 By the way again, should I show you my snack? Watch this. Winter is an amazing time for certain fruits. Eat fruit seasonally, right? This is persimmon. It's big persimmon, right? They, in the Western world, in Canada anyway, where I am, they usually sell the little persimmons. They're smaller like this, right? And you can eat them when they're hard. This guy is hard. You can't, if you eat this, try to eat this. It's gritty. It doesn't taste good, right? You can't eat this like this. You buy them when they're like this because they transport them like this. And then you put them on your counter, you wait until they ripen. And this is what they look like when they ripen. They get squishy, right? Take a look, right? They get squishy. And then what you do, I have to show you this, and then what you do, you cut this baby in half, right? And it cuts easy, right? See? It cuts easy. You just have to go through the bottom part of it with your knife, and that I need to put it down on the table. Okay. It is the most amazing fruit you have ever eaten. One of the most amazing fruits you've ever eaten. Take a look. Now, it's like this, right? Take a look. It's gooey. Very gooey. And then you, it's like eating a kiwi, right? You scoop it out. It's like the flavor is unbelievable. You've never tasted anything like this if you've never had one of these. Okay. The texture is insane, like so good. Very unique, very unique. It's called a persimmon, persimmon, right? And this is the long version of the persimmon. The Persian stores have it. When it's ripe like this, you can leave it out when it's warm, but I like putting it in the fridge. When it's cold, it's phenomenal. And then you've got two halves of it, right? You can take it off. Don't puncture the skin if you can help it. And then you can scrape the skin and get more of the meat. In this process, you might accidentally puncture the skin, which is okay, but don't eat the skin. The skin's not edible. It's amazing. Have a napkin at the end because you're gonna have a little bit of spillage, right? Well, a little bit getting on your hands anyway. A taste, a temporary priest says a taste kind of like crossed between peach and mango. Maybe, maybe texture. Yeah, texture of a peach and a mango. The taste is unique though. It's, and then when you're done, the skin is like you're taking all the meat out, right? Just the skin left. And then you have another one that you can eat. And what I do usually, I eat a half at a time. And then put the other half in the fridge. Let it cool down while you're eating that. And then maybe eat the whole thing, maybe more. It's very good. Very delicious. Leon on SensorTube. Leon Moore. Gicho, have you tried tamarillo? I don't think I've tried tamarillo. I don't know what that is before. Is it like a citrus? Bannister, hey Chicho, came a little late. What fruit is that? It's a persimmon. It's a persimmon. It looks like this. These are big ones. In Canada, you usually get the smaller ones like this. And the smaller ones, you can eat when they're hard. These ones, you can't. You gotta wait until they go ripe. They go squishy. Otherwise, it's really gritty. It tastes like crap. Right? Yeah, there it is. Greg J has spelt it out on SensorTube. Really delicious. Really delicious. And of course, pomegranates in the winter. Tamaran, yeah. Tamaran, in Persian, we call it tamarind. It's like black. It's got the seeds tart. You use it for cooking as well. Super good. Super good. Super good. Persimmons are good. Yeah, yeah. And never tried before. Definitely gonna grab some. Yeah, yeah, yeah. Try some. Make sure if you grab the big ones, you wait until they're ripe. Okay, make sure you do that. Make sure you do that. Shoe blues. Just broken skin. One with a soom. And by the way, when you're buying these, when you're buying these, don't buy any that are have what do you call it, have bruises on them. Right? When they're hard, don't buy any that have bruises. Because the bruises will ripen way faster while the other stuff stays hard, the other parts. So you want to buy these when they're not bruised, no cuts to them and stuff. Because you want it all to ripen sort of together. You don't want one part to ripen. The other part doesn't. Okay. The black spots, they don't really do anything. Like they, you know, I have ones that are like totally black. And they don't really affect the flavor. There are times when they have black spots on them. And the black spots, sometimes they go into the fruit as well. So you don't eat those. But the black color here, it doesn't really affect it. It doesn't really affect it.