- It's Friday, so we thought we'd throw
something extra special into the mix ahead of the weekend.
- Yes, we have some more hyper seasonal
world's best fruit to review.
We did this a while ago, and it's safe to say
our minds were blown.
So prepare your minds for more blowing.
(Jamie laughs)
Number one, lemons. - Lemons!
- These are smaller than the lemons that we had last time.
- They are.
They're longer as well.
- I love them though, that looks like a lemon should look.
- Yeah, that's like a perfect lemon.
These are Amatuda lemons from Italy.
They're rich and generous like the land.
These highly-priced lemons have an intense flavour.
Oh, I like intense.
The long and hot summers and mild winters
mean that the Amalfi lemon has ample opportunity
to be sweetened by the Italian sun.
It also grows in the same volcanic-enriched soil
as the tomatoes of this region,
(grater bangs)
which are also famed for their unique sweetness.
- Superb, I'm excited.
- Inside, the flesh is acidic, semi-sweet, and very juicy.
You can eat a good Amalfi lemon the same way
you would eat an apple or an orange.
- What?
An orange, you just bite straight into an orange?
Now, I'd like you to do that. - That's a good point.
You do apples and oranges in different ways, don't you?
- No, no.
Why did I stop him?
- I'll eat it like an apple,
you eat it like an orange.
- Okay.
(Jamie slurps)
(Ed laughs)
- Is that okay?
- That was a mistake. (Mike laughs)
However,
get that juice in your mouth.
- Okay, ready.
- It's actually really sweet,
and I would say it's got a very bright flavour.
It tastes bright, it tastes like sunshine.
- Yeah, it's stardust. - Yeah.
- It's zingy stardust. - Yes!
- I should have kept that for the end.
(Jamie laughs)
Pretend you didn't hear that.
It feels like it's about to take over your mouth.
And the acidity is gonna go, ahhh,
and your face is going, errh!
No. - No.
- It goes, ahh, and you go, errh, sugar!
- Honey, honey.
But what I would say is that I'm left
with a slight tingle on my lips after.
- Yeah, I would keep on saying sherberty,
but it is that sour sweetness that's so satisfying.
Tastes very citrusy.
But then it does have that sort of soapy taste
that we had when we tried the Bergamot
from the previous video. - Yes.
So along the Amalfi coast, it's commonly enjoyed
cut into pieces sprinkled with salt,
a drizzle of olive oil, and a scattering of mint.
- That sounds outstanding. - Wow.
And I think that's one of the big things
that we've always appreciated about Italian cuisine,
and a lot of Mediterranean cuisine,
is don't do anything to the fresh ingredients,
because they're so good by themselves,
you don't have to do anything to enhance their flavours.
Have you got some tasting notes?
- [Mike] I'd say more acidic than anything.
- [Jamie] Yeah.
- [Mike] Not uncomfortably acidic.
- [Jamie] No, I would classify it as dry.
- Yeah.
- Like juicy, but the juice is dry, taste wise.
- Yeah, like a white wine.
- Yeah. - It's got that drying...
Yeah, I know exactly what you mean.
- So in terms of an Internet review for this,
ground control to Major Tom?
- It's zingy stardust.
Get 'em in your mouthy.
Again, I followed it up with something less good.
Lift it now, lift it good.
It's a pear with a waxed tip.
- Yeah.
- These are Passe Crassane pears from France.
Passe Crassane is a French pear variety
originating from Rouen.
The pear is medium to large in size,
and has russeted greenish-yellow skin.
The skin is thin and smooth,
and the flesh is slightly course and grainy
with a rosy blush to it, yet soft and juicy.
The flavours are aromatic, fruity.
A sweet tart with floral notes.
Cheers, you went for a baton.
- I did.
(Jamie gasps)
Yeah, that's amazing.
- That has made me fall in love with pears.
- Oh, it's the perfect texture.
- That really is.
- The pears that you get in the UK sometimes
can be so mushy, they've got no bite to them whatsoever.
This is al dente, just to throw another language in there.
(Jamie laughs)
- It's an al dente pear.
- It's got a proper bite to it,
and that is such a satisfying texture.
- The skin is thin, but it's still got
a little bit of a chew in the skin as well.
- It's got that drying feeling,
you know when it hits your tongue
and it sort of dries it out.
- It's so peary.
- That is awesome.
That's the best pear I've ever tasted ever.
- Yeah, I agree.
- I'd be so into pears if every time I bought one
it tasted like that.
Same with avocados, don't even bother buying them now.
- [Jamie] No.
- It's so hit and miss and they're about quid each as well.
That's not a game popular in Hogwarts,
I said a quid each.
