Three, two, one, clap. Nailed it. You guys are getting really good at clapping one time. Okay, so we're doing a game show. Pat wanted it to be completely arbitrary number of points that Roger can dole out whenever he wants. How do we ring in? Just blurt it out? Roger should ask one of us each question and go around the room in that way. That way, you don't answer all the questions, Chris. Sure. But can you steal a point if the person doesn't know it? Yeah, why not? Yeah, for sure. I mean, it's up to Roger because he's definitely going to win. It's Roger's game. We're just playing. Yeah. All right, let's do it. You're listening to You Don't Know jackfruit, the Barrel to Bottle game show. Our contestants today are Chris. Hi. And Pat. Oh, I'm so happy to be here. And Greg. That's me. And your host for You Don't Know jackfruit is Roger. Is he there? He's got, he's not even. No, he froze. Excellent timing. He froze, but he looks so happy. Well, that's the second time that immediately when you go to me, it cuts out. That's right. You Don't Know jackfruit, the Barrel to Bottle game show. Because we talk about fruit all the time when we talk about wines, it's spirits and beer. And somehow Roger manages to bring up obscure fruit in almost every single episode. So this time he's just gonna, he's just gonna school us all. And I think Chris is gonna win. So be ready for one long string of obscure fruit references. Yeah. So I feel vindicated today since I bring up jackfruit all the time and take so much s*** for it. I'm gonna ask you some questions about different fruits today. And we're gonna figure out who knows anything about fruit. Teach us all a lesson, Roger. I tried to put together a couple softballs, but it not go too deep. I mean, we don't want just complete silence out of y'all. That'd be a great podcast. We're just like, I don't know. I don't know what he's talking about. We might make up some good answers though. This was a nice idea, Greg, because I do talk about fruit constantly, and especially in beer, it's because that's what a lot of people are brewing with. People want juicy IPAs, and I often joke that when I'm writing descriptions of beers, it's like filling out mad libs. They should just enter in different tropical fruits. Whether or not it's these cool new hops, a lot of Southern Hemisphere hops, throw those kind of flavors is a big part of it. But also people are just literally dumping fruit into beers now. And in wine, it's obviously a huge amount of the flavor wheel of wine. I mean, wine is made from fruit, but we use fruit to describe so many different descriptors in all of these across the spectrum of wine. That's true. You get it in whiskey too, whether it's like dark dried, you know, spiced stewed fruits from something like a sherry cask or ripe orchard fruits and bourbons, things like that. There's a lot of fruit flavors to be found all over the alcohol world, yeah. So speaking of that, one of the most common descriptors that I feel crosses both wine and beer would be people talking about caddy. So Greg. Oh, we're doing it. Greg, I have a question for you. If you were going to say that a wine was kind of caddy, what fruit might you say that's reminiscent of? I want to go with gooseberries. Ooh, ding, ding, ding. That's the correct one. Yeah, gooseberries taste like and smell like urine. That's what we mean when we say caddy, right? Is urine? Are gooseberries actually caddy? I guess gooseberries because he's talking about New Zealand Sauvignon Blanc, and those just go hand in hand. Yeah, cat pee. Cat pee is definitely the polite way. Instead of saying cat pee, you'll say caddy or in wine. Chris can jump in here. Foxy is another description. Yeah. Are you talking real gooseberries or Cape gooseberries as you've droned on about before? This is a real gooseberry. You just used up one of my questions. So there's a big difference between the two. The actual gooseberry is a relative of the current. It's literally a little green berry, but the Cape gooseberry is what some people would refer to as a ground cherry. It's more reminiscent of a tomatillo if you've ever seen those. A ground cherry. Yeah, a ground cherry. That's what you call them in the Midwest. They have a little husky. They don't grow in the Midwest. What are you talking about? I've lived in the Midwest almost my whole life, and this moment is the first time I've ever heard of a ground cherry. Yeah, same. This is why I'm going to win. Only in your own mind. Yeah. Chris brings up a good point. It's very difficult to find traditional gooseberries in stores. Usually, what you find is a Cape gooseberry, which bright orange in color, like Chris said, it has a husk on it. It looks like a tomatillo in that way, but sometimes they're peeled, so it's just like a box of these orange berries. Flavor-wise, they're incredibly different. The Cape gooseberry is like a tomato-y tartness to it, whereas the traditional gooseberry, that's what we're talking about with the Sauv Blanc and really caddy hops. Especially things like Simcoe, Amarillo are two that come to mind. Any of them from you guys can think of. Nelson Sauvon hops. Yeah. Yeah. That would be the epitome there. I would also add to that, Roger, that when the Cape gooseberry is under-ripe, it's often tart like that. But you also can find them ripened and they're really sweet. They turn very sweet and fruity and lose a lot of the acidity. Gooseberries will do the same, but you almost never see anybody use them in the ripe state. They're almost always used in tarts or pies or jams as the green under-ripe version and offset by added sugar usually because they are very, very crisp. Continuing on the gooseberry theme, Brophy, this is a very common fruit, but you most likely know it by a different