- Hello! And welcome to Sorted Food.
- Now, today, we've got another guessing game
for our normals. We're going to put in front of them,
a bunch of exotic fruits from around the world.
We're going to taste them. We're going to talk about them
and we've put some of them into wonderful dishes.
How were you set for a bit of a taste bud journey, boys?
- Journey, that's the worst thing.
So I imagined some of these will be nice. I imagine
some of them will probably not taste so nice on their own.
- That feels about right.
- And I do know that he's just going to be standing there
having a wonderful time. And that annoys me already.
- Remember what may seem exotic to us,
may be a staple food in other parts of the world.
So today I wonder what our UK pallets think.
Number one, one of you can lift the closh.
- We'll do it together.
- Mini
- Cornishon.
It looks like a baby Courgette with, Tobiko inside.
- What's Tobiko?
- [Host] Fish eggs.
- [Barry] Oh, okay. Yeah
- [Host] This is sometimes called a Caviar line.
Or a finger line.
- A finger line, I've heard of it.
- And as you eat it, you get that wonderful pop of citrusy
zesty deliciousness.
Its technical name is Citrus Australasica.
But it's also grown in a lot of the subtropics and these
particular ones are from Guatemala.
- Whoa. Aw mate that's like sherbet lime.
That's like sweet woo.
- That's tangy.
- That is really unique because it has all of the flavor,
and the zing and the tangy-ness of a lime. But also a pop.
- So how on earth do you use these in cooking them?
(choir music)
- Oh cush.
Oh actually cush.
- So what you have in front of you is something
that we think Finger Limes would work so wonderfully with
because a it looks beautiful, but also it always helps
with that extra citrus. Its a poke bowl.
- It's a poke plate.
- So there is no caviar lime on this yet.
- No.
- There's real caviar.
- Yeah, no expense there.
- No wonder Barry can't afford to get a hair cut.
- What!
- Splurging all the YouTube money.
- So we've got some cured salmon, we've got some tuna,
we've got some sea bream ceviche.
- They're a very easy way of putting something beautiful in
citrusy that looks so out there.
- Yep.
- Work really well with fish don't they.
- I am not saying you should, but you can zest lime,
or squeeze lime juice over that and get a similar flavor.
But the texture is completely unique.
- I would say the texture's better than actual caviar.
Cause that's more gelatinous, that properly crunches
when you bite into it. Almost like a seed.
- Yeah.
- Now whilst they all taste quite similar,
they do come in other colours. Red, pink, green.
So they're really quite exciting on a plate.
- As a chef, what interests you, about this?
- For me a lot of it is down to the visual
and the wow factor and the uniqueness
if you're not familiar with it.
I think flavor-wise, anywhere you'd put lime,
but there's no point in zesting it really.
There's no point in juicing it at all.
So it's really other places. Cocktails is interesting
Salads where you can actually dress a beautiful plate
with a couple of these.
And that's why I think it works so nice with sashimi,
cured fish, ceviche.
It's somewhere where that pop is gonna stand out.
In which case, are they absolutely sublime?
Or not your tonic.
- Where's the gin?
- I don't know. It's always on my brain.
- I think absolutely sublime.
- Absolutely sublime.
- Let's bring on number two.
- I'm interested to see your reaction to this.
This is definitely one of those less familiar to us.
Lift the closh on number two.
- It looks a Witchetty grubb.
- Yeah.
- Like a massive caterpillar.
- Yeah massive caterpillar seeing too much.
- Any ideas what it is?
- Smell it Barry, smell it, it smells cheesy.
- (swears)
(all laughing)
- That's a shock!
- It smells like Parmesan.
- Oh. Some people do compare it to strong funky cheese,
sometimes blue cheese, sometimes more feet-y.
- Yeah, but this is to do with how
rubbish our palates are actually in comparison to like
what other people eat around the world.
- It's down to what I'd expect.
Like if that was a plate of blue cheese,
I know it's gonna smell how it smells. - Yeah.
- I don't believe that's a fruit.
- No.You're lying.
- Okay, if I told you this was Noni fruit.
Has been used in Bushtakah trials, in things like,
I'm a slug get me out of here.
It originates from places like Polynesia.
This has been sourced from a family farm in Saint Lucia.
Would you like to see it in a dish?
- (both) Yeah!
- Sure why not. - I would.
- Oh, good it gets better.
- Well, the thing is with Noni fruit is if it is underripe,
then it's often cut up stir fried things with coconut milk.
Sometimes the leaves are used as well.
A lot of sort of Thai cuisine as well perhaps uses it.
But if it's ripe, it's best just eaten as it is
with a pinch of salt.
Particularly rich in vitamin C, full of other
anti-inflammatory antioxidant benefits
and therefore pretty good for you.
Now these have been frozen and defrosted,
which is why they've lost some of their structure.
So those who are used to eating ripe fresh Noni fruit
or vomit fruit might think this looks a little bit slimy.
