Just a quick PSA: Jared says kunzea is edible and I know he wouldn’t lie to us, but please don’t go ingesting the essential oil unless you really, really know what you’re doing.
I'm pinning this. Yeah essential oils can be dangerous. It doesn't matter if they are from a plant that is edible. And even if it is okay to eat the essential oils, it might not be food grade.
@@GlimzytheBee I think Jared meant that even if technically an essential oil from any given plant is safe to consume, it is still possible to obtain essential oils that are not actually food safe. (ie. safe for topical use/oil burner etc, but may still have contaminants from the extraction process that you should not eat.)
Hi Jared, Muntries grow here in South Australia where I live. There is a lot of diversity in the fruit between plants, the best ones are sweet and taste something like spiced green apple! I work at a University and took part in a muntries taste trial, to select material for a breeding program to improve the fruit for commercialisation. Funding dried up for that work but there are commercial plantations here in SA.
University projects like the one you were involved with can pay off big time. My dad was involved with an ongoing project [this was before I was born] that led to making grapefruit pink inside & better tasting. They still taste foul of course, if you've got the gene that enables you to roll your tongue, as I do. Nice try, dad! 😆
I wanted to say that i really like how throughout your fruit videos you promote the untapped economic potential these plants have. And i like that message because growing these plants has the potential to empower local economies, diversify our narrowing food supply and increase sustainability. Especially when grown in their native regions.
Those Muntries look a tad green, usually they will pretty much fall off the stem. I find them to have an appley flavour with a hint of eucalyptus or menthol. If you wanna try more weird Aussie fruit try to get your hands on pigface and quandong. Especially quandong they have pretty wild looking seeds
Quandongs are delicious. My dad grew up eating them. My gran made jams and pies with them. They didn’t have access to much fresh fruit but there were heaps of quandongs in the bush. Used to play marbles with the seeds too.
Hi Jared, my brother introduced me to your channel when it had 8-10k subs. I've been watching you on and off since. You've come such a long way and deserve every bit of success you've gotten over the years. Thanks for all the awesome vids!
Hi from Australia, Jared. I see this plant in plenty of gardens but I never knew it had culinary applications. I'm thinking it will be great with lamb or pork, or made into a syrup for drinks. Gin would be a great paring. Anyway, thanks!
Sounds like this would make a great juniper substitute/additive in gin distillation. There are lots of great distillers doing interesting things with native botanicals here in Aus, I could definitely see this plant making its way into this movement.
@@WeirdExplorer you'll have to go to The Netherlands :) Im a mixologist and have made jenever (the grandfather of gin and much more juniper heavy) and gin in Dutch distilleries. Gin came about once Jenever came to Britain. The Dutch have used juniper berries for medicinal purposes up to/around 400 years ago
You have a section on your website that lists the fruits you've reviewed in an easily searchable format, but it doesn't look like it's been updated in a while. Any plans to restart that process? I've held off on sending a couple fruits before because you can't trust TH-cam's search function to be exhaustive.
I forage muntries in South Australia in my coastal home town. I can pick on my knees for an hour before having to move... so abundant! Delicious raw, sun-dried, or even muntrie kim chi. Love your work Jared. Looks like you have a few subs from SA too. Cheers Drew
You hit the nail on the head Jared. I have not tried Muntries, however, most Australian native fruits - or "bush tucker" as it is referred to locally - have spicy, clove or cinnamon notes. Not to everyone's taste but they do make great chutneys, jams and preserves, often without the need to add extra spice.
Yeah probs my fav part of midyim berries is the spicy aftertaste while simultaneously got almost a banana flavour. I suspect it's a myrtle thing as both them and muntries are in that family. Get it with some Lilly pillys too
Weird! Spicy berries! One thing I find when trying fruit for the first time is not knowing how to gauge ripeness. Are you sure they were fully ripe and what tips do you have based on your experience on gauging ripeness when trying new fruit?