name. What is a Chinese gooseberry better known as? A Chinese gooseberry? Okay, so I guarantee you've eaten one. Oh, wow. Um, jeez, I don't know what Asian fruits are like small berries. Despite the name, you might associate it with New Zealand more. Chris is giving you hints, Pat. Yeah. Chris is just itching to answer this. He's like, wait, wait, wait, wait. Steel, steel. Okay, okay. What fruit name resonates with New Zealand? Hang on, hang on, let me answer. There's two things going on here. If we're calling something a berry, and it's got some kind of Asian cultural connection, I would assume lychee, but New Zealand has one fruit associated with it in the mind of a simple man like me, which is a kiwi fruit. And who looks at a kiwi fruit and describes it as a berry? I want to know what idiot looked at a baseball-sized thing and said, that's a berry. You would be surprised what is classified as a berry, actually. Well, yeah, whatever. You know, like a tomato is a berry or something because it's got seeds on the inside or something like that, but... All right. Excellent explanation. Is it kiwi fruit since Chris just decided to answer it for me? But I get the points. For the record, I get the points. It was only a little hint. Kiwi is correct. A kiwi is a Chinese gooseberry? Indeed. I'm never calling it a kiwi again. Take that, New Zealand. None of that makes any sense. None of that makes any sense at all. The kiwi fruit wasn't exactly a very commonly known or purchased fruit, so it needed a little marketing help. They named it after the bird. That's right. Okay, they named it after the bird. Because Chinese gooseberry wasn't good enough. It's like the Patagonian tooth fish. Have you ever had a Patagonian tooth fish? It's not like the Patagonian tooth fish. What the hell are you talking about? What? It is. Roger knows what I'm talking about. Oh, yeah. Is it? Oh. All right. How many points did I get? You do not get five, you get three for the answer. Arbitrary point. Well, all of a sudden, the baseline is five. How many did Greg get? Yeah. How many points do I have? Five. Five? I figure we do five as the baseline. This makes a lot of sense, Pat. You know what? I'm playing the rest of the game under protest. Don't worry, nobody's getting store anyway. We glad we're not in person because I'd be screaming at you about balls and strikes right now. All right, Chris, you're up. Okay. What type of fruit is called a dinosaur egg? A dinosaur egg. Wow, I think you stumped me, Roger. I figured if I did some branding, maybe you wouldn't know that. Yeah, good job. It's like, again, marketing is a huge point of fruit growing. Well, I'm sure it's- Isn't Roger literally flexing because he stumped you with this question? I'm sure it's large and ovate. So what could it be? It's speckled. I'll give you that hint. Large, oval, and speckled. Wow. It's not all that- A bad avocado. I like avocado as a choice. Well, avo is an avocado because it's egg-like. Oh, good point. I don't know. You got another hint? It is the- Can we steal it? Yeah, steal. I have no idea. Pineapple? It's a durian. I like both of those answers. They're very logical. You would think a big spiky thing would be what you would call, I would say durian or jackfruit, pineapple even. No, it's none of those things. Dragon fruit. It is the trademark name for the, I have a feeling that Brophy would enjoy this. The name of it before dinosaur egg was a dappledandy variety of pluot. Okay, hang on, hang on. Dappledandy pluot? So some Victorian era, like a vaudeville guy named this fruit, he's like, oh, that's the dappledandy. Somehow, the 1800s steampunk crowd wasn't buying enough pluots, so they decided to market them to children as a dinosaur egg. Dappledandy pluot is now called a dinosaur egg? I'm going to go for points here because that's a plum and apricot cross. But I did not know the brand name, I'm afraid. What are you talking about? That's what it is. How are you going to make a case to get points out of this? I'm describing what it actually is. He's just trying to get some bonus points. You're trying to explain to us what a pluot is? Listen, we might not know a lot about fruit, but we know what a p*****g pluot is, okay? I didn't. I have no idea. A dappledandy one, that's even farther out of my way. Yeah, he only knows them as dappledandies, sorry. Okay, so I'm gonna go, instead of going back to Greg, I'll go back the other way. I'll give you another chance here, Chris. Okay. It's another trademark name, though. Damn you. These go by the names Saturn and Donut. Oh, that's gonna be a peach. There you go. Yeah. Bing. So I know that. Peaches don't look like either of those things. Well, they do in this case. You just haven't eaten them yet. Yeah, they're flat and ring shaped. Flat and ring shaped peaches? Yeah. These are something to look for. So when you're in the store, they're some of the funkiest looking fruits you'll ever see. They're literally like a smushed peach. They look like a flat donut or the rings of Saturn. Yeah. So a large equator and very short. What store do you shop at that carries these things? I have a Jewel in my town. I have no Whole Foods. I think there's a Trader Joe's nearby. Where do you find stuff like this? Yeah. Where do you find these fruits? Well, I've gone to a lot of different stores. Whole Foods, I think I've seen them there. A lot of good chances are at fruit produce markets. So there's one actually by the Lincolnwood store, Fresh Farms. They have some funkier stuff there. I can't remember if I've seen donut peaches there, but I've seen them at a couple other stores. Now, are they artificially flattened? Yeah, they go through a machine that just rolls them out. So you're telling they grow naturally in a donut shape? Yeah. Does anything