- Cheers to health.
- Three,
two,
one.
- Oh no.
- To think this is exhausting tasting testing
and not poker face.
- Come on Barry. You can do it.
- Oh
- No.
No.
- Oh Jay!
No!
- [Host] It's in your beard.
- No!
- I'm going to try again.
- So it has that tropical exotic fruit experience.
- Yeah.
- Partnered with.
- Partnered with the most mature Parmesan cheese.
- Baz what's your problem.
- Most people agree, online
and even where we sourced it from,
not that pleasant but nutritious.
- Yeah it's very very, harshly acidic, but then it kinda
tastes like apple.
- Oh actually yeah.
- Yeah, I know what you mean.
And actually the aftertaste is quite pleasant.
- It's the smell.
- It's really apple-y. It's a very alcoholic cider.
- It's interesting to say alcohol.
Cause they often blend it with other fruits and water and
ferment it and then what's left becomes like a daily tonic.
Quite literally like a daily drink.
- I can get that I think you can easily get used to that.
- I can see how that's a real specialty that people
absolutely love.
And it's a hundred percent on us not being used to that.
- Yeah.
In which case, is it an nice big yes to Noni fruit?
Or no no no no no to Noni fruit.
- It's a no, no to Noni fruit for me at the moment.
But if I saw it on a menu I'd give it a go.
- I think I agree with Jay,
I'd like to see it be used in a variety of other ways.
And it's in that form its a no Noni.
- Let's see what we got for number three.
- Now to Ghana. Lift the closh.
- Nice.
- Oh!
- Oh I think I know what these are.
- Cramberries.
- Coffee beans.
- Oh, you're thinking coffee cherry.
No, it's not the coffee cherry.
Chew it, but as your chew it kind of let it swill around
in your mouth, and get the full experience
before you kind of swallow.
- That's well nice! That's genuinely delicious.
It's like a really sweet tart.
- These are miracle berries.
So we have previously done a video that included dried
miracle Berry tablets. The clue is in the name.
Their properties mean that it adjusts what you taste for the
next 20 or 30 minutes.
It has the ability to turn sour and tart things. Sweet.
We'll talk about the science to them in a bit,
but should we get some stuff in?
- (both) Yes.
- And can I blindfold ya please?
- Why'd you make it weird.
- Okay. So the first thing is in front of you.
- Three, two, one. - Cheers.
- Oh
whoa!
- I'm not sure you want that much of that in your stomach.
- Sherbet-y
- It is Sherbet.
- It is like Sherbet-y Apple-y.
- Like really sweet lemonade.
- It's done its job. It's tricked your brain.
That is key lime juice.
- It is, you know what it's the smell.
I was just smelling my hands.
And that, key limes are what? Really sharp and bitter.
- I love these things.
- Okay great.
- Give me something else.
- Okay. Next up. In front of you is a spoon and on it
is one large mouthful to be consumed at once.
I'm interested to know why Barry is not enjoying this.
Cause that looked lovely to me.
- It tastes a bit like butter.
- Yeah, it was really butter-y and really sweet
but not in a good way.
- That was a tomato and goat's cheese salad on a spoon.
- No it wasn't.
- So we chose goats cheese cause its
sometimes goats cheese has that little bit of tang to it.
- Tomatoes horrible.
- It is.
- Tomato definitely if you get a nice ripe tomato,
cherry tomato its got that sweet tang.
- That's really interesting cause you look at
the miracle berry and your instant thought is that's going
to make everything taste amazing.
And yet something that already probably tasted amazing
did not taste amazing.
- Noo
- So the fun bit is how these things work.
Essentially the miracle Berry has Mira Kulin in it
and it latches itself onto your sweet receptors
on the tongue.
In acidic conditions those proteins gain
protons and kind of in that shape change shape
and wiggle and move around.
So it's the sour tart things
that react to the Mira Kulin and
attach to your sweet receptors that make you think sweet.
- And he said it so confidently that you almost believe him.
- Ready Baz?
- Oh cool.
- Cool. Why is it, it's burning.
- That's really spicy.
- Is it a sweet and sour glaze?
- Yeah. Spot on. It's a sweet and sour chicken ball.
So battered and fried and then tossed
in a sweet and sour sauce.
And we just wondered what on earth happens
with sweet and sour.
- Smell it.
- And then when you eat it, it tastes diluted
because you smell it and you go, okay,
that is going to be sweet,
but it's going to have a proper tang
and you don't get the tang.
You get a lot of heat and a lot of sweet.
And you lose the dimension of what makes
the Siracha amazing. That is so weird.
- So something else to try is in front of you,
it's just a stick of it. Have a chunk.
- What on earth is that.
Tastes like pure apple like granny Smith green apple.
- Oh my God.
- Lovely.
- Oh my god.
- Oh no its not celery is it?
- No it can't be celery. It's... what the hell is that?
- I thought it was celery but its not.
- Woah
- It's exactly as I expect.
