**The Art of Fruit Selection and Preparation**

When it comes to selecting and preparing fruit, there are several key factors to consider. One such factor is texture, as different fruits have unique textures that can greatly impact their overall flavor and enjoyment. For instance, a ripe kiwi will typically feel slightly firm and tart in the mouth, while its skin may appear pale brown or even hairy in some varieties.

**Kiwi Selection**

When it comes to selecting kiwis, there are several distinct factors to consider. Firstly, look for a deep red color on the skin of the fruit. This is an indicator of ripeness and sweetness. Additionally, ensure that the kiwi has minimal white flesh inside when sliced open. This is also an indicator of freshness and quality.

**Blackberries**

In contrast to kiwis, blackberries are typically consumed in peak season. The global trade economy has made seasonality less important than it once was, but for optimal flavor and texture, it's still best to purchase blackberries during their prime. Look for berries with a rich, deep color and minimal white flesh when sliced open. Blackberries are also comprised of small, individual juice sacks that provide a unique sensory experience in the mouth.

**Citrus Fruits**

When it comes to citrus fruits like oranges, lemons, limes, and tangerines, there are several key factors to consider for optimal flavor and enjoyment. Firstly, look for fruits with smooth, shiny skin. This indicates healthy rinds that will protect the fruit from spoilage. Secondly, consider the relative size to weight of the fruit. Generally, larger fruits with more juice will be sweeter and more flavorful.

**Pomelo Selection**

When it comes to selecting pomelos, a visual trick is useful. Look for a navel-like depression on the bottom of the fruit, which can indicate sweetness levels. The thicker the skin, the less juicy and flavorful the fruit may be. One way to ensure optimal flavor is to peel off individual sections of the pomelo, rather than breaking up the juice.

**Peeling Pomelos**

To peel a pomelo effectively, start by removing the top section of the fruit. Then, use a gentle sawing motion to remove the skin in the center of the fruit. Be careful not to squeeze the juice out of the sections as you peel them away. Once peeled, each section can be easily separated and enjoyed.

**Fruit Plate Assembly**

Finally, when it comes to assembling a fruit plate, individuality is key. Each piece of fruit should be treated as a separate entity, rather than just a component of a larger whole. This means taking the time to carefully slice and arrange each piece, rather than simply tossing them together in a haphazard manner.

**Conclusion**

Fruit selection and preparation require attention to detail and a deep understanding of each individual fruit's unique characteristics. By following these tips and techniques, fruit enthusiasts can elevate their fruit-eating experience and discover new flavors and textures that will enhance their culinary journey.