else in the natural world grow in that shape naturally, I wonder? Haven't you seen a donut tree? I don't expect you to have to answer that, but it's hard to imagine that as an evolutionary response to some force in the natural world. What does that protector do except expose more surface area of it to potential predators and pests, right? Yeah, where are the seeds in this thing? Well, there's still a central pit. It's a stone. Yeah, there's still a stone. So it should more aptly be named a crawler. It should be a crawler peach. Sure. What's interesting though is that it does dimple inwards in the middle, so sometimes when you buy a cake donut, there's not a clear hole in the middle. Pat, it looks like one of those little orange gourds that you get, the little dry ones, like every Halloween. Yeah, that's true. There's pumpkins that look like this. Oh, okay. Yeah. Well, we just call those small pumpkins. Yeah, little baby pumpkins. You have to realize too, there's a lot of breeding that goes around with fruit and vegetables, especially for the grocery store market. They try to get shelf stable things and hyper sweet things. That's a good point. These are not products of nature. Yeah. Speaking of which, that's perfect segue for my next question. Hey, how many points did he get? For that one, five. He answered it. Come on. That was kind of an easy one and he answered it easily, so I don't think he should truly get all five points. I'm just saying, the whole point of arbitrary scoring is to try to on the side here, keep it fair. Quit working the judge, Pat. I'll take away one point. I don't really buy that it was that easy. Pat talked you down. How dare you, Pat. Anyway, should we say where do you find peach in spirits beer wine? I get a lot of peach notes in bourbons actually, and that's something that Joey brings up a lot too, is like a peach compote as a tasty note in a lot of bourbons. Yeah, for sure. Yeah. In the Buffalo Trace whiskeys, I find very fruity a lot of theirs, and I get like a peach kind of strawberry note. Peach notes aren't uncommon in half of Iceland sometimes, you see them in there. Some diverse remaner can end up being peachy if it's not just totally oily and lychee. Lychee? How do you say that? Lychee. Lychee. Is that how it's pronounced? Lychee. You're all lychee? Lychee. Lychee. Lychee, I think is lychee. I would say lychee. Yeah, lychee. That's what I said. Here's a bonus point. What is like a lychee, but? Who's this for? Because I already have the answer. Yeah, I mean, you'll get all of them, but. I only miss one. There are three fruits that are very similar to a lychee. There are two other ones that you'll actually can find like in grocery stores here. Can you name them, Chris? Well, I mean, certainly the rambutan. But I'm drawing a blank on anything that I think is that similar. Does a rambutan have a different name that maybe the normal people here would have heard of before? Not that I know of. It's like a lychee, but it's hairy instead. It looks like it's got little tendrils or hairs on it. And I think the name actually does. It totally makes sense that someone would have looked at that at one point and thought, yep, I'm eating you. Well, once you get inside, the fruit's luscious and very aromatic. But I actually think the root of that word is maybe some Southeast Asian language for hairy, ramboo. But I could be wrong about that. Yeah, it looks like a hairy eyeball. I would argue that if you enjoy lychee, you should try rambutan, because I tend to prefer them. I think they have more flavor and more aromatic. Yeah. So what's the other one you're driving at here? Longan? Longan. Sometimes referred to as dragon's eyes. See, there's always these like, oh, that's the Cleveland Blossom. No, that's just what we call a garbage fire. They pretty much look exactly, they're very similar looking to lychee, but they're not, well, lychee are red usually, and these are greenish, but they're very similar in taste. They look the same inside. This Off the Rails episode is going off the rails. I don't think we ever got it on the rails. Yeah. So we bring up lychee and rambutan and longan. They're definitely present in spirits, wine, and beer. I would say you can taste that tropical, grapey flavor in quite a few things. They have a grapey flavor, huh? Yeah, like a white grape. It's definitely with the texture too. I described them as a tropical grape with a big pit in them. With a humongous seed in the middle. Yeah, and also something to peel off. You can't just pop it in your mouth. It's so much work eating lychee. I mean, the real obvious reference here is for lychee or lychee is Gewurztraminer. It's a real classic descriptor for that. If you ever smell Gewurztraminer, a lot of times it's dead on. If you've smelled the fruit before, you can't mistake it in the wine. My other point would be, we're not really describing where a lot of these flavors come from or why they show up in these things. Leachy in particular would be in a class of organoleptic compounds called terpenes that you will also find, obviously, in hops and things like that. Marijuana. Yeah, indeed. They are aromatics of hops and marijuana and pine and a lot of the things like that. In fact, turpentine is named as a pine resin product and it's named because it's a terpene or terpes are named. So, like, literally chemical change, the same chemical chains will be found in these fruits and then beverages and all kinds of different places. Right. Yes. Indeed, they are. All right, you got another question? Yeah. So before we were talking a little bit about how a lot of fruit is kind of manipulated and named for the grocery store in mind. So what kind of fruit goes by the name of witch's fingers? Who is this for? Buddha's hand, just for white