The next ketchup video I film will be chosen by patreon poll. Right now its tied between Mango Ketchup or Golden Berry Ketchup! If this nail biter isn't a big enough reason to sign up on patreon, I don't know what it.. www.patreon.com/weirdexplorer
So my mother, has made a jelly out of tomatoes, basically just sugar tomatoes, little bit of water and cinnamon. Makes the tomatoes taste really fruity, it kinda reminds me of like strawberry jelly, but a bit more tangy. I bet these would make an incredible jelly
Aersla In Turkey and Greece they make interesting tomato preserves through a process that involves soaking them in lime water first (the mineral not the fruit) and then simmering them in syrup with some spices. It’s not bad.
@@robertochang9802 IDK, If you'll get that answer, lots of people don't like telling/posting locations of fruit trees. I know where 4 persimmon trees are in my area, and they're all my secret. Other people around here are the same. Persimmon tree locations are desired where I am.
suggestion for thing to ketchup, not necessarily a weird fruit, but aubergine (eggplant) could be interesting, probably has a totally different taste, but it is a tomato relative.
@@WeirdExplorer I think you should start a second channel. Call it "Weird Fruit Cooks". Make different things like soups, pies, stews, chutneys, and other vegan things. I'm not personally a vegan, but I still do vegan dishes from time to time. You have a unique perspective that very few people can claim, you've sampled fruits and things that kind of qualify as vegetables (or are used as such) from all over the world. You've reviewed things that 90 percent of the people on Earth have never seen or heard of. You could end up starting a whole new food revolution.
Persimmon and plantains would have a good shot of ketchuping, but personally I'd love to see you try and make ketchup out of tomatillos. Also a relative of tomatoes,
Tamarillos(Tomate de arbol) here produce a huge amount of fruit, I may try to make ketchup next season.We love your videos(and fruit) Cheers from Uruguay, South America.
Never heard of this fruit as an organic farmer I've grown hundreds of diffrent heirloom tomtatoes. I bet you could make a killer hot sauce with those Peppers your recently got and this tomarillo :)
If you can find it there is an Ecuadorian brand called Mama Tere that makes a hot sauce from it called Aji Casero that is really good, they have a hotter version but that really hides the flavor
We have many of these trees on our property and every year I make jam, chutney and frozen yoghurt with the pulp. Easiest way is to cut stalk off about 20 and place in large bowl with plate on top and microwave for approx 5 mins. Leave to get cool. The whole fruit pops out cleanly with no waste. Process and strain out seeds. Use as needed. It freezes really well.
In very good restaurants we worked hard on homemade ketchup with tomatoes and it's very difficult to appeal to regular people without using MSG (which isn't a demon substance, most anecdotal info on it is incorrect). But doing it with this would probably forebear comparison to commercial brands and bring something new to the table. Thanks. Now got to find a cheap truckload of them. Another thing I do every year is come up with a new delicious chutney for thanksgiving. Persimmon, quince, whatever I can get from Oregon farms. Gotta stay ahead of the pretenders though they are still making cranberry-ginger-orange chutney that we came up with in the '80s.
Hey man, I have no idea how you ended up in my TH-cam algorithm, but I really enjoyed this video. I'm from the future, and let me tell you, COVID-19 really sucks. Good thing is, we're all stuck inside watching TH-cam videos and playing video games all day. The bad news is that we're all stuck inside watching TH-cam videos and playing video games all day. Your channel is bringing me a little bit of sanity in an insane world, and I really appreciate it. You've earned yourself a new subscriber, and as soon as I'm back to work, I'll be signing up to be one of your patrons.
I just discovered you the other day, and I just want to say within the first three days of me finding you. I have told everyone I know about your channel. keep it up! so they think my video recommendations are good
Bamix is the best. When you're in Europe you can also buy ESGE Zauberstab it's essentially the same but marketed for the German market and it's generally cheaper than the Bamix brand. But it's made by the same Swiss manufacturer and is identical.
