One thing to know before eating langsat (Malay) or duku (Indonesian) is: DO NOT eat the seeds! They're very bitter, that's why you got the bitter taste eating them. Most Indonesians eating it around the seed piece by piece, carefully avoiding biting the seeds. I put the peeled one whole into my mouth, but I bite it just so that my teeth won't crush the seeds. You'll get the full flavour without the bitterness of the seeds. Oh, but I would take out the big pieces with the big seeds, though, to be safe, and eat them separately. And I love duku so much...
i live in indonesia, in sumatra island, and i think we have both duku and langsat, and both are different fruit. and we also have another similiar fruit called rambe. 3 similiar but different, with different taste
@@chiangweytan5937 Dukong/Dokong afaik is Chinese word for langsat/duku. At least for my observation is that Malay sellers never call it Dokong, only Chinese sellers do.
@@chiangweytan5937 Ok did some researching. Apparently I was wrong, Dokong is just a bastardization of Longkong which is Siamese name for the fruit. Duku - Thick skin, sweet taste. Dokong - Thailand Duku, much bigger in size than Duku Langsat - Thin skin, taste-wise it's mixed, some are sour, some are sweet. Bitter seed. Duku Langsat - Is mixed breed of both.
I absolutely love eating rambutan, but I really dislike how the seed's skin sticks to the meat. So, I highly recommend you should try a different type of rambutan in Vietnam. The rambutan you ate in the clip is usually referred to as Thai rambutan. There's another variety called "Chôm chôm nhãn" ( if translated literally, it would be 'rambutan longan'). This type of rambutan looks like it has a buzz cut because the rind of Chôm chôm nhãn has much shorter hair compared to the Thai rambutan. The meat of chôm chôm nhãn is a little crunchy , less watery, and the special thing is seed's skin won’t stick to the meat, makes this type of rambutan 100 times easier to eat. It tastes incredibly sweet and delicious. I've been eating this type since I was a child, and it has always been my top favorite.
Fun fact, there is a flower like pattern on the bottom of the mangosteen, how much petals on that pattern determine how much meat inside of it. Most of it is 5, if you find 6 or even more you are very lucky. 18:29 If you taste a bitter is because you bite the seed. Kind a agree with your tier list but I think Durian is a SS tier for me Great content, greetings from Indonesia
Yeah Bonbon is very sweet and fragrant, the only problem is the seeds are very bitter, even if you bite it lightly. I usually carefully bite off the seeds and enjoy the meat later
I was in Singapore last week and I had 4 varieties of durians from Malaysia. I was in heaven on earth. Their flavor profile was amazing. Some had vanilla undertone (red prawn), sweetness/bitterness is more prevalent in some and not in others. The MSW (Mao Shan Won) is called the “king of durians” is very well rounded, the “black thorn”, the bitterness was more pronounced and the D24 was the beginner’s durian. Loved every second tasting those durians.
Yes. Many westerners dont know that difference in durian variety is as different as citroen. Like from sour lemon to super sweet shantang. From red grapefruit to thick rind of pomelo.
in Sri Lanka we do that too. and after boil you can dry them under the sun and keep them for really long time and use them as a bite for the free times
Yeah that’s the fav snack for the elders in Vietnam too, it has the consistency of starchy chalk and the taste of sweet potato with an awesome very fruity jackfruit hint
In Indonesia we have buah (fruit): 1. Buah Matoa, 2. Buah Gandaria, 3. Buah Kecapi, 4. Buah Menteng, 5. Buah Kemang, 6. Buah Mundu, 7. Buah Rambusa, 8. Buah Lai (Similar with durian but no), 9. buah lahung (tembranang), 10. buah keledang (similiar with jackfruit but no), 11. Buah jamblang (juwet) 12. Buah manau 13. and more There are several types of mangga (mango): 1. Mangga harumanis 2. Mangga apel 3. Mangga golek 4. Mangga madu 5. Mangga manalagi 6. Mangga alpukat 7. Mangga cengkir Indramayu 8. Mangga falan 9. Mangga gedong gincu 10. Mangga Kweni 11. Mangga Siem 12. Mangga Dusun 13. Mangga Lalijiwa 14. and more There are several types of rambutan: 1. Rambutan Binjai 2. Rambutan Cimacan 3. Rambutan Aceh Lebak Bulus 4. Rambutan Si Bongkok 5. Rambutan Si Nyonya 6. Rambutan Si Batuk Ganal 7. Rambutan Antalagi 8. Rambutan Rapiah 9. Rambutan Narmada 10. Rambutan Garuda 11. Rambutan Kepulasan 12. Rambutan Bahrang There are several types of Pisang (Banana): 1. Pisang Raja 2. Pisang Ambon 3. Pisang Tanduk 4. Pisang Uli 5. Pisang Kepok 6. Pisang Mas 7. Pisang Batu 8. Pisang Barangan 9. Pisang Ambon Lumut 10. Pisang Raja Sereh 11. Pisang Nangka 12. Pisang Kapas 13. Pisang Badak 14. Pisang Lampung 15. Pisang Ambon Kuning
Malaysian here 🇲🇾 For those who first time eating durian, I have 2 tips for you : 1. Try fresh one (not pre-packed), the packed durian might undergo fermentation process & cause intense taste experience. 2. Try less intense type of durian. Higher the price, the more intense in flavor. Try ‘durian kampung’ type, it’s the cheapest & mildest among durian varieties (but the flesh isn’t thick as high grade of durian)
I’m here to protest your dragon fruit placement in C tier! A perfectly ripe one crushes watermelon in term of flavour. There’s a lot duds, but the good ones are insane. Awesome video.
I've had a perfectly ripe on before, it was SWEET infact it was so sweet it almost became a problem. Tastes like a mix of watermelon, cherry and syrup. Really good just a little too sweet.
@@yeschefwithchadkubanoff I personally love dragon fruit, especially the red one, i never bought them either since my uncle owns an orchard but not very big, they are smaller ones right by his house. Trust me when i tell you that the fresh one, fresh as in picked right off the vine are much better than the one on the market. It has a bolder taste sweet with a hint of sourness and much more fragrant
In Indonesia you can find 10 kinds of rambutan. They are: Rambutan Si Nyonya. Rambutan Rapiah. Rambutan Lebak Bulus. Rambutan Si Batuk Ganal. Rambutan Antalagi. Rambutan Narmada. Rambutan Kapulasan. Rambutan Binjai. Each of them has different taste and texture. You must taste them all.
In Indonesia, the coc fruit (or we called it "kedondong") usually served as "asinan". You fermented it in a water, vinegar, salt, and some grounded chili. Put it in refrigerator for a few days, and voila. It's an amazing dish with very complex flavor.
Another fun fact : The mangosteen in my place are very cheap. That fruit is a seasonal fruit, but when it comes to the season, 2 kilos of mangosteen costs between 1-2 USD. Me and my family are loved it. So it's a big win for us. 😂
And for durian, I agree that the best durian comes from Malaysia (musang king) and Thailand (durian monthong). The smell is very strong (in a good way), thicker meat and smaller seeds, more custardy, and taste stronger than any other durians. And for the fun fact, "duri" means "thorn" in Indonesia. So "durian" means "thorny". I can easily rate both kind of durian in SSS tier. The yellow jackfruit when over ripe will increase its alcohol content, taste sweeter, more intense and stronger. I'll rate this in SSS tier too. And there's another family from the thorny fruit family called "cempedak" (in Indonesia). It's still the same family with jackfruit. But the flavor-wise and taste-wise, it's kinda extreme. If you love it you'll extremely love it, and if you hate it you'll extremely hate it too. No lines in between.
