My First Time Trying Soursop
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- čas přidán 26. 08. 2024
- Must wait until it's ripe :(. #shorts
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Audio: Mikel
Him: it’s kind of hard. I should wait for it to get softer.
Michael Scott: *cannot hold it in*
Spot on 👍
That's what she SAID
It's unripe.
Jim : You really think you can go all day long ? Well, you always left me satisfied
😆
Gully deserves an Oscar for having the longest streak of unknowingly buying and eating unripe fruits
Asking the vendor is not the hard tbh
Do not let this man eat lychee
The only time he has EVER eaten a fruit ripe at all, was when it was poisonous.
How would that be a viable category for the academy?
@@jjs8426 thats what im sayin
Someone needs to send this man ripe fruit.
lol ^^;;
😂😂
It's always too early
😂😂😂😂😂
In the heart of a dense region spanning 102 by 114 light years, a giant B3V star shines brilliantly. Fuelled by the dense collection of 201 particles per cubic inch that surrounds it, the star burns fiercely and vibrantly. However, something unusual is happening in this otherwise dark corner of space. The giant B3V star has been ejecting vast amounts of material into the already dense region, up to 100 Earths' worth at a time. This has created a swirling vortex of cosmic debris that spirals outwards from the star, creating a unique and dangerous environment for any objects that may come near. Despite the chaos surrounding the giant B3V star, there are currently no other stars in the vicinity. This is because the dense space is only 1.3 million years old, and the process of star formation has not yet had time to fully take hold. Scientists are keeping a close eye on the giant B3V star and the surrounding region, monitoring any changes or anomalies that may arise. It remains to be seen how this dense space will continue to evolve, but one thing is clear - the giant B3V star is a force to be reckoned with in this corner of the universe. A normal G6V star hurtles through space at a breakneck speed of 57% the speed of light. Its trajectory takes it perilously close to a massive black hole, whose unfathomable gravitational forces threaten to pull the star in and tear it apart.
Luckily, the star survives its brush with the black hole and is violently ejected outwards by the immense forces acting upon it. Whipping through space at incredible speeds, the G6V star is now hurtling towards a new destination - a giant B3V star located just 7 light years away. As it approaches, the G6V star's light begins to dim slightly, as the intense radiation and energy emanating from the B3V star threatens to overwhelm it. However, the G6V star continues on its path, passing within 7 light years of the massive star. For a time, the two stars shine brilliantly in tandem, each a blazing point of light in the vast expanse of space. And then, just as quickly as it arrived, the G6V star hurtles off into the darkness once more, continuing its journey through the void. As it travels onwards, the G6V star carries with it the scars of its encounter - faint traces of radiation and gravitational waves that bear witness to the incredible forces at work in the universe. But for now, it continues onwards, an intrepid explorer in the endless expanse of space. As time passes, the swirling vortex of debris surrounding the giant B3V star continues to expand and grow. The star itself remains a beacon of light and energy, its massive size and intense luminosity dominating the surrounding region. Meanwhile, the dense space around the giant B3V star slowly begins to change. Gas and dust particles begin to clump together, forming the seeds of future stars. Over time, these tiny clusters grow larger and more massive, until they too ignite into life and join the ranks of the surrounding stars. As the eons pass, the once-empty corner of space becomes a bustling hub of activity, filled with stars and planets and all manner of celestial objects. And at the heart of it all, the giant B3V star continues to shine brightly, a testament to the incredible forces that shape our universe. One day, the giant B3V star in the dense region is suddenly visited by a nearby star. A G4V star is passing by at a distance just 4 light years away. It is flying through the dense region at an astonishing 41% of the speed of light. This G4V star is not native to the region. It was once in a stable orbit around a black hole until it was disrupted by gravitational forces. The black hole suddenly ejected the G4V star, sending it hurtling through space at breakneck speeds. Now, it has found itself careening through the dense region surrounding the giant B3V star. At first, the G4V star poses no threat to the surrounding objects. It is moving too fast to be caught by any of the gravitational forces of the other stars. However, as it approaches the densest part of the region, the G4V star begins to interact with the swirling cloud of debris created by the giant B3V star. The G4V star's gravitational pull draws some of the debris towards it, causing the cloud to begin to distort and deform. As the G4V star continues on its trajectory, it leaves a trail of destruction in its wake. The debris gets swept up into the star's gravity well and accelerates as it is pulled closer to the star. Eventually, the G4V star exits the dense region and continues on its way through space, leaving the giant B3V star and the surrounding objects in its wake. But the impact of the star's