Awesome keep up the good work dude oh and a fun fact did You know that exotic fruits are commonly grown in the streets like blue pea or acacia or maybe lime and malavacae members
I've watched a few of these.. You could do a few things to make this easier on you. #1, way more water. You can reduce later, but there's no reason it needs to be thick going through the strainer. The thinner it is, the easier it goes through. Also allows you to rinse the strainer and get rid of pulp, make it go EVEN FASTER! The more water you have, the higher the heat can be without burning too, reducing cooking time in both oven, and on the stove if you wanted. The higher heat also breaks down the fruit faster. #2. Just stick it in the oven on a low heat for an hour or two with a lid on. It'll break down even more than it would on the stove in 30 mins, and you'll get a bit of browning, which = flavour along the sides that you can mix back in. It also means that you might have to stir it just like, 2 or 3 times instead of constantly watching it for 30+ mins. #3, blend longer, longer than you think you would. An extra 2 mins could be 30% less time in the strainer, in addition to having it already thinner because of water.. The companies that make ketchup have an advantage you don't, They use tomato paste, It's already smooth and without pulp. You need to do further processing to ensure your fruits are easier to strain and process. This means, a bit thinner, longer cooking time, longer blending, and then the straining part will be significantly reduced, especially for things like your mango ketchup, then all you do is just heat on very low for another 5-10 mins, with occasional stirring and it should hit the right consistency. It'll definitely save you the 30+ mins of straining that you've done on some of these ketchups. Your IN the kitchen time is significantly reduced this way. If you really wanted to speed this up, you could use a pressure cooker. Instead of 30 mins on the stove it could be 10, because it reaches a MUCH higher heat as well.
have that tree just patiently waiting for that tree to grow, always enjoy your videos , have bought so........many fruit trees online thanks to your videos
Hello Jared I happen to really love tamarillo! I think you're right in defining it as a strange (but very appealing to my taste) mix between sweeter tomato varieties and guava, maybe also with some mango and passion fruit into it! I love that moderate fruity sweetness, that tartness, and also that kind of bitter aftertaste into outer pulp, which doesn't detract much from its goodness in my opinion! It could be easily grown in my country, Italy, at least in warmer zones, but I think that nobody actually does it. It's fairly extensively grown in Bali ( I've been there several times) in mountainous zones, and last time I was there, I tried a fruit mix made of pure tamarillo. It tasted awesome!! It was deep pink to red in colour, so it was much likely made using red variety, which I find somewhat different but just as good as yellow and orange ones. I was at a place which is quite close to Kintamani, so maybe at an altitude higher than 1000 m.
Interesting idea. I’ve never been able to get my head around tamarillos...they just taste funky to me. They say you have to eat them a few times before you start liking them. I didn’t. :-)
This guy seems to intentionally not mention all of the spices he uses in every ketchup making video. He either says he forgot what else or says there's some other stuff
Maybe you could just use regular tomatoes. Add some tomato paste during the process. And a mango and a guava. And get something very similar. At least that's what I'm getting from this. Also... Thanks to opening my eyes to the possibility of homemade ketchup. Looks pretty simple to do.
I never know what to do with them. They're good, but they're this mix of tomato-savoury and a eat-out-of-hand sweet-acid fruit, so... how to categorize them? I've often thought they'd be good in a salad, though I've never tried it. Ketchup and salsas are good ideas :) Bet you could do the same with other "kind-of-tomatoey" solanums, or even non-solanum solanaceae (for example, physalis) and get good results. :)
Yeah the sweet/savory intensity makes them far trickier than tomatoes.. salad sounds like a good use for them though, especially since it wouldn't take as much work to use.
Some say he stands in that same kitchen to this very day... immersion blender long rusted, delicious tamarillo-ketchup long dried, cursed to forever remain prepping the condiment that was not t- Oh, it was tasty? That's wonderful! :)
Next time I would suggest, scoring the skin in quarters then boiling water drop them in for a few seconds to make the skin pliable, pull and drop in an ice bath. then you can remove the skin and still use everything.
hey! do you oil your cutting board? its such a beautiful high quality cutting board but i noticed it looks a little grey on the parts that weren't wet. If you have any mineral/baby oil in your place you should give it a try! you would be surprised how much they can drink if you haven't done it before.
Jared, can we make some fresh Goji berry katsup please? I do think the cape gooseberry is also a good option. Both have a slight tomato flavor, but are both more sweet than tomatoes. There are also yellow and black goji berries that might be interesting. I have these plants at my house. Yellow is not fruiting yet.
