, they can be quite sour.I always loved their vibrant magenta color.
Finally!! Been waiting for you to try these.
I have picked them and stewed them (after deseeding them) trying maintain the shape, now the low stewing with a bit of sugar ( acording to how sweet you like it) and a touch of vaniller,makes the water turn pink and the fruit looses it colour ,but the taste is reminissent of cherries. Really yummy especially with vaniller ice cream.
Sounds like the perfect thing to make rose jam with since it has very little flavor yet will add structure to the jam.
I have 3 trees of BLUE lilly pilly growing for almost three years, cant wait to try the fruit!
I'm from Australia, used to live in Sydney now in Brisbane. I eat these when in season wherever I am because they are really common in landscaping. When I make a jam I go by weight of raw fruit and for half to 3/4 that in sugar, not volume because these are mostly air. You get a much better flavour in the jam. They also go well for fermenting but you definitely need to add sugar.
Mostly I eat them fresh, sometimes I dry them to put on granola. They are good for relieving dry mouth when you're on a walk and don't have water.
Traitor!
@@HyperVectra what are you on about?
@@mattrupp8562 You defected from NSW to QLD... just a joke mate! :)
I have had these growing in my yard (in California) since I was a kid. In my experience, they can be quite tart like a cranberry. Unfortunately by the time they're ripe and sweeter, critters have gotten to them.
Megabattie’s fruit bats love the flowers! Maybe they like the fruits too!
I tasted these in San Jose, CA when I was a kid (early 80's). They were ornamental plants growing in the apt complex I was living in.
These grew in the neighborhood in Long Beach California and I used to eat tons of them as a kid.
If you’re going to make jam then taste as you go with the sugar, you’ll have a much better taste for it. Recipes are only just a guide based on someone else’s taste preference when it comes to stuff like that👍🏼
Magenta colored fruit is always a win in my book!
P.S. I was really rooting for you to escape that straight-jacket! No doubt experience as a contortionist can only help your odds.
Growing up in Australia, we used to eat these all the time - and we used to call them chinese apple. I had no idea they were native until now!
:D that crispy crunch is so satisfying!
I used to have a lot growing in my school gardens, at lunch we would sneak into the bush and harvest them. I remember them as always being (a nice) sour above anything else, so I was surprised that yours were sweet!
I been eating these every summer of my life in australia it brings back good memories ✌
We had these growing in our side yard growing up in Los Angeles. Happy to finally have a name for them. Your flavor description is exactly how I remember down to the astringency.
when our family lived in sydney these would grow along the hedges of multiple houses along the sidewalk, so us kids would sneak a few while we were walking to school in the morning 😆
I have eaten them before but I always thought that it was 1 of those things if you eat enough you'll get sick or die because everything wants to kill you here haha but yeah pretty tasty and yes very crispy indeed
There are some edible plant parts that are like that - you can eat a small amount and be perfectly fine, no adverse effects, but if you go over a certain amount, they can be poisonous or cause health issues. A good example is the ginkgo tree nut kernel (seed part inside the stinky yellow/orange soft fruit) which is eaten after shelling and cooking the kernel inside the hard seed case. The average adult can eat around 8~10 per day, I believe. They are eaten in Japan, South Korea and China, where they are believed to have medicinal properties and be nutritious - but only in small doses. Ginkgo nuts have been covered here on the Weird Fruit channel.
Also, there are wild plants which are edible without cooking, such as purslane. However, they contain high amounts of oxalic acid and so it's recommended by many that you should limit the amount you eat so as to avoid oxalate buildup and kidney stones. Actually there are many common market vegetables such as spinach and chard, beets etc. which also have a fair amount of oxalic acid, so many people who have had kidney stones or are at high risk, limit or avoid those vegetables.
Lily pillies are the best, always remember going on bike rides and trying to find the biggest bush.
You unlocked an old random memory of me eating these as a kid from a neighbors yard omg
Love this plant. Very cool fruit
I found some this summer while travelling in California and immediately checked your channel to see if you had a review - that was just two months ago, so good timing! I had a different variety, slightly smaller fruits with a lighter color and no seeds, but the flavor was pretty much identical to what you described here.
Thank you from Southern California!! We have these in our yard, but I had no idea they were edible! Did a follow-along tasting. Very nice 🙂
I live in Australia. Had these growing at my high school as a kid. Never knew they were edible lol
Thank you for this video ! 😊💐
That's a crazy coincidence, my name and I live in California to. I grew up in South LA and we had a lilly pilly tree in the front yard. I always wanted to try the fruit and eventually I did, and liked it. I remember the tast exactly as you described the first one. I have to visit that house and see if I can get some from the new owners
I had a lovely park near me (Perth, Western Australia) when I was young with a large Lilli Pilli tree that was so beautiful and I loved to snack on them when I was out wandering. For some reason I knew them amongst my friends as "Chinese apples" - no clue why. Also my cousin's name is Lilly and my father always called her Lilly Pilly.