passage will be felt for a long time to come. The debris fog will take time to recover and stabilize again, leaving behind marks of the G4V star's passing long after it is gone. Deep within the dense region of space, a small M4V star is on a trajectory that will take it past the massive B3V star. This M4V star did not experience the same cataclysmic event as the G4V star; it simply found itself in the vicinity of the B3V star due to the random movements of stellar bodies. As the M4V star approaches the B3V star, it appears insignificant compared to the massive giant. However, despite its small size and dim brilliance, the M4V star possesses its own unique charm. It shines with a warm, orange light that is cozy and inviting, unlike the blinding white light of the giant nearby. As the M4V star passes through the dense region, it gradually begins to feel the pull of the B3V star's gravity. The two stars dance with each other in a slow and delicate interplay, their orbits shifting in response to each other's mass and force. Despite their differences, the M4V star contributes its own energy to the system, subtly altering the gravitational balance of the region. Over time, the two stars will continue to affect each other, influencing the orbits and behaviors of the objects surrounding them. As the M4V star moves past the B3V star, it leaves behind a subtle change in the region that will continue to develop for centuries to come. Though its impact may seem small in comparison to the giant B3V, the M4V star has nevertheless made its own unique contribution to the fascinating and complex dance of the stars. Within the depths of the dense space lies a magnificent sub-giant F2V star, radiating its warm yellow glow for all to see. Despite its stunning appearance, this star was not always a part of this region, but rather it found itself here through a cosmic twist of fate. As the sub-giant F2V star makes its way through the dense space, it undergoes many transformations along the way. Extreme gravitational forces and pressures have not only transformed the surface of the star but also its internal structure. In the midst of its journey, the sub-giant F2V star discovers that it will pass by a giant B3V star located almost 21 light years away. The stark difference between the two stars is far from subtle, with the sub-giant F2V star being much larger and considerably warmer than the small, blue-white hot giant B3V star. As the two stars continue on their paths, gravity pulls them closer, and a complex gravitational dance begins to play out between them. Although their encounter may seem brief, these two stars are influencing each other in subtle yet meaningful ways. The sub-giant F2V star exerts its gravitational force on the giant B3V star, pulling it ever so slightly out of its original trajectory. This influence may seem small, but over time, it could greatly alter the path of the giant B3V and change the course of its journey through the dense space. As the sub-giant F2V star moves away from the giant B3V star, it continues to emit its warm yellow radiance, casting a soft glow across the region. Its journey through the dense space may be unpredictable, but the beauty and majesty it brings to the cosmos make its presence more than worthwhile.
⬆️Was made by ai
Your superhero ability to pick the ONE FKN UNRIPE FRUIT IN THE WHOLE PRODUCE SECTION 🤣🤘💯
🤣🤘💯
That looks so big. The soursops in our backyard are around the sizes of pears or mangoes. In the PH we call it guyabano.
In ID
We call it "Sirsak"
In the PH?
@@nancypinto4575 ig Philippines..
Ik whatchu thinking🌚
@@thatguyfrom-911 pizza hut duh 😩
guyabano pala yan E
That's the biggest soursop I've seen they're usually the size of Pears not jackfruits
Ikr that's why I was like what is thatttt......
They grow pretty big here in the Caribbean
@@cheesyboygouda can confirm and they're amazing
No they actually get pretty big
Wait wat
The one i see all the time is like nearly the size of watermelon
When it’s ripe, it’s really soft and juicy. Plus, the fruit itself is also very soft and it smells really good
Eat it when it’s SOFT.
If it’s hard your doing it wrong.
-From a Trinidadian🇹🇹
I’m pretty sure you have to wait for it to get softer. It should have the texture kind off like durian.
Yeap
yeah, when it becomes soft It tastes awesome
Yes like a slimy yet satisfying texture
In my country it is called durian belanda.
True
In Trinidad and Tobago, 🇹🇹 we let it ripen, blend the pulp with condensed milk, evaporated and whole milk with some nutmeg and a touch of vanilla essence and you have a most delicious drink.
Ayeee a trini
That sounds disgusting
@@bigfatnuts699 aight
I rather it in ice cream
@@bigfatnuts699 something is seriously wrong with you if you think our soursop punch sounds disgusting.
that's raw af 🤣 it's supposed to be mushy
In Sri Lanka🇱🇰, we call it Anoda, an Anoda fruit in Sri Lanka is bigger than that fruit.and its my favorite fruit 😋♥️
Sri Lankan here
Anoda one
It's actually delicious, specially if it's cold. It has to be ripe though 😂
Yes
This guy always tries fruit when it’s not ready
@@daviddawes293 what a mad lad
Here in Brasil we call it "graviola" we usually eat it when it's ripen(softer enough for you take the outside easily ) it's really delicious to drink when you blend in milk with some sugar, we have ice cream and popsicles flavoured of it but usually at home we just blend with milk and sugar a bit like a smoothie. Very delicious hehe
In Italy we call it graviola too.
