How a Fruit Expert Picks & Eats Rare Fruit | Bon Appétit

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.

Check out Tristan on social at @fruitsomm

Director: Paz Mendez Hodes
Director of Photography: Ben Dewey
Editor: Jared Hutchinson
Creative Producer: Parisa Kosari
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Production Assistant: Brianna Figueora
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo

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0:00 Rare Fruit Roundup
0:16 Sweetsop
1:30 Rambutan
2:17 Abiu
2:50 Mangosteen
4:30 Sprouted Coconut
5:28 Tamarillo
6:33 Cacao Pod
7:28 Mamey Sapote
8:38 Finger Lime
9:21 Prickly Pear
10:05 Golden Berry
10:41 Pomegranate
11:50 Longan
12:44 Watermelon Guava
13:55 Korean Melon
15:04 Omakase Berry

Director: Paz Mendez Hodes
Director of Photography: Ben Dewey
Editor: Jared Hutchinson
Creative Producer: Parisa Kosari
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Production Assistant: Brianna Figueora
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo




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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[torreykat]

I really like these kinds of videos because it gives me more confidence to try the new fruits I sometimes see at the grocery.

[federicorobles]

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.

[HariNilesh]

Sweetsop are called custard apple in India, and they're one of the most fav fruits in the subcontinent during late summers

[PrateekLala]

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. 😋

[caraeuler]

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

[TDPT]

"Mouth fidget spinner" That's gotta be the best way to describe the process of eating these fruits haha

[wks]

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.

[bonajo]

You can absolutely eat the bits he scraped off for Korean melons 😅 I love the squishy fleshy middle bits haha 😢

[Isaac-ciwy]

Love fruits, excited for this video ❤️❤️

[vnokesCO]

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.

[MedorraBlue]

Honestly, the reaction to the sprouted coconut was my favorite 😂

[OhWellWhatTheHell]

I already eat all my fruit rare, thank you very much

[kitkatzora]

Tristan’s fruit smoothie brings everyone to the yard.

[nancytrobaugh]

Love his videos! Please create more! Very educational and entertaining!

[vivirahmawati]

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.

[yakitatefreak]

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.

[vanessathurlow]

lmfao the jacket zip after he gets pomegranate juice on it

[mjfreedivewanderer]

Out of all the fruits mentioned, 6 of them are quite common here in the Philippines. You can add durian too in your video.

[bleugaze]

This was cool. Could you do jackfruit, soursop, starfruit and kumquat next?

[bayronmoreno]

Love these videos !! Can’t wait for the next one, thanks Tristan!! 🎉🎉