- This episode is brought to you by Brightland.
This is soursop.
And this is mountain soursop.
These are two different species of annona fruit.
Soursop is something that people really really like
all around the world,
in South America, Central America,
the Caribbean, Mexico, some parts of Asia,
and increasingly here where I live in the US,
you can find soursops.
They're used fresh,
people make juice out of it,
people make different types of desert with it.
This thing, very popular,
people really like it.
This one,
not so much.
This, believe it's actually from Central America,
the Amazon,
and the Caribbean.
If Wikipedia is to believed.
And people don't really use this.
So, today, we're gonna find out
why people do not eat the mountain soursop
and if they should.
If you want really fresh olive oil,
you have to do it yourself.
(grunting)
Or, if you don't have the patience for that,
you can always try Brightland.
Most olive oil that you get from the supermarket
is bad news.
With deceptive labeling,
it's easy to buy a blend or an inferior oil.
And even then,
70% of olive oils that you find the supermarket,
don't meet industry standards.
Brightland oil is the good stuff.
It's made from heirloom olives
that are locally sourced from organic farms in California.
There is nothing added to it
and it even comes in an opaque bottle
since light can effect the flavor of the oil.
When I have a really good olive oil,
I don't like cooking with it,
I like to keep it simple
that way I can appreciate the flavor.
So, my favorite thing to do
is just dip some bread in it.
So, I've got some sourdough bread here.
That is remarkably good.
This does not taste like regular supermarket olive oil.
You get like a little green taste,
kinda like a little grassiness,
and what that is is the olives.
You can actually taste the olives.
It's not just oil taste.
These are made from different olives
and they have different flavors.
When you go to the supermarket,
you just get one option.
These taste different,
you can taste the different fruit notes in it.
It's like buying wine.
Speaking of wine,
I don't drink wine, I don't drink,
and sometimes people bring me wine.
I'll invite people to my house,
they'll bring me a bottle of wine,
and I'm like, thanks,
you don't know me very well, do you know?
If someone came to my house with this,
that's a good gift.
So, try Brightland today.
I recommend the essentials capsule
which includes two different olive oils
and two vinegars.
If you go down to the description box,
there is a link.
If you click my link,
then you can get 10% off your first order.
And thank you once again to Brightland
for sponsoring this video.
Now, I should point out that my soursop here is bad.
I believe the season for soursops is over,
however the fancy pants supermarket that I live near
was still holding this on their shelf,
even though it is getting uglier and uglier by the day.
Either way, this thing was $10 a pound
so I bought a rotten soursop for $22, guys.
Just so I can hold this
and say that this is different than this
because when I talk about annona fruits on this channel,
very often, people will say,
oh, that, we have that in my country,
we call it this,
and usually are referring to either a soursop or sweet sop.
There are a lot of different species of annona fruits
and they often get called the same name in certain languages
and it end up being really confusing.
So, I really want to press to you guys,
that these two things are different things.
Even though this is called the mountain soursop,
it's not a variety of soursop,
it is completely different species.
So it should be quite different than this one here.
However, it does have similarities to the soursop.
You can see that this one and this one,
they have these teeny little bumps on it.
They're not really chunky scales,
like some annona fruits will have.
Soursops get very very large,
sometimes really really big,
and they have this large heart shaped appearance to it.
These things, they end up being rather spherical.
Although this one kinda looks like it's gone bad,
the coloring on it isn't so pretty,
I believe that is what they look like when they are ripe.
When I got these,
they were unripe and they were perfectly green.
They looked like, they looked totally good,
but then as they ripened on the counter,
they started to get dark
and kinda yellowish.
How you want to eat a mountain soursop
is not really how you want to eat a regular soursop.
Regular soursop, you want it to be rather squishy.
You want it to be giving a little bit,
maybe a little bit more than how you would judge an avocado.
With these ones, you want them to give a little bit,
but you want them to still be quite firm.
I heard that once you let these super squishy,
it's not appealing.
I think they get slimy.
I'm going to cut this open in a moment, I promise you,
but I do have some really interesting fun facts.
It's gonna be like 10 seconds,
do not skip forward 10 seconds.
Okay, first of all,
this is used but it's used medicinally
in order to treat parasites.
So, not all that promising for fruit,
however, people do like this plant
as a root stalk.
The tree that this comes from
is much hardier and tolerant towards colder temperatures,
so what people do is they will use the tree of this
and then graft on parts of a soursop tree to that.
And then when the soursop tree grows,
these end up being more resilient to colder temperatures.
I think.
First, I'm gonna cut open the soursop,
since this is the more familiar thing.
And again, it's rotted,
so this thing might be brown inside and full of worms.
But, it's nothing new for this channel,
so let's cut into it.
Oh yeah, yeah that is a bad soursop, guys.
If you want to know
how to tell if you've got a ripe soursop,
you want one that does not look like this.
Okay, next, the mountain soursop.
Not super easy to cut into.
I'm hitting the stem I think.
It just feels kinda fibrous when I'm cutting through it.
Oh, yeah,
very different.
So as you can see side by side,
soursops are white
and mountain soursops are yellow on the inside.
They get a little bit darker sometimes too,
they'll turn kinda like an orange-ish color.
The seeds are also a different color.
The soursop is a dark brown
and the mountain soursop is a light brown.
Fun.
Ooh, the mountain soursop is very fragrant,
it's got a very strong scent to it.
This one's got a light scent.
It's got a little bit of a fermented smell to it.
But it's like a light tropical smell,
kind of like,
maybe like pineapple in there, some berry notes.
And let's see if this breaks apart,
it's what people like on YouTube, right?