- Oh Rubarb, bloody hell.
- That is so tart.
- It's just raw Rubarb, which is just.
- You should try this one mate it's delicious.
- Last one, shot glass in front of you. Pick up carefully.
- Cheers.
- Are we alcoholics.
- Cheers
- Where are you? How does cheers work in your world?
- Oh its burning my throat. Ah!
(grunting in pain)
- The miracle berry only latches itself onto your tongue.
- That's Apple cider vinegar - Argh vinegar!
- Apple cider vinegar, on the tongue apple juice,
fizzy, fizzy like really fermented apple juice.
It tastes like. And the back of the throat Vinegar!
- Damn see this was the thought experiment
and we didn't finish the thinking.
The miracle berry attaches itself to the tongue receptors
not the throat receptors.
- I think what's interesting out of the novelty use of wow,
what an experience is where they're actually being used.
So they are being used in medicine. So for example,
chemo patients who can sometimes have incredibly metallic or
sour or nasty flavored reactions to food,
this can really help miracle Berry.
And in sodas for people with diabetes.
So you need to add a lot less if any sugar to create that
soda light experience.
Okay boys!
Is it Mira Kulin for the win or Mira Kulin for the bin?
- Well its obviously it works, for the win.
- It's great.
- Okay. Number four.
We're back to our family farm in St. Lucia lift the closh.
- Okay.
Oh, they're rock hard.
Whoa, you could kill a man with that.
- I don't know if it's going to help, but there's
a rolling pin to your left.
- Out of ten, how hare are you going?
(bleeped out)
- Eleven.
- Wait, I'm going to go four.
- Yeah I should have gone Four.
- It's got what can only be described as the inside of a
vacuum cleaner.
- Oh.
- Oh no!
- Again, it smells cheesy.
- This is regarded as a love it or hate it fruit.
- When you sniff it, because its within this context
you think it smells horrible.
But if you sniff it and now think of Wotsits or Cheez-its
it's powdered cheese.
- It's known as stinking toe.
- Mmm yummy.
- It's the fruit of the West Indian locust tree.
- Woah that sells it.
- Its considered to be one of the richest natural foods
in the world world in terms of its nutritional properties.
It says, whilst it can be enjoyed raw,
it's often used in baking, blending or cooking.
So we are going to blend it into a drink in just a moment.
But if you'd like to try it raw, then at least
you know what you're working with?
- Well, we're here aren't we.
- Yeah. I wonder what it tastes after a miracle Berry.
Cheers.
- Oh yeah. Forgot you did that. Cheers.
Taste-wise that's amazing.
It tastes like a tropical fruit and it has
that fragrance to it.
- So it is really dry, as soon as you eat it
the water in your mouth turns into a paste.
- Yeah, it hydrates it.
- And the paste is really smooth and it coats your mouth
and its really sort of a pleasurable eating experience.
- I think technically it's a legume and I think it is
that texture of being impulsed that you would expect.
- Doesn't smell anything like it tastes.
- No.
- It tastes nutty,
creamy.
- Zesty
- Flowery and almost dried milk,
you know if you put like a teaspoon of dried milk
in your mouth and you have to wait for it to rehydrate
and you go ooh there's the dairy.
- Yeah that's custard powder,
it's a flavored custard powder.
- Wow, I am looking forward to this next bit now.
Right we have hollowed out two Stinking Toes and they stink.
And were making a Stinking Toe punch.
- Yeah its like a Jamaican classic.
- So we got condensed milk, evaporated milk, ice
and vanilla milk shake.
(bleeped out sound)
- Cheers!
- Cheers boys.
- I mean, that's absolutely dang delicious.
- Oh yeah!
- Very sweet.
- I can't taste the toe.
- No you can, you can smell it, cause it smells nutty now.
- Its also claimed to have aphrodisiac benefits.
It's My Exotic Fruit that have helped us to source these
and they have weekly contact and a weekly shipment,
from a trusted place in the Caribbean,
a family farm and that's where some of these come from.
Kinda new to us all, but you glad you dipped your toe?
Or is it just a no.
- It was very interesting.
- I would dip more than my toe.
- It is an aphrodisiac.
- Well over to you guys its time to do some commenting,
firstly, have you heard of any of those before?
Do you use them already? Let us know how down below.
And are there any exotic fruits in your areas that you'd
like us to explore next time.
Comment below, let us know.
- We want to know all about your stinking toe.
- Exotic Fruits in your areas.
- [Voice Over] We have an app, its called Meal Packs,
and it helps you plan and then cook a weeks worth of meals
using one set of ingredients.
Saving you money, cutting down on food waste and answering
the age old question, what shall we have for dinner?
It's free to try for a whole month.
The link is in the description box below.
(outro music playing)
- The most mature Parmesan cheese that has been grated onto,
into somebody's shoes that they've then worn without socks
for about 3 months in thirty to thirty-five degree heat.
- Baz what's your problem.