- It's Friday, so we thought we'd throw something extra special into
the mix ahead of the weekend. - Yes, we have some more hyper seasonal world's best fruit to review. We did this a while ago,
and it's safe to say our minds were blown. So prepare your minds for more blowing. (Jamie laughs) Number one, lemons.
- Lemons! - These are smaller than the
lemons that we had last time. - They are. They're longer as well. - I love them though, that
looks like a lemon should look. - Yeah, that's like a perfect lemon. These are Amatuda lemons from Italy. They're rich and generous like the land. These highly-priced lemons
have an intense flavour. Oh, I like intense. The long and hot summers and mild winters mean that the Amalfi lemon
has ample opportunity to be sweetened by the Italian sun. It also grows in the same
volcanic-enriched soil as the tomatoes of this region, (grater bangs) which are also famed for
their unique sweetness. - Superb, I'm excited. - Inside, the flesh is acidic,
semi-sweet, and very juicy. You can eat a good
Amalfi lemon the same way you would eat an apple or an orange. - What? An orange, you just bite
straight into an orange? Now, I'd like you to do that.
- That's a good point. You do apples and oranges in
different ways, don't you? - No, no. Why did I stop him? - I'll eat it like an apple, you eat it like an orange. - Okay. (Jamie slurps) (Ed laughs) - Is that okay? - That was a mistake.
(Mike laughs) However, get that juice in your mouth. - Okay, ready. - It's actually really sweet, and I would say it's got
a very bright flavour. It tastes bright, it tastes like sunshine. - Yeah, it's stardust.
- Yeah. - It's zingy stardust.
- Yes! - I should have kept that for the end. (Jamie laughs) Pretend you didn't hear that. It feels like it's about
to take over your mouth. And the acidity is gonna go, ahhh, and your face is going, errh! No.
- No. - It goes, ahh, and you go, errh, sugar! - Honey, honey. But what I would say is that I'm left with a slight tingle on my lips after. - Yeah, I would keep on saying sherberty, but it is that sour sweetness
that's so satisfying. Tastes very citrusy. But then it does have
that sort of soapy taste that we had when we tried the Bergamot from the previous video.
- Yes. So along the Amalfi coast,
it's commonly enjoyed cut into pieces sprinkled with salt, a drizzle of olive oil,
and a scattering of mint. - That sounds outstanding.
- Wow. And I think that's one of the big things that we've always appreciated
about Italian cuisine, and a lot of Mediterranean cuisine, is don't do anything to
the fresh ingredients, because they're so good by themselves, you don't have to do anything
to enhance their flavours. Have you got some tasting notes? - [Mike] I'd say more
acidic than anything. - [Jamie] Yeah. - [Mike] Not uncomfortably acidic. - [Jamie] No, I would classify it as dry. - Yeah. - Like juicy, but the
juice is dry, taste wise. - Yeah, like a white wine. - Yeah.
- It's got that drying... Yeah, I know exactly what you mean. - So in terms of an
Internet review for this, ground control to Major Tom? - It's zingy stardust. Get 'em in your mouthy. Again, I followed it up
with something less good. Lift it now, lift it good. It's a pear with a waxed tip. - Yeah. - These are Passe Crassane
pears from France. Passe Crassane is a French pear variety originating from Rouen. The pear is medium to large in size, and has russeted greenish-yellow skin. The skin is thin and smooth, and the flesh is slightly
course and grainy with a rosy blush to
it, yet soft and juicy. The flavours are aromatic, fruity. A sweet tart with floral notes. Cheers, you went for a baton. - I did. (Jamie gasps) Yeah, that's amazing. - That has made me fall
in love with pears. - Oh, it's the perfect texture. - That really is. - The pears that you
get in the UK sometimes can be so mushy, they've got
no bite to them whatsoever. This is al dente, just to throw
another language in there. (Jamie laughs) - It's an al dente pear. - It's got a proper bite to it, and that is such a satisfying texture. - The skin is thin, but it's still got a little bit of a chew
in the skin as well. - It's got that drying feeling, you know when it hits your tongue and it sort of dries it out. - It's so peary. - That is awesome. That's the best pear
I've ever tasted ever. - Yeah, I agree. - I'd be so into pears if
every time I bought one it tasted like that. Same with avocados, don't
even bother buying them now. - [Jamie] No. - It's so hit and miss and
they're about quid each as well. That's not a game popular in Hogwarts, I said a quid each. Ed liked that. (Jamie laughs) Love it. (both chuckle) It's such the end of the day. - It's Friday.