Wish I knew where I left my stored tamarillo seeds. Also, I think your aluminum or stainless steel pan is safe XD. "No metal" is more for cast-iron and nonstick
Sí, "salsa" sale bien con "ají amarillo" (Peruvian Chilies). Pasar por el procesador con el ají dorado en aceite con ajos y cebollas, sal, pimienta, limón o vinagre de manzana y algo de miel. También el ají, ajos y cebollas podrían asarse a la parrilla o "tatemado" como dicen en México. Me falta probarlo en Chutney. Acerca del nombre "Tamarillo", hay que mencionar que lo inventaron en Nueva Zelanda, donde trabajaron la fruta tal como se hizo con el berry proveniente de China al que bautizaron como "Kiwi". Sobre Ketchup, oí que en Filipinas lo hacen con plátanos, con o sin tomate. Te alcanzo el dato acerca de la fruta conocida como "Mullaca", Muehlenbeckia volcanica. No la he probado y por lo que sé es bastante difícil de conseguir. Si alguna vez vas al Cuzco puedes preguntar por ella.
@@WeirdExplorer If I do it, I'll report back. I'm thinking lighter herbs like fresh cracked peppercorns, fresh basil and a little roast garlic since it's more tropical. That's also why fish is my go-to protein pairing.
I literally shouted when I heard the music (Im ten days of quarantine in, dont judge me lol). Woke my dog and cat up from an exhausted early midafternoon nap and earned some dirty looks. Anybody want a couple pets that have *zero taste* in youtube content?
I just watched a video of one of your acts and realized your voice sounded incredibly chestier. Also I now realize why you keep yourself so slim because you're a contortionist haha
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
The next ketchup video I film will be chosen by patreon poll. Right now its tied between Mango Ketchup or Golden Berry Ketchup!
If this nail biter isn't a big enough reason to sign up on patreon, I don't know what it..
www.patreon.com/weirdexplorer
@Ianoodin pumpkin ketchup? 🤔
Tomatilla Ketchup would be neat maybe.
YOU CAN COLOUR TAMARILLO KETCHUP WITH GAC FRUIT !
“Use your kids to do stuff you dont want to do” 😂😂😂😂
maybe try this one with piloncillo?
Jared: "Good night, tamarillo ketchup"
The Ketchup: "Good night, Lord of Sideburns"
So my mother, has made a jelly out of tomatoes, basically just sugar tomatoes, little bit of water and cinnamon. Makes the tomatoes taste really fruity, it kinda reminds me of like strawberry jelly, but a bit more tangy. I bet these would make an incredible jelly
Aersla My grandfather loved tomato jam!
Sounds like it would be great on cheese.
Miranda Mom that's awesome, honestly didn't know anyone else made it. Lol
Aersla In Turkey and Greece they make interesting tomato preserves through a process that involves soaking them in lime water first (the mineral not the fruit) and then simmering them in syrup with some spices. It’s not bad.
tomato jam is a thing in Argentina
we have a bunch of those planted in my university, when quarantine ends i'll try this out
Hey what University I'm curious now?
@@robertochang9802 IDK, If you'll get that answer, lots of people don't like telling/posting locations of fruit trees. I know where 4 persimmon trees are in my area, and they're all my secret. Other people around here are the same. Persimmon tree locations are desired where I am.
@@zacharykendrick2957 that sucks but nothing I can do
@IlIl IlIl good question men! I'm asking the same question.
IlIl IlIl we have paw paw fruits
suggestion for thing to ketchup, not necessarily a weird fruit, but aubergine (eggplant) could be interesting, probably has a totally different taste, but it is a tomato relative.
You could make great sauces with aubergine but i think not necessarily in the ketchup direction,as they have a very mild flavor
@@theblobfish9614 I think it would still be interesting to try
Huh. Maybe if you roast it first.
It's called babaganoush.
@@OkNoBigDeal i mean is babaganoush really ketchup
These ketchup vids are really entertaining, you should do more stuff like this. Maybe smoothies and other recipes? Idk. Keep up the good stuff!
Thanks! I'm thinking of trying more hot sauces and milk alternatives using exotic fruit. open to other ideas. :)
Weird Explorer ooh, that sounds really cool!