northern upper Midwest people? I like that answer. It's a cool fruit too. For those of you not in the know, yeah, Buddha's hand is a very cool citrus fruit that's super aromatic, that you don't see in stores too often, but it looks like kind of like a- A gnarled arthritic hand? Okay, not Buddha's hand. Different type of fruit. Different hand, different hand fruit. So, Witch's Fingers, another name that they go by is Moondrops. So, who is this for, Roger? Greg? I think we're on Pat, aren't we? We're on Pat or Greg. What? Yeah, it's Pat. Why are you giving me this garbage question? Moondrops, is it a kind of grape? It is. You complained and just got five points. Nice job. Yeah. They're oblong, right? Yeah, oblong grapes that are like bread to taste like cotton candy or some crap. Oh, we just got those cotton candy grapes. They're gross. Yeah, they're so gross. They're super gross. Oh my God. Speaking of genetic manipulation. Yeah, exactly. I don't think they meant to make them taste like cotton candy. I think they just got the sugar as high as possible. And they were like, oh, how are we going to sell these? And then somebody was like, I don't know, cotton candy grapes. We'll sell them to kids. Yeah. I kind of like the cotton candy grapes. You can't eat many of them. They're so sweet, but it's pretty amazing how much they taste like cotton candy. One. I can't eat one. All right, Greg, you're a literary man. Sure. Mark Twain called this the most delicious fruit known to man. Ooh, I know this. Yeah. I don't know this. Such an easy one. So I'm gonna guess. And by I know this, I mean I think I know this. Peach. It's more exotic. Can I steal? South American. Oh, I'm wrong then. What were you gonna say? I thought it was gonna be, you know, the Hillbilly Banana. The Banango. The Pop-Op? Good idea. Your mind is in the right place. Again, I would have been very surprised if you knew this. That's a pretty strange name. I think you're talking about the Cherimoya, Roger. Bing, bing, bing, bing. You get six points for that one because that was a really hard one. Okay, he stole and I don't know that that deserves six points. Also, the Cherimonga. Cherimonga sounds like a dog breed, like it's a sled dog from the upper steps of Mongolia. Mush Cherimonga. The Cherimonga is a fruit that everybody should seek out and try at least once. They're very expensive. It's a very delicate fruit. Texturally, it's super strange. You open it up and it has a custard-like consistency inside. People describe it as being like eating a tropical custard. There's like a touch of vanilla, but peach flavors, pineapple. Banana, strawberry. Guava, banana, strawberry. It's such an incredible fruit. I have to say it really is mind-blowing how delicious this fruit is. It's not the easiest thing to eat. You have to spoon through there and remove a lot of seeds, but it is an amazing fruit. Yeah, it's fascinating and interestingly, eating it is like an exercise in tasting spirits, beer, or wine because you are inevitably going to describe the flavor in the context of other fruits because it's very complex and you have to have a baseline for understanding it. So everybody always grasps at all these disparate fruit flavors that it reminds them of. But describing it as something in particular is very hard. It's like tasting whiskey except you're eating it and not drinking it and not getting drunk. It's also closely related to the soursop. Indeed. Soursop is a nickname in high school. Soursops can unfortunately be pretty sour. You need to let those ripen longer than most people think. I don't think most people think about ripening soursops. It's always on my mind. That's the trick with a lot of these exotic fruits is that they get picked way under ripe from wherever they're grown. They have to make it across continents and oceans. Exactly. So yeah, look for cherimoya. Atomoya is another delicious fruit that's very similar that you might see somewhere. You might see them marketed as custard apples or sugar apples. Next fruit question. What fruit is often called the chocolate pudding fruit? Oh my God. I don't know the answer, but it's my new favorite fruit. Chocolate pudding fruit. Roger, you're digging deep. I don't have any idea. This is by far the most revolting looking fruit that I've ever eaten. He's just mixing around syllables, like nonsense baby talk syllables, and then being like, yeah, it's the yogurt apple. This is very established. If you Google it, you'll find it. Chris, nothing. It's the black sapote. It's a fruit that people often eat underripe because you basically... What a gross looking fruit. It looks... Holy crap. You let it look, you let it get super soft and gnarly. You'd think for sure it was spoiled when it's actually ripe. It looks gnarly. It's green, but you let it turn almost like dark and blotchy till it's soft. It's a kind of persimmon, and I wish I knew... I've never tasted a persimmon outside of a persimmon sour beer. So much like a persimmon, when they're underripe, they're in crazy tannic and sour, like mouth puckeringly, mouth dryingly sour. That means that not only was somebody like, this looks weird, we should try it. Then they ate it and they were like, that is gross. And then like four weeks later, they were like, oh, it's still here, it is bad. We should eat it. That's how that happened. Hunger will drive you. No, that's for sure how that happened. It's amazing humanity is still around, considering that's the approach we took to try new food. There's enough of us. This is horrible. Let's let it rot for a while and try it again. Right. OK, OK, I call intermission. Intermission? OK, intermission. All right, who's up? I feel like I definitely deserve an opportunity to redeem myself. I'm just saying. Well, I'm clearly winning right