@@ojol_wibu tahun lalu el nino dahsyat padi susah ditanam tapi manggis panennya gila2an 😂 smp dijual 10rb per kilo. Gw inget bgt setiap hari beli sekilo smp duku 1 kilo (juga 10rb)1 minggu kemudian gw masuk rumah sakit kebanyakan makan manggis dan duku 🤣
In Malaysia we actually judge the quality of a rambutan based on if the flesh peels off the seed well or not. We call that quality 'lekang'. When it's not 'lekang', we gt juat as pissed as you do because we're eating woodchips with the rambutan 😂.
Finally! Someone speaks out the problem with rambutan. I am a vietnamese and I really hate the extreme gap between the delicious flavour and the unbearable texture
I don't know how to explain it, but you have to peel it carefully so as to not let the seed skin stick to the meat parts. If you peel it right, the below surface will be white without rough skin texture.
my wife refer the one that have rough texture. Anyway there are the one u can eat without the inside skin peeling off. I just dont care since you can have longan for less stress
Come to Malaysia on May/June/July for tasting best ever Durian... Not forget to mention, to try durian, find MUSANG KING DURIAN.. Kind of pure yellow and got small/dried seed inside. 🇲🇾
Eating durian is a surprise of taste, I could get a cheesy, creamy taste, sometimes vanilla-like taste, sometimes bitter and garlicky taste, they all have different tastes and aromas. I used to hate it, but now I love it!! especially the one that is ripened and falls from the tree. The seed can be boiled or burned and tastes like peanuts. The flowers of durian trees can be cooked as a delicious meal like any other vegetable.
Indonesian names for the fruits Longan: kelengkeng Watermelon: semangka Persimmon: kesemek June plum: kedondong Dragon fruit: buah naga(literal translation, buah=fruit, naga=dragon) Star fruit: belimbing Sugar plum: buah srikaya Pomelo : jeruk bali Guava (green): jambu batu Guava (pink): jambu biji Jackfruit: nangka Mangosteen: manggis (it's not expensive in Jakarta) Sapoche: buah sawo Langsat: duku Rose apple: jambu air The ones i didn't put is just, the same
-Nice roundup! -People taking lipitor (or other statins) for cholesterol should avoid grapefruit and pomelo, which can interact. -Regarding durian, I think the challenge is to separate the smell from the taste. The smell is sort of like a young washed rind cheese (like Epoisses or Taleggio) plus onions that were cut yesterday - definitely savory type smells. But the taste is sweet. If you like eating cheese and fruit together, you may enjoy it more than someone else. Best I've had was in Penang, Malaysia. -Regarding the small jackfruit, I believe it might be a subvariety called cempedak in Malay, a little sweeter and more orange in color than the larger varieties.
Another fun fact: In Cantonese it is also called dragon’s eye and probably is the reason why the name long ngan sound so similar in Vietnamese. 龍眼 (lung4 ngaan5 | long2 yan3) : longan
Speaking of discrepancy, I prefer dragon fruits over watermelon, less messy to eat for me. Really enjoy you speaking about the seeds and texture because we never spoke about this in my family growing up. It was simply "Here's fruit, eat it". And if someone doesn't like something, we quietly disappear before snack time.
Its called queen of fruit for a reason, while durian is called king of fruit because they scary shape, strong smell and the taste of heaven for some and hell for some 😂😂
Durian is definitely SSS tier. We call it the King of Fruits while Mangosteen is the Queen. And you missed out on a S tier worthy fruit, the Lychee. It's like a rambutan but better in all aspects.
Fun facts: both jackfruit and sugar apple have 2 different species grown in Vietnam. Yes different species, not varietals. Jackfruit has the "crunchy" specie (mít ta) and the soft fragrant specie (mít tố nữ). Sugar apple has the soursop specie (mãng cầu xiêm) and the sugar apple specie (mãng cầu ta, aka "na")
Green guava is so good to be eaten with salt, or sweet nut sauce😍😍 And the pink guava, you should leave it until it ripe and make it as juice (add some sugar and ice of course). Bell fruit also usually eaten with sweet nut sauce. Langsat Palembang variety is so good. And pick the big ones.
In the Philippines, there are lots of Rambutan and we would always choose the “tuklap” (literally means Peeled off). The rambutan meat and the seed are peeled off when ripe, so you wouldn’t have to eat that woody taste. I happen to have a tree in my backyard.
The Langat aka Lansones in the PI, is my favorite. Don't peel the skin off of this fruit (the white milky liquid is bitter) instead gently pinch it from the part where it grows from and peel it off. Avoid the seeds because they are extremely bitter. I would love to get my hands on this fruit.
1. In Indonesia, we eat the 'toad fruit' (Indonesian: kedondong) half ripe as snack dipped in palm sugar (often with peanuts) condiment, and the young ones as sweet preserves. They're both tasty. But my favourite is kedondong juice, into which they add sugar AND a bit of salt. Lovely... 2. Before you slice starfruits (to make stars), you need to discard the 'tip of the stars', the parts where the colours are different. It gives a tart, bitter taste, and might ruin the sweetness of the fruit.
It takes knowledge to cut a starfruit, that is not the way to cut in this video, it only looks nice with a star shape for decorations. Yup, the 'tip of the stars' must be slice off, it is bitter. Cut longitudinally, hence can cut away the centre and the seed with it. It tastes best with complete bright yellow, not dark yellow, too ripe.
you need pluck stem on mangosteen for easy open it... and you can use skin from mangosteen as medicinal tea. and price of mangosteen in this season is around 3 kilo per 1 dollar in Southern Philippines becuz of oversupply.
The strong and complex aroma of durian is a result of a combination of various chemical compounds. The difference in perception of durian aroma is due to differences in olfactory receptors, past experiences, and cultural factors. I hope that in the future, there will be a method to help people who dislike the smell of durian to enjoy it. Because I love durian so much.
I always think, stronger smell = higher alcoholic content lol No durian is never alcoholic but that's how the smell hits me...and durian wine is awesome, so is dragon fruit wine and mangosteen wine.
The S tier durians are the Musang king and black thorn from Malaysia! I love the top tier variety of musang king like Black gold and also another superior durian black thorn.
Thailand tropical fruit quality is well amazing for its price, one of the best so far especially if you go farm fresh picking. You are right = We died in heaven on their mangosteen then got woken up quickly again with their graton fruit dip in chilli, salt, sugar powder. They have this grape look a like called loog-whar that leaves bright purple color on your tongue that is juicy sweet, a little sour & bittersweet aftertaste = a nice version of cough mixture. For us Thai simple lamud and the well ripen fragrant papaya and mango has the best taste. We were so in our element at the right place on earth for fresh fruits sanctuary while traveling through the SEA particularly in Thailand. Then when we ate pawpaw from the market back home in the Uk we just cried with deepest sadness 😔 😢- seriously getting an unwax good apple is already proven hard from the supermarket here. How many of us would go back to the Southeast Asia alone just for their thousands varieties of fruits- then count us in❤
Your description on the durian texture and taste are so precise, peoples can expected the same. And right, tips to enjoy durian is come to Malaysia trying variety, from weak milky taste, to strong sweet onion, and finally ultimate bitter alcoholic.
as a Southeast Asian, i mostly agree with the rank except i'd switch watermelon and durian, durian is always S tier lol. and you should try 'pulasan' aka 'maritam' (Naphelium Ramboutanake Leenh), it's like rambutan but better, and the seed is edible and taste like almond.