@@WeirdExplorer I think you should start a second channel. Call it "Weird Fruit Cooks". Make different things like soups, pies, stews, chutneys, and other vegan things. I'm not personally a vegan, but I still do vegan dishes from time to time. You have a unique perspective that very few people can claim, you've sampled fruits and things that kind of qualify as vegetables (or are used as such) from all over the world. You've reviewed things that 90 percent of the people on Earth have never seen or heard of. You could end up starting a whole new food revolution.
@@WeirdExplorer all sauces, give me it all
@@WeirdExplorerice cream!
"Ｇｏｏｄｎｉｇｈｔ Ｊａｒｅｄ"
Try using a ladle rather than a spatula for pushing it through the strainer. It's MUCH faster and easier
GF: whatcha watchin?
Me: oh you know, everyones favorite segment, Will it Ketchup!
GF: ....😑
Persimmon and plantains would have a good shot of ketchuping, but personally I'd love to see you try and make ketchup out of tomatillos. Also a relative of tomatoes,
Also eggplants, bell peppers, unripe mangoes, onions, and avocados would be interesting to see.
They have banana ketchup already
I don’t know how I stumbled upon this channel/video. But I’m now subscribed and I’m going to binge watch your videos at 2am
just a tip, start scraping the sides of your pot while u cook, its just a little neater and easier to clean.
it would be interesting to see you try mushroom ketchup, it is something that was popular historically.
Do you by any chance watch Townsends? ;)
@@simonbecker748 I have watched them on occasion :)
Tamarillos(Tomate de arbol) here produce a huge amount of fruit, I may try to make ketchup next season.We love your videos(and fruit) Cheers from Uruguay, South America.
If you bottle it for long term storage, then this would be a great way to make use of the fruit.
Never heard of this fruit as an organic farmer I've grown hundreds of diffrent heirloom tomtatoes. I bet you could make a killer hot sauce with those Peppers your recently got and this tomarillo :)
I was thinking the same thing
If you can find it there is an Ecuadorian brand called Mama Tere that makes a hot sauce from it called Aji Casero that is really good, they have a hotter version but that really hides the flavor
We have many of these trees on our property and every year I make jam, chutney and frozen yoghurt with the pulp. Easiest way is to cut stalk off about 20 and place in large bowl with plate on top and microwave for approx 5 mins. Leave to get cool. The whole fruit pops out cleanly with no waste. Process and strain out seeds. Use as needed. It freezes really well.
In very good restaurants we worked hard on homemade ketchup with tomatoes and it's very difficult to appeal to regular people without using MSG (which isn't a demon substance, most anecdotal info on it is incorrect). But doing it with this would probably forebear comparison to commercial brands and bring something new to the table. Thanks. Now got to find a cheap truckload of them.
Another thing I do every year is come up with a new delicious chutney for thanksgiving. Persimmon, quince, whatever I can get from Oregon farms. Gotta stay ahead of the pretenders though they are still making cranberry-ginger-orange chutney that we came up with in the '80s.
In before someone tells you to clean your stove!
That's lightning fast!
Steven Andrew the stove is just seasoned hahaha 🤣
And the countertop!
@@XdarkendGOSPLE lol
Seems like it would be a good sauce on like a Gyro or a steak or lamb dish
This would be really good for making hot sauce!
That’s legit what i thought. That good kinda orange hot sauce
@@035gogmofo6 I'm going to make some. I can get frozen tamarillo at the Latin store by my house. I can send some to you if you want...
@@kdonsky6 Great idea!
Ken Donsky
If you know a good recipe. And maybe you in a good mood to share it. I would defenitly try it.
@@035gogmofo6 yeah I make a lot of hot sauce!!
Never considered Tamarillos for this purpose 🤔, good idea!
When I heard that sacred tone I knew it was time for my favorite segment
Hint for straining stuff fast: If you have a large fine strainer you can use a soup ladle to push it around, and it goes through in no time.
7:51 the brand Ba-mix is pronounced like Bar Mix, as in it's a stick blender used in a bar.