Ed liked that.
(Jamie laughs)
Love it.
(both chuckle)
It's such the end of the day.
- It's Friday. (Ed laughs)
- Pears are considered to be autumnal fruits,
but the Passe Crassane is what is known as a winter pear.
The pears don't actually get ripened on the tree,
they're picked and then ripened over winter.
To stop the pair dehydrating
by water escaping through the stem,
each pear stem is dipped in wax.
- That's why.
- That's fascinating.
The pears are often used in baking, poaching, roasting,
but work equally well when sliced or eaten solo,
or as an accompaniment to cheese in any fashion.
Yeah, I could see how that works.
I don't even like cheese. - Oh, poached pear,
imagine that?
- Yeah, but you don't need to poach it.
- No, because you take pears and poach them,
because they're not good enough to eat on their own.
But now imagine you take a pear that is superb,
and then you poach it.
Does that make it a super pear?
- I dunno.
- A su-pear. (Mike laughs).
That works on so many levels,
that is absolutely fantastic.
- You've absolutely fallen on that one.
That's very good.
- I'm really proud of that one.
- Very good.
(both laugh)
Our Cam B is off!
I've always considered pears
to be the long lost forgotten brother of the apple.
- Yeah.
- For good reason.
They've never been as good.
- Yeah, they've never lived up to their
sibling's achievements.
- This has just got a starring role.
- Great.
- [Jamie] And in terms of a review?
- Delicious pear, stand out for me
texture is wonderful, absolutely wonderful.
They're absolutely delicious.
And I think you've got your review.
- [Jamie] That is su-pear.
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- Ready? - Ready.
Potatoes?
Wow, they're firm.
- That's like a potato crossed with an apple.
It's a pot-apple.
- This is what I'm here for.
It's a pomme...
No, it's an apple on the inside
and a potato on the outside.
- This is Wolf Paw apples...
- I love the sound of it already.
- ...from France.
- Patte de Loup known as Wolf's Paw,
is the name of an heirloom variety of apples
that is chiefly grown in the northwest of France,
and is mentioned as early as the Middle Ages.
- [Mike] Wow.
- [Jamie] Small and oddly-shaped
with a rugged brownish yellow skin
often cracks and scars as if a wolf had clawed it.
- Ah! - Ah!
It's typically the kind of apple that did not stand a chance
in the modern battle for glossy
and perfectly calibrated specimens.
Cheers. - Cheers.
Really crunchy.
(Jamie gasps)
- Wow!
- That is so intense.
- It's very floral.
- Yeah, it is, isn't it?
It's got a tang at the back,
it's like really sweet intense apple flavour
and then, whoosh, tangy right in the back.
It's like apple tango.
- It tastes like apple juice smells.
- Yeah, I know what you mean.
- Yeah, because apple juice smells more like apples
than apples do,
because it's concentrated.
- Yes. - Yeah.
This variety of apples is very close to apple perfection.
- I would agree.
- Sweet and tart with a firm flesh
that is juicy but not too crisp.
Perfect to eat freshly sliced,
or baked into a tarte tatin, or an apple cake.
This fits into the wonky fruit and veg movement,
because they're not widely grown,
because the market demands perfectly formed
unblemished fruit with shiny skin.
- [Mike] Rubbish.
- If people could taste how good that tastes,
they wouldn't care that the outside looks like that.
- They're fantastic.
They're the best apple I've ever tasted.
- Yeah.
I actually think that is a really cool thing.
Of course, it's called a wolf paw, that's brilliant.
- Wolverine's had a go at it.
It's Logan's apple.
Tasting notes?
- Crisp.
- That's not a tasting note, but texture,
crisp with emphasis on the 'c'.
- Yeah, again, I feel like
I've used this word a lot in these videos,
intense apple flavour.
- Sharp. - Sharp.
- Yeah. - Juicy.
In terms of a summary,
let's see if there's something that can rhyme for this.
- No, I've got one. - Okay.
- Don't be deterred by these pommes,
they're magnifique.
- I got that one, it's really good.
I was gonna say, not a looker,
but will leave you shook-eth.
- What?
I genuinely don't get that one.
- Not a looker,
but will leave you shook-eth.
It doesn't quite work, 'cause it doesn't quite rhyme.
- And I don't know what shook-eth is.
- Shook-eth, I am shook-eth.
- [Mike] If you are enjoying this,
there are some small things you can do
to make a big difference to us.
Like the video, subscribe, if you aren't,
click the notification bell, and select all.
Thanks.
Ready? - Yeah.
What, that is so veiny.
- What is it, a squash, a pumpkin?
