So I have another Myrica fruit.
I have no idea what this is. It's green and it's big!
so
Who knows?
The Myrica Nagi, which I reviewed
not too long ago
is quite small.
This is quite big. My initial thought was like
"Oh maybe this is like an unripe one of these."
Then I was like, wait no, that doesn't make any sense because these are consistently larger.
All the vendors that I saw have this one, this size.
They're always bigger. And this red one is always smaller.
Myrica rubra, which I talked about, that one is bigger.
So that's like maybe the size? Maybe this is the unripe Myrica rubra?
I don't think so though.
They're they're actually like, a ton of different Myrica species. And I think this is just a green variety.
I think.
Everyone selling this was selling this one in green. I did not see any big Myrica fruits so...
Interesting. This one is a little bit soft. It gives a little bit.
It's still firm because there's big seed in there, but it does get a little bit. This one does not give nearly as much.
It's also was sold to me with...
When she sold me a little bag of these, she offered put salt and chili powder on it.
So, you know, that means sour. This is gonna be super, super sour.
because with the little red ones, no one offered me salt and chili powder,
and those were already quite sour.
Oh! I got a punch in the mouth.
But it dissipates quickly, that's interesting. I bit it, it kind of just like gave a little burst of juice.
It was like super, super sour,
And then it just went away.
I'd say sourness of a lemon at least,
and it's like, uh...
It's like a sharp sourness, there was not much to it
except for just
sour and kind of green tasting. Like if you took a green apple and just like jacked it up.
Chili powder and salt would definitely help, but let's try another bite.
Mmm
Yeah... And it's gone.
That's really weird. The front flavor, the first initial taste of this is just like
Strong! Strong! Strong! And then it goes.
Immediately dissipates.
Reminds me actually of bilimbi. The bilimbi, if you haven't had that, tastes like star fruit
but super, super sour star fruit.
Okay, so I've got a little baggie filled with salt and chili powder that she gave me. Okay, so we got a powdered up.
*trying not to die*
That's a whole lot of flavor! Oh my god!
*almost dying*
It's not dissipating,
as fast when you put the whole thing in your mouth.
A little bite does, it goes way quickly.
This is not going away!
The salt...
does not really... neutralize that sourness.
Maybe it's helping a little bit. It usually does.
That's got a lot of
sourness to it. A unique
sharp, sourness. If that salt
and chili powder is not enough to get rid of it.
however...
It is good if you like that sort of thing
If you're the sort of person that likes eating green mangoes
with chili powder on it and salt.
If you're the sort of person that can like, bite into a lemon and get a kick out of that.
One - you're stronger person than me, and two - you'd love this thing.
It does not taste like a little red one.
Little red one is great on its own. You can just eat that thing you're fine. That green one that is...
That's not for beginners.
That's for people who like sour fruit,
and like chili, and like salty snacks.
And you want like...
A whole lot of flavor and you want it like, yesterday. That's when you eat that.
My god. Okay. Now it's like a little easier
I just can't imagine people just, casually eating that.
The flesh is adhered to the seed,
So when I finish this thing I can show the seed, but...
It's not easy!
There you go. There's the seed. It's still got flesh on it and I apologize, but it's really on there.
It does take up a decent amount of the fruit.
But there's more fruit on this thing to seed ratio, anyway. More fruit to seat ratio.
Than the little myrica nagi that I had.
Yeah, this one's a bit of a challenge, but if you like that sort of thing, this is right up your alley.
Alright, until next time!
Hey before you click out. There's going to be a preview of the next week's fruit at the end of this video.
So don't go anywhere!
I'd like to give a shout out to Chandler Dixon who was a very generous contributor over on patreon.
So Chandler, thank you so much.
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