now, so you probably ought to give one to Greg to give him a fighting chance. I think Chris is up. I think it's Chris' turn. I don't think math is your strong suit, fruit is. Okay, you stick to the fruit, I'll stick to the numbers. Okay. Give Greg a chance to catch up, please. All right, Greg. Yeah. Name this small citrus fruit that you eat whole, peel included. That's got to be a kumquat. Yes. Bingo. We know Greg's a weirdo who eats like lime and lemon peels. Yeah, he was hoping I would say lemons. Right, it could have been pomelo for all we know. I can draw the line out of pomelo. So kumquats you eat whole. I learned several things. Kumquat is a citrus and you eat it whole and that sounds gross. Yeah, they're thin-skinned and don't have a lot of pith. Yeah, you have to enjoy the flavor of the peel, but they're like sweet, sour little bursts and they're about the size of a quarter. Oranges that are about that big, you just pop the whole thing. Yeah, maybe even smaller, the seeds. Really? They're that small? Yeah, they're tiny. They're super- Sounds hardly worth the trouble. They're like- No, they might be the size of a witch's finger. They're like supercharged oranges. I mean, if you want to taste really concentrated orange flavor, kumquats have got it. They're more sour than an orange. This whole time, I've just been spooning the orange juice concentrate directly out of the tube from the freezer. It tastes supercharged orange and you're telling me I could have had kumquats this whole time? Yeah, this will be a slightly more rewarding experience. Yeah. Okay. Oh, come on. Pat, you're missing the important point. Roger, how many points did I just earn? Five. Yeah, that's right. Nailed it. All right. Who's next, Roger? I'd say Chris. Chris hasn't gone. I would also say every turn has turned into Chris' turn, just for the record. Fair enough. All right. You want me to give Chris is going to get a very hard question since you're complaining so much. This fruit, this berry is a cross between a North American blackberry and a European raspberry. Oh, I think I know this. Me too. This has a follow-up question as well. I don't know, maybe a Marionberry? Nope. Try again. It's a mulberry, isn't it? No, that grows on a tree. Or a huckleberry. And it's a thing. Boysenberry. Yeah, no, I knew that. I have a mulberry tree in my backyard and I hate it. Loganberry is the answer. Oh, I knew that. Damn it, they grow them in Oregon. Loganberry. So once you've got one of those bad boys, if you cross a loganberry with the American dewberry, a European raspberry and the North American blackberry, you get... Whoa, whoa, whoa, you can cross four things? Oh yeah, baby. That's a sexy fruit party. All right, so to recap, it's the first two from the last question. So to get a loganberry, you cross a blackberry and a raspberry. If you cross those three then, blackberry, raspberry, loganberry, and American dewberry, you get what? What the hell is a dewberry? Where do those grow? What do those taste like? What do those look like? Are they all like seedy and like the consistency of the raspberry and blackberry like that? Yes. Is that what a dewberry is as well? Yes. Where do dewberries grow? It's a bramble that you find. It's not really commercially cultivated, but you'll see them for a while. Not the answer I was looking for. I think you're being demoted to a mere fruit prince. Fruit prince. So you cross these four things. That's not even the thing he's talking about. He's talking about crossing it with a couple of other things. Yeah. So you cross those four things and you get what? Yes. What, Roger? Greg, would you like to guess in this one? I believe you would. Okay. The fictional blue raspberry that children's candy comes flavor. It was your previous guess to the previous question is the answer. Marion Berry. No. Oh, was it? Really? What did I say? Boyzen Berry is the correct answer. I had no idea. Created by Rudolph Boyzen. Oh, Bob Cobb's cousin. Although, Rudolph Boyzen, its namesake is kind of forgotten. The name you usually see associated with that berry is Walter Knott, who created the famous Knott's Berry Farm. Yeah. Knott's Berry Farm. That's true. They famously make Boyzen Berry jam and stuff there. Should have known that. Like, every IHOP comes with a Boyzen Berry syrup. Yeah. Which probably isn't even real Boyzen Berry, but it sounds good. I would be shocked. It's a common yogurt flavor too, I would say. Yes. Good point. Okay. Who's up now? Let's see. Pat. Pat. It's got to be Pat. All right, Pat. Here's a nice softball for you since you're bitching. What do you? Hey, I'm still in the lead. Yeah, by your counting, yes. What do you call a hairless peach? Oh, man. Unacceptable. You're going to have to cut this, but I think it's a. Berry. A hairless peach, I would call, wow, what do you call a hairless peach? A nectarine. That's a bingo. That was way too easy. Back in the lead, back on top, baby. I was trying to figure out a way to get this across, because I think it's some interesting food for thought, plus it's a descriptor that I find in a lot of beers. Nectarines are not a unique fruit, which I think most people think they are. Yeah, I thought they were. They are a type of peach. I thought it was a cross between a peach and a plum, right? Not a cross between a peach and a plum. It is just a type of peach with no hair. Oh, thanks, grandma. So not all peaches are nectarines. But all nectarines are peaches. Are peaches. Doo doo doo doo. So a mandarin orange tastes different than a naval orange, and they're both kinds of oranges. So would it be a legitimate tasting note to say a nectarine instead of a peach? Like, does it still have a distinct enough flavor that their shades are the same? Yes, I think so. Especially, I'm sure Chris