Hey man, I have no idea how you ended up in my TH-cam algorithm, but I
really enjoyed this video. I'm from the future, and let me tell you,
COVID-19 really sucks. Good thing is, we're all stuck inside watching
TH-cam videos and playing video games all day. The bad news is that
we're all stuck inside watching TH-cam videos and playing video games
all day. Your channel is bringing me a little bit of sanity in an insane
world, and I really appreciate it. You've earned yourself a new
subscriber, and as soon as I'm back to work, I'll be signing up to be
one of your patrons.
I just discovered you the other day, and I just want to say within the first three days of me finding you. I have told everyone I know about your channel. keep it up! so they think my video recommendations are good
Thanks Ben! You got it.
Bamix is the best. When you're in Europe you can also buy ESGE Zauberstab it's essentially the same but marketed for the German market and it's generally cheaper than the Bamix brand. But it's made by the same Swiss manufacturer and is identical.
Its well worth the investment. I've had so many $15 immersion blenders die on me.
You can start collecting seeds and growing them
Awesome keep up the good work dude oh and a fun fact did You know that exotic fruits are commonly grown in the streets like blue pea or acacia or maybe lime and malavacae members
I've watched a few of these.. You could do a few things to make this easier on you.
#1, way more water. You can reduce later, but there's no reason it needs to be thick going through the strainer. The thinner it is, the easier it goes through. Also allows you to rinse the strainer and get rid of pulp, make it go EVEN FASTER! The more water you have, the higher the heat can be without burning too, reducing cooking time in both oven, and on the stove if you wanted. The higher heat also breaks down the fruit faster.
#2. Just stick it in the oven on a low heat for an hour or two with a lid on. It'll break down even more than it would on the stove in 30 mins, and you'll get a bit of browning, which = flavour along the sides that you can mix back in. It also means that you might have to stir it just like, 2 or 3 times instead of constantly watching it for 30+ mins.
#3, blend longer, longer than you think you would. An extra 2 mins could be 30% less time in the strainer, in addition to having it already thinner because of water..
The companies that make ketchup have an advantage you don't, They use tomato paste, It's already smooth and without pulp. You need to do further processing to ensure your fruits are easier to strain and process. This means, a bit thinner, longer cooking time, longer blending, and then the straining part will be significantly reduced, especially for things like your mango ketchup, then all you do is just heat on very low for another 5-10 mins, with occasional stirring and it should hit the right consistency. It'll definitely save you the 30+ mins of straining that you've done on some of these ketchups. Your IN the kitchen time is significantly reduced this way.
If you really wanted to speed this up, you could use a pressure cooker. Instead of 30 mins on the stove it could be 10, because it reaches a MUCH higher heat as well.
You should add your spices *after* you bring the mix to a boil (as opposed to beforehand); High heat destroys flavors and vitamins
have that tree just patiently waiting for that tree to grow, always enjoy your videos , have bought so........many fruit trees online thanks to your videos
You recently covered a fruit related to ground cherries, similar to gooseberries.
I tried them recently and now I’m thinking that they’d ketchup well.
a suggestion, boil the tree tomato before cut it and then peel it easy, here in Ecuador we use these fruits to make hot sauce.
Hello Jared
I happen to really love tamarillo! I think you're right in defining it as a strange (but very appealing to my taste) mix between sweeter tomato varieties and guava, maybe also with some mango and passion fruit into it! I love that moderate fruity sweetness, that tartness, and also that kind of bitter aftertaste into outer pulp, which doesn't detract much from its goodness in my opinion!
It could be easily grown in my country, Italy, at least in warmer zones, but I think that nobody actually does it. It's fairly extensively grown in Bali ( I've been there several times) in mountainous zones, and last time I was there, I tried a fruit mix made of pure tamarillo. It tasted awesome!! It was deep pink to red in colour, so it was much likely made using red variety, which I find somewhat different but just as good as yellow and orange ones. I was at a place which is quite close to Kintamani, so maybe at an altitude higher than 1000 m.
To make the straining part a lot easier you could use a silicon bench scraper and do it a little bit at a time.
Interesting idea. I’ve never been able to get my head around tamarillos...they just taste funky to me. They say you have to eat them a few times before you start liking them. I didn’t. :-)
I knew before I even heard the special sound
The set-up was impeccable
I say try granny smith apples. Pretty sure they won't ketchup at all
Maybe! The flavor might be too mild to come through after all the cooking down.