"WEBVTTKind: captionsLanguage: enhi I'm Tristan Kwong I hope your body's Brooklyn they call me futon in the restaurant because I'm responsible for buying sourcing and curating all the fruit that goes on the fruit plate today I'm going to show you guys how to choose the ripest fruit here we have pineapple you can see like it has these little green spots here but you can see the rest of it is kind of like golden almost the color it would look like inside when they get really really ripe they almost turn like golden and start glowing the bottoms will become very fragrant once they're ripe if you take it at the top here and grab like maybe the center most Leaf it should come out with relative ease and you don't want it to come out like too easy like you kind of want to feel a little plucked this one a little bit tougher pineapple is one of the most metal fruits out there because it has bromine in it which breaks down protein so anytime you eat a pineapple and you feel that like tingly kind of Stingy feeling in your mouth it's because the pineapple is dissolving your tissue in your mouth I like to serve it with the skin it makes it more recognizable it's a big core in the center that's completely unedible so I just like to split that down here then I'll go like this from here I'll take it and I'll just try to slice right underneath the skin and then that way when it hits the plate you can just pop a piece off very good actually this is a watermelon but I'm sure you know that already and I'm sure if you've walked inside of almost any Supermarket during the summer you can see a bunch of like middle-aged men going over the watermelon going like this they're not wrong the best way to tell whether or not they're ripe is one if they're heavy and two if you tap it and on the other side you have your hand here you can feel the the vibration come through the stronger the vibration the more water because energy travels through water and nothing is lost there the best way in my opinion to pick a pick watermelon is just pick the heaviest one relative to its size which you're looking for in a ripe watermelon is that it's juicy the flesh isn't mealy but it's firm and crispy go watermelon the best way to find a ripe banana is just to look at the sugar spotting on the outside don't confuse it with bruising like this is a little bit of bruising but these spots mean that they're getting ripe it means the sugar is crystallizing Under the Skin the best way to store bananas is out on your counter away from other fruit because they are huge ethylene producers most but not all fruits release ethylene which is why it's a good idea if you're looking for ripe fruit at the grocery store to always dig to the bottom of the barrel that's where most of the gas gets trapped between the fruit and those will probably be the most ripe fruit you can find and I don't really honestly put them on the fruit plate often but we have them in-house sometimes because I like to Turbo ripen our mangoes but like little coins are nice sometimes you can kind of want to buy us this is an apple I think it's a Fuji apple ripe apples will start to lose their greenish color you can tell if they're juicy based on relative weight to size if it's kind of small and it feels heavy that means there's a lot of juice inside of it when I go to pick them like I do with most fruit I'll pick up one and I'll go like this like oh that feels that heavy and then I'll grab the other one I'll go that one feels less heavy so I would take this one over this one crunchy sweet these are Fuji apples next up we have Paris if you see like dark spots on the skin not to worry it doesn't mean it's bad it just means that the sugar is crystallizing underneath the skin ideally when you pick them they'll be a little bit more soft with a slight give when you touch them but like not mushy so if it feels soft in your hand it'll likely be soft in your mouth pears a lot like apples are up to preference some people like them crunchier than less sweet and some people like them softer and more sweet yummy here we have a chamoya it's in the family of custard apples uh Mark Twain wrote about this and he said it's like one of like the king of fruit or something like that there's a quote that I don't remember the most delicious fruit known to man Mark Twain so you can tell these are ripe when uh they turn from like bright green to a slightly darker color and they start to get Squishy there are lots of these little black seeds which if you eat too many are toxic so don't eat the seeds they smell like straight up sugar it's pudding inside of a skin like with seeds you know it's delicious amazing dragon fruit are actually cacti fruit they grow on cactuses and native to South America these are three different types of dragon fruit I know these two look exactly the same I can tell the difference because well I I cut them like every day you can tell all three are ripe the same way uh and that's by giving it a little press feeling a little bit of give it won't dent and it won't spring back but you can definitely feel that it like is soft inside on these red and white ones they'll darken in color a little bit as they ripen and the green will kind of fade away but the green will always kind of stay like this one is pretty ripe but you can see like the tendrils are getting a little bit more red to the toward the top here they're getting a little bit less green you can tell when they're getting a little bit riper too because the flesh instead of being white and opaque it'll turn slightly translucent around the edges yellow ones same way I like to start with the white ones because this one will stain my knife they are bright red it maybe tastes like a slightly juicier kiwi I feel like dragon fruit are kind of having a moment right now I don't really know why I don't know if they deserve it visually stunning taste wise not my favorite damn that's really good so here we have another tropical fruit papaya so when they're ripe they'll get a little bit softer a little bit bouncy like the flesh is like soft if you press it too hard like it will indent you can feel that indent this one on the other hand rock hard uh still green disc you come become this and maybe like two or three days but yeah you kind of want them extra ripe otherwise they kind of just taste like