is chomping at the bit to talk about peaches, including his favorite from Michigan. But yeah. Mackin off peaches, Jerry. I do love the Michigan Red Haven variety of peach. Yeah. I would definitely say nectarines, I typically think of them as having a little more of an acidity, a little bit of a brighter, poppier flavor to them than your average peach. What do you think, Chris? Yeah, I agree. They're distinct enough that you can certainly use separate descriptors. In the New England style IPA craze right now with the hazier IPAs, they tend to use some similar yeast strains, one of them being London 3, another one, Conan. Those often throw orchard fruit, nectarine, melon flavors into beers. That's something that people, I think, don't appreciate enough is the flavors and aromas you can get in beer that aren't hop-related. Hops get the credit a little too much of the time. They're a huge part, especially in a style like IPA, where you use a ton of hops, be it dry hopped or whatnot. But those two yeast strains are very estery, very fruit-forward strains of yeast. Shows in whiskey too when you have a grain and then a yeast that throws off a particularly fruity flavor, because you're not getting those same similar notes in whiskey from hops. Right, true. So finally, we're getting back to the root of why these things appear. Esters are a byproduct of fermentation, and you'll find them in all of these beverages, and most of the fruity flavors in wine are ester related. Of course, you have to have the base varietal in combination with a yeast that produces esters, to come up with raspberry or peach or whatever the final product is. But yeah, we can chalk that up to fermentation. Cool. All right, who's next? Me, Greg. Greg's next. All right, another literary reference for you. Okay. Sort of. I mean, it's real life, but we think of it as the- We often think of the memoir which influenced the famous movies. The doomed voyage- Just ask the damn question. Shut up. The doomed voyage of HMS Bounty, which famously resulted in a mutiny. Captain William Bligh's mission was to obtain fruit plants from Tahiti. What kind of fruit? Oh, yeah. Come on, Greg, you know this. Banana. I got it. You want me to do it? Going to chime in there, brof dog? Vanilla. Do vanilla beans, are they technically a fruit? I do not believe so. They're from the orchid flower. I think they're a fruit. Never mind then. Okay. So Tahitian fruit, I'm going to go with Asian pear. So this is famously the breadfruit. Ding ding ding ding ding. Is it famously? Yeah. Of course. Don't you know the bounty story? Come on. I'm going to say also that the breadfruit is related to jackfruit, the namesake of our king of fruit here. Okay. What's a breadfruit? It's a large round fruit that is starchy and has a bread-like flavor and texture and is a good source. That's a potato, bro. If this doesn't look like a loaf of artisan sourdough, I'm going to be seriously disappointed. With like a flower carved in that the flower settles in. There was a time where they thought the breadfruit was going to feed the world. I mean, that's why they were transporting them around. Yeah. Unfortunately, the English Empire was banking on that they could feed the people that they were enslaving with it. Another ugly chapter in world history. Yeah. You open it up and you cook it, actually, typically, and you make a starchy mashed potato-y food out of it, usually. Mm-mm, breadfruit. Yeah. There's a picture here on Google that looks like potato wedges. Roger, can you find some of this for us so we can taste it sometime? Can you get this in America? You can now. It's become more available. And just the last few years, I could never find it before, but I'm starting to see it now. There's not a lot of it's dependent on having ethnic communities that know how to use it. That's typically what happens with a lot of, you know, root type things like. It's a species of flowering tree in the mulberry and jackfruit family. Yes. Yeah. So here's what has to happen. Popeyes has to figure out a way to make it into fake vegetarian chicken nuggets, and then it'll do really well. Well, I mean, like you said, that is jackfruit. I'm all in on those. Nobody talked about jackfruit, and it definitely the underripe jackfruit, not the fruit part, the fleshy part is used as a meat substitute now, and you're seeing jackfruit all over the place now, whereas 10 years ago, no one ever talked about it. Yeah. It makes a believable pulled pork. No one except for you, Roger. Don't sell yourself short. I'm pretty sure you're still the only person who brings up jackfruit at all. I haven't seen jackfruit anywhere. I haven't heard the word jackfruit mumbled from anyone else's mouth. This is not a thing. I still contest that. Stop trying to press your agenda. jackfruit ice cream is available not 20 minutes away from where we work, and it is one of the best ice creams I've ever eaten in my entire life. Yeah, Pat. Yeah. I never get a turn, I just have to steal all the time. Is that what's up? No, don't let Chris have any more turns, he's gonna smoke us. You're winning. He's picking up all the leftovers. My turn goes scratch. The fruit is sometimes called the Queen of Fruits, and it's rumored that Queen Victoria would either knight or give a hundred pounds to the first man who could bring her one. The Queen of Fruits. I assume that it like goes rotten quickly, and it wasn't really built for an imperialistic boat voyage. And you can also assume it's incredibly delicious. I'm going to go durian. He's guessed durian at least twice so far. When in doubt, durian. Go durian. By the way, Roger's the fruit king. They call durian the King of Fruits. So can I answer this question? Which I don't know why. It's because it's big and spiky. It's hated