(Ed laughs) - Pears are considered
to be autumnal fruits, but the Passe Crassane is what
is known as a winter pear. The pears don't actually
get ripened on the tree, they're picked and then
ripened over winter. To stop the pair dehydrating by water escaping through the stem, each pear stem is dipped in wax. - That's why. - That's fascinating. The pears are often used in
baking, poaching, roasting, but work equally well
when sliced or eaten solo, or as an accompaniment
to cheese in any fashion. Yeah, I could see how that works. I don't even like cheese.
- Oh, poached pear, imagine that? - Yeah, but you don't need to poach it. - No, because you take
pears and poach them, because they're not good
enough to eat on their own. But now imagine you take
a pear that is superb, and then you poach it. Does that make it a super pear? - I dunno. - A su-pear.
(Mike laughs). That works on so many levels, that is absolutely fantastic. - You've absolutely fallen on that one. That's very good. - I'm really proud of that one. - Very good. (both laugh) Our Cam B is off! I've always considered pears to be the long lost forgotten
brother of the apple. - Yeah. - For good reason. They've never been as good. - Yeah, they've never lived up to their sibling's achievements. - This has just got a starring role. - Great. - [Jamie] And in terms of a review? - Delicious pear, stand out for me texture is wonderful,
absolutely wonderful. They're absolutely delicious. And I think you've got your review. - [Jamie] That is su-pear. ♪ You're gonna love me,
you're gonna love me ♪ ♪ You're gonna love me ♪ ♪ You're gonna love me ♪ - We would absolutely
recommend Sorted Sidekick. ♪ You're gonna love me,
you're gonna love me ♪ ♪ You're gonna love me ♪ - It's a great way to use ingredients that might be going off. ♪ You're gonna love me,
you're gonna love me ♪ ♪ You're gonna love me ♪ ♪ You're gonna love me,
you're gonna love me ♪ ♪ You're gonna love me ♪ - Ready?
- Ready. Potatoes? Wow, they're firm. - That's like a potato
crossed with an apple. It's a pot-apple. - This is what I'm here for. It's a pomme... No, it's an apple on the inside and a potato on the outside. - This is Wolf Paw apples... - I love the sound of it already. - ...from France. - Patte de Loup known as Wolf's Paw, is the name of an
heirloom variety of apples that is chiefly grown in
the northwest of France, and is mentioned as
early as the Middle Ages. - [Mike] Wow. - [Jamie] Small and oddly-shaped with a rugged brownish yellow skin often cracks and scars as
if a wolf had clawed it. - Ah!
- Ah! It's typically the kind of apple
that did not stand a chance in the modern battle for glossy and perfectly calibrated specimens. Cheers.
- Cheers. Really crunchy. (Jamie gasps) - Wow! - That is so intense. - It's very floral. - Yeah, it is, isn't it? It's got a tang at the back, it's like really sweet
intense apple flavour and then, whoosh, tangy right in the back. It's like apple tango. - It tastes like apple juice smells. - Yeah, I know what you mean. - Yeah, because apple juice
smells more like apples than apples do, because it's concentrated. - Yes.
- Yeah. This variety of apples is very
close to apple perfection. - I would agree. - Sweet and tart with a firm flesh that is juicy but not too crisp. Perfect to eat freshly sliced, or baked into a tarte
tatin, or an apple cake. This fits into the wonky
fruit and veg movement, because they're not widely grown, because the market
demands perfectly formed unblemished fruit with shiny skin. - [Mike] Rubbish. - If people could taste
how good that tastes, they wouldn't care that the
outside looks like that. - They're fantastic. They're the best apple I've ever tasted. - Yeah. I actually think that
is a really cool thing. Of course, it's called a
wolf paw, that's brilliant. - Wolverine's had a go at it. It's Logan's apple. Tasting notes? - Crisp. - That's not a tasting note, but texture, crisp with emphasis on the 'c'. - Yeah, again, I feel like I've used this word a lot in these videos, intense apple flavour. - Sharp.
- Sharp. - Yeah.
- Juicy. In terms of a summary, let's see if there's something
that can rhyme for this. - No, I've got one.
- Okay. - Don't be deterred by these pommes, they're magnifique. - I got that one, it's really good. I was gonna say, not a looker, but will leave you shook-eth. - What? I genuinely don't get that one. - Not a looker, but will leave you shook-eth. It doesn't quite work, 'cause
it doesn't quite rhyme. - And I don't know what shook-eth is. - Shook-eth, I am shook-eth. - [Mike] If you are enjoying this, there are some small things you can do to make a big difference to us. Like the video, subscribe, if you aren't, click the notification
bell, and select all. Thanks. Ready?