Yay Smarter Every Day! I'm subscribed. The rare fruit growers her in cali are amazing, but have you contacted the farm at UCSC? I saw my first pomelo there while coming on to something on a walk as a student. They sort of specialize in plants from Australia so they might have some more fruits for you.
Wikipedia is actually a fine source of information despite the fact that anyone can edit it. Every Wikipedia has a box of information sources, and there are very strict rules against false information. They would be changed back nearly immediately.
When you showed the leaves, I was like, Kanuka? I looked up Kunzea nz, and it came up with Kunzea ericoides: Kanuka. It doesn’t have fruits but the leaves have a lovely smell.
I wouldn't suggest oven drying tea tree, not much point to it. I would suggest either brewing Kunzea leaves fresh or letting it dry naturally before use. We use the species kānuka (kunzea robusta) (kunzea ericoides) and mānuka (leptospermum scoparia) here in New Zealand.
Hello Jared! I was wondering if you had ever thought of doing like a 10 worst fruits you have ever had video, like your 10 weirdest fruits, but with ones that were just like... bad. The content is amazing, thank you so much!!
Your description reminds me of Chai tea... Interesting so if you don't have Chai tea then you could use that... Add in some chamomile... Great vid as usual and always appreciate the facts ... Wish I was rich so I could support this channel properly.. Keep it Irie J!
Why the 4 dislikes? How do people have a negative response to a video of a guy trying fruit...lol I hit the like button to help increase the positivity 😀
Its annoying that I find out about more fruits from my home land on this channel than I ever do at the local (or even slightly more fancy) shops. Anyone watching in Perth and have a good list of places to check out for good and 'rare' fruits ?
Keep an eye on the wild food section at Bunnings. I picked up a Muntries from there 2 years ago and they routinely rotate through many different native edibles.
@@discordia013 cheers for the tip, unfortunately I'm not much of a green thumb. Mum might start getting a lot of random fruit trees for gifts in the future :p
that's the most cronenberg fruit i've seen. i'm thinking the fruit would be good for chutney or fruit sauce on roast meat. i bought one of these this year, but most of my plants die before i get any fruit
When something is tannic it's going to be astringent . .it kinda puckers the mouth and makes it feel dried out. Certain red wines can be very tannic. When not overwhelming it can add an interesting taste/texture but can be unpleasantness if too heavily present.
Just a quick PSA: Jared says kunzea is edible and I know he wouldn’t lie to us, but please don’t go ingesting the essential oil unless you really, really know what you’re doing.
I'm pinning this. Yeah essential oils can be dangerous. It doesn't matter if they are from a plant that is edible. And even if it is okay to eat the essential oils, it might not be food grade.
@@WeirdExplorer did you get "food grade" and "okay to eat" switched around?
@@GlimzytheBee I think Jared meant that even if technically an essential oil from any given plant is safe to consume, it is still possible to obtain essential oils that are not actually food safe. (ie. safe for topical use/oil burner etc, but may still have contaminants from the extraction process that you should not eat.)
good point. because they come in bottles that look vanilla extract and are "natural" I think some people think essential oils are okay to injest.
Oregano and rosemary have essential oils too but are still used as herbs to add flavour in meals such as in stews and casseroles etc.
Hi Jared, Muntries grow here in South Australia where I live. There is a lot of diversity in the fruit between plants, the best ones are sweet and taste something like spiced green apple! I work at a University and took part in a muntries taste trial, to select material for a breeding program to improve the fruit for commercialisation. Funding dried up for that work but there are commercial plantations here in SA.
Wow, that sounds like an amazing experience! Too bad the program didn't end well.
you can buy Muntries at you local big box store starting with " B " in Sydney area, they grow near the beach/ seaside in South Australia.
im in SA to dude, small world mate.