by most. You can assist me with this question. I still get the points. Fair enough. I'm going to go with the mangosteen. Ding, ding, ding, ding, ding. Yeah, absolutely. The mangosteen, it makes a lot of those lists for what is the greatest fruit in the world. If you ever just Google that or you want to say, what do people consider the best tasting fruit in existence? I'm pretty sure that list of people is you and maybe six others who have Googled that, and Queen Victoria. Yeah. It doesn't look like a mango or particularly tastes like a mango at all. It's an extremely hard fruit to find. You're starting to see them more recently. They're extremely difficult to grow. There's not many farms in the US. I think at one point, there's literally only one grower that was successfully growing them here. They're typically grown in Southeast Asia, and there were agricultural bans in place for a long time because of worrying about pests coming into the US when they imported these. But the inside is segmented and- Yeah, it's a clove of garlic wrapped in an eggplant. Yeah, they're very purple and they'll stain your fingers when you peel them. I would also point out that the mango is loosely related to poison ivy, for another bonus point, damn it. Is that why I hate it so much? You might have a reaction to it, honestly, if you're allergic to poison ivy. Who isn't? I've never had it. So, I'm going to tell you a bizarre story. And this has actually put me off of guava for quite a long time, actual guavas, because I was traveling in India, and I bought some guavas on the street, and I put them in my camera bag, and then I started feeling ill, and they stayed in there for No, yeah, like I have that problem with skittles, because I had a sore throat, and I was eating skittles. Speaking of true fruit flavor. And like the grittiness like really hit my throat, and like for like 15 years, I didn't want to eat skittles. Yeah, pure guava. Yeah, you didn't miss much. Overall, garbage candy. Okay, but back to guava. Guava is pure guava. Guava is one of the most beautiful smelling fruits and most frustrating to eat. It's like a fruit with a million little BBs in it. It's disgusting. Sounds like a pomegranate. Yeah, but you can eat pomegranate seeds. That's the difference. Well, people swallow guava seeds. I mean, you literally break your teeth on them depending on the guava species, but you have to be okay with swallowing things that are literally look and are as hard as BBs. No, Roger, you don't have to be okay with swallowing them. Well, it's literally, it's kind of important. You literally, eating a guava is very challenging. So I would say guava nectar is very popular drink around the world. That might be the way to get your guava fix. Guava nectar. I mean, really though, the smell of a fresh guava, next time you're in the grocery store, just be that weirdo that's smelling the fruits. It's unbelievably delicious. Roger's everyday life. Channel your inner Roger. Just go to a grocery store and smell fruit. Roger, I know that smell too well. I mean, I'm not a big believer in aromatherapy, but there are a lot of people that are. I mean, if I had to, okay, what's one thing where you could say, like, there's some legit aromatherapy value to something, it would be fresh guava. It is such an amazing smell, which is ironic considering Chris' story. Yeah. I mean, it started out wonderful and turned into my nightmare. I mean, it sounds like he just refused to take rotten fruit out of a camera bag for some weird reason. Yeah, that's pretty much it. And then brought this upon him. I was insisting on I was going to eat them, but I didn't feel well enough to do it. And I just, oh my God. The funny thing is my camera bag smelled like that for like three years. I'm not even kidding. The funnier thing is that you got sick for some mysterious reason. And the whole story started with street food in India. And that there's any semblance of mystery here. I think you're just failing to connect some dots. All right, so here's your softball. What type of fruit is this one of the varieties called burro? Burro. And whose softball is this? Yours. Oh, I have to answer the burro question? Yeah, I bet you've seen these in stores. They're often overlooked. Donkey fruit. It's a type of a very common fruit that you've eaten before. It's one of the different varieties that's available in supermarkets. I have a guess. Okay, it's not an apple and it's not an orange and it's not a banana. It's a burro mango. Nope. It's a pear. Nope. You skipped over the correct answer, Greg. It is a banana. Burro bananas. Go buy them. Burro. They're little. So if it's inside of a banana peel, would you call it a burro eater? Nice one. So the main cult of our bananas that's everywhere is the Cavendish. But yeah, burro bananas are the shortier, short and stockier, hence donkey-esque bananas that you'll see. And they have a- Wait, then what's a plantain? Plantain is a more starchy- Very different, totally different thing. Starchier. Used in place of potato in a lot of places. In the green ones, yeah. If they're underripe in green, you fry them a lot. That's you see plantain chips, which are delicious. Or if you have the ripe ones or the maduro plantain- Literally black when they're ripe. Yeah. Those people will cook and they're yellowy and sweet. Before we do the final round of questions, right? This is the hardest part of our jobs. Roger has to write these descriptions about beers, Pat has to write these descriptions about spirits, Chris has to write these descriptions about wine. I've said it a couple of times way back in the podcast. Describing the difference between an orange, a navel orange, and a mandarin is very difficult. You innately know the difference, but actually putting that into