Hello everybody and greetings from Assam, India. Right now I’m in Guwahati, which is a major city in the very north eastern chunk of India. You may hear car horns honking I’m not even- my, I don’t have a window That’s through a wall on the other side of this building. People like to honk their horns here Also, you might hear a lot of people talking in the hallway. I apologize. Can’t do anything about it. India is a special place and you can’t pretend that it isn’t hectic. So you’re gonna probably like, through the next few videos get a little taste of that as I go along. I chose to go to the Northeast because around here, there… It’s a different kind of temperature to it. Okay, it’s like kind of like tropical I guess but it’s also very humid so a lot of things grow here that don’t grow elsewhere. So it’s got a few like very unique things that are part of the cuisine here and some interesting fruits pop up So, uh, I went to the market today and I’ve got a whole bunch of stuff. And the first thing that I want to talk about is this guy here. Check that out. It kind of looks like a little tomato The exterior of it has got like these kind of little speckles to it. They’re like little silver metallic looking speckles, which is kind of interesting. I believe it’s called “Indian olives” is one word for it Also known as “bastard oleaster,” that’s pretty cool name. It’s very- if you’ve seen something like this before you may live in, uh, I think it’s like the Northeast of America where we have something called “autumn olives.” They look kind of like this, but they’re a lot smaller. They’re both of the same genus but different species I’ve actually never had the autumn olives before even though there’s something that grow like, in Central Park I think, in New York City I haven’t come across them yet. So something I’ve been wanting to try So kind of funny that…this is something I’ve never heard of before, but it’s a relative. I’m going to end up trying this first The problem with food in India is you can’t eat fresh food because it makes you sick if you’re not accustomed to it So, uh- and you can’t drink the water So it’s been kind of like uh, a challenge getting through day by day making sure that you don’t, like, a drink juice with an ice cube in it that was made from tap water, or you don’t like… get food that someone put like a fresh ingredient in it. Like sometimes they’ll give you a curry and then put like some fresh herbs on top- those herbs will mess you up. So I can’t, I- I can’t just like bite into this thing. I’m gonna have to disinfect this. This is something I’ve never done before, you know in the past when I was in India what I would do is I take a knife and I’d peel all my fruit even if it’s something that you normally wouldn’t peel, like an apple or something like that, like, you have to do that. These I think will be kind of tricky to peel and that might end up losing Some of what makes it special. I am going to take a few of these fruits. I also have some ber fruit in there- spoiler for next week’s episode. And I’m going to put- I already washed these in the tap water, which you can’t drink and I’m going to fill this with regular bottled water- woah! I’m making a terrible mess… Okay… so we’ve got that in there. And next you have to take a disinfectant and put it in there to kill some of the bacteria. Now this is not gonna kill everything unfortunately, but it does kill a lot of the baddies that could be on fruit. I’ve got hydrogen peroxide so I’m gonna take a few… [hydrogen peroxide squirting into water] …a few squirts and put that in there. I’m guessing that’s probably alright, but you know what just be safe Can’t be too safe. I mean, you can put hydrogen peroxide in your mouth and stuff. It’s gonna be alright. It’s not gonna kill me. I just don’t want to affect the taste too much. But yeah, it should be alright, I’m gonna let this now sit For… I don’t know, I’ve seen people say 30 minutes. I’ve also seen people say 60 minutes So I’m gonna kinda like set it and forget it and come back to it and we’ll see how long it takes Let’s do it. Let’s go nuts. Let’s eat a fruit with the peel on it hardcore You know, so I took it out. I also rinsed it with bottled water just to get the hydrogen peroxide taste off of it. [mild smacking sounds] OOOHH my. [continued smacking sounds] That is sour. Also kind of astringent [inhaling to deal with the sourness] It tastes like… Tastes pretty good, umm.. A little bit like amla which I reviewed in the past Which tastes, you know, kind of sour…it’s kind of green Amla is also an Indian fruit very popular in India so you can see why this would be popular. it’s got like a little bit of a tomato-y a kind of flavor to it but not in like a negative way, in a way that’s more fruity, you know not it doesn’t taste like savory like tomatoes do You know tomato that’s getting a little bit of a bite to it from maybe like a green tomato? It’s kind of like that kind of tartness is in here, if that makes any sense I do hear that these have a lot of lycopene in them, which is you know in tomatoes A compound that’s in tomato. So that kind of makes sense a little bit. It’s a little bit sweet [inhaling in thought] You know, like- like 2 or 3 out of 10, but it is quite sour…not unbearable The 10 is a lemon, this is maybe… I don’t know, 7? You know, it’s definitely- but it’s like different kind of sourness, you know, it’s not like citrus, it’s, it’s kind of like a little bit. It’s a little bit more going on to it Maybe a little bit like cranberries… Umm …and a little bit like a sour plum. And the guy who sold this to me said I should be eating it with salt, so I bought- I bought some salt. One really annoying thing is that I was scouring the streets trying to find salt and this is all I found, I got a big freaking thing of salt which I don’t know really what to do…about that… I think I’ll take some of it leave the rest of it my hotel room and hopefully someone will take it and do something with it so it doesn’t go to waste. It’s kind of like my strategy with all these fruits, it’s like I end up always getting more than I need and I just like nicely present in my room like it’s a gift or something to the hotel this week. This hotel is pretty crappy, so they don’t really deserve it, but you know, whatever. So let’s get a little salt on there [ambient sounds of people talking outside] [mysterious footsteps] You’re gonna be annoying now too? [tuberculosis/plague patient coughing upstairs] Oh nice, that’s a nice sound. Okay, so we are salted up. Let’s give it a shot [munch] [chewing] It’s amazing how that works. Yeah, the salt neutralized that um- that tartness. It’s bringing out a little bit more of like a berry taste to it. Still astringent though, that’s not going away. hmm Yeah, that’s all right, you know that salt in there, it’s like a little bit more refreshing You know, it kind of feels like you’re you getting yourselves back. It’s like a little more later hydrating Yeah, this packs a little bit more punch and takes away some of the negatives to it. So yeah, that’s pretty good You know a simple little fruit, but it is quite tasty And here’s another cool thing- Check out that seed. That is weird looking! Looks like a little like, I don’t know like a seashell or something Neat, it’s got nifty looking little seed. This could make like a good like bead or something… …but yeah, pretty cool. Interesting fruit, you know, nothing like super crazy or anything, but it’s new for me. It’s rare and um… Yeah, pretty fun, so thanks for watching guys Hey, so at the end of this video, there’s going to be a preview of next week’s fruit! So stay tuned for that, but first, BUSINESS! I want to give a shout out to all my Patreon supporters. Patreon is how this channel happens so if you want to help me out by giving a completely voluntary contribution to my channel check out the link that’s around me right now or in the description below. Big shout out to the channel Smarter Every Day. They help me out a lot on Patreon, So if you haven’t heard of them, check them out. Also I have t-shirts for sale. These are available on my website which are also in the link below. 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