nothing inside you'll see right here they are Hollow and they have a ton of seeds uh these seeds are actually edible I just scoop the seeds out there's a little like fibers that the seeds are connected to you can just scrape all that out take the ends off there are your golden arches I could get this whole thing in one sitting honestly so I think passion fruit is one of the harder fruit to tell whether it's ripe or not just because while they do change color it's not usually the best indicator of when they're ripe I think the best way to tell is a relative weight to size these are a green varietal and then there's a variety that's more egg shaped rather than like round inside here there's a lot more liquid because the liquid is heavier than the fruit or the flesh itself so while this one is larger it's definitely less heavier than this one I like to slice the bottom a little bit so it has a base and then I'll just go straight down the middle like this and then they'll sit flat right up you get a little base it's still very tart but slightly sweeter this one is way too ripe oh it's like a warhead I'm really excited because Mango's my favorite fruit so these are tent mango these are called altufo or champagne mangoes you can find these a lot in like Thailand I think a really interesting way to check for ripeness on mangoes in general uh is to check the stem bit here you'll sometimes see there's like a slight stream of uh like clear sticky liquid and that's sugar seeping out of the mango they both do start completely green when they fruit and they will change color as they grow the riper they get the stronger spelling they'll be the best way to tell is based on feeling it all mangoes when ripe will be slightly softer to the touch with like a small give they'll keep the indent you press into the skin inside of the mango is a huge pit you just take the cheek off of it and you cut a cross hatch pattern and just pop it out like that but at home I like to eat them like this um I'll eat these in the park like this during the summer people look at me funny and I think it's because they're jealous these are star fruit and they are the same species even though they look incredibly different they're just on completely different ends of the spectrum of ripeness where this one is crazy ripe and this one is super under ripe the skin is a little bit waxy and you're kind of looking for like firmish flesh this one is dark yellow almost orange and it looks like it's almost glowing and this one is super firm and bright green so when they're green super under ripe when they're glowing super ripe peel these nasty little edges off once it's done like that you just cut them in little slices they're crunchy they're crisp they're very juicy and they're like very very refreshing we may not consider avocado you're a traditional type of fruit it is a fruit avocado is one of the highest ethylene producing fruit which means that if you keep them together or if you're looking for a ripe avocado dig to the bottom they're almost always definitely riper at the bottom look for the color one they start bright green and they'll turn darker as they get ripe two same thing about uh give they'll hold the the dent but you don't want them to be like mush you kind of want them to feel a little bit firm and I guess maybe the best visual indicator is that if you pop this little stem bit off you can see if it's white it'll be under ripe if it's green it's perfectly ripe and if it's brown then it's gone too far slice in between that way it covers more surface area on your sandwich and it stays together so it won't completely slip and slide around next we have cherries and the best way to tell if they're ripe is whether or not the stem comes out easy this one took a little bit of pulling so I think these could probably go a little bit longer you want very very firm flesh because the skin is so thin and the meat is right underneath the skin the way it kind of feels in your hand is the way it'll feel in your mouth they don't end up on the fruit plate that often because I'm allergic to them so I don't really buy them that often they're easy enough to eat whole where you don't need to de-pit them but if you wanted to pit them you can put a small slice take this Chopstick just kind of push it through the hole I'll be itchy a little bit it's fine here we have some Persimmons when they get really ripe they turn into darker orange and they'll even start to like turn brown or black that's their sugar forming under the skin I don't know if you can see like this one I'm pressing same firmness nothing this one here easy easy indent it's Taiwanese people I know like to eat it super under ripe but I personally like to wait till they turn there's a Jello inside so when I serve them under a ripe like this I'll usually peel them and I'll serve them in rounds because they have that like Starburst little Sun pattern for these really really gooey ripe ones I'll cut through the bottom and then I'll just pop through it and you can see just like even in terms of difference of like texture of flesh but you can see like it's literally falling out of the skin but they're delicious both ways it's like jello allow me to quote Ghostface Killah here this rap is like ziti facing me real TV crash at high speed strawberry kiwi so our ripe kiwi will have a couple of distinct factors one is that the skin will get a little bit darker rather than like pale Brown the less hairy ones are more pleasant to eat because the skin is edible you cut both the top and the bottom off and you just kind of take a spoon and I go like this I'll slip it in and just spin it feels a little bit firm for a ripe kiwi kind of tart sweet and a little bit fibrous but very yummy all right so up next we have strawberries and we have blackberries yes you want to buy things in peak season you want to buy things when they're most naturally ripe the global trade economy has made seasonality not a thing in the past but less important than it used to be strawberries are maybe like one of the few fruit that I think seasonality really really is important they're always definitely better during Berry season which is like late spring to early summer but I think the best way to find a good strawberry is to look for a really deep red color Fresh Tops when you slice