U know why u don't like some of the fruits bcoz u didn't grow eating it when your a kid Bcoz your from west only South East Asians kids growing eating it can say Weather it's taste good or not 😂 🇵🇭🇮🇩🇰🇭🇲🇾🇲🇲🇻🇳🇸🇬🇹🇭🇧🇳
I think you should buy good quality before reviewing this,it's so insulting that you comment nasty,but never tried the best version of that fruit. Do some research first 🤦♂️
I would say that for fruit, we think that texture is super important. The crunchy ones without a lot of flavour, or are just sour, they're more like a vessel for condiments like muối ớt, muối tôm, mắm ruốc, mắm đường. So with this tier list, I would say that its a bit unfair for the fruits that need these condiments as they're not enjoyed in their best version, but doesnt mean they're inferior :))
there's a dipping that goes really well with raw sour mango called nước mắm đường (mixture of fish sauce, sugar and chilly). I've also tried this dipping with peach and turned out it's very delicious.
Bởi vì ông là ng Tây, với văn hóa ăn không xương, không hạt, không vỏ, không ăn trái cây xanh,...... mọi thứ phải hoàn hảo, tiêu chuẩn cao nên cách đánh giá có phần hơi thiếu khách quan. Những cái phần mà đại đa số người Châu Á ăn được mà tiêu chuẩn người tây ăn không quen miêng (không được) thì nên hiểu rằng bản thân cái trái cây nó vốn như vậy, để bóc vỏ ra ăn luôn chứ không phải sơ chế cắt gọt cầu kỳ. Hãy biết cách chấp nhận thực tế là trái cây đó nó vốn như vậy và cách ăn đã như vậy trong hàng ngàn năm qua, trước khi nói "tại sao người ta lại thích ăn cái này cái kia?" thì bản thân ông nên hiểu là tại ông khác biệt văn hóa nên chưa chấp nhận được nó thôi. *Thật buồn cười vì những người tây chỉ lấy một số loại trái cây ít ỏi có ở Âu Mỹ mà họ biết như táo, nho,.. để so sánh. Biết vì sao muối ớt, muối tôm ăn kèm ngon hơn không? Vì bên âu mỹ ăn uống chỉ có muối + tiêu nên làm sao hiểu được các loại gia vị kết hợp với đồ ăn nó tuyệt vời như nào. Không phải đầu bếp các ông cũng luôn muốn làm 1 món ăn vị căn bản nhạt toẹt trở nên ngon hơn sao? Trái cây cũng vậy, nó chỉ là chưa kết hợp được với thứ làm nó ngon nhất mà thôi haha
Jackfruit is my favorite fruit, especially the softer variant. I would refrigerate them for an hour or two to make them taste better, especially when they're very juicy.
I actually prefer that variety of Rambutan that you got. We call that “tuklapin” variety in the Philippines. Tuklapin means the coating of the seed goes with the flesh. I understand that westerners have a different level of tolerance to differences in texture but that rambutan is heaven to me.
Agreed. To me, its the same kind of complaint when it comes to seeded grapes. The best grapes ive ever had were the ones where you have to eat around the seed(spit out), while the skin falls off simultaneously, leaving only the pulp inside. The sellers says people dont buy it, because they just want the seedless grapes, due to it being easy to eat.
@@lilyfhonazhel2675 I used to hate it too. But as I'm growing up, I learn to not be bothered with it. Just chew and swallow it all, flesh and seed skin.
The skin on a rambutan is the 2nd best thing for me. It certainly adds texture, and oh boy do we southeast asian love contrasting texture. Plus, where i come from, the slightly bitter woody taste is well appreciated rather than avoided
Guava must be harvested at the right time. Those sold are not ripe enough to have a longer shelve life. Once the guava is a little ripe, it has more flavour of sweetness, too ripe, it becomes too soft and not crunchy.
There's alot of variety of Rambutan in Philippines. Two of the variety that I know the woody pulp sticks to the flesh and one variety don't stick to the flesh. And there are variety that is most sour, one middle sour and sweet and one has the sweetest almost no sour taste.
Indonesia Name: Longan - Kelengkeng Rambutan Coc Fruit - Kedondong Watermelon - Semangka Dragon Fruit - Buah Naga Star Fruit - Blimbing Sugar Apple - Srikaya Jack Fruit - Nangka Queen Fruit - Manggis Sapachea - Kesemek Langsat - Duku Bell Fruit - Jambu Air King Fruit - Duren/Durian
Guava is better as a juice or smoothie over eating it straight, I hate the texture but the flavour is amazing. Sometimes the seeds of the Langsat can be a bit bitter but the flesh around it is amazing, I love it.
I think part of the smell of durian, especially in the west, is that they're shipped frozen. When they thaw, the flesh goes a bit mushy and releases a lot more volatile compounds. This is why so many people say it smells bad.
Hem hem😂ingat Asal muasal bahasa melayu dari Sumatera karna orang Melayu pertama kali di Sumatera bukan di Malaysia. Saya harap kamu membahas Melayu Indonesia. Indonesia memang asal muasal nya dari bahasa Melayu tapi ingat Melayu zaman dulu asal nya dari Sumatera lebih tepat nya Riau dan Kepulauan Riau. Jadi Indonesia bukan anakan Melayu Malaysia melainkan bahasa Indonesia dari bahasa Melayu Riau
Leave it to the SEA community to be the most racist of all. This is why white people have the UNITED STATES of America while SEA people rather divide their country even if it means their land is less than 1/10th of the neighbouring countries.
I love june plum, here in Brunei, the tiny variant we called it kedundong, it taste like young mango. We usually have it dip in a special 'sambal belacan' sauce, a mixture of shrimp paste (belacan) mixed with dark soy sauce, grinded chilli and a spoonful of sugar.
I love it when westerners talk about tropical fruits. The tropics are indeed the land of strange fruits. I wonder if there is an attempt at classifying tropical fruits into a sort of scientific periodic table based on flavor profile, texture, sugar and water level? Btw, thanks for mentioning sapodilla smoothie! Indonesians eat sawo as is, and a smoothie version is definitely unheard of. Now I intend to try make one myself because I kinda like the sweetness of it but also thought it's a rather boring fruit. You eat one or two and then you're done. Other fruits to try: salak (snakefruit--my kid's fave), matoa (also a fave), and sirsak (not a fave).
In Indonesia, June plump is usually called "kedondong". Here they process it as a sweet pickle, you just need to cut it and put it in a jar filled with warm sugar water and let it sit at room temperature for 1 full day. After that you can eat it. People really like this preparation. They choose which still the greenish one.
15:14 did you know at south borneo in Indonesia, we cooked the jack fruit skin or from cempedak skin (like jackfruit but different), fermented then frying, eat with sambal and rice. we called "mandai"
Jackfruit is very versatile as well, makes it top of the S tier. Can be mixed into desserts, younger variety can be used in savoury dishes, or just eaten on its own. Amazing fruit.
AND you can roast the seeds and eat them also I have no idea how common it is but the whiter bits between the jackfruit pieces are also edible and if they are ripe you can braise them, or you can use young green jackfruit too!
I am grateful that my grandma planted many fruit trees around my house, there are banana trees, rambutan, mangosteen, coconut, pineapple, water guava, jackfruit, longan, guava and sapodilla. She's planted it in the past, now her grandchildren enjoy the results, rest in peace my grandma and thanks for everything.