Hang on! (fruit thuds)
I've got the sharpest hand ever.
- [Jamie] It's a melon.
- It's a melon.
So this is a Charentais melon from France.
- [Jamie] Okay.
- Philibon Charentais melons are renowned for
their premium quality of this small variety of melon
and have a round to slightly oval shape.
Underneath the surface,
the pale orange to orange-red flesh is dense,
aqueous and succulent,
but with a firm tender consistency.
Philibon melons are aromatic emitting
honeyed, fruity, and floral notes,
and are easily recognised by their perfumed scent.
- Cheers.
- Wow, wasn't expecting that.
That is intensely melon.
- That is an intense melon,
but also, it's so smooth, my teeth just slid through it.
- Yeah, that is so true.
- Yeah.
When you bite into a melon, you want it to taste like this.
- This is the type of melon that when you are on holiday
you end up having for breakfast every day.
Whereas who's having melon for breakfast in the UK?
No one with any self-respect.
- Melony.
- That is really melony. (Jamie chuckles)
- Some of the other fruits that we've tried in these videos,
you're able to point out different bits
like it's floral or it's dry or something like that.
This is just melon.
- Yeah, it's buttery, it's a buttery fruit.
And I'm not sure I massively like it personally,
but I appreciate it.
I think if you love this kind of melon,
then you're gonna love this.
Featured on menus at Restaurant Gordon Ramsay,
as well as, according to Kush,
being served at three-Michelin star Chef
Alain Ducasse's restaurant in Monaco
as a cold soup gazpacho.
(Jamie gasps)
Great with tangy cheese and salty ham.
I could see that.
- I love melon and ham,
and because that is so sweet and refreshing,
going against a salty ham would be really good.
- Yeah, I'd really love to try those.
It's not massively for me, but then melons aren't.
(Jamie sniggers)
And is that our review?
What are your thoughts, Jay?
- I feel like you're saying a lot more about yourself
than you expected to.
- Why did I say that in this position?
(Jamie chuckles)
Finish with a review.
- Yeah, great.
- Don't worry about being clever.
- It's never bothered me before.
If you are looking for a melon
that will remind you of the best melon that you ever had,
it's probably this one.
- What if this is the best melon you've ever had?
- Well then it reminds you of that one.
(both laugh)
That's the one.
- Okay, good.
Shall I lift it?
What are you laughing at?
- I just heard something fall around.
- Oh no!
(both chuckle)
Were those perfectly stacked?
- [Ed] Yes.
- These are Kumquats, aren't they?
- [Mike] Oh, yes.
- Baby oranges, cheers. - Cheers.
Wow. - Woo!
- The outside's delicious.
- Yeah, when you bite into it, you get a burst of flavour
and it's somewhere in between an orange and a lemon.
And it really just instantly fills your mouth
with that flavour.
But then it dissipates very quickly.
And I was left with the sweetness of the
rind on the outside.
- The rind is so sweet and delicious,
it's not bitter at all.
- This is Natoora Italian Kumquats, and they're from Italy.
The kumquats come from small growers in Calabria.
This is uncommercial and dedicated work
as each tiny fruit is hand-harvested.
- Fantastic.
- [Jamie] The season begins with green blushed skins
and a brighter acidity progressing towards
a deep orange larger fruit with more sweetness.
I think that's where we're at.
Eat whole, or slice and candy in sugar syrup for desserts.
- Oh, they would be amazing.
- How good would that be?
- Candied rind of kumquat.
I would love to try that.
- [Jamie] This is interesting.
So whilst Israeli kumquats are available all year round,
the Italian ones are only available
between November and May.
- I think that's so rare that the outside tastes
so much better, the inside's very tart, very sour.
- [Jamie] Yeah.
- That is delicious.
Do you know, if you'd have said,
"Today, you're gonna eat a kumquat",
I'd go, "Cool."
- Come what?
- I'd be (sniggers)...
A kumquat!
(Jamie laughs)
Tasting notes?
- [Jamie] Sweet on the outside.
- [Mike] Sour in the middle.
- [Jamie] Sour in the middle.
- [Mike] It's a Mike Huttlestone.
- I was gonna say an Ebbers.
- Yeah, maybe.
No, he's not sweet on the outside,
he's sour through and through.
(Jamie chuckles)
- This has been great.
We would love to know,
have you ever had any of these hyper seasonal fruits before?
If you have, comment down below,
let us know what did you think of them?
- And if you have any more suggestions
for stuff we should try,
we've really enjoyed doing this,
please let's now in the comments down below,
and we'll give 'em a go.
- Let snow!
Let snow!
- Let snow.
♪ Let it snow ♪