her open and you look inside there should be a minimal white these berries are just okay considering that it is February blackberries are comprised of these like little individual like juice sacks you know what I mean like these guys and that's what I mean when I say like the same way it feels in your mouth is the way it'll feel on your fingertips and like this one it feels like I'm squeezing a little baby's cheek you know what I mean bring up the general rules for citrus are about the same so this is a pomelo this is a tangerine lemon lime Mandarin and kumquat the best ones always have the most juice and the best way to tell that is again relative size to weight but another general rule for citrus is that you want to look for a very smooth shiny skinned Citrus that means the rinds are healthy it means the inside fruit is protected Citrus produces a lot of its own natural oils and when you see it it's no longer shiny it means it's not producing a lot of oil for fruits like lime and lemon they stop ripening once they get picked so there's no real way to extra ripen your limes and lemons once they're bought up next we have a tangerine and a mandarin they're very similar in terms of anatomy unlike an orange you can kind of feel how plump it is on the inside they'd probably be plump and juicy once you open it up so up next I have a navel orange a big visual trick for navel oranges is that they have a little navel little belly button on the bottom and the bigger it is traditionally the sweeter it is the skin on Camillus is so thick the only real way to tell how juicy and how ripe they are is to feel actually how heavy they are so in the last video I was in I supremeed mellow and I got so much Flack for it because people told me you know I'm supposed to do it that way you're breaking up the juice that way you're wasting fruit that way I know how to peel off a mellow okay I still got 40 minutes every day to peel each individual pomelo section all right so today I'm going to show you guys how to peel a pomelo right so for me I like to start going like this taking the top off so you can see it section parts of it peel the Rind off in the center you can see right here if I just pull like this it comes away cleanly on this end it'll come away cleanly on this end you just have beautiful little already pre-section chunks I don't know if you can see like how big like the individual little sections are here the best way I could describe it is like eating really crispy shrimp well it tastes kind of like grapefruit but way sweeter and less bitter so yummy it's time for what I would consider my favorite part of the day it's putting together the fruit plate I usually like to start with our dragon fruit I like to kind of treat each little thing as a petal on a flower maybe I feel like that feels a little corny but it's not a lie I think fruit tastes better when you cut it yourself and even better when somebody else cuts it for you what you guys are seeing is the results of uh trial and error so that's the fruit plate I hope you guys learned something follow me on Instagram at fruitsom and go out and support your local fruit Ox laying in that thing is foreignhi I'm Tristan Kwong I hope your body's Brooklyn they call me futon in the restaurant because I'm responsible for buying sourcing and curating all the fruit that goes on the fruit plate today I'm going to show you guys how to choose the ripest fruit here we have pineapple you can see like it has these little green spots here but you can see the rest of it is kind of like golden almost the color it would look like inside when they get really really ripe they almost turn like golden and start glowing the bottoms will become very fragrant once they're ripe if you take it at the top here and grab like maybe the center most Leaf it should come out with relative ease and you don't want it to come out like too easy like you kind of want to feel a little plucked this one a little bit tougher pineapple is one of the most metal fruits out there because it has bromine in it which breaks down protein so anytime you eat a pineapple and you feel that like tingly kind of Stingy feeling in your mouth it's because the pineapple is dissolving your tissue in your mouth I like to serve it with the skin it makes it more recognizable it's a big core in the center that's completely unedible so I just like to split that down here then I'll go like this from here I'll take it and I'll just try to slice right underneath the skin and then that way when it hits the plate you can just pop a piece off very good actually this is a watermelon but I'm sure you know that already and I'm sure if you've walked inside of almost any Supermarket during the summer you can see a bunch of like middle-aged men going over the watermelon going like this they're not wrong the best way to tell whether or not they're ripe is one if they're heavy and two if you tap it and on the other side you have your hand here you can feel the the vibration come through the stronger the vibration the more water because energy travels through water and nothing is lost there the best way in my opinion to pick a pick watermelon is just pick the heaviest one relative to its size which you're looking for in a ripe watermelon is that it's juicy the flesh isn't mealy but it's firm and crispy go watermelon the best way to find a ripe banana is just to look at the sugar spotting on the outside don't confuse it with bruising like this is a little bit of bruising but these spots mean that they're getting ripe it means the sugar is crystallizing Under the Skin the best way to store bananas is out on your counter away from other fruit because they are huge ethylene producers most but not all fruits release ethylene which is why it's a good idea if you're looking for ripe fruit at the grocery store to always dig to the bottom of the barrel that's where most of the gas gets trapped between the fruit and those will probably be the most ripe fruit you can find and I don't really honestly put them on the fruit plate often but we have them in-house sometimes because I like to Turbo ripen our mangoes but like little coins are nice sometimes you can kind of want to buy us this is an apple I think it's a Fuji apple ripe apples will start to lose their greenish color you can tell if they're juicy based on relative weight to size if it's kind of small and it feels heavy that means there's a lot of juice inside of it when I go to pick them like I do with most fruit I'll pick up one and I'll go like this like oh that feels that heavy and then I'll grab the other one I'll go that one feels less heavy so I would take this one over this one crunchy sweet these are Fuji apples next up we have Paris if you see like dark spots on the skin not to worry it doesn't mean it's bad it just means that the sugar is crystallizing underneath the skin ideally when you pick them they'll be a little bit more soft with a slight give when you touch them but like not mushy so if it feels soft in your hand it'll likely be soft in your mouth pears a lot like apples are up to preference some people like them crunchier than less sweet and some people like them softer and more sweet yummy here we have a chamoya it's in the family of custard apples uh Mark Twain wrote about this and he said it's like one of like the king of fruit or something like that there's a quote that I don't remember the most delicious fruit known to man Mark Twain so you can tell these are ripe when uh they turn from like bright green to a slightly darker color and they start to get Squishy there are lots of these little black seeds which if you eat too many are toxic so don't eat the seeds they smell like straight up sugar it's pudding inside of a skin like with seeds you know it's delicious amazing dragon fruit are actually cacti fruit they grow on cactuses and native to South America these are three different types of dragon fruit I know these two look exactly the same I can tell the difference because well I I cut them like every day you can tell all three are ripe the same way uh and that's by giving it a little press feeling a little bit of give it won't dent and it won't spring back but you can definitely feel that it like is soft inside on these red and white ones they'll darken in color a little bit as they ripen and the green will kind of fade away but the green will always kind of stay like this one is pretty ripe but you can see like the tendrils are getting a little bit more red to the toward the top here they're getting a little bit less green you can tell when they're getting a little bit riper too because the flesh instead of being white and opaque it'll turn slightly translucent around the edges yellow ones same way I like to start with the white ones because this one will stain my knife they are bright red it maybe tastes like a slightly juicier kiwi I feel like dragon fruit are kind of having a moment right now I don't really know why I don't know if they deserve it visually stunning taste wise not my favorite damn that's really good so here we have another tropical fruit papaya so when they're ripe they'll get a little bit softer a little bit bouncy like the flesh is like soft if you press it too hard like it will indent you can feel that indent this one on the other hand rock hard uh still green disc you come become this and maybe like two or three days but yeah you kind of want them extra ripe otherwise they kind of just taste like nothing inside you'll see right here they are Hollow and they have a ton of seeds uh these seeds are actually edible I just scoop the seeds out there's a little like fibers that the seeds are connected to you can just scrape all that out take the ends off there are your golden arches I could get this whole thing in one sitting honestly so I think passion fruit is one of the harder fruit to tell whether it's ripe or not just because while they do change color it's not usually the best indicator of when they're ripe I think the best way to tell is a relative weight to size these are a green varietal and then there's a variety that's more egg shaped rather than like round inside here there's a lot more liquid because the liquid is heavier than the fruit or the flesh itself so while this one is larger it's definitely less heavier than this one I like to slice the bottom a little bit so it has a base and then I'll just go straight down the middle like this and then they'll sit flat right up you get a little base it's still very tart but slightly sweeter this one is way too ripe oh it's like a warhead I'm really excited because Mango's my favorite fruit so these are tent mango these are called altufo or champagne mangoes you can find these a lot in like Thailand I think a really interesting way to check for ripeness on mangoes in general uh is to check the stem bit here you'll sometimes see there's like a slight stream of uh like clear sticky liquid and that's sugar seeping out of the mango they both do start completely green when they fruit and they will change color as they grow the riper they get the stronger spelling they'll be the best way to tell is based on feeling it all mangoes when ripe will be slightly softer to the touch with like a small give they'll keep the indent you press into the skin inside of the mango is a huge pit you just take the cheek off of it and you cut a cross hatch pattern and just pop it out like that but at home I like to eat them like this um I'll eat these in the park like this during the summer people look at me funny and I think it's because they're jealous these are star fruit and they are the same species even though they look incredibly different they're just on completely different ends of the spectrum of ripeness where this one is crazy ripe and this one is super under ripe the skin is a little bit waxy and you're kind of looking for like firmish flesh this one is dark yellow almost orange and it looks like it's almost glowing and this one is super firm and bright green so when they're green super under ripe when they're glowing super ripe peel these nasty little edges off once it's done like that you just cut them in little slices they're crunchy they're crisp they're very juicy and they're like very very refreshing we may not consider avocado you're a traditional type of fruit it is a fruit avocado is one of the highest ethylene producing fruit which means that if you keep them together or if you're looking for a ripe avocado dig to the bottom they're almost always definitely riper at the bottom look for the color one they start bright green and they'll turn darker as they get ripe two same thing about