@@m1sh474 err with a a knife, widthways?! Pretty self explanatory. Note that these comments are about tamarillos, not whatever tamarindos are (have never heard of those)
I live in a city with a large asian population with access to Vietnamese, Korean, Chinese, Japanese and Indian grocery. I recently started shopping at these stores for the fruit and happily had my first lychee. This guide will be so useful to me. Thank you
Thank you for showing us all of these fruits & explaining them, especially the taste. Prickly pear syrup is fantastic in a tequila drink, like a margarita.
About the Prickly Pears: it's consumed a lot in North Africa: Morocco, Tunisia, and so on... The best to open them is to slice both the tips, but not all the way through, then to section the skin on its length and then you can roll the pulp out of the skin. Then cut it in slices. It's high in fiber.
Proud southeast asian here, those rambutan are easy to open with your nails if you can find the space that cuts on the skin. That’s the opening. The long opening that looks like a road or a river between the jungle of “rambut” aka hair in Indonesian.
I had the opportunity to pick some ripe 龍眼 [Longan] in Southern China when I was younger. The taste is absolutely worth it. As for the list of fruits, I've had some of the ones native to Asia, the more common pomegranate, and even the prickly pear. Delicious.
I spent some time with my partners Guyanese family and they introduced me to sugar apple and I’ve never been so grateful for a new fruit. They’re delicious
Lovely video! A lot of these fruits are rare only in the US, but extremely common in their native regions. Rambutan used to be super expensive here but they started growing them in Mexico so now they're dirt cheap when in season.
Some parts of Mexico has the same kind of climate as Southeast Asia where Rambutans grow naturally. So planting some in Mexico is a great idea because it would be relatively easy to grow there too.
@@heavypootisspencerguy2266 I was thinking the same thing, tho a sweetsop (we call them custard apples here in Australia) might look similar the flavours are different to a soursop (which I'm surprised that he didn't put into the video).
2:33 i didnt recognize it for the name but as soon as it was cut open i realized what it was. we call it caimito in the peruvian amazon and they used to be my favorite as a kid 😍 the one they had were a little under ripe tbh. we used to eat them when the skin was all yellow. they make your mouth sticky lol
We eat tamarillos here in NZ. The varieties here are dark purple, I've never seen one like that before. You usually cut them in half and scoop out the tender flesh. My favourite fruit is feijoa.
My grandparents house in the Philippines, we have a lot of Rambutan trees! When they are ripe, we would have family come over to harvest them cuz there is just too much for us eat before the rest would spoil.
ปีที่แล้ว +1
In Ecuador we actually make hot sauces and salsas with the tree tomato. Of course it’s also great for juices, smoothies and desserts. And we don’t use the rind, we poach them and then take the skin off or it is directly peeled.
Tamarillo (we call it Terong Belanda, lit. Dutch Tomato for some reason) is served as a juice in Indonesia. it's certainly more effective to wake people up compared to coffee or lemon. 😂
Out of all the fruits on this list, I've eaten sweetsop, rambutan, pomegranate, longan, and guava. If you get the chance, you should also try jackfruit. They're incredibly naturally sweet almost like sugar and they have a sweet aroma. I also love papaya, especially cold papaya during the hot summers.
One of Southeast Asia's exotic fruit that is pretty underrated to me is Rose Apple or in Indonesia it's called Jambu Air. Which tastes slightly sweet, tart, and watery.
@@bonafaceI really don't think he tried to mislead anyone. That's probably how he genuine feel about the fruit. I've enjoyed jack fruit my entire life and your description of the smell is like the first time I see someone make that comparison.
Fun and poetic fact: in french "golden berry" can be translated to "amour en cage" meaning "love in a cagec because of the transparency of the leaves enclosing the fruit ~
In New Zealand we often remove the skin by blanching like for a tomato, and then roasted/poached, sprinkled with sugar as a dessert or peeled as above and made into a chutney/relish with onion, vinegar, sugar and some spices such as allspice, star anise and ground coriander. Delicious, but when underripe astringent and sour/bitter.
I think the sweetsop is related to a jackfruit if I'm not mistaken the pods in a sweet stop are almost identical to a jackfruit and jackfruits supposedly very pudding like a dorian, they have pods on the inside that look just like those pods so these are either related to a jackfruit or Dorian
I used an ISI whipper to infuse golden berry into gin and that became the absolute best gin and tonic I’ve had in my life. Now I do that every year when I start to see them in the grocery store.
