How a Fruit Expert Picks the Ripest Fruit | Bon Appétit

Meet The Fruit Sommelier

- Hi, I'm Tristan Kwong and I Cook at Bonnie's Brooklyn.

They call me fruit time in the restaurant

because I'm responsible for buying, sourcing

and curating all the fruit that goes on the fruit plate.

Today I'm gonna show you guys how to

choose the ripest fruit.

Pineapple

Here we have pineapple.

You can see like the 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 centermost leaf

it should come out with relative ease

and you don't want it to come out like too easy

like you kind of wanna feel a little pluck,

this one little bit tougher,

pineapple is one of the most metal fruits out there

'cause 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 corn in the center that's completely inedible

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

Watermelon

but I'm sure you know that already.