University projects like the one you were involved with can pay off big time. My dad was involved with an ongoing project [this was before I was born] that led to making grapefruit pink inside & better tasting. They still taste foul of course, if you've got the gene that enables you to roll your tongue, as I do. Nice try, dad! 😆
Absolutely, they really so taste like apple.
I wanted to say that i really like how throughout your fruit videos you promote the untapped economic potential these plants have. And i like that message because growing these plants has the potential to empower local economies, diversify our narrowing food supply and increase sustainability. Especially when grown in their native regions.
Those Muntries look a tad green, usually they will pretty much fall off the stem. I find them to have an appley flavour with a hint of eucalyptus or menthol.
If you wanna try more weird Aussie fruit try to get your hands on pigface and quandong. Especially quandong they have pretty wild looking seeds
Quandongs are delicious.
My dad grew up eating them.
My gran made jams and pies with them.
They didn’t have access to much fresh fruit but there were heaps of quandongs in the bush.
Used to play marbles with the seeds too.
Pigface would be interesting because the fruit is salty which is quite unusual.
Hi Jared, my brother introduced me to your channel when it had 8-10k subs. I've been watching you on and off since. You've come such a long way and deserve every bit of success you've gotten over the years. Thanks for all the awesome vids!
I'm living in Australia and I've had muntree pie! It's tasty!
ooh! that would be great
Are they suppose to be green like that? They don't look ripe yet.
@@JohnSmith-nj4zq Theyre ripe enough to eat
Hi from Australia, Jared. I see this plant in plenty of gardens but I never knew it had culinary applications. I'm thinking it will be great with lamb or pork, or made into a syrup for drinks. Gin would be a great paring. Anyway, thanks!
On lamb wow! That would be delicious.
Sounds like this would make a great juniper substitute/additive in gin distillation. There are lots of great distillers doing interesting things with native botanicals here in Aus, I could definitely see this plant making its way into this movement.
We actually have native junipers called boobialla. Look up Myoporum insulare 😊
Hey almost sound similar to junipers berries (used to flavor gin) which has a piney/medicinal/faintly blueberry-ish flavor (in my opinion.)
I still need to review those :)
@@WeirdExplorer: When you do, if you don't also include the relevant clip from _Life of Brian,_ I shall be very upset!
Juniper berries grow all over the place where I live. I occasionally use them for food but they are quite powerful so you have to be careful.
@@WeirdExplorer you'll have to go to The Netherlands :) Im a mixologist and have made jenever (the grandfather of gin and much more juniper heavy) and gin in Dutch distilleries.
Gin came about once Jenever came to Britain. The Dutch have used juniper berries for medicinal purposes up to/around 400 years ago
Never thought i’d watch a leaf review
You have a section on your website that lists the fruits you've reviewed in an easily searchable format, but it doesn't look like it's been updated in a while. Any plans to restart that process?
I've held off on sending a couple fruits before because you can't trust TH-cam's search function to be exhaustive.
Wanderlust sells great plants. Highly recommended.
Thanks for your review!
I forage muntries in South Australia in my coastal home town. I can pick on my knees for an hour before having to move... so abundant! Delicious raw, sun-dried, or even muntrie kim chi. Love your work Jared. Looks like you have a few subs from SA too. Cheers Drew
Hey because you have picked them fresh. Did they look abit green to you I thought they were a redy fruit when ripe?
Commenting for the algorithm 🙏 I cannot get enough of your videos!
You hit the nail on the head Jared. I have not tried Muntries, however, most Australian native fruits - or "bush tucker" as it is referred to locally - have spicy, clove or cinnamon notes. Not to everyone's taste but they do make great chutneys, jams and preserves, often without the need to add extra spice.
Yeah probs my fav part of midyim berries is the spicy aftertaste while simultaneously got almost a banana flavour. I suspect it's a myrtle thing as both them and muntries are in that family. Get it with some Lilly pillys too
Weird! Spicy berries! One thing I find when trying fruit for the first time is not knowing how to gauge ripeness. Are you sure they were fully ripe and what tips do you have based on your experience on gauging ripeness when trying new fruit?