I mean theyre sour enough to leave out the vinegar
Thank you for the cooking show! Looks great!
Have you tried the following fruits from India
1) falsa
2) char
3) badhar
4) tendu
5) phirni
He is going there again at some point
When I was in Ecuador they used these to make fresh salsa. Best salsa I've ever had
Why do I find the jump cuts to you blending ketchup at odd intervals hilarious? lol I like you're strange sense of humor 🤣 please never change Jared!
if you like your ketchup to taste like conventional Heinz type ketchup, Clove is the most important spice.
This guy seems to intentionally not mention all of the spices he uses in every ketchup making video. He either says he forgot what else or says there's some other stuff
More weird fruit cooking! It's the logical next step! WeirdFruitChef 🤤🤤
Maybe you could just use regular tomatoes. Add some tomato paste during the process. And a mango and a guava. And get something very similar. At least that's what I'm getting from this.
Also... Thanks to opening my eyes to the possibility of homemade ketchup. Looks pretty simple to do.
Yeah a blend would be tasty. A lot of banana ketchup has a blob of tomato paste in the recipe.
10:55 This upside down shot perfectly emphasizes the chaotic nature of your cooking adventures
I never know what to do with them. They're good, but they're this mix of tomato-savoury and a eat-out-of-hand sweet-acid fruit, so... how to categorize them? I've often thought they'd be good in a salad, though I've never tried it. Ketchup and salsas are good ideas :) Bet you could do the same with other "kind-of-tomatoey" solanums, or even non-solanum solanaceae (for example, physalis) and get good results. :)
Yeah the sweet/savory intensity makes them far trickier than tomatoes.. salad sounds like a good use for them though, especially since it wouldn't take as much work to use.
Hooray, someone to vicariously achieve my dream of trying tonnes of different fruit. I thank thee, sir!
I just found your channel today, and I never thought I’d be so interested in fruits. It’s very interesting.
Some say he stands in that same kitchen to this very day... immersion blender long rusted, delicious tamarillo-ketchup long dried, cursed to forever remain prepping the condiment that was not t-
Oh, it was tasty? That's wonderful! :)
Did you just write lore in the comment section? Lol love that for you.
not sure if you have tried(you probably have and I just didn't see the video) but star fruit is really good. Also called carambolo
Jared: "Good night, tamarillo ketchup"
The Ketchup: (in Herbert da Pervert voice) "nighty 'night, sweety..."
The TH-cam algorithm provides
Thanks for the upload! Stay healthy!
Could you add a little bit of beet at the beginning of cooking, or beet powder, to color it red?
Good idea. That would definitely make it more like a ketchup and less like a mustard
I had a tree for years... A wonderful fruit!
Also the Latin names where possible are very appreciated, not many food youtubers do this and it can make it quite hard to find sometimes.
Next time I would suggest, scoring the skin in quarters then boiling water drop them in for a few seconds to make the skin pliable, pull and drop in an ice bath. then you can remove the skin and still use everything.
hey! do you oil your cutting board? its such a beautiful high quality cutting board but i noticed it looks a little grey on the parts that weren't wet. If you have any mineral/baby oil in your place you should give it a try! you would be surprised how much they can drink if you haven't done it before.
In Quebec we call chutney "fruit ketchup".
Jared, can we make some fresh Goji berry katsup please? I do think the cape gooseberry is also a good option. Both have a slight tomato flavor, but are both more sweet than tomatoes. There are also yellow and black goji berries that might be interesting. I have these plants at my house. Yellow is not fruiting yet.
Dragonfruit ketchup? That would be interesting (plus, I love Dragonfruits)
I don't think it would work. If the fruit is too mild it would just taste like onions :/
Wish I knew where I left my stored tamarillo seeds. Also, I think your aluminum or stainless steel pan is safe XD. "No metal" is more for cast-iron and nonstick
Worthy of a third video
I don't know why exactly but if I had seen your face for the first time I would have guessed you are a fruit reviewer.