Yeah, can kinda see,
it's kind of a little bit dry and fibrous in there.
A little less juicy than regular soursop would be I think.
But it does come apart
into these little clumps around the seeds.
Well, I don't hate it.
I don't hate it.
It's a little odd though.
It's not like any annona that I've had.
Number one, it's fibrous.
As I'm biting into it,
I'm hitting this stuff,
kinda like chewing into a piece of yarn.
A little difficult to eat.
However, the flavor in there is not hugely objectionable,
it's just not great.
The thing with this
is it's not sweet.
Soursops, they're higher up there,
you're getting maybe like,
at least the sweetness of an apple.
Don't make me eat this, please.
I'll touch my tongue to it.
Yeah, sweet.
This is like a one.
It's got a little bit of sweetness to it,
but really not a lot.
The flavor of this is not all that different
than a regular soursop.
You have a little bit of a banana taste,
like a mango flavor,
a coconut flavor maybe,
a strawberry kind of note in there.
However, it also has other flavors in it
that are not quite so appealing.
There's a little bit of a bitterness to it
and there's a bit of an herbal taste to it.
And because it's not sweet,
it's a little bit difficult.
This also doesn't really have much of a tartness to it,
it's not very sour at all.
There's maybe a little bit like a one or a two in there,
but nowhere near where you would get with a regular soursop.
These things can be quite tart,
these can be like pushing towards a seven
or an eight out of 10.
It definitely needs some work,
so let's make a juice.
So, I have two mountain soursops
peeled and cut in half in this bowl here.
With very clean hands,
I'm just gonna mush this up, like so.
Okay, so next, we're gonna put some water in here.
Just trying to get all that juice out.
Ooh, yeah.
When you add water to this pulp,
it just turns into pure slime.
And I'm sure that me mixing it with my hands like this
is like part of some really weird sub community
in the dark corners of YouTube,
so hopefully that community finds this video
and it does well.
So, wish me luck, guys.
And yeah, this is not like regular soursop pulp.
Regular soursop pulp would not just turn into slime.
So, I'm just gonna do this for like a minute or two,
and if this video does well,
I'll make a video of me doing this for seven hours.
(cheerful orchestral music)
As somebody who grew up
watching a lot of Nickelodeon in the 90's,
this would maybe make a good toy.
When I was younger,
you could go to Toys R Us and buy a container of Gak,
Slimes of various assortments.
You could buy Floam, all that stuff.
You could make good money
selling this as a slime to be played with.
If it's gonna taste good, I don't know,
but look at that.
That's great.
All right, got a little bit of the slime.
Not really digging the texture of that.
But the flavor isn't that bad.
So, let's add some stuff to it.
A lot of recipes for regular soursop juice
call for sweetened condensed milk.
So, it's not really a juice,
it is more of a whatever.
And because this is not nearly as sour as a regular soursop,
I am going to use a lime,
actually a whole lime,
to brighten this up.
Cut on my finger, so this feels great, guys.
Ow.
(blender whirring)
(slow sensual music)
By putting it in the blender,
it kind of made it foam up like a mousse.
So, now it is both bubbly and slimy.
So, I don't think,
it's not something that can really be drank.
It's definitely not a juice.
This fruit is way too slimy for that.
So, it's not like soursop,
the texture of this is definitely not like soursop.
The flavor, oh the flavor.
It's like a little bit like banana pudding
but with a touch of pineapple and a touch of strawberry.
Not bad.
The bitter note to it that it had,
and that herbal note,
the savoriness to it,
the oregano kinda taste,
like all that stuff,
it's gone down.
But yeah, that texture is something.
Some people like textures like that.
In Jamaica,
where mountain soursop is actually sometimes used,
there's a drink called,
well, a variety of different drinks with Irish Moss in it
and it has this sort of texture,
kinda like a thick slime sort of texture.
So, if that's a texture that you like
or you don't mind so much,
or you have a use for it,
you wanna add some of this to,
I don't know, like a pudding or something to thicken it up,
to give it a different type of consistency,
this maybe has its use.
You know what, I have an idea.
(cheerful orchestral music)
That's all right.
It's still a little slimy,
but I don't think I would really notice it so much
if I didn't already have the juice.
It adds to the creaminess in a way.
So,
it's pretty good.
And the flavor of this is like before,
but the banana element is dialed up.
If you gave this to me,
I would probably guess it was a banana popsicle
rather than a mountain sop or mountain soursop popsicle.
This is the way to go.
There's probably some other things you could do
with mountain soursops that would work with it
rather than against it.
So, I think that the mountain soursop
is something that although not as good in a lot of ways
as the regular soursop
or other types of annona fruit,
it's not something to completely dismiss.
There is something good there,
there is a way to use it,
but just straight out of hand or making a juice is not it.
Criticisms aside,
it is cool to get a chance to try this thing.
It's very rare,
very hard to get your hands on,
and it is interesting
comparing this to other annona fruits,
and seeing the similarities and differences
is really intriguing to me.
And I hope that you've enjoyed
going down this little adventure with me.
So, think that's about it,
I'll see you all next time, bye.
If it's gonna taste good,
I don't know, but look at that,
that's great.
All right. (chuckles)
And thanks again to Brightland for sponsoring this video.
I would like to give a very big shout out to Alt-Pod
and Smarter Everyday.
They are mega patreons over on patreon.com.
Patreon is how I manage to keep this channel going,
so if you enjoy what I've been doing,
take a look at the link in the description below.
I also sell t-shirts,
this is one of them,
this is the Mandrake Root shirt,
which is available on my website.
Link to that in the description as well.
Thanks so much guys, bye bye.