I’ve been adding tamarillos to salsa for years. It elevates store-bought tomatoes that are typically bland af where I live. But I add just one tamarillo to a bowl of salsa. Just to get that fruitiness back into it without changing the flavor too much.

today we will talk about the guava tamarillo, but when are we talking about the cat?

I just started the video. Please don't eat the cat.

The strength of the fruit sounds like it could be good as an ingredient in some things. Maybe jams, ice cream, pies, or smoothies.

I remember finding the guava tamarillo in one of my travels across the jungles of western-pacific Colombia. The problem arrives when you eat more than 20 of them in one go. As the locals say: "el que abusa del guavillo, le escocerá el culillo". Take care, brother.

❤ cat cameos 😊

i was just binging your videos and managed to catch this one 20 seconds after it was uploaded. i love your stuff!

Fyi, tamarillo is the secret flavor of Gatorade. Also, loquat is the secret flavor of juicy fruit gum. And fruit loops are flavored with west Indian lemon grass extract.

I'm definitely making tamarillo salsa! Your videos are so fun to watch and informative. Thanks for everything.

I like tamarillo sorbets - somehow it works really well as a sorbet

The way you are describing the Guava Tamarillo reminds me of Cape Gooseberry. If you've not tasted those on the channel, would recommend.

This sounds like it might be great in curries, used in a similar way as tomatoes & tamarind!

I don’t know why but I just noticed your Clark Kent/Superman bang’s! 💙

Jared, have you tried the kwai muk? It's pretty common in Quang Ngai, Vietnam.

The salsa, try juicing the guava & deseeding the pepper. Maybe pulse it all in a blender for a few seconds. I could tell just by the ingredients that that salsa is good.

I tried making spaghetti sauce with Tamarillos in Colombia (they call them tomate de arbol), It was OK, but I would rather have regular tomatoes.

So cool! Thanks Jared! Dude, I just started growing guava tamarillo from seeds I got from raindanceseeds. Appreciate seeing a preview on the flavor as I had no idea!

KITTY!!!❤

Your kitty looks remarkably like my boy, Jo jo.

I love your channel!!!!

You should have called the cat a gato

The recipe at the end of this episode was icing on the cake! I'm growing tamarillos for the first time and am excited to try making fruit salsa.

When they are in season i freeze tamarillos. Then when you want to eat them, thaw them out, take the end off and squeeze the pulp into a bowl and add icecream, Marvellous. You throw the skin away

Guava always reminds me of the band Ween. Also, it’s delicious. I know nothing of these others, but they sound good bc guava is good. Now, if you’ll excuse me I’ll be licking the palm for guava.

I grew up with a regular Tamarillo tree in our backyard. Not my favourite fruit to eat out out of hand, however, great in savoury applications...makes a delicious chutney and Ino doubt also great as the basis of a Ketchup.

Just discovered Pollia condensata today an I'm surprised you haven't reviewed it!

My friend has a potted tamarillo he grew from seed. The leaves and stems smell vile, like some combination of cigarettes and bug repellent. If you make the mistake of touching a leaf you'll have to wash your hands. Maybe that's the same as what makes tamarillo peels inedible?

When you started describing the flavor of the tamarillo, I thought to myself "Salsa" that would be a great idea, then you made it. Love the content inspires me to try different things.

The flower image you had in the video is incorrect. I saw this plant grown in gardens before, it's a nice looking small shrub like plant with an umbrella branching tree shape, shiny narrow leaves unlike the other tamarillos and the small flowers are very pretty and cute bell shaped grown in chains dangling all over the mini tree, attractive to bees also. I think the flowers you've shown is of the regular tamarillo. The fruits are also very pretty but barely edible, given the small size and extremely tough skin. Would recommend for anyone liking unusual plants to grow it, but honestly not for the fruit.

I grew a tamarillo some years ago, they need good staking. Love the fruit, you can use it as a fruit OR vegetable in salads, either way, good.

How can you look at that fruit and flowers and NOT think they’re a nightshade?

The tamarillos i used to get had more reddish pigment in the juice sacs around the seeds

Funny how people pronounce “Tamarillo”. Apparently it was given that name by the New Zealand Tree Tomato Promotions Council in 1967 to make it more marketable (a load of breeding to produced modern varieties was conducted there). I’ve heard “Tam-ah-rill-o” and “Tam-ah-rio”, but I have no idea what the intended pronunciation is. Would be interesting to know what South Americans referred to it as? Also, I’ve checked your channel and noted three fruit which I’ve grown/are easily found in Australasia that you never seem to have tried. Caigua, Davidson plum, and Red Kiwifruit (Zespri RubyRed). The latter two have more of an industry around them so you might be able to find some in the states. Caigua is native to the Andes so might be easier to locate. Anyways, cheers for the video. Always interesting to see what you’ve found and the different ways to prepare the fruit!

9:58 - the capsaicin is mostly concentrated not in the seeds, but in the white "veins" of the pepper where the seeds are attached to, so if you remove these - the spice levels will decrease dramatically.

Wow that throwback to episode 1 is wild. Like from a different timeline.

I remember when the gimmick catalogues used to sell "tree tomatoes", they never mentioned not eating the skins.

Cool video! The salsa is a great idea! Yeah guava seeds can be too crunchy, but it sounds like after your suggestions for changes, it would be even better.

Most Solanaceae plants, like tamarillo, have a biloculated ovary("fruit") while guava clearly have four locules(seed chambers.)

Haha me too when I'm making spicy things: "That's not going to be too spicy, surely? I can't be bothered to remove the seeds..."

For controlling the heat of certain peppers, my experience is the seeds matter but the white part matters more so be sure to cut that out too!