uh give they'll hold the the dent but you don't want them to be like mush you kind of want them to feel a little bit firm and I guess maybe the best visual indicator is that if you pop this little stem bit off you can see if it's white it'll be under ripe if it's green it's perfectly ripe and if it's brown then it's gone too far slice in between that way it covers more surface area on your sandwich and it stays together so it won't completely slip and slide around next we have cherries and the best way to tell if they're ripe is whether or not the stem comes out easy this one took a little bit of pulling so I think these could probably go a little bit longer you want very very firm flesh because the skin is so thin and the meat is right underneath the skin the way it kind of feels in your hand is the way it'll feel in your mouth they don't end up on the fruit plate that often because I'm allergic to them so I don't really buy them that often they're easy enough to eat whole where you don't need to de-pit them but if you wanted to pit them you can put a small slice take this Chopstick just kind of push it through the hole I'll be itchy a little bit it's fine here we have some Persimmons when they get really ripe they turn into darker orange and they'll even start to like turn brown or black that's their sugar forming under the skin I don't know if you can see like this one I'm pressing same firmness nothing this one here easy easy indent it's Taiwanese people I know like to eat it super under ripe but I personally like to wait till they turn there's a Jello inside so when I serve them under a ripe like this I'll usually peel them and I'll serve them in rounds because they have that like Starburst little Sun pattern for these really really gooey ripe ones I'll cut through the bottom and then I'll just pop through it and you can see just like even in terms of difference of like texture of flesh but you can see like it's literally falling out of the skin but they're delicious both ways it's like jello allow me to quote Ghostface Killah here this rap is like ziti facing me real TV crash at high speed strawberry kiwi so our ripe kiwi will have a couple of distinct factors one is that the skin will get a little bit darker rather than like pale Brown the less hairy ones are more pleasant to eat because the skin is edible you cut both the top and the bottom off and you just kind of take a spoon and I go like this I'll slip it in and just spin it feels a little bit firm for a ripe kiwi kind of tart sweet and a little bit fibrous but very yummy all right so up next we have strawberries and we have blackberries yes you want to buy things in peak season you want to buy things when they're most naturally ripe the global trade economy has made seasonality not a thing in the past but less important than it used to be strawberries are maybe like one of the few fruit that I think seasonality really really is important they're always definitely better during Berry season which is like late spring to early summer but I think the best way to find a good strawberry is to look for a really deep red color Fresh Tops when you slice her open and you look inside there should be a minimal white these berries are just okay considering that it is February blackberries are comprised of these like little individual like juice sacks you know what I mean like these guys and that's what I mean when I say like the same way it feels in your mouth is the way it'll feel on your fingertips and like this one it feels like I'm squeezing a little baby's cheek you know what I mean bring up the general rules for citrus are about the same so this is a pomelo this is a tangerine lemon lime Mandarin and kumquat the best ones always have the most juice and the best way to tell that is again relative size to weight but another general rule for citrus is that you want to look for a very smooth shiny skinned Citrus that means the rinds are healthy it means the inside fruit is protected Citrus produces a lot of its own natural oils and when you see it it's no longer shiny it means it's not producing a lot of oil for fruits like lime and lemon they stop ripening once they get picked so there's no real way to extra ripen your limes and lemons once they're bought up next we have a tangerine and a mandarin they're very similar in terms of anatomy unlike an orange you can kind of feel how plump it is on the inside they'd probably be plump and juicy once you open it up so up next I have a navel orange a big visual trick for navel oranges is that they have a little navel little belly button on the bottom and the bigger it is traditionally the sweeter it is the skin on Camillus is so thick the only real way to tell how juicy and how ripe they are is to feel actually how heavy they are so in the last video I was in I supremeed mellow and I got so much Flack for it because people told me you know I'm supposed to do it that way you're breaking up the juice that way you're wasting fruit that way I know how to peel off a mellow okay I still got 40 minutes every day to peel each individual pomelo section all right so today I'm going to show you guys how to peel a pomelo right so for me I like to start going like this taking the top off so you can see it section parts of it peel the Rind off in the center you can see right here if I just pull like this it comes away cleanly on this end it'll come away cleanly on this end you just have beautiful little already pre-section chunks I don't know if you can see like how big like the individual little sections are here the best way I could describe it is like eating really crispy shrimp well it tastes kind of like grapefruit but way sweeter and less bitter so yummy it's time for what I would consider my favorite part of the day it's putting together the fruit plate I usually like to start with our dragon fruit I like to kind of treat each little thing as a petal on a flower maybe I feel like that feels a little corny but it's not a lie I think fruit tastes better when you cut it yourself and even better when somebody else cuts it for you what you guys are seeing is the results of uh trial and error so that's the fruit plate I hope you guys learned something follow me on Instagram at fruitsom and go out and support your local fruit Ox laying in that thing is foreign\n"