- Yeah. What, that is so veiny. - What is it, a squash, a pumpkin? Hang on!
(fruit thuds) I've got the sharpest hand ever. - [Jamie] It's a melon. - It's a melon. So this is a Charentais melon from France. - [Jamie] Okay. - Philibon Charentais
melons are renowned for their premium quality of
this small variety of melon and have a round to slightly oval shape. Underneath the surface, the pale orange to
orange-red flesh is dense, aqueous and succulent, but with a firm tender consistency. Philibon melons are aromatic emitting honeyed, fruity, and floral notes, and are easily recognised
by their perfumed scent. - Cheers. - Wow, wasn't expecting that. That is intensely melon. - That is an intense melon, but also, it's so smooth, my
teeth just slid through it. - Yeah, that is so true. - Yeah. When you bite into a melon,
you want it to taste like this. - This is the type of melon
that when you are on holiday you end up having for breakfast every day. Whereas who's having melon
for breakfast in the UK? No one with any self-respect. - Melony. - That is really melony.
(Jamie chuckles) - Some of the other fruits that
we've tried in these videos, you're able to point out different bits like it's floral or it's
dry or something like that. This is just melon. - Yeah, it's buttery,
it's a buttery fruit. And I'm not sure I massively
like it personally, but I appreciate it. I think if you love this kind of melon, then you're gonna love this. Featured on menus at
Restaurant Gordon Ramsay, as well as, according to Kush, being served at three-Michelin star Chef Alain Ducasse's restaurant in Monaco as a cold soup gazpacho. (Jamie gasps) Great with tangy cheese and salty ham. I could see that. - I love melon and ham, and because that is so
sweet and refreshing, going against a salty
ham would be really good. - Yeah, I'd really love to try those. It's not massively for me,
but then melons aren't. (Jamie sniggers) And is that our review? What are your thoughts, Jay? - I feel like you're saying
a lot more about yourself than you expected to. - Why did I say that in this position? (Jamie chuckles) Finish with a review. - Yeah, great. - Don't worry about being clever. - It's never bothered me before. If you are looking for a melon that will remind you of the
best melon that you ever had, it's probably this one. - What if this is the best
melon you've ever had? - Well then it reminds you of that one. (both laugh) That's the one. - Okay, good. Shall I lift it? What are you laughing at? - I just heard something fall around. - Oh no! (both chuckle) Were those perfectly stacked? - [Ed] Yes. - These are Kumquats, aren't they? - [Mike] Oh, yes. - Baby oranges, cheers.
- Cheers. Wow.
- Woo! - The outside's delicious. - Yeah, when you bite into
it, you get a burst of flavour and it's somewhere in between
an orange and a lemon. And it really just
instantly fills your mouth with that flavour. But then it dissipates very quickly. And I was left with the sweetness of the rind on the outside. - The rind is so sweet and delicious, it's not bitter at all. - This is Natoora Italian
Kumquats, and they're from Italy. The kumquats come from
small growers in Calabria. This is uncommercial and dedicated work as each tiny fruit is hand-harvested. - Fantastic. - [Jamie] The season begins
with green blushed skins and a brighter acidity progressing towards a deep orange larger
fruit with more sweetness. I think that's where we're at. Eat whole, or slice and candy
in sugar syrup for desserts. - Oh, they would be amazing. - How good would that be? - Candied rind of kumquat. I would love to try that. - [Jamie] This is interesting. So whilst Israeli kumquats
are available all year round, the Italian ones are only available between November and May. - I think that's so rare
that the outside tastes so much better, the inside's
very tart, very sour. - [Jamie] Yeah. - That is delicious. Do you know, if you'd have said, "Today, you're gonna eat a kumquat", I'd go, "Cool." - Come what? - I'd be (sniggers)... A kumquat! (Jamie laughs) Tasting notes? - [Jamie] Sweet on the outside. - [Mike] Sour in the middle. - [Jamie] Sour in the middle. - [Mike] It's a Mike Huttlestone. - I was gonna say an Ebbers. - Yeah, maybe. No, he's not sweet on the outside, he's sour through and through. (Jamie chuckles) - This has been great. We would love to know, have you ever had any of these
hyper seasonal fruits before? If you have, comment down below, let us know what did you think of them? - And if you have any more suggestions for stuff we should try, we've really enjoyed doing this, please let's now in the
comments down below, and we'll give 'em a go. - Let snow! Let snow! - Let snow. ♪ Let it snow ♪