I have a tree that I planted from seed, it brings me great pride to see how large it has grown. I am excited to see your take on it
Grew up in California with a bush of these in my neighborhood that grew into a hollow shape and 2-3 of us could hang out inside. Fruits were tiny in comparison (small grapes essentially) and the seed took up most of the fruit, but that's probably cause it was planted next to a concrete wall of a substation. Tasty but always a tiny bit astringent, maybe I was eating them before they were fully ripened. *edit* Seems like the astringency is just part of the profile after finishing the video.
I love your descriptive accuracy.
have you tried the fruit of cloves? it's a syzygium too.
I saw the tree in Jamaica, but the fruit wasn't ripe :/
Cool, I had a house on my block that had these growing as a hedge, and we used to taste the fruit but never eaten. Good to know it's edible. Southern California area.
Very good episode. I even watched the ad, which was brilliant!
I love eating water apples fresh, but my husband (a chef) used a different variety in Hawaii years back in cooking and it was amazing. He baked them with bacon wrapped chicken. It was one of the best meals I've had in my life.
We had one growing at the back gate of my childhood home and I always grabbed some on the way to my friend's house after school. Yum!
Beautiful Hoosier cabinet!
Fellow Australian here. I was introduced to the lilli pilli as a kid, foraging in my neighbour's garden for "honeysuckles" (little red ones you suck the nectar out of). He came out and suggested we eat some of the purple berries on his tree. Delicious! I agree with your assessment - very much a dry, appley flavour/texture. Haven't done the jams thing yet!
I've been looking for what these are for forever! Lili pili. Always ate 'em as a kid..
I recommended these on video a while back and got so excited when he gave a shout out to David, then he added "from california" haha, i'm from Australia.
I would say these are very different to the lilly pilly's i grew up eating, they were much more potent in tartness (almost equal to a lemon) and the flavour is a real punch. Most variants i've eaten are about the size of the seed on this variety or very slightly larger. That's why it makes such excellent jam, tart, full flavor and the seeds are miniscule unlike this one, thus someone might leave them in for texture (comparable to fig seeds).
Last new thing I tried was Chokecherry. There is one more native which will presumably come into season next month called Sheepberry, or Nannyberry that I want to try also, but the only thing in September are nuts and crabapples.
The Chokecherries kind of surprised me. I was told to wait until they were black to try them, which happened in early August. They were horribly inedible raw, at the time. There was a little sweetness right when you bit into them that turned so completely bitter almost instantly. It didn't hurt me to ingest it, but it wasn't good. Then, I tried to look up & see why that was & found someone saying that the fruit taste is variable- some trees taste good raw & others don't.
As I went through August, though, I got curious because not all the fruit came into season at once, so I kept trying it once a week to see if they eventually got better. And, it turns out they did. They actually became edible raw by the last weekend of August/ first week of September. The bitterness never actually goes away, but it blends with the sweetness & diminishes to the point where you just get a kind of savory, mildly tart fruit. It's not a favorite, but it's something I wouldn't mind living off of, if I had to.
I was eating rose apples (chompoo) pretty much every single day as a new, refreshing and delicious favorite fruit. Almost all such fresh fruit is perfect slightly cooled, and as you say, _so satisfying._ You know what it is, almost? It's a similar quenching experience to what watermelon produces. Notice how there are rarely watermelon baked goods.
Yes people like to make citris and lily pilly jam. Kumquat and lily pilly jam is the best.
Used to eat these walking home from school as a kid, they grow everywhere in the part of Australia I live in, I've heard if you eat too many you will get the runs pretty bad so be careful lol. great video!
Can confirm, living in Melbourne, I actively forage lilly pully as I walk down the streets in my suburbs
very cool that you show us not only the look, taste, but also sound. Really cool! I can't really watch people eat, so I covered, but I listened :)
Cool video thanks. We get these all over SA as well. Always used to pick loads when we were children and eat them till we feel sick 😂. Be blessed 🙏
I'll have to try davidson plum's next. Usually used in a jam. The fruit also grows on the tree bark.
i have these all the time, because I live in Australia and there are bushes EVERYWHERE!!!
I eat them all the time. As a child we had a massive tree growing that made our front lawn white when flowering. I use to climb the tree and eat more than my fill before the birds and bats took them all. Now im older i have a hedge propagated from seeds from that tree from my childhood.
I grew up with wax apple. We had a tree in the sideyard. It’s always a nice fresh snack, specially on a hot summer day 🙂
They look like bubblegum. Cant wait to have a try of these next time I see a tree!