words is very hard. And that's part of why we focus on fruits so much. This is broad spectrum of flavors. And when you can pick out little hooks in people's minds, these experiences that they've experienced and then bring back that, what Kristen used to call it, olfactory baggage. When you can bring back a memory in someone, and fruit is such a broad spectrum of all of these things that we taste. It's really important. And it's really fun to just experience these. That phrase sounds so negative. Guavas definitely have some olfactory baggage for me. That's because you associated with your poop vacation. Yeah. You drug olfactory baggage around with you for a week. No, but in a literal sense. Greg makes an excellent point in that it's so common, for example, with beer that people go, oh, this is citrusy. I've talked to other people that do beer reviews and they've said, oh, well, if you're going to say citrus, that's the most generic term you could possibly use. What kind of citrus? Do you mean lime? Do you mean tangerine? Yeah. Even worse is fruity. Oh, it's so fruity. What are you talking about? Right. Right along the same lines, when somebody says, oh, it's really mineral, like mineral is so many things. Pick one. What are you actually describing? Is it granite? Is it salt? Is it lead or steel? There's this whole spectrum of mineral, this whole spectrum of fruit, floral. There's so many different flowers. Tropical is one of the biggest cliches too. On top of that, the underlying reasons are also so complicated. You're looking at esters, pyrazines, thiols, which can be fruity or nasty, garlicky, alum-like. There are a bunch of underlying reasons that these things pop up in fermented beverages, but that might be a whole different podcast. Oh, the thiol podcast? Yes, the Dig Deep on the thiol podcast. Listen, man, we're trying to keep listeners, okay? Well, thiols are interesting because they can be grapefruit-y or passionfruit-y or guava-y, but they're sulfur-based compounds and they can range widely into very unpleasant flavors too. Roger, what are the scores? Spoiler alert, I haven't been keeping score. Oh, no. Once Pat gave me about egos, I worry about the numbers, you worry about the fruits. Well, put the pen down. The value of this question is like 50, so it all comes down to this. Yeah, there you go. Yeah. My ego has been bruised like a ripe peach in this episode, I'll tell you that. Like a guava in a camera bag. Like a guava in a camera bag. A two-week-old guava in a camera bag. All right. So in areas where this fruit is grown, people sometimes wear football helmets when they're underneath the trees to protect themselves from getting hit. Because- Buzz, buzz, buzz. Alabama. Let me finish. Because if they got hit with one, they could easily be killed. Now, that applies to a few different things. I buzzed first. Here's the kicker. It's the largest tree grown fruit in the world. I know it. I buzzed first. All right. What is it, Brophy? It's a coconut. Wrong. Durian. Zero points. I'm going durian. Wrong. Come on. Am I compelled to guess? Can I just sit on my hands and then win? I think so. This is hilarious. This is like when the other guy knocks in the eight ball accidentally. Seriously, you guys can't figure out what this is. What is the largest tree grown fruit? Yeah, they can get up to be 100. They can be get up to be 100 pounds. This is a made up fruit. This is making my day. What is the jackfruit? Hang on. Hang on. What's that? What did you just say, Chris? jackfruit. So obvious. Ding, ding, ding, ding, ding. jackfruits are 100 pounds? I was totally planning on giving you crap for going through this whole thing and not having a single jackfruit question. Saved for the end. We don't know jackfruit. No, we don't. Man, I hate it more than ever now. Hypothesis proven. Perfect. Oh, man. Hook, line, and sinker. Everybody, thanks for listening to Barrel, the Bottle, the Binny's Podcast, which this episode was f**king bull****. Yeah, who thought of this anyway? jackfruits weigh 100 pounds? Yeah. Seriously? Yeah, they can be really big. They can. Yeah. I mean, here, the ones you see in stores here are pretty damn big. If I can't buy 100-pound jackfruit a jewel, then it doesn't exist. Dude, I bought a whole jackfruit. It's the most expensive fruit I ever bought. It was $45. He bought a 100-pound jackfruit. Because it was like $3 a pound. That's something you have to special order, right? Not anymore. You're starting to see them. I've sent you guys several photos. Yeah, for sure. I often see them quartered. They're at a lot of ethnic markets. Yeah. That's right. Thank you, Melting Pot of America, for being the fruit capital of the world. America is not a melting pot, it's a fruit salad. Nice. The major takeaway here is that if you want to build your palate, you need to eat and drink different types of things. Get out there and try a bunch of weird fruits that you've never tried before. The next time you're drinking a wine, a spirit or a beer, you have a whole better vocabulary for your descriptors. You got to have a sense memory to figure any of this out. So if you haven't tasted it, you don't know. It's all about experience. We always say you learn by tasting. Get out there and try some fruits. Get out there and try some wines, spirits, and beers. Yep. All right, guys. Thanks for listening to another episode of Barrel to Bottle. This was a fun one. Until next time, I'm Greg. I'm Pat. I'm Chris. And I'm Roger. Keep tasting. No question this week? What? Dude, we've been recording for an hour and 45. All right, I don't care. Thought maybe there might be a fruit question. Yeah, we better pad this thing out for another seven minutes while Roger pitches about hazy IPAs. Now it's a Barrel to Bottle episode. Yeah. Woo.