[music playing]
- Hey, everybody.
It's Lazarus, and today, I'm
going to show you how to hack
into five intimidating fruits.
Let's get started.
This is a jackfruit.
It's this huge,
enormous-looking thing,
but it's easy to cut into.
A couple of things for
choosing your jackfruit--
make sure that it
gives a little bit.
You also want to make sure
that they have some dark spots.
And you also want to give
it a nice [sniffs] intake--
inhale.
Make sure that it smells
nice and fragrant and fruity.
To get started with
cutting into it,
I'm going to use a little
bit of cooking spray.
The reason I'm spraying my knife
is to make sure that it cuts
easily through the jackfruit.
There's an inside latex, which I
want to make sure that my knife
doesn't get stuck to.
We're going to quarter this.
And voila!
Inside here, these are the
seeds, and these are the fruit.
So we want to remove the seeds.
The seeds are actually edible.
You want to boil them, and they
can be used as a nice snack.
So once I've removed
the seeds, just
going to use my thumb to go
in and remove the jackfruit.
It's that simple.
I'm really loving this.
It almost reminds me of a mango.
It has that really
nice sweet, bright
flavor, a little bit tart.
This is perfect.
This is our pomegranate.
I know you've seen the
seeds in the grocery store,
but it's actually
cheaper to buy it whole.
What you want to do is you
want to score the pomegranate
along the natural ridges.
Now, what we're
going to do is just
basically pry this thing open.
I'm going to bring over a
bowl filled with some water.
So what I'm actually doing I'm
just using my fingers to remove
the seeds from the rind.
As it sits, the pomegranate
seeds will sink to the bottom,
and the pulp will
rise to the top.
And at that point, you have
your pomegranate seeds.
This is a kiwano melon.
I love this melon.
Also known as the horned
melon for its horns.
When I'm choosing
my kiwano, I want
to make sure that it's
nice and bright orange
and also a little bit
soft to the touch.
Now, to cut this,
it's very, very easy.
Now, you can just
squeeze this over a bowl.
You could also do
this with a spoon.
Let's take a scoop.
It's good.
It's very tart.
It has, like, a
jelly-like consistency.
I can imagine this into, like,
a jam, or a jelly, or both.
This is a rambutan.
It is this really hairy,
ugly-looking thing,
and it's easy to open.
There's three
different parts to it.
It's the outer skin,
the fruit, and the seed.
And look, the top
just pops right off.
How cool is that?
Then that comes out.
Then I score the fruit, and
the seed's in the middle.
You don't want to eat the seed.
It's not edible.
It has, like, a
pear kind of flavor.
And it actually also
reminds me of a peach.
This is the dragon fruit,
very popular today, used a lot
in smoothie bowls, for example.
When choosing a
dragon fruit, you
want to make sure that it's
nice and evenly colored in pink
and that also it
gives a little bit.
So I'm going to cut down the
center of the dragon fruit.
I'm going to scoop out the
flesh, sort of like an avocado.
Now, people like to
dice this and slice it,
but it's actually
edible just like this.
This is actually a
really good dragon fruit.
It's nice and sweet, a
little bit sour like a kiwi
and sweet like a pear.
There we go, people.
Not so scary after all.
Give these a try.
