Tristan Kwong's expertise has earned him the title of Fruit Sommelier—and he’s visiting the Bon Appétit Test Kitchen to share some of his rare fruit wisdom. From sweetsops and rambutans to mangosteens, sprouted coconuts and many more, learn how to pick and eat some of the less traditional fruits of the world.
The petals on the flower will actually tell youThis is what I look like inside,Just do a little Hulk smash.and not at all translucent.And they come out just like this.The texture is almost like a velvety grape.But if I were to serve them,I would not recommend using a chef's knife,You can even serve them like thisIt looks crazy, it tastes crazy, it is crazy.of their respective life cycles.falls out of the tree, hangs out in the sand.
But it does have the texture of like a boiled potato,I don't think big pieces would be a good idea.little chunks here like this.or like a cake even, like, it would be amazing.'cause they're shaped like little fingers.it means that the fruit is still producing oil.full of lime juice.rather than just lime or lemon juice on a plate.Citrus Dippin' Dots' almost.but I could see you squeezing them outto give yourself like solid limeade.These are native to the Americas.
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