Try the Australian paper fig sometime
I've never been this early! Hi Jared
Hi!
We want the Crimson Finger Lime review!
Hi thank u for the amazing TH-cam channel
Yay Smarter Every Day! I'm subscribed. The rare fruit growers her in cali are amazing, but have you contacted the farm at UCSC? I saw my first pomelo there while coming on to something on a walk as a student. They sort of specialize in plants from Australia so they might have some more fruits for you.
This makes me wish I majored in plant biology and became a fruit research scientist!!
Next fruit you should try is grumichama. I saw a tree at the nursery so I would like your review before buying it.
Oh dude I love grumichama! Definitely a worthwile berry to get
I'm Australian and this is about the third Australian fruit I'm learning about first time on this channel.
I have one of these in a pot ready for planting. Also known as an 'emu apple', though I think we have another fruit that's also called that.
Thank you for this video ! 😊💐
I could swear I’ve seen this before.. but where..?
OMG it looks like a young Noni... 😱
Wikipedia is actually a fine source of information despite the fact that anyone can edit it. Every Wikipedia has a box of information sources, and there are very strict rules against false information. They would be changed back nearly immediately.
When you showed the leaves, I was like, Kanuka? I looked up Kunzea nz, and it came up with Kunzea ericoides: Kanuka. It doesn’t have fruits but the leaves have a lovely smell.
I wouldn't suggest oven drying tea tree, not much point to it. I would suggest either brewing Kunzea leaves fresh or letting it dry naturally before use.
We use the species kānuka (kunzea robusta) (kunzea ericoides) and mānuka (leptospermum scoparia) here in New Zealand.
Don't know why, but the green berries kinda remind me of Kousa Dogwood
Jared, you can buy Muntries at you local big box store starting with " B " in Sydney area, they grow near the beach/ seaside in South Australia.
I love the allspice, nutmeg, clove, cinnamon, family of spices. Sounds like I would like this as a spice.
Thanks.
The flowers on this plant looks beautiful. There are red, white and purple varieties.
Have you ever done a tour and video of these places like Wanderlust Nursery or Miami Fruits? I think that would be pretty cool if you ever swing it!
I'm not entirely convinced that those berries were ripe when you ate them.
If theyre anything like the kunzeas we have which i dont think are edible, those "berries" become woody nuts.
Definitely look unripe.
They’re supposed to be soft.
@@6AxisSage there are many species of kunzia, most are not food.
@@Shane_O.5158 i just tried a couple of ours. Can confirm!
Hello Jared! I was wondering if you had ever thought of doing like a 10 worst fruits you have ever had video, like your 10 weirdest fruits, but with ones that were just like... bad. The content is amazing, thank you so much!!
Sounds like it’s something that would be good for making ketchup
Oooooh all my favorite toobers uploaded today, huzzah! Hi!
Perfect timing. In the popular cooking game show, MasterChef, muntries have come up several times and I had to look them up even though I'm an Aussie.
interesting, I actually grow Kunzea ericoides (kanuka) in my fruit garden, so I think I will experiment making tea with it!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Got one of these in my bathroom and another trellising outside here in Aus
Great to see you do something from Australia :)
I live in australia and have been wanting to try these for a while.
Still havent had the chance yet though
2:02 Will it ketchup/Hollandaise/curd/etc.?
Your description reminds me of Chai tea... Interesting so if you don't have Chai tea then you could use that... Add in some chamomile... Great vid as usual and always appreciate the facts ... Wish I was rich so I could support this channel properly.. Keep it Irie J!
have you tried sumac berries
I have. Why, what do you want to do was the them?
