So here's another exciting one.
This one I came across at the market. The guy who is selling it to me was very enthusiastic
that I wanted to buy it.
So I told him "piquito", like "little bit". Maybe just because of my pronunciation or, you know,
the fact that I just like don't speak a word of Spanish, he gave me like a gigantic bag of them and
asked for
20 pesos, which is a dollar. And I was like, oh, no, no, no. And I was like,
10 pesos worth. He's like, 10 pesos worth? No, no, just take it. And he just gave me the whole bag.
Which is like so generous, so sweet of him.
But then I was dragging around this
gigantic bag of these things for hours in this market. And then when I got home
and I finally like looked it up, I found out that you can't really eat them.
You have to cook them, which I don't have the means to do. So,
yeah. I've got like a gigantic bag of these things that I can't do anything with. So I'm gonna just like leave them
in my room and hope that, you know, the chambermaid here will, you know, know what to do with them. Because me?
I don't know. I did find out that if you go to the trouble of getting
ones that are riper, that are yellow,
you can crack these open, and on the inside,
you can eat the bit on the inside. And it's
supposed to be a lot like a coconut. I guess these are actually palm fruits.
They almost look like teeny tiny coconuts, right?
So I'm gonna go outside with this, and I'm going to see if I can get it open. Let's go find a rock.
What better place to find a rock
than the Zocalo? Which is like the square of the city here, always bustling, lots of
people.
There's got to be a
piece of sediment here, that I can grab.
Okay, so that was incredibly difficult to open, but I got it, and
on the inside you can see it looks like a tiny little coconut. It's got a brown shell there, and
creamy white flesh. It is
kind of hard-- not
entirely. It's like the same as coconut, I guess--
around that kind of firmness.
It's very difficult to open just because it's like so sticky
that when I hit it with like a rock it like just kind of cushions the blow. But yeah, it can be done.
It tastes somewhere between like coconut and like a water chestnut.
Its creamy, its firm.
It's got like a nice nuttiness to it. Nothing, really, to sort of
write home about. You know, it's like coconut, just maybe not as good.
But, still not bad. Totally worth eating. I'm glad that I took the effort to, you know, find a rock and crack this open,
but I don't think I would make a habit out of doing that.
Cooking it though: that might be a better way to do it. First, I'm going to
actually crack one of these open,
and just give an idea of what the fruit tastes like raw. Now, you're not supposed to do this, you know,
so I'm guessing it doesn't taste good.
It is not going to kill me, but it's you know, most definitely like something that people don't do,
probably for a reason. So, there's the inside.
Just eating a teeny bit, just in case.
Mmm.
Whoo, that's bad.
It's not strong.
It's mostly flavorless, but it tastes like glue. When that mixes with your saliva,
it's a slime. And the inside is like super duper
fibrous-- like the most fibrous mango in the world. This is just like bringing back memories of me like in preschool
tasting the paste. Okay? It tastes like that.
Yeah, that might explain a lot about me, but like,
it tastes like that. It's non-toxic, okay? But yeah, it tastes
like paste. I was fortunate enough to find a vendor
who was selling it.
They apparently candied it in some sort of sludge. And I think like what actually happens with this, because like this
goop in here is like fairly
viscous. They probably just like boiled it with
sugar and water,
but because of like the gluiness to the pulp it actually thickened it as well. So, that's fun.
I just have two here. I know that as soon as I open this up, it's gonna be a big mess,
so let's like, take a little look before we do it. It looks like they
peeled it first and then scored it. I don't know if you can see that. You see all those lines in there?
I think they scored it with a knife, so the sugar can get in there.
So that's apparently how you do it. It's still very tough, though.
Okay, so there it is in all its glory.
But, you wanna see what's gross?
Bluh...that is so nasty. Eww.
Maybe these are in honey? No, I think it's that gluey pulp. Oh,
that is so nasty. All right, you know, great.
It tastes like molasses,
and cinnamon. Which is apparently, you know, what they prepared it with. It seems like they prepared it with like a very dark sugar.
It's not as gluey. I mean the syrup is gluey, like all
disgusting, but
the pulp itself is like
easier to get through. I'm not gnawing on fibrous glue anymore. It's like actually like coming apart,
although you still kind of have to gnaw it!
I don't really see the point of doing this, honestly, but the flavor isn't bad.
But I feel like you can put
anything in this like molasses cinnamon
concoction, and it would taste fine. And this thing just doesn't add anything to it.
Maybe I'm doing this all wrong, but the seed in the middle is super hard. So
I feel like I want to like crack into it with my teeth, but I know that if I do that, I'm gonna break my teeth.
My guess is that this is something that people
kind of just like
walk around and they like suck on it.
Cause that pulp in there
holds the flavor of this sugar concoction really well.
So I feel like
you can keep this in your mouth like a jawbreaker and
it's just going to continuously like release flavor.
I think I can understand. You like walk around all day with this thing,
and then when finally, like five hours later the flavor is gone, and you actually get down to the pit,
then you can crack it open and eat the little coconut inside, and that seems pretty fun.
You know, I just like can't get over the slime. The slime is kind of gross.
But, if you can, if you can deal with that weird texture,
then
yeah, this is like candy. I could see
this becoming a very nostalgic fruit for somebody.
I think if like someone were to give this to you when you were a kid and you got like accustomed to it
then, like, this is like, this is not something that you just like eat. This is like an experience, you know, and
that I think is a special thing. You know, it's like it's not
something I'm accustomed to, but I could see how this could be something that would be, you know, fun for somebody.
All right,
until next time guys, bye-bye.
Hey, so at the end of this video, there's going to be a preview of next week's fruit,
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