The varieties found are enormous, they grow as very small bushes to tall robust trees. The fruit varies enormously. In Australia, they make what they call a “jam” but are really a preserve.
Good to see a review of another Aussie native fruit. Don't think I've ever tasted one but certainly have heard the name here in Australia. Would be great if you could review a Midyim/Midgen berry which I'm currently growing in my garden ( no fruit yet )
Last year I dehydrated quite a bit and enjoyed them all year round in morning cereals with milk. I really like them that way. With the new season coming up soon, I look forward to dehydrating a lot of fruit again this year.
So cute. I was talking about you and your channel to my friends 🤣. You make me happy when I see a video I haven't watched before .
My grandparents had a version of these in their backyard when I was a kid, I ate them all the time.
I am going to try this jam on weekend 🤠
I love lilli pilli berries! I walk dogs for a living, and I find them on walks regularly (during Fall and Winter) and have a little snack while I'm out and about. The texture (to me) resembles jicama. Not the taste, though. I think you described it pretty well - slightly tart, slightly sweet, with a floral undertone that is not at all unpleasant.
Most likely "Syzygium luehmannii", also known as Riberry.
Jams are best made with "Syzygium oleosum", also known as blue lilly pilly. Much stronger, robust flavour.
Lemon or lemon Aspen "Acronychia acidula" is added to increase acidity & bring out the flavour of the fruit (also taming the sweetness). Also try making the sugar syrup, before adding the fruit. Too much cooking will remove flavour. Cook JUST enough to process the fruit.
You made me laugh out loud. Now I think straight jacket Wednesday should be more of a thing.
Mate, it’s a syzygium paniculatim or syzygium australe you’re eating. Without the tree I couldn’t specify which one.
thanks for the info
syzygium australe is the one they are now mainly pushing as the best edible version of the plant.
Those are delicious and we had them growing everywhere in Santa Cruz
These are so cool! They kind of look like miracle berries in my opinion. I'd love to try to grow them in colorado since we have so many different climates here!
Watching your videos always makes me excited for when I'm able to buy some land and grow interesting plants on it. I do a lot of research into obscure/interesting plants, but Wikipedia lists of species don't offer much. It has become standard for me to check if you've made a video for similar species before I do any other research 😊 Hope you are well and thank you for the video Jared.
Do you know the Plants for a Future website? Massive database of useful plants.
@@pattheplanter No, but my goodness it sounds awesome! Thank you!
@@pattheplanter Eeeek! You can even search by hardiness zone! This is a dream come true. 😊
What zone are you in?
@@ceili USDA zone 5, but it's a cold desert, so I'm building a list of drought-tolerant plants
When you described the seed as tasting like taking a bite out of a Christmas tree branch, you didn't turn me away. That sounds delicious to me. Lmfao
I once knocked on my office neighbouring building to ask if I can pick Lilli Pilli (in Syd) from their landscaped area for my sister which was pregnant at the time & was feeling like having the fruit, funny thing is it’s hard to find it for sale, I managed to fined it in a mixed frozen berry for a hefty price, the office manager managed to help me fill the bag I brought with me 🌱 the plant has become widely available selling for around $20 AUD from our local store Bunnings Warehouse.
I can tell you where quite a few trees & bushes are in Ryde/Lindfield areas. ;-)
RealFarknMcCoy nice, please do tell.
The sweetness is quite variable between plants in my experience, having tried a bunch of different trees in my Sydney neighborhood.
Some are a bit astringent but that's absent in the good ones. Regardless, they all taste of green apple to me.
They are related to eucalyptus and the fruit structure is quite similar to a gumnut, just a lot softer.
They’re an absolutely beautiful shade of pink! Cool knowing they taste good, too! The last fruit I remember you reviewing that was about this shade was the beauty berry, which unfortunately didn’t taste half as good as it looked! Cool knowing there’s a berry out there that’s this color that tastes as good as it looks!
That shade of pink reminds me of Beauty Berries.
Almost Hot Pink.
These grow everywhere in California. They are used as inexpensive landscaping trees and bushes. Most common feature, they drop the fruit all over cars parked under them and the street making a big mess. The ones you tasted are much prettier than the street variety that are not watered enough to look that pretty and juicy.
as an australian who ate bush tucker lilly pillies on the walk to the schoolbus for years, these are nothing like what we had. pea sized pastel pink fruit for the most part, couple of deeper red ones at the height of summer. Although your description of the taste is spot on and I finally understand fully what you mean by astringent, half the time you'd treat it like chewing tobacco and spit it back into the undergwrowth. No seeds usually. I will say there was ornamental ones I saw that are more similar to this specimen, but I kind of preferred the little ones, they were usually seedless too