@@MrChristianDT Sumac can make fake lemonade, or be used as a citric acid type spice for hummus and other Middle Eastern foods
Awesome video. That berry would probably make a delicious tea if it tastes similar to cloves and cinnamon. Now I'm curious 🤣
Interesting one
Reminds me of the everlasting gob stopper
Why the 4 dislikes? How do people have a negative response to a video of a guy trying fruit...lol I hit the like button to help increase the positivity 😀
I’m Australia and found there amazing for dieting. Put them on a Bowl of oats as a fruit. They helped me loose 15 kg in 4 weeks at 600 cal aday.
Have you tried rumduol from Cambodia?
I eated the purple berries!
Way to go, Ralphie!
Imma need you to upload like 5 videos per day now, because I finished watching all your uploads.
Did you get through the other series too? those amazing plants and junk food reviews go on for a while :)
I reckon you need to come to Australia and get into some Quandong fruit
cool I grow these
i posted a photo of my muntries plant on your facebook page ( weird explorer ) under the budapest cafe 2nd of may, comments.
Where we can get these in Australia?
Sounds like a pepper berry (corn)
Something I thought I'd never hear when describing flavors = "kinda like a guava rosemary" ahahhahaha what??? 🤣
It's crazy how we have such alien looking plants all on earth
Its annoying that I find out about more fruits from my home land on this channel than I ever do at the local (or even slightly more fancy) shops.
Anyone watching in Perth and have a good list of places to check out for good and 'rare' fruits ?
Keep an eye on the wild food section at Bunnings. I picked up a Muntries from there 2 years ago and they routinely rotate through many different native edibles.
@@discordia013 cheers for the tip, unfortunately I'm not much of a green thumb. Mum might start getting a lot of random fruit trees for gifts in the future :p
Wonder if these would be good in a beer like a quadruple
What about top 10 fruit nations ?? Malaysia is my no. 1, by far.
the rokakaka fruit!
that's the most cronenberg fruit i've seen. i'm thinking the fruit would be good for chutney or fruit sauce on roast meat. i bought one of these this year, but most of my plants die before i get any fruit
They don't look ripe dude. The ones I've had have more purple in them and are like a spicy apple
I was thinking the same
make a carrot cake with that
They are still green. They don't look ripe yet. Originally, I thought they looked like Dogwood fruit.
What is tanic?
Tannic is like how black tea tastes if you get just black tea. It refers to the flavor of tannins in leaves and some vegetables
When something is tannic it's going to be astringent . .it kinda puckers the mouth and makes it feel dried out. Certain red wines can be very tannic. When not overwhelming it can add an interesting taste/texture but can be unpleasantness if too heavily present.
Gotcha! 👌
NUTMEG, Townsends must of shown up!
You didn't eat the stems the first time. So perhaps that had the cinnamon flavor 🤔.
Looks like tiny Noni fruit
😮😮😮😮
Who else is excited for Kunzea catsup?
Goddam, I’m Australian and I’ve never even heard of these little guys!
better than the strange fruit from the USA
Cross Adam Ragusea and Louis Rossmann and you've got this guy XD
Nice design
ketchup!
Looks like noni
if covid ever ends you need to come do a tour of australia we have so many crazy fruits and stuff
Ah yes, Australian wildlife
Hey Jared, any chance on a Psilocybin mushroom review?
The ones you are are NOT ripe. They should be a white fruit with a purple blush to it.
They look like alien blueberrys
I'm addicted to blueberries.... and these things looks delicious.
Worshipping my shrine worked he uploaded
They look unripe.
And you are describing any unripe hard fruit
"Muntries" is my new least favorite word lmao
Muted
I believe they are native to Mars.
-Very cool.
Ngl that looks similar to a corona virus diagram
hi
these do not look user-friendly
2nd
🥇
Do you have a girlfriend?
Third
🥈
Aw, I miss "algorithm comment."
@@anne-droid7739
Dw, ill continue spamming that on all his other vids
You are awesome! I hope to collaborate with you in the very near future!! Remember me I will be reaching out to you soon!