As someone that lived with basically surrounded by coconut tree. This is the first time i know that you can eat coconut sprouts. People curiosity at its finest.
Kinda sad that BA couldn’t reserve the test kitchen for this. Hated the background noise and stuff going on. This guy should’ve had the respect. He’s very knowledgeable
Those golden berries are called physalis in the UK and they grow EVERYWHERE during the summer all the way until the first frosts of the year. I always think they taste a little like pineapple.
@@XxXJOHNYB0YXxX I'd assume so idk they grow anywhere you'd normally find like gooseberries so the edges of hedgerows, fences or the outskirts of forests. Anywhere where there isn't a lot of shade.
In the Philippines white ones Guava are usually the go-to. We usually serve it with white vinegar and salt and soy sauce. Perfect snack during the day. Once you try it, the pink ones will feel overripe when eaten. 😆 But we still love eating it.
hello ba, the program was with some nice tropical fruits - was surprised with the factory strawberry - wondering if you know the asian dried fruits for apperitif - you have one in the mouth and the pit is still in it. what berries are those in asia. thank you - elle for dino plums
In Colombia, we boil the tamarillo/tree tomato in order to peel the skin off, then slice it and use it mostly to prepare juices or smoothies.
We just throw everything in the blender here in DR and filter the liquid.
We cut them in half and sprinkle them with sugar before scooping out with a spoon and eating - yum!
how do you cut tamarindos in half?!@@NZKiwi87
Around the equator! @@m1sh474
@@m1sh474 err with a a knife, widthways?! Pretty self explanatory. Note that these comments are about tamarillos, not whatever tamarindos are (have never heard of those)
I really like these kinds of videos because it gives me more confidence to try the new fruits I sometimes see at the grocery.
Sweetsop are called custard apple in India, and they're one of the most fav fruits in the subcontinent during late summers
It’s custard apple in Kenya also.
btw it's called srikaya in Indonesia
Also in Taiwan!
What? It's the SAME FRUIT. Of course it's custard apple EVERYWHERE because you're giving the english name.
Living in Toronto, one of the most culturally diverse cities in the world, means we can find pretty much all of these fruits somewhere in town. 😋
Usually in Asian/Chinese supermarkets
"Mouth fidget spinner" That's gotta be the best way to describe the process of eating these fruits haha
I live in a city with a large asian population with access to Vietnamese, Korean, Chinese, Japanese and Indian grocery. I recently started shopping at these stores for the fruit and happily had my first lychee. This guide will be so useful to me. Thank you
Thank you for showing us all of these fruits & explaining them, especially the taste. Prickly pear syrup is fantastic in a tequila drink, like a margarita.
About the Prickly Pears: it's consumed a lot in North Africa: Morocco, Tunisia, and so on... The best to open them is to slice both the tips, but not all the way through, then to section the skin on its length and then you can roll the pulp out of the skin. Then cut it in slices. It's high in fiber.
Honestly, the reaction to the sprouted coconut was my favorite 😂
Tristan’s fruit smoothie brings everyone to the yard.
Out of all the fruits mentioned, 6 of them are quite common here in the Philippines. You can add durian too in your video.
Love his videos! Please create more! Very educational and entertaining!
Love fruits, excited for this video ❤️❤️
This was cool. Could you do jackfruit, soursop, starfruit and kumquat next?
The list can really go on.
Kennip as well, I never see anyone try them
And lulo
I already eat all my fruit rare, thank you very much
Proud southeast asian here, those rambutan are easy to open with your nails if you can find the space that cuts on the skin. That’s the opening. The long opening that looks like a road or a river between the jungle of “rambut” aka hair in Indonesian.
lmfao the jacket zip after he gets pomegranate juice on it
Mangosteen is my favourite fruit on par with the durian.
Love these videos !! Can’t wait for the next one, thanks Tristan!! 🎉🎉
You can absolutely eat the bits he scraped off for Korean melons 😅 I love the squishy fleshy middle bits haha 😢
I had the opportunity to pick some ripe 龍眼 [Longan] in Southern China when I was younger. The taste is absolutely worth it.
As for the list of fruits, I've had some of the ones native to Asia, the more common pomegranate, and even the prickly pear. Delicious.
I spent some time with my partners Guyanese family and they introduced me to sugar apple and I’ve never been so grateful for a new fruit. They’re delicious
NICE, these are my favorite videos!!! I’m so excited to see Tristan back!!