That into was 100%

I wonder if there are many other people alive who have tasted so many fruit tbh, and who have such a good ability to recall what tastes like what because of it

I love your bangs. It’s like Superman times three.👍🏻

TAMARILLO is so dang good wish it was more popular in the US

by leaving it to shrivel more, acid wont be affected at all. water will just evaporate and sugar would feel more concentrated but, your tongue should still burn because of acidity😅

yooo that salsa sounds amazing. I love fruity salsas.

Love the Cat :D and your videos TY

Ahhh the baby cat so cute 😊

Tamarillo we get in nz is the same on the outside however blood red and a bit more juicy inside

Hahaha… I was thinking that salsa sounded bomb, then you mentioned all the pepper and guava seeds.. I’ll bet it’s incredible sans the seeds, though! Guava seeds are why I like the nectar or making a drink with them instead.. sometimes.

I wasn’t looking at the screen the first few seconds, and I couldn’t tell if the app accidentally loaded a Chad Chad video instead

I love harlequin pattern cats. I have 2 calicos and a baby orange female with that pattern

Thanks Jared. I'll have to look for this tamarillo at the market. I thought it might be related to tamarind, which we have in abundance,

5:27 : 4.5/5 Lemons for that tart face and then an EP.1 throwback for another .5 points giving this video a full 5/5 Lemons. I also just bought a bag of those Torti-YAH 'Cantina' chips and I will confirm that the 'cantina' flavor is just a milder and saltier version of Lays BBQ flavor dust. Fairly weird flavor and chip combination but I think they work as a chip alone 'okay' but don't pair well with salsa or really any dip.

In Kenya, it’s called a tree tomato

We called Tamarillo "terong belanda", since they are similar to "terong" or eggplant.

The best tamarillo is the blackberry tamarillo or what in Colombia is called tomate de árbol injertado con mora. One of the best fruits in the world.

Sounds like it would make a good salsa.

I wonder how this fruit would be blended into a sauce. Fruits like sour Tamarind are frequently used in sauces, so this might be a good one for that purpose.

Dang he didn't make it into a ketchup? totally missed opportunity

The tamarillo is very reminiscent to the golden berry IMO.

Definitely a much, much better knive you got there

That was interesting. I wonder if cooking them would deactivate the acidity they way it does in pineapple?

Hello Jared, please review this fruit : Andalehat (Chrysophyllum Roxburgii)

I hope you realize that we do desire a video just about the cat ...

i was more interested in the cat.

Sounds a lot like how golden berries taste

I love this channel, he's willing to taste what I am unlikely to try ... like tamarillo skin, and 'buckshot' guava seeds. Soo ... whats the cats name? "Cat"?

Fathom how well guava tamarillo could go as a base for ceviche marinade (veg or otherwise), especially together with tamarillo & tumbo (banana passion fruit) plus ají amarillo and/or ají panka plus huacatay

chad chad watchers?

i enjoy your content a lot.

less nasty tomatoey things, more vostok 😻

Your salsa made me laugh, the giant chunks, and leaving in all the seeds🤣... that's some dry humor, kinda like trying to eat the skin, in the 1st episode!

Could this one be eligible for the 'will it ketchup' experiment?

Did the guava seeds make it into the salsa? I feel like you’d break a tooth on those…

I've been mispronouncing these wrong my entire life! But to be fair that's what everyone calls them (tamari-lo) and given I didn't realize the origins, we just went with it

Is it possible that the underripe fruit has enzymes similar to bromelain (from pineapple), and that's why your mouth felt raw? According to the Useful Tropical Plants website, Solanum diploconos is slightly toxic when unripe.

Will it salsa will do until the next will it ketchup hehe

Wow an oversized "csucsor" which is edible!

Can you review this fruit, Andalehat or Chrysophyllum roxburgii ?

please make noni salsa

Has anyone made a pasta sauce out of tamarillo?

What type of store could you potentially find these at?

Looks like a tamatillo without the lantern round it

I remember trying a tamarillo for the first time- nearly threw up. It has the same compound that tomato has which tastes like sickeningly-metal-sweet-while-equally-bitter compound to me. I can smell it across the room. (It cooks out, I can eat jarred tomato sauces, but raw or lightly-cooked is a no-go) If you’re like me and cannot eat raw tomato, don’t try these. (Don’t lecture me about store-bought tomatoes, my family grew tomatoes and I’ve tried to try heirlooms- this is something completely different)

Call me strange but I eat the Tamarillo skin, flesh and seedy centre all at once. Just grab it and bite into it as you would an apple. Only part I don't eat is the stalk. Always have since a child. I eat Kiwi Fruit/Chinese Gooseberry the same way.

That tongue-burn in the Guava Tamarillo is probably because of ENZYMES, not acid.

Really loved this video! Long time since I've watched your videos, and this one is great! Looking forward to the Kwai Muk video!

Will it ketchup?

One thing I would love to see you try, is actually not even exotic, and IIRC you are from near where I am, can be found in the wild everywhere. Sumac, specifically the red clusters of berries. Not to be confused with poison sumac (which looks different, has white instead of red clusters of berries).

Was really hoping for the cat's name to be Guava 😔

Am allergic to all solanums

Question, is "tam-e-re-o" the standard US pronunciation. I've always heard "ta-ma-rill-o" here in NZ. Though there probably isn't a "proper" way to say it, since I believe it was just coined by a dude in Auckland smashing Te Reo and Espanol together

Sure brah

I thought you were going to see if it would ketchup. 😢 lol

What you made is more of a Pico De Gillo than a Salsa.

I kinda thought the last element on your list was going to be "And this is an idiot"

when Australian natives?

All tamarillo fruits do some painful and severe "messing about" on my stomach and intestines, so I will never even taste this one. Cool fruit though.

I don't spoze anyone knows what cat tastes like