@@epicdude257 cool bro I had no idea about this one
Só consigo lembrar do Icegurt quando vejo graviola :')
I tried it as such.... Its to good to taste and its quiet heavy i was not able to eat my meal after eating this fruit.....
Vdd
In the Philippines it is called "Guyabano". It's very delicious and moreso when it's chilled or turned to a smoothie 😋
Wow its close to spanish Guanabana
@@danielballestas5532 idk how many times we have to tell people Philippines was conquered by Spain so yes ofc it’s gonna be similar 😂
@@danielballestas5532 Philippines was occupied by the Spanish for almost 400 years... No wonder
It's Sirsak in indonesia🇮🇩 and you're right the smoothie is sooo good 👍
In st Kitts 🇰🇳, we removed the skin put it in a bowl add one tea spoon of baking powder an 2 spoon of sugar an beat it up until it get real creamy like melt ice cream .. then the taste is boom 💥
me still waiting for gully to eat a single ripe fruit 💀
in Spanish we called it “Guanabana” and it’s delicious and so refreshing. My grandma has a tree in our backyard.
I think that is where we filipinos got the name "Guyabano" for it. sounds similar
@@tejisalas We did actually, we got our language on behalf of the colonizers.
En pr tambien le decimos guanabana
@@oshmanuelcustomlures4831 I am Puertorican 💁🏻♀️😌
Me hve durian tree rambutan tree soursop tree in my backyard
In the Caribbean they’re the same size,you have to wait till it’s ripe though,you can test it by making sure your fingers leave a dent when you touch it. When it’s ripe it’s juicy and sweet!I could eat a whole amount in no time
Yea and you can make tea from the leaves
Could make ice cream with it
In the Philippines, it’s called “Guyabano”. It’s amazing as a cold blended drink.
Respect to the first human to ever try this crazy looking fruit
In Indonesia we call it Sirsak. We like to eat it when the texture is soft. And sometimes we turn it into juice :D
We call it babana
Nah bro, we call it "durian belanda"
In Mexico, we call it Guanabana. Funny word. Very tasty fruit and juice too. I wish there are popsicles to have in summer 😋
@@16.rafialtariq10 jarjit
It's sooooo good when it's ripe. This one is from Thailand, in Vietnam we have the small, round kind of soursop (or custard apple?)
Nah! Custard apple is sweetsop. Sweetsop and soursop are apparently from the same family. Soursop just has spikes and can grow bigger. As far as I know they taste pretty similar.
Hehehe maam dont forget the Philippines we called it here sabana...
Are soursops custard apples? We have them in my grandma's garden and we call them seetaphal in hindi.
@@agl0d16 no. Custard apple is sweetsop
@@hiswifeforever oh I see!
These grow in my uncles yard in Puerto Rico, last time I had them they had to sit for a few days and get soft, they sell the juice in most ethnic sections of supermarkets and that’s pretty good too
It's called graviola here in Brazil. We usually drink it with milk. It is astonishing good.
In Mexico we call it Guanabana, my mother grows them with a special technique and they can grow very massive as this one. Normally we wait till its ripe to make such an amazing drink with milk, sugar, and the pulp. ( you know its ripe when it’s very squishy)
We also call it like that here in filipino. Guyabano! They usually grow just a tiny bit larger than that
In Venezuela we also call it like that n.n
In the Philippines is called Guyabano and it’s great for forcing tapeworms out of the body.
It's ripe when it gets super soft and mushy to the point where you can take it apart with just your fingers. Blend that with some dragonfruit and you get an amazing drink. It's a popular drink here in Indonesia 🇮🇩
It'sssss sooo good when its ripe its like custardy and its can be made in drinks and icecreams its amazinggg
a guyabano! my uncle usually gives us some during harvest season and it's actually supposed to be sweet. it's pretty fibrous and filling too
Yes pero hilaw ata yung nakain nya
I like your music. It's the kind that I study to or just vibe to in general. The minecradt Zelda lofi stuff
here, czcams.com/video/2DVpys50LVE/video.html
its the first one
I love drinking the juice from the frozen pulp because my family members, who we all have colon cancer genetics, recommend my dad to drink it. I always ask for some because it is so tasty. It is a cancer reducing fruit in general because one of my family members said they drank it and every year after their check up, the surgeon always says how they were getting less and less colon tumors. Sadly my dad passed away but he had a chance to taste this delicious fruit. He was in the very late stages of cancer... Man he always ALWAYS drank it very sour 😖 I love mine to be sweet
My mom used to make soursop juice every weekend back then. They are so good.
We had a soursop tree in our garden :)
When it's in season in Jamaica, my family would drink it every Sunday with dinner🥰🥰🥰❤❤❤
Yasss my mum Jamaican and my dad korean
Surprised you don’t have kore viewed this is so calm and exactly what shorts should be
Facts love the vibes his shorts have
As Indonesian we call it "Sirsak".
Sweet sour delicious. One of my favorit fruit.
here's my mom's tips to quickly ripen the soursop:
1. do not cut it if it still hard,
2. put it near dump place such as sink, bathroom/shower until it become softer (or you can just spray the soursop with water often for 2-3 days depends on how hard your soursop is)
do not worry about dark spots on the skin, that means it's sweeter on that spot (as long as it's not moldy 😵)
True
Here in Mexico we call it Guanabana, It's one of my favorite fruits :D in juice it's really good too!!
Acá le decimos chirimoya pero nunca había visto una tan grande
@@doggo7514 la chirimoya es más pequeña, y es en realidad cuando el anón no está maduro, se le llama chirimoya, la guanabana es está, la más grande, todas son de la misma familia
@@Sofiamilky pero saben distinto?
in Malaysia we actually call them durian belanda!
Durian belanda means dutch durian in english
If thats what I think it is in spanish we call it guanabana and when ripe its the same texture as mango (hairy) and quite sour but in juice really really filtered is one of the best juices I've ever had. In fact it would be cool to see Gully making a soursop kulfi
Soursop or Cheremoya is to be eaten when it’s softened, fully ripen because that was an unripe fruit. You just cut open at eight the same thing with a custard apple if you go to south east Asia because once the custard apple is ripe, because if you squeeze it with your hand, the outer skin automatically comes off end. It falls off like a layer of fish scales and the inside is very very sweet and juicy when it’s very ripe that’s what you have to eat these things when it’s soft don’t eat unripe especially a peach because nobody likes hard, peaches, plums, or nectarines. They’re always juicy when they’re softer.
I love them so much, one of my favourite fruits, it's supposed to be very sweet , it's not ripe enough
"It is a bit hard, I think imma have to wait till it's softer" 😂 *thats what she said.
Caribbean people love eating this fruit. Jamaicans love to buy soursop. Where I work at, we’ll have soursop juice & mostly Jamaicans buy them.
I’m from Jamaica and we have these all across the island. You should definitely wait until it gets a little bit softer.
When it’s softer, it has the milky like texture with a flavor of tangy and sweet.
The leaves from the tree can be use as tea. Not quite sure how true it is but it is said to help with nerves issue.
Anyways Gully, thanks for showcasing this!
Not ripe yet, try it again when it’s ripe! One of my favorite fruits! Sweet, kinda sour and floral when it’s ripe.
The flower of this fruit smells so sweet but also fresh, it's called nangkasabrang in Indonesia
in cuba its guanabana its delicious with condensed milk blended up we call those batidos de leche( but you must wait a little while longer ) :)
Idk why I love it
I've tried it yesterday, in a puree, it was really good.
its good to eat when its more than just sour
In Puerto Rico that is guanabana and yes it wasn’t fully ripe but still good for consumption I advise getting from the shop letting sit for a day or so till it softens slightly sometimes might even need a week
He needs to start doing part 2 to these when he eats the fruit when it's actually ripe
my grandma was just cracking one up, good fruit taste nice
Lemon is sour. Is lemon not good? 🤨
That doesn't look ripe. If you can't scoop a fruit even with a spoon, its not ripe.
We call this Guyabano and its basically called Maasim na Atis/ Sour Custard Apple and Bro thats unripe. The trick for that fruit to know if its ripe or not is buy pressing the fruit if the insides are soft if not well its not ripe, or the smell if the smell of sourness is wafting through your nose, and yes in my country philippines especially mindanao this fruit is all over the place in the market, in our neighbours house, our house, in the mountains, so yeah.
You now it’s a quality short when there’s goldengully in the video
My mother used to have breast cancer, now, she eats soursop whenever she has the chance.
(ps. it is my first time knowing that it's called soursop in English lol)
The Waffle House has found it’s new host
The waffle house has found it's new host
The Waffle House has found it’s new host
Sour sop is v high in Vit C, however the fruit in itself doesn't have cancer reducing properties...the extract of the leaves of the tree does. We grow them here in India.
Yes it does.
Its guyabano in the philippines.. try to shake it (blender) and add some sweet syrup and ice.. its dabest...
The waffle house has found it's new host.