Sí, "salsa" sale bien con "ají amarillo" (Peruvian Chilies). Pasar por el procesador con el ají dorado en aceite con ajos y cebollas, sal, pimienta, limón o vinagre de manzana y algo de miel. También el ají, ajos y cebollas podrían asarse a la parrilla o "tatemado" como dicen en México. Me falta probarlo en Chutney. Acerca del nombre "Tamarillo", hay que mencionar que lo inventaron en Nueva Zelanda, donde trabajaron la fruta tal como se hizo con el berry proveniente de China al que bautizaron como "Kiwi". Sobre Ketchup, oí que en Filipinas lo hacen con plátanos, con o sin tomate.
Te alcanzo el dato acerca de la fruta conocida como "Mullaca", Muehlenbeckia volcanica. No la he probado y por lo que sé es bastante difícil de conseguir. Si alguna vez vas al Cuzco puedes preguntar por ella.
We eat tamarillos by cutting them in half width-wise and then dipping it in sugar. Much better than just eating it as is as it is so sour.
All segments are my favorite! 😃
Interesting.. Now I wonder how it would taste like if you use tomatillo instead. Or a mix of tamarillo and tomatillo.
next do sour/unripe mango ketchup!
burning the outer layer makes it more tasty
I really want to make pasta sauce with these now. Serve it with a nice chunk of mahi mahi or something over fettuccine. YUM.
That would be interesting to try!
@@WeirdExplorer If I do it, I'll report back. I'm thinking lighter herbs like fresh cracked peppercorns, fresh basil and a little roast garlic since it's more tropical. That's also why fish is my go-to protein pairing.
Sometimes youtube recommends me stuff I hate.
Sometimes it gives me stuff I never would've thought I would love.
Subbed
welcome to a world of weird and awesome, honestly some fruits you'd never even know existed.
wonder how it would be if u did it again and added mustard spices to it
I'm not a fan of tomato ketchup but I had strawberry ketchup once and it was wonderful
hmm... I'll have to try that!
Awesome videos man!! Love them always!!
Tamarillos are my favourite fruit. I love them, but they're so expensive here in New Zealand.
You can make ketchup out of anything. It was originally fish guts, but there's also oyster ketchup, egg whites, mushrooms, grapes, walnuts, etc.
Hmm, try more ketchups of Solanum species and relatives. It'll be interesting.
Juan Pedro Mariano
Yeah it would.
But just don’t do the Deadly Nightshade, or Tobacco, or...any number of _less edible_ relatives...
Man you and your ketchup themesong always crack me up
Jave you tried banana ketchup? I highly recommend you do if not ;)
Yes! th-cam.com/video/DvNbNKXTO7w/w-d-xo.html
The ones in Brazil are red like blood inside. They are my favorite fruit.
My friend cooks tamarillos. As usual, he is a star and always welcome.
Probably we are going to sit around and complain about fingernails .
I literally shouted when I heard the music (Im ten days of quarantine in, dont judge me lol). Woke my dog and cat up from an exhausted early midafternoon nap and earned some dirty looks.
Anybody want a couple pets that have *zero taste* in youtube content?
The Will It Ketchup ringtone is coming soon
I'm I'm going to see if I can buy the tree is fruit because it sounds amazing
defo like to see what cape gooseberry ketchup is like, as I can and have grown these in UK
How is the new apartment compared to the old one?
Good night jared
A restaurant I loved had beet ketchup, it was really good... not a fruit, but good none the less
My favorite ketchup, that I Invented, is canned pumpkin, lemon juice and honey or sugar.
great idea 💡
Okay, so now I want to grow these fruit. Can you do a video making ketchup with black nightshade?
bruh there's nothing wrong with using metal on metal, it's metal on teflon coated pans because it scratches and removes the teflon
If you use a ladle while straining instead things will go much quicker
I just watched a video of one of your acts and realized your voice sounded incredibly chestier. Also I now realize why you keep yourself so slim because you're a contortionist haha
Would a tomatillo ketchup be any good? The local Hispanic market usually has tons of them.
it would be cool if you made tomato ketchup as well so you can test both homemade ketchups side by side
Good idea. I think I may try it with Heirloom tomatoes and make it extra fancy.
It reminds me a little bit Scarlet eggplant especially its stalk. I guess because it belongs to the same family. Solanaceae family.
In Indonesia, tamarillo is called the dutch's eggplant. Don't know why it has that name
I think these might actually be better for ketchup than tomatoes. Would compare the flavor to Tomato and Passionfruit
Passionfruit is a good description for that taste :)