Wow, I loved this. Now I have a craving for fruit and will look for more Tristan videos! He’s great!
I love longans. A Chinese buffet near me always serves them. I can't get enough of them.
Lovely video! A lot of these fruits are rare only in the US, but extremely common in their native regions. Rambutan used to be super expensive here but they started growing them in Mexico so now they're dirt cheap when in season.
Some parts of Mexico has the same kind of climate as Southeast Asia where Rambutans grow naturally. So planting some in Mexico is a great idea because it would be relatively easy to grow there too.
Soursop is like a Strawberry Pinapple.
Seriously awesome fruit. Thanks for featuring it! 🎉
It was also called guyabano in the Philippines
Guyabano! It tastes like a mildly savoury + tangy apple (and has a texture between an apple and a pineapple)
@@_Just_Another_Guy My mom uses the meat to make some kind of shake out of it and added some evap milk to make it even more tastier
That’s sweetsop not soursop
@@heavypootisspencerguy2266 I was thinking the same thing, tho a sweetsop (we call them custard apples here in Australia) might look similar the flavours are different to a soursop (which I'm surprised that he didn't put into the video).
2:33 i didnt recognize it for the name but as soon as it was cut open i realized what it was. we call it caimito in the peruvian amazon and they used to be my favorite as a kid 😍 the one they had were a little under ripe tbh. we used to eat them when the skin was all yellow. they make your mouth sticky lol
We eat tamarillos here in NZ. The varieties here are dark purple, I've never seen one like that before. You usually cut them in half and scoop out the tender flesh. My favourite fruit is feijoa.
YAYYY fruitsomm is back 😁
The white unripe guava are great with chili sauce.
Fabulous, thank you Tristan!!💕💕💕
Mamey sapote makes great pumpkin pie filling! No added sugar needed!
My grandparents house in the Philippines, we have a lot of Rambutan trees! When they are ripe, we would have family come over to harvest them cuz there is just too much for us eat before the rest would spoil.
In Ecuador we actually make hot sauces and salsas with the tree tomato. Of course it’s also great for juices, smoothies and desserts. And we don’t use the rind, we poach them and then take the skin off or it is directly peeled.
Love your videos🎉🎉🎉🎉❤❤❤❤❤
Mamey smoothies are my fave 😋 and please don’t chew on guava’s seeds if you don’t wanna break a tooth 😁
Tamarillo (we call it Terong Belanda, lit. Dutch Tomato for some reason) is served as a juice in Indonesia. it's certainly more effective to wake people up compared to coffee or lemon. 😂
I loooove rambutan, prickly pear and pomegranate
Interesting he says the pomegranate looks like a geode because there is a mineral named after pomegranate; garnet
The way he said "Mamey" (pronounced MOM-AY in Spanish) made the Cuban in me laugh
Pumped to see the Fruit Somm back!
"It's more like a mouth fidget spinner" hahaha
If you peel the prickly fruit and put it in the fridge, they make for amazing snacks when the weather is really hot. And just eat the seeds, come on!
Sweetsop is one of my favourite fruits. We eat it like crazy in India during summer lol. It's second only to mangoes tho
i am now in love with tristan kwong
This dude has to do an episode on expensive Japanese fruit
Out of all the fruits on this list, I've eaten sweetsop, rambutan, pomegranate, longan, and guava.
If you get the chance, you should also try jackfruit. They're incredibly naturally sweet almost like sugar and they have a sweet aroma.
I also love papaya, especially cold papaya during the hot summers.
except they have an aroma of onions/feet mixed with cantaloupes. please don't try to mislead the people.
One of Southeast Asia's exotic fruit that is pretty underrated to me is Rose Apple or in Indonesia it's called Jambu Air. Which tastes slightly sweet, tart, and watery.
@@bonafaceI really don't think he tried to mislead anyone. That's probably how he genuine feel about the fruit. I've enjoyed jack fruit my entire life and your description of the smell is like the first time I see someone make that comparison.
Fun and poetic fact: in french "golden berry" can be translated to "amour en cage" meaning "love in a cagec because of the transparency of the leaves enclosing the fruit ~
What about lanzones? Best fruit in the Philippines!
Ayoooo! Fruitsomm's back!!!!
