Hey, so this is one that I've done before,
but I wasn't really satisfied with it. You know, I've had
chiku, or
sapodilla a lot. They're like everywhere, you know. They are in India. They're in the US. They're in
South America. They're in Asia.
They're in Jamaica. They're in the Caribbean area. You know, these things are everywhere,
but the one that I reviewed was
highly inferior.
In fact, a lot of people complained about my review just because the one I had was not very good.
It was really crappy chiku, because it was probably grown in like New York City.
Okay, so it was very small. It wasn't fully ripe. It wasn't really that good.
So I thought I would do this again, and what better way to do it than with this honking thing?
Chikus I've had have been
tiny, like little
golf ball-sized fruits. This one is almost as big as a mamey sapote.
Actually, it looks very similar to it as well.
And there were actually some bigger ones too, but they weren't ready to go.
This one is, this one is ready to go.
So I'm gonna review this one again cause this is a really tasty fruit.
And you know, it is all around the world for a reason.
There's really nothing quite like it. All right, so
dramatic. Look at that. Nice and juicy. Brown color. It's like so supersoft, like that is,
it's just like,
there's like no resistance. It's like putting this knife through water.
And the smell is good. It smells a little bit like...
like malty
molasses. It's a very, very sugary fruit.
I don't know like what the calorie count is on a chiku. Especially with one like that
is this big. This is probably like a whole meal.
That's really good.
It just like melts in your mouth.
It's like a little bit
grainy.
You know chiku's can be a little bit grainy,
especially an inferior one.
But with one that is like this, where it's like
super succulent and like juicy and properly ripened, like, that graininess is not really a concern
because those little grains just kind of like separate out into like... They just like dissolve almost.
So it's not really anything that like...
I'm trying to like pick up another piece, but it keeps like sliding through cuz it's just like so,
it's so soft.
The best way to describe this is,
imagine pumpkin pie, but
not as rich. If pumpkin pie
were light and refreshing. It like goes down super easy, super juicy,
and just kind of like melts in your mouth.
That's what that's like. So,
yeah. Super, super good. It's nothing like... really if you haven't had like fruits like this before,
you know, like chiku's will kind of catch you by surprise.
Like in the US, we don't eat anything like this. You know, there are other fruits out there.
If you go to like South America, you get like mamey sapote, and stuff like that.
Like there are other fruits out there that have that kind of like potatoey,
pumpkin pie, brown sugar taste. But not in the US. You know, in the US we, you know, we've got pretty like
simple tastes. You know, sour, sweet, you know, apple, banana,
you know, berries.
This is like a whole different thing.
There's a whole different flavor profile in fruits out there
that we just don't get. And this is probably the best way to introduce yourself to it.
I think like mamey sapotes may be another good way to do it. But like these ones are...
I never met someone who did not like these.
I think like the worst thing that can happen is if you picked one of these up and it was
like not properly ripened.
But you do need to know like how to eat these. If you don't eat them when they are properly ripened they are terrible.
They give you terrible dry mouth, and
the seeds on some varieties-- I'm not sure on this one, I actually haven't seen the seed--
yeah, there it is. No, this one's not too bad. But the seeds on some varieties actually will have a hook on them,
so if you swallow them, it'll just like latch into your throat. So,
there is a learning curve to eating these. This one is not like a hook, but it is a little pointy.
So if you swallow that, that could kinda like scratch your throat up a little bit.
So these have like a little bit of an instruction manual to them,
but if you're willing to take the effort it takes to eat one of these properly: properly ripened
and
being careful not to eat the seeds, then these are definitely something worth trying.
They are very, very good. Just like something completely different out there
compared to the fruits that we have in the US.
Okay, so I think I've babbled enough about this thing. So, I hope I've finally given this the respect that it deserves.
Right. Thanks guys. Bye. So at the end of this video, there's going to be a preview of next week's fruit,
so don't click out yet. I want to give a very special thank you to Rob Nelms for being a contributor on
Patreon. He's got a website: Radiant Portraiture. He's a photographer, if you want to check out his work. I also want to thank Smarter Every Day.
They are a mega contributor. They've been helping me out for a while now.
You might want to check out their channel.
They make a lot of really cool videos.
If you want to learn more about how you can help make my series happen, do head over to my Patreon page where you can learn
more about that. That's how I get the funding to do these trips and everything. Other than that guys,
I've got shirts available at my website. That's another way to help out. And stickers now. And if you don't want to give any money
that's fine. If you like, subscribe, leave a comment, any of that, that's really helpful as well. Thanks so much guys. See you next time. Bye.