In Northern Vietnam, we have a soft kind of guava, small, yellow peel, soft, little bit crunchy, very fragrant and sweet, in my hometown, they call it Ổi Bo (Bo Guava) or Ổi Vườn Nhà (Home Garden Guava), because almost everyone has at least one tree And Bo is the name of the river, next to where they plant the Bo Guava trees
In my region, we like to put starfruit or belimbing in a drink. Cut it into little pieces and make sugar water. Combine it and add ice cubes, perfect to drink during hot weather. 8:36 so funny when you said that since in Indonesia we do have starfruit "brother" used in cooking. We call it belimbing wuluh, idk if they're really close in terms of biology classification. Belimbing wuluh is a lot smaller and have oval shape.
We have sweet star fruit here, for rambutan, there is one called Rafiah which dont peeled of the seed, i use sapoche ( we call it SAWO here) to make fermented drink, and it's so good! For June Plum (we call it KEDONDONG here), we use it as fruit juice or est it with sweet hot sauce made from brown sugar. Come to Indonesia, you will find most of the fruits you've mentioned in the vid. And dont forget to try Snake Fruit, originally from Pakem, Jogjakarta .
Asian love their sour or tasteless fruit which also has that crunchiness being pickled or eat together with dipping condiments... So it's understandable when a not local don't get it why this fruit are still being eaten or on sale... Jackfruit (and same family fruit) and Durian are fruit that can make as various type of delicious dishes... It's amazing... Should try bambangan... A type of fibrous fruit of mango...
Love rambutan, chico and durian!!! Try fruits from the Philippines, like the caimito or star apple, lansones, sineguelas, duhat, marang, and persimmon. Pink pomelos from Davao, Philippines are the best. And mangos from the Philippines are also ranked as the best in the world.
I have a trick to eat "chom chom" without peeling the "wooden" seed inside, is using your teeth to separate the meat part out with direction up to the "head", a bit waste time but its worth:)) try it. Since I discovered this way to eat it, "chom chom" has become one of my most favourite fruit
Nice video. It is difficult to capture the variety of each fruit. I think guava, rambutan, star fruit, and rose apple are not represented by their best variety here. As for langsat, did you bite into the seed as it is very bitter?
a cousin of the jackfruit and most of SE Asians or South Asians like is the Cempedak. You should try it when you visit. As for the rose apple. It is like a salad or the way we eat it is to have dark soya sauce + sugar and a hint of chilli (prefered but not necessary) as dipping sauce. We sometimes do the same when we eat pineapple also.
For the Bon Bon / Langsat, in some of the pieces, there's seed in it. Do not bite the seed because it is very bitter. If you can avoid the seed, the taste is subjectively delicious
0:53 Rambutan, if you are intrested to try it, please do not be discouraged. The rambutan seedskin thing (in jawa at least) most commercial farm selective breed them to have certain chracteristic because old people here, somehow preferes seed skin that peel and stick to the fruit meat (they call it "ngeletek"), and young ppl prefers fruitmeat that just pop off the seed without the wood thing. SO in conclusion not every rambutan is "ngeletek" and meat texture and sweetness varies heavly between varietas. theres big, Very red, very sweet, juicy, mushy meat rambutan, that the fruit meat stubbornly stuck to the seed, theres tiny, yellow green and red skin, firm, crunchy with meat that just pop off the seed, short hair rambutan, etc. hope this helps
I've tried all these fruits and I agree that jackfruit is the best since it has both the quantity and quality all in one fruit plus you can eat the seeds when cooked. You can also cook it when the fruit is young.
On the great harvest season, here in Indonesia , that mangosteen cost around $0.15 per-kg on farmers. While on normal season cost like $1 per-kg from a traditional market. And fun fact you can count how many "partition fruit" you can get inside it by counting the "clover" under the mangosteen fruit itself. Like the one showed in video, it has 5 clover, so it means 5 partition 🤩
Coc fruit we call it Kedondong in my place.. we mostly make juice with it. Add preserved plum (asam boi) or lemon juice and sugar water to taste…serve cold..ooo juice it with the skin…..
Durian is kind of "0 or 100" fruit. eather you absolutely hated it or really love it.
true 😆
That's why we call durian as a king of fruit ..you hate it or love
@@prameswarabrata2349 this is jackfruit, no durian
@@pantaneirotesteteste9906 see the video until the end...
those who hate it are poor, at least in the Philippines, where Durian is a luxury
One thing to know before eating langsat (Malay) or duku (Indonesian) is: DO NOT eat the seeds! They're very bitter, that's why you got the bitter taste eating them. Most Indonesians eating it around the seed piece by piece, carefully avoiding biting the seeds. I put the peeled one whole into my mouth, but I bite it just so that my teeth won't crush the seeds. You'll get the full flavour without the bitterness of the seeds. Oh, but I would take out the big pieces with the big seeds, though, to be safe, and eat them separately. And I love duku so much...
The correct way to eat langsat ✅
i live in indonesia, in sumatra island, and i think we have both duku and langsat, and both are different fruit. and we also have another similiar fruit called rambe. 3 similiar but different, with different taste
@@chiangweytan5937 Dukong/Dokong afaik is Chinese word for langsat/duku. At least for my observation is that Malay sellers never call it Dokong, only Chinese sellers do.
@@light5978 Malaysia do have Rambai (Rambe). But not as popular as langsat.
@@chiangweytan5937 Ok did some researching. Apparently I was wrong, Dokong is just a bastardization of Longkong which is Siamese name for the fruit.
Duku - Thick skin, sweet taste.
Dokong - Thailand Duku, much bigger in size than Duku
Langsat - Thin skin, taste-wise it's mixed, some are sour, some are sweet. Bitter seed.
Duku Langsat - Is mixed breed of both.
I absolutely love eating rambutan, but I really dislike how the seed's skin sticks to the meat. So, I highly recommend you should try a different type of rambutan in Vietnam. The rambutan you ate in the clip is usually referred to as Thai rambutan. There's another variety called "Chôm chôm nhãn" ( if translated literally, it would be 'rambutan longan'). This type of rambutan looks like it has a buzz cut because the rind of Chôm chôm nhãn has much shorter hair compared to the Thai rambutan. The meat of chôm chôm nhãn is a little crunchy , less watery, and the special thing is seed's skin won’t stick to the meat, makes this type of rambutan 100 times easier to eat. It tastes incredibly sweet and delicious. I've been eating this type since I was a child, and it has always been my top favorite.
@@haphuong4743 wow, that sound awesome. I will look for it
@@yeschefwithchadkubanoffadditionally, you can ask the fruit seller at the market for “chôm chôm đường”, that is its vietnamese name (i think) 😊
In Indonesian these varian refer to "Rambutan Rapiah", a variety that has shorter hair and seed doesn't stick with flesh.
@@yeschefwithchadkubanoff Rambutan Binjai is same, the skin seed is doesnt stick with the meat and it has big dark red color
When I was a kid, I always asked my mom to peel it for me so it doesn't leave the seed skin.
Fun fact, there is a flower like pattern on the bottom of the mangosteen, how much petals on that pattern determine how much meat inside of it. Most of it is 5, if you find 6 or even more you are very lucky.
18:29 If you taste a bitter is because you bite the seed.
Kind a agree with your tier list but I think Durian is a SS tier for me
Great content, greetings from Indonesia
Yeah, need more tiers for Durian; S, SS, SSS, SSSS....
Yeah Bonbon is very sweet and fragrant, the only problem is the seeds are very bitter, even if you bite it lightly. I usually carefully bite off the seeds and enjoy the meat later
Yes, we Asians looove our Durian ❤ hello from Davao, Philipines where mangosteen costs less than a dollar per kilo now 😊
Yeah, he bite the seed and then gave it a D. 😅
In Indonesia, you can buy 3 kg manggoesten for $1 in Harvest season
I was in Singapore last week and I had 4 varieties of durians from Malaysia.