I wish you included medlars. They have to be bletted, but are delicious. I also love quinces
In New Zealand we often remove the skin by blanching like for a tomato, and then roasted/poached, sprinkled with sugar as a dessert or peeled as above and made into a chutney/relish with onion, vinegar, sugar and some spices such as allspice, star anise and ground coriander. Delicious, but when underripe astringent and sour/bitter.
Mamey & zapote are completely different fruit. Zapote has green skin but the inside is black, it is really sweet and kind of mushy.
I absolutely love rambutans and hate that the seeds are toxic because... well... they taste delicious.
I think the sweetsop is related to a jackfruit if I'm not mistaken the pods in a sweet stop are almost identical to a jackfruit and jackfruits supposedly very pudding like a dorian, they have pods on the inside that look just like those pods so these are either related to a jackfruit or Dorian
Zapote smoothies are excellent and very filling.
I like listening to this person! Very fun video
I used an ISI whipper to infuse golden berry into gin and that became the absolute best gin and tonic I’ve had in my life. Now I do that every year when I start to see them in the grocery store.
Ever seen a Feijoa? Come to New Zealand during fall , you will fall for the taste of that fruit .
one of the best jobs ever
I love those fruits
Rambutans are elite
As someone that lived with basically surrounded by coconut tree. This is the first time i know that you can eat coconut sprouts. People curiosity at its finest.
Mamey Sapote and giving off sunsets -LOL
This was fantastic!
Mangosteen is by far my favorite fruit
as a south east asian, watching people peel rambutans using knife is insane lol
Kinda sad that BA couldn’t reserve the test kitchen for this. Hated the background noise and stuff going on. This guy should’ve had the respect. He’s very knowledgeable
I think it is kinda funny when they do this. They do it all the time when Brad films and he rolls with it.
@@purerachet7715 yushh
Taiwan has these guavas everywhereeeeee
part two requests: achacha, quandong, cloudberries
SO MANY FRUITS THAT I NEVER SEEM
Sweetsop
Rambutan
Abiu
Mangosteem
Sprouted Coconut
Tamarillo
Cacao Pod
Mamey Sapote
Finger Lime
Prickly Pear
Gooseberry
Pomegranate
Longan
Watermelon Guava
🇰🇷 Melon
Strawberry
Every guava tree ive ever seen here in aus has had pink fruit.
And theres alot of them around where i live
Awesome fruit dish.
WOW I gotta try
In Brazil, most of these fruits are very easy to find, coconuts are like 0,25 usd
Those golden berries are called physalis in the UK and they grow EVERYWHERE during the summer all the way until the first frosts of the year. I always think they taste a little like pineapple.
Wait really? What about in London?
@@XxXJOHNYB0YXxX I'd assume so idk they grow anywhere you'd normally find like gooseberries so the edges of hedgerows, fences or the outskirts of forests. Anywhere where there isn't a lot of shade.
We use them to decorate desserts/cakes in Brazil.
THANK YOU
Licuado de Mamey for the win.
ok but why did 'fruit expert' seemed like it was his first time eating some of these fruits lol
Great video!
No way he’s back
I wouldn't eat the guava seeds.. folks say the seeds will fall into your appendix and that's how you can get appendicitis.
In Ecuador and Colombia they use tamarillo for hot sauce.
Great and interesting video, thanks!
In the Philippines white ones Guava are usually the go-to. We usually serve it with white vinegar and salt and soy sauce. Perfect snack during the day. Once you try it, the pink ones will feel overripe when eaten. 😆 But we still love eating it.
Not the May May Sapotay LOOOOL
White guava is tastier. I wish you would have tried it. They are by far a favorite of my family's
b a n g i n g
Have you ever tried Grod Michel bananas? I've been super interested in trying one
Gros Michel**
i was hoping for a durian somewhere in there.. lol.
Wow! ❤ looks so delicious 😋!
This guy appear in one of your video picking up fruit on store for a certain resto and suddenly he become an expert overnight
hello ba, the program was with some nice tropical fruits - was surprised with the factory strawberry - wondering if you know the asian dried fruits for apperitif - you have one in the mouth and the pit is still in it. what berries are those in asia. thank you - elle for dino plums
You should have done Duku Longsat!
Lol! TIL that a cocao fruit feels like a mouth fidget spinner!😂
What about jelly melons? I’m growing them for the first time.
I Like Him😊
How do you define "rare" though? Rambutan, mangosteen and pink guava are abundant in my country all year round.