The Waffle House has found its new host.
The Waffle House Has Found It’s New Host
The waffle house will be burned
There's a lot of this in the Philippines...even on highways .. trees is everywhere..we called this fruit GUYABANO"
What you eat is still raw, when it is cooked it will be mushy and very soft. Especially when it is made into juice it will taste really good
The juice and is good and when it has a such an interesting texture when ripe.
“It is a bit hard” 😂
Gully: 'let's try sour-sop'
Gully ' it's a little bit sour'
Me: make's sense
We eat this in Jamaica, it has a sweet sour but not tart sour like an aged sour flavor especially when it’s soft. In our country ppl juice it for drinks or eat the fruit when it softens .. idk how else it’s eaten
Next time when you buy it unripe (the flesh is firm) place it near the sink/ wet place. In Indonesia we usually do that for soursop. And also, not every fruit that looks good is ready to consume. Try to find more information about it first.
As a filipino I've tried this before. In the philippines is called 'guyabano' and we mostly eat soft and for my grandpa he eats it cold.
It has to be ultra soft and super sweet ❤it’s delicious if you make juice with that taste so good or ice cream 🍨 yummy ! Or also blended with ice 🧊 water or milk taste so good
In México we call it Guanábana, it's made into pulp then into agua fresca (like a fruit juice), popsicles and ice cream... It's refreshing and delicious plus it's packed with vitamins and minerals
I recommend blend it with ice and sweetmilk or condensed milk.
usually they are smaller also should feel a bit soft to the touch i believe it tastes like apple jolly ranchers when ripe and my friend said in india it is eaten a lot with honey
I puerto rico we put it I the fridge refreshing and tasty helps hydration also the natural juice wow.
Anona fruits should always be very, very soft. The one you have is a bit under ripe. It should be a similar texture to custard apple.
its not ready when its ready its super cool and sweet
It’s unripe when it’s ripe it’s texture is a bit chewy and very very very soft the best way I eat it is take the seeds and skin off and put it in a container then add salt and sugar and then put in the fridge for it to become cold it is the perfect refreshing snack the the summer it’s also delicious eaten by itself
This fruit is not mature yet, in Brazil we call it Graviola, and it's soft when it gets good and enough to eat.
Didn't know they grew in Asia. In Colombia we call them guanábana. This one's definitely unripe, they're pretty soft when ripe
It is nothing like jack fruit or durian. You are right it is not ripe yet. It is said it has great health benefits. When it is ripe it is very juicy.
Omg you just unlocked a core memory from my childhood.
Get the juice out and put vanilla sugar and milk for it .put it in ice cubes in the freezer for 3hours. It’s delicious yes the leaf are good for cancer drink it as a tea
One of my best friends favourite fruit , always asking me to go with him and check the soursop tree growing in our school during lunch
Hi Gully, soursop is really nice if you juice it or use it for tea. I'd not recommend putting the fruit in the fridge for a long time, personally I found its smell a bit overwhelming when it's stuck there for too long.
It should be riper like the skin is black. That's how Jamaicans eat it and it's makes a really refreshing drink with sugar and lime or you can add sugar and milk
I've soursop candy and it's really good. I can imagine how good the actual fruit is like.
Gully:its a bit hard
The dude at the fruit market:look at this fruit so soft softer then your pillow
this man has the power to eat every unripe fuit possible
In Indonesia, we call it Sirsak and it can be a drink too, it's very delicious!
Soursop is nice if you make juice with it and add condensed milk. That soursop is very green though .
Yeah!! Guyabano! We call them here in Philippines
Its true you should wait for it to be softer to have a full taste
In Malaysia we call it amoliulian it means America durian haha
Omg this one is very green
Wait till it's abit more ripe
Also you can blend with a little water, condensed milk, cinnamon and turn into Popsicles. The taste is amazing
Soursap is like avocado, in the sense that its unripe until suddenly its not and once it ripens, it spoils fast. You know its ripe when it smells fragrant and becomes soft, to the point where it starts cracking under its own weight and spilling juice everywhere. Unripe, it doesnt have much if any smell and, obviously, its just hard, no juice. Would be nice if it were like a pear, but unfortunately its not.
In Malaysia we called it Durian Belanda, literally means Netherlands Durian. Apparently you'd usually found a colony of ant crowding it on tree.
It is called durian belanda in Malaysia which literally translated to dutch durian
Soursop juice is the best drink, in malaysia we call it Durian Belanda ( Netherland Durian)
Gully eating an unripe fruit is like the sea having salt. We’ll get it one of these days!
I love soursop so much when I was in Jamaica my cousin would get them for me and I would sit down and eat the entire thing