I was in heaven on earth. Their flavor profile was amazing. Some had vanilla undertone (red prawn), sweetness/bitterness is more prevalent in some and not in others. The MSW (Mao Shan Won) is called the “king of durians” is very well rounded, the “black thorn”, the bitterness was more pronounced and the D24 was the beginner’s durian. Loved every second tasting those durians.
Yes. Many westerners dont know that difference in durian variety is as different as citroen.
Like from sour lemon to super sweet shantang. From red grapefruit to thick rind of pomelo.
What no musang King? 2nd tear or 1st tear depends on your preference..
@@lemansawi3249 Mao Shan Wang and musang king is actually the same thing, just different name
@@MysticisM730 oooo... ic.. that's why have a similar sound but the end get change.
In term of the price, i heard d24 is the best one. I hope i can taste it some day
In Indonesia we boiled the jackfruit seeds. Add some salt when boiling, when it turn soft u can simply eat it 😊
In vietnam,our old guy do it too
same here bro in the Philippines but we also cooked it dry fry bro.
Tu cempedak bukan nangka.. biji nangka orang tak makan
in Sri Lanka we do that too. and after boil you can dry them under the sun and keep them for really long time and use them as a bite for the free times
Yeah that’s the fav snack for the elders in Vietnam too, it has the consistency of starchy chalk and the taste of sweet potato with an awesome very fruity jackfruit hint
In Indonesia we have buah (fruit):
1. Buah Matoa,
2. Buah Gandaria,
3. Buah Kecapi,
4. Buah Menteng,
5. Buah Kemang,
6. Buah Mundu,
7. Buah Rambusa,
8. Buah Lai (Similar with durian but no),
9. buah lahung (tembranang),
10. buah keledang (similiar with jackfruit but no),
11. Buah jamblang (juwet)
12. Buah manau
13. and more
There are several types of mangga (mango):
1. Mangga harumanis
2. Mangga apel
3. Mangga golek
4. Mangga madu
5. Mangga manalagi
6. Mangga alpukat
7. Mangga cengkir Indramayu
8. Mangga falan
9. Mangga gedong gincu
10. Mangga Kweni
11. Mangga Siem
12. Mangga Dusun
13. Mangga Lalijiwa
14. and more
There are several types of rambutan:
1. Rambutan Binjai
2. Rambutan Cimacan
3. Rambutan Aceh Lebak Bulus
4. Rambutan Si Bongkok
5. Rambutan Si Nyonya
6. Rambutan Si Batuk Ganal
7. Rambutan Antalagi
8. Rambutan Rapiah
9. Rambutan Narmada
10. Rambutan Garuda
11. Rambutan Kepulasan
12. Rambutan Bahrang
There are several types of Pisang (Banana):
1. Pisang Raja
2. Pisang Ambon
3. Pisang Tanduk
4. Pisang Uli
5. Pisang Kepok
6. Pisang Mas
7. Pisang Batu
8. Pisang Barangan
9. Pisang Ambon Lumut
10. Pisang Raja Sereh
11. Pisang Nangka
12. Pisang Kapas
13. Pisang Badak
14. Pisang Lampung
15. Pisang Ambon Kuning
😂😂😂
papaya too another name in indonesia.. (only 2 that i know)
1. Pepaya Bangkok
2. Pepaya California
Korup NEPOTIS fruit of president jokowi😂❤
overproud
@@yyddmmtt7640 yes, off course im pround with my country.
Malaysian here 🇲🇾
For those who first time eating durian, I have 2 tips for you :
1. Try fresh one (not pre-packed), the packed durian might undergo fermentation process & cause intense taste experience.
2. Try less intense type of durian. Higher the price, the more intense in flavor. Try ‘durian kampung’ type, it’s the cheapest & mildest among durian varieties (but the flesh isn’t thick as high grade of durian)
Thanks malaydog for information
@@alkafmaulana686 you must be an indoggies, always barking everywhere
@@alkafmaulana686 Please stop embarrassing indonesia
@@alkafmaulana686 boccccilz boccahh mindset 😂😂
@@alkafmaulana686 mentality mundur ke?
I’m here to protest your dragon fruit placement in C tier! A perfectly ripe one crushes watermelon in term of flavour. There’s a lot duds, but the good ones are insane. Awesome video.
this is a list of him favorite fruits
@@Andrew_Fraser I call BS on this dragon fruit love, watermelon for life 🤣😁
I've had a perfectly ripe on before, it was SWEET infact it was so sweet it almost became a problem. Tastes like a mix of watermelon, cherry and syrup. Really good just a little too sweet.
@@yeschefwithchadkubanoff I personally love dragon fruit, especially the red one, i never bought them either since my uncle owns an orchard but not very big, they are smaller ones right by his house. Trust me when i tell you that the fresh one, fresh as in picked right off the vine are much better than the one on the market. It has a bolder taste sweet with a hint of sourness and much more fragrant
@@yeschefwithchadkubanoff I have known all kinds of fruits over the past 30 years, and with me dragon fruit and jackfruit are the last two.
In Indonesia you can find 10 kinds of rambutan. They are:
Rambutan Si Nyonya.
Rambutan Rapiah.
Rambutan Lebak Bulus.
Rambutan Si Batuk Ganal.
Rambutan Antalagi.
Rambutan Narmada.
Rambutan Kapulasan.
Rambutan Binjai.
Each of them has different taste and texture.
You must taste them all.
1 more, Rambutan Ace
Jack fruit a.k.a Nangka juga banyak jenisnya
BTW sirsak dari asia tenggara atau bukan sih?
Yes rambutan binjai is most delicious ❤
@@ivandmunthe9835 Binjai easy to peel like rapiah. But sweeter and juicier. But I prefer Rapiah.
Haha rambutan dapet tier C. Mungkin di kebetulan dapet yang kurang enak. Kalo yang enak sih harusnya bisa dapet tier A.
In Indonesia, the coc fruit (or we called it "kedondong") usually served as "asinan". You fermented it in a water, vinegar, salt, and some grounded chili. Put it in refrigerator for a few days, and voila. It's an amazing dish with very complex flavor.
Another fun fact :
The mangosteen in my place are very cheap. That fruit is a seasonal fruit, but when it comes to the season, 2 kilos of mangosteen costs between 1-2 USD.
Me and my family are loved it. So it's a big win for us. 😂
And for durian, I agree that the best durian comes from Malaysia (musang king) and Thailand (durian monthong).
The smell is very strong (in a good way), thicker meat and smaller seeds, more custardy, and taste stronger than any other durians. And for the fun fact, "duri" means "thorn" in Indonesia. So "durian" means "thorny". I can easily rate both kind of durian in SSS tier.
The yellow jackfruit when over ripe will increase its alcohol content, taste sweeter, more intense and stronger. I'll rate this in SSS tier too.
And there's another family from the thorny fruit family called "cempedak" (in Indonesia). It's still the same family with jackfruit. But the flavor-wise and taste-wise, it's kinda extreme. If you love it you'll extremely love it, and if you hate it you'll extremely hate it too. No lines in between.
@@ojol_wibu tahun lalu el nino dahsyat padi susah ditanam tapi manggis panennya gila2an 😂 smp dijual 10rb per kilo. Gw inget bgt setiap hari beli sekilo smp duku 1 kilo (juga 10rb)1 minggu kemudian gw masuk rumah sakit kebanyakan makan manggis dan duku 🤣
@@harukrentz435 lah sama, bedanya ga sampe masuk rs. Cuma mules doang. 🤣
I like unripe Kedondong juice made for you in a restaurant. You get to enjoy the flavour without the hassles. The most annoying fruit to open.
In Malaysia we actually judge the quality of a rambutan based on if the flesh peels off the seed well or not. We call that quality 'lekang'. When it's not 'lekang', we gt juat as pissed as you do because we're eating woodchips with the rambutan 😂.
HOW COULD YOU NOT EAT MANGO? ITS THE 🐐
Ya...
it's good but not too great for me
Mango is overrated, in southeast asia people mostly more like half-ripe mangoes rather than sweet one
Try Pakistani mango, they grow some serious varieties that can match the premium $50 Japanese mango
@@Inagaminggdepend on the place and dishes i guess
Your taste buds are still American/European - you expect most of your fruits to be saccharine sweet to be S-/A-tier...
Finally! Someone speaks out the problem with rambutan. I am a vietnamese and I really hate the extreme gap between the delicious flavour and the unbearable texture
I don't know how to explain it, but you have to peel it carefully so as to not let the seed skin stick to the meat parts. If you peel it right, the below surface will be white without rough skin texture.
I don't give a crap, I just swallow the woody texture and think of it as extra fiber ahahaha, chew chew taste the juice then swallow
No crunch = there is leftover flesh
my wife refer the one that have rough texture. Anyway there are the one u can eat without the inside skin peeling off. I just dont care since you can have longan for less stress
geez its not that bad
Come to Malaysia on May/June/July for tasting best ever Durian... Not forget to mention, to try durian, find MUSANG KING DURIAN.. Kind of pure yellow and got small/dried seed inside.
🇲🇾
Musang king durian is amazing, i'm from Indonesia 😊👍🏻
Eating durian is a surprise of taste, I could get a cheesy, creamy taste, sometimes vanilla-like taste, sometimes bitter and garlicky taste, they all have different tastes and aromas. I used to hate it, but now I love it!! especially the one that is ripened and falls from the tree. The seed can be boiled or burned and tastes like peanuts. The flowers of durian trees can be cooked as a delicious meal like any other vegetable.
Indonesian names for the fruits
Longan: kelengkeng
Watermelon: semangka
Persimmon: kesemek
June plum: kedondong
Dragon fruit: buah naga(literal translation, buah=fruit, naga=dragon)
Star fruit: belimbing
Sugar plum: buah srikaya
Pomelo : jeruk bali
Guava (green): jambu batu
Guava (pink): jambu biji
Jackfruit: nangka
Mangosteen: manggis (it's not expensive in Jakarta)
Sapoche: buah sawo
Langsat: duku
Rose apple: jambu air
The ones i didn't put is just, the same
Bang ralat, kalo langsat ya langsat kalo duku beda lagi.
Sirsak apa srikaya?
@@semogasaja5714Sugar Apple itu srikaya
@@semogasaja5714 kalo sirsak = soursop
Sawo biasa dan sawo sapoche beda varietas,secara bentuk,daging,biji,aroma dan tekstur berbeda.
Got to eat the pink guava with the core that's what make it soft, sweet and more aromatic.
-Nice roundup!
-People taking lipitor (or other statins) for cholesterol should avoid grapefruit and pomelo, which can interact.
-Regarding durian, I think the challenge is to separate the smell from the taste. The smell is sort of like a young washed rind cheese (like Epoisses or Taleggio) plus onions that were cut yesterday - definitely savory type smells. But the taste is sweet. If you like eating cheese and fruit together, you may enjoy it more than someone else. Best I've had was in Penang, Malaysia.
-Regarding the small jackfruit, I believe it might be a subvariety called cempedak in Malay, a little sweeter and more orange in color than the larger varieties.
Fun fact: the dried version of longan were called as "long nhãn" which directly translate to dragon eyes.
Another fun fact:
In Cantonese it is also called dragon’s eye and probably is the reason why the name long ngan sound so similar in Vietnamese.
龍眼 (lung4 ngaan5 | long2 yan3) : longan
In malaysia it called cat eye
trong Tieng Trung qua nha la "long nhan" nhe, sang tieng viet con co moi "nhan" thoi, nhung trong tieng viet nguoi ta goi nhan kho la "long nhan"
The dry version is much ... much better. Either eat as snacks or make into a iced cool drink.
Speaking of discrepancy, I prefer dragon fruits over watermelon, less messy to eat for me.
Really enjoy you speaking about the seeds and texture because we never spoke about this in my family growing up. It was simply "Here's fruit, eat it". And if someone doesn't like something, we quietly disappear before snack time.
He lost me at Watermelon S tier, while Dragon fruit is C tier.
Dragon fruit has more nutrients than watermelon.
Mangosteen - S tier in my heart. You can never feel bored eating them
Overrated fruit LMAO. In nutrients wise yeah its on their but the taste and how you eat it its kinda sht. shtt fruit meat.
Its called queen of fruit for a reason, while durian is called king of fruit because they scary shape, strong smell and the taste of heaven for some and hell for some 😂😂
@@topibundar9554 durian tastes good but if you eat too much of it at once your stomach gets upset. I prefer the crunchy variety🤤
"Mangosteen is one of the most expensive fruit in Asia",
Me: 'looks at the mangosteen tree outside my grandma's house' 😏
Durian is definitely SSS tier. We call it the King of Fruits while Mangosteen is the Queen.
And you missed out on a S tier worthy fruit, the Lychee. It's like a rambutan but better in all aspects.
Durin F rank
Nope, when you get used to the texture, rambutan is definitely A tier and if you don’t get used to it. Just buy the canned one in Thailand.
Fun facts: both jackfruit and sugar apple have 2 different species grown in Vietnam. Yes different species, not varietals.
Jackfruit has the "crunchy" specie (mít ta) and the soft fragrant specie (mít tố nữ).
Sugar apple has the soursop specie (mãng cầu xiêm) and the sugar apple specie (mãng cầu ta, aka "na")
In Thailand we mix sugar salt and chilli for sour fruit.
Saya suka..
Gosh... Perfect for pregnant women... So good to satisfy cravings...
I love almost everthing on your S tier, swapped out Watermelon with a good Durian and it's heavenly 🥰
Green guava is so good to be eaten with salt, or sweet nut sauce😍😍 And the pink guava, you should leave it until it ripe and make it as juice (add some sugar and ice of course).
Bell fruit also usually eaten with sweet nut sauce.
Langsat Palembang variety is so good. And pick the big ones.
In the Philippines, there are lots of Rambutan and we would always choose the “tuklap” (literally means Peeled off). The rambutan meat and the seed are peeled off when ripe, so you wouldn’t have to eat that woody taste. I happen to have a tree in my backyard.
The way you reacted to the mang cut is the same way I react every time. Best fruit ever.
The Langat aka Lansones in the PI, is my favorite. Don't peel the skin off of this fruit (the white milky liquid is bitter) instead gently pinch it from the part where it grows from and peel it off. Avoid the seeds because they are extremely bitter. I would love to get my hands on this fruit.
1. In Indonesia, we eat the 'toad fruit' (Indonesian: kedondong) half ripe as snack dipped in palm sugar (often with peanuts) condiment, and the young ones as sweet preserves. They're both tasty. But my favourite is kedondong juice, into which they add sugar AND a bit of salt. Lovely...
2. Before you slice starfruits (to make stars), you need to discard the 'tip of the stars', the parts where the colours are different. It gives a tart, bitter taste, and might ruin the sweetness of the fruit.
It takes knowledge to cut a starfruit, that is not the way to cut in this video, it only looks nice with a star shape for decorations. Yup, the 'tip of the stars' must be slice off, it is bitter. Cut longitudinally, hence can cut away the centre and the seed with it. It tastes best with complete bright yellow, not dark yellow, too ripe.
you need pluck stem on mangosteen for easy open it... and you can use skin from mangosteen as medicinal tea. and price of mangosteen in this season is around 3 kilo per 1 dollar in Southern Philippines becuz of oversupply.
You need to try star apple next (vú sữa) I think you will love it!
The strong and complex aroma of durian is a result of a combination of various chemical compounds. The difference in perception of durian aroma is due to differences in olfactory receptors, past experiences, and cultural factors.
I hope that in the future, there will be a method to help people who dislike the smell of durian to enjoy it. Because I love durian so much.
I always think, stronger smell = higher alcoholic content lol
No durian is never alcoholic but that's how the smell hits me...and durian wine is awesome, so is dragon fruit wine and mangosteen wine.
@nenesimone yeah there is no alcohol, Maybe you're not used to the smell of sulfur compounds.
Why
Did
You
Cut
The
Mangosteen
Like
That
Arggggggggggg
My heart skipped a beat lol
white ppl style lol
LMAO SAME, LIKE WHY?
He wanted to show a cross section, he explained the popping method and ate one from one that wasn't cut like that.
He get the cross sections for the video. He did it with all of the fruits, even durian.
In Malaysia we call it 'Nona' 9:37
The S tier durians are the Musang king and black thorn from Malaysia! I love the top tier variety of musang king like Black gold and also another superior durian black thorn.
The price is also S tier 😭
lol
@@topibundar9554 hey, it's called THE KING for a reason. The price shouldn't be cheap either😂
Thailand tropical fruit quality is well amazing for its price, one of the best so far especially if you go farm fresh picking. You are right = We died in heaven on their mangosteen then got woken up quickly again with their graton fruit dip in chilli, salt, sugar powder. They have this grape look a like called loog-whar that leaves bright purple color on your tongue that is juicy sweet, a little sour & bittersweet aftertaste = a nice version of cough mixture.
For us Thai simple lamud and the well ripen fragrant papaya and mango has the best taste.
We were so in our element at the right place on earth for fresh fruits sanctuary while traveling through the SEA particularly in Thailand. Then when we ate pawpaw from the market back home in the Uk we just cried with deepest sadness 😔 😢- seriously getting an unwax good apple is already proven hard from the supermarket here.
How many of us would go back to the Southeast Asia alone just for their thousands varieties of fruits- then count us in❤
My favourite fruit is mangosteen 😊😊😊
Your description on the durian texture and taste are so precise, peoples can expected the same. And right, tips to enjoy durian is come to Malaysia trying variety, from weak milky taste, to strong sweet onion, and finally ultimate bitter alcoholic.
Mangosteen is my favorite fruit! But they only sell them where I live in 6 or 8 piece bags so you can imagine how much that costs!
as a Southeast Asian, i mostly agree with the rank except i'd switch watermelon and durian, durian is always S tier lol. and you should try 'pulasan' aka 'maritam' (Naphelium Ramboutanake Leenh), it's like rambutan but better, and the seed is edible and taste like almond.
U know why u don't like some of the fruits bcoz u didn't grow eating it when your a kid Bcoz your from west only South East Asians kids growing eating it can say Weather it's taste good or not 😂 🇵🇭🇮🇩🇰🇭🇲🇾🇲🇲🇻🇳🇸🇬🇹🇭🇧🇳
I think you should buy good quality before reviewing this,it's so insulting that you comment nasty,but never tried the best version of that fruit.
Do some research first 🤦♂️
Can't let the fellow vietnameses know I fw this tier list
I would say that for fruit, we think that texture is super important. The crunchy ones without a lot of flavour, or are just sour, they're more like a vessel for condiments like muối ớt, muối tôm, mắm ruốc, mắm đường. So with this tier list, I would say that its a bit unfair for the fruits that need these condiments as they're not enjoyed in their best version, but doesnt mean they're inferior :))
there's a dipping that goes really well with raw sour mango called nước mắm đường (mixture of fish sauce, sugar and chilly). I've also tried this dipping with peach and turned out it's very delicious.
Bởi vì ông là ng Tây, với văn hóa ăn không xương, không hạt, không vỏ, không ăn trái cây xanh,...... mọi thứ phải hoàn hảo, tiêu chuẩn cao nên cách đánh giá có phần hơi thiếu khách quan. Những cái phần mà đại đa số người Châu Á ăn được mà tiêu chuẩn người tây ăn không quen miêng (không được) thì nên hiểu rằng bản thân cái trái cây nó vốn như vậy, để bóc vỏ ra ăn luôn chứ không phải sơ chế cắt gọt cầu kỳ. Hãy biết cách chấp nhận thực tế là trái cây đó nó vốn như vậy và cách ăn đã như vậy trong hàng ngàn năm qua, trước khi nói "tại sao người ta lại thích ăn cái này cái kia?" thì bản thân ông nên hiểu là tại ông khác biệt văn hóa nên chưa chấp nhận được nó thôi.
*Thật buồn cười vì những người tây chỉ lấy một số loại trái cây ít ỏi có ở Âu Mỹ mà họ biết như táo, nho,.. để so sánh. Biết vì sao muối ớt, muối tôm ăn kèm ngon hơn không? Vì bên âu mỹ ăn uống chỉ có muối + tiêu nên làm sao hiểu được các loại gia vị kết hợp với đồ ăn nó tuyệt vời như nào. Không phải đầu bếp các ông cũng luôn muốn làm 1 món ăn vị căn bản nhạt toẹt trở nên ngon hơn sao? Trái cây cũng vậy, nó chỉ là chưa kết hợp được với thứ làm nó ngon nhất mà thôi haha
Bro, ông có vấn đề với ng Tây hay sao vậy ??
Jackfruit is my favorite fruit, especially the softer variant.
I would refrigerate them for an hour or two to make them taste better, especially when they're very juicy.
I actually prefer that variety of Rambutan that you got. We call that “tuklapin” variety in the Philippines. Tuklapin means the coating of the seed goes with the flesh. I understand that westerners have a different level of tolerance to differences in texture but that rambutan is heaven to me.
Absolutely hate it when the flesh stick to the seed as opposed to peeling, yeah, I like that variety too.
Agreed. To me, its the same kind of complaint when it comes to seeded grapes. The best grapes ive ever had were the ones where you have to eat around the seed(spit out), while the skin falls off simultaneously, leaving only the pulp inside.
The sellers says people dont buy it, because they just want the seedless grapes, due to it being easy to eat.
@@lilyfhonazhel2675 I used to hate it too. But as I'm growing up, I learn to not be bothered with it. Just chew and swallow it all, flesh and seed skin.
18:36 If you taste some bitterness, it's most likely because you accidentally bite into the seeds, gotta watch out for that
The skin on a rambutan is the 2nd best thing for me. It certainly adds texture, and oh boy do we southeast asian love contrasting texture. Plus, where i come from, the slightly bitter woody taste is well appreciated rather than avoided
The green guava is amazing, are you kidding me?! And yes, i am a woman 😅. Tasty, cruncy , and it goes great with sambal rujak too. Love it.
Guava must be harvested at the right time. Those sold are not ripe enough to have a longer shelve life. Once the guava is a little ripe, it has more flavour of sweetness, too ripe, it becomes too soft and not crunchy.
The image of cóc always induces excessive salivating for me. 😂
There's alot of variety of Rambutan in Philippines. Two of the variety that I know the woody pulp sticks to the flesh and one variety don't stick to the flesh. And there are variety that is most sour, one middle sour and sweet and one has the sweetest almost no sour taste.
Indonesia Name:
Longan - Kelengkeng
Rambutan
Coc Fruit - Kedondong
Watermelon - Semangka
Dragon Fruit - Buah Naga
Star Fruit - Blimbing
Sugar Apple - Srikaya
Jack Fruit - Nangka
Queen Fruit - Manggis
Sapachea - Kesemek
Langsat - Duku
Bell Fruit - Jambu Air
King Fruit - Duren/Durian
Pomelo - Jeruk Bali
Duku and langsat are different
The way he removed the seeds in pink guava. Illegal! Lol
your red guava is not ripe yet😑
Guava is better as a juice or smoothie over eating it straight, I hate the texture but the flavour is amazing. Sometimes the seeds of the Langsat can be a bit bitter but the flesh around it is amazing, I love it.
You have to try durian from Malaysia.. they're the best and absolutely beats Thai durian..
Durian rank F
Kalo orang suka durian ya ranking A
I think part of the smell of durian, especially in the west, is that they're shipped frozen. When they thaw, the flesh goes a bit mushy and releases a lot more volatile compounds. This is why so many people say it smells bad.
To improve, they use nitrogen frozen.
Fun fact: Rambutan is named after the Malay word ‘rambut’ which means hair. I mean y’all can see why it’s named so
Hem hem😂ingat Asal muasal bahasa melayu dari Sumatera karna orang Melayu pertama kali di Sumatera bukan di Malaysia. Saya harap kamu membahas Melayu Indonesia. Indonesia memang asal muasal nya dari bahasa Melayu tapi ingat Melayu zaman dulu asal nya dari Sumatera lebih tepat nya Riau dan Kepulauan Riau. Jadi Indonesia bukan anakan Melayu Malaysia melainkan bahasa Indonesia dari bahasa Melayu Riau
Again, Malaysia claiming everything like China does. Malaysia not even Malay LMAO. More like Malaydesh/Indianes and Maychinese.
Fake malay.
Leave it to the SEA community to be the most racist of all. This is why white people have the UNITED STATES of America while SEA people rather divide their country even if it means their land is less than 1/10th of the neighbouring countries.
Mang eak
You'll get 100k by the time the next video drops, looking forward to a celebration 🥳
@@crypteddwastaken that will be a cool milestone
My 12 Favorite Fruits :
✅ Durian
✅ Grape
✅ Mango
✅ Pear
✅ Date
✅ Jackfruit
✅ Blueberry
✅ Strawberry
✅ Avocado
✅ Longan
✅ Coconut
✅ Tangerine
This video is reference to tropical fruits, your list is not.
I love june plum, here in Brunei, the tiny variant we called it kedundong, it taste like young mango. We usually have it dip in a special 'sambal belacan' sauce, a mixture of shrimp paste (belacan) mixed with dark soy sauce, grinded chilli and a spoonful of sugar.
Jackfruit is mindblowing to me, its not like a fruit its like a sweet snack from a factory
Ripe Jackfruit and Mango have the best smell among other fruits imo, and they taste better than Durian. And yes, I'm an Asian.
Jackfruit is very candyish
Most asian agree that jackfruit is more like gum 😁
As a longtime follower, I'm so proud of how good you've become at this.
I love it when westerners talk about tropical fruits. The tropics are indeed the land of strange fruits. I wonder if there is an attempt at classifying tropical fruits into a sort of scientific periodic table based on flavor profile, texture, sugar and water level?
Btw, thanks for mentioning sapodilla smoothie! Indonesians eat sawo as is, and a smoothie version is definitely unheard of. Now I intend to try make one myself because I kinda like the sweetness of it but also thought it's a rather boring fruit. You eat one or two and then you're done.
Other fruits to try: salak (snakefruit--my kid's fave), matoa (also a fave), and sirsak (not a fave).
In Indonesia, June plump is usually called "kedondong". Here they process it as a sweet pickle, you just need to cut it and put it in a jar filled with warm sugar water and let it sit at room temperature for 1 full day. After that you can eat it. People really like this preparation.
They choose which still the greenish one.
15:14 did you know at south borneo in Indonesia, we cooked the jack fruit skin or from cempedak skin (like jackfruit but different), fermented then frying, eat with sambal and rice. we called "mandai"
Sugar apple a.k.a srikaya in Indonesia, my favorite fruit, i could eat 5-10 at once, soooooo good
Jackfruit is very versatile as well, makes it top of the S tier. Can be mixed into desserts, younger variety can be used in savoury dishes, or just eaten on its own. Amazing fruit.
AND you can roast the seeds and eat them
also I have no idea how common it is but the whiter bits between the jackfruit pieces are also edible and if they are ripe you can braise them, or you can use young green jackfruit too!
I am grateful that my grandma planted many fruit trees around my house, there are banana trees, rambutan, mangosteen, coconut, pineapple, water guava, jackfruit, longan, guava and sapodilla.
She's planted it in the past, now her grandchildren enjoy the results, rest in peace my grandma and thanks for everything.
Pomelo is just a Chinese grapefruit.
pomelos are super larger though
We call it jeruk bali or balinese orange
In Northern Vietnam, we have a soft kind of guava, small, yellow peel, soft, little bit crunchy, very fragrant and sweet, in my hometown, they call it Ổi Bo (Bo Guava) or Ổi Vườn Nhà (Home Garden Guava), because almost everyone has at least one tree
And Bo is the name of the river, next to where they plant the Bo Guava trees
In my region, we like to put starfruit or belimbing in a drink. Cut it into little pieces and make sugar water. Combine it and add ice cubes, perfect to drink during hot weather.
8:36 so funny when you said that since in Indonesia we do have starfruit "brother" used in cooking. We call it belimbing wuluh, idk if they're really close in terms of biology classification. Belimbing wuluh is a lot smaller and have oval shape.
I feel love for all of these fruits so I felt offended but understanding that you disliked a lot of them
We have sweet star fruit here, for rambutan, there is one called Rafiah which dont peeled of the seed, i use sapoche ( we call it SAWO here) to make fermented drink, and it's so good! For June Plum (we call it KEDONDONG here), we use it as fruit juice or est it with sweet hot sauce made from brown sugar. Come to Indonesia, you will find most of the fruits you've mentioned in the vid. And dont forget to try Snake Fruit, originally from Pakem, Jogjakarta .
Asian love their sour or tasteless fruit which also has that crunchiness being pickled or eat together with dipping condiments... So it's understandable when a not local don't get it why this fruit are still being eaten or on sale...
Jackfruit (and same family fruit) and Durian are fruit that can make as various type of delicious dishes... It's amazing... Should try bambangan... A type of fibrous fruit of mango...
Who did your shopping ? I think they fucc up the fruits selecting process. Those are few off season and bad picks
Love rambutan, chico and durian!!! Try fruits from the Philippines, like the caimito or star apple, lansones, sineguelas, duhat, marang, and persimmon. Pink pomelos from Davao, Philippines are the best. And mangos from the Philippines are also ranked as the best in the world.
Matoa trees are planted a lot for garden and city decoration in Malaysia. Not many people are aware that the fruits are edible.
When you visit SEA I recommend you to try every fruit you can. Some you dont like it back home may taste different when you try it on the locals.
I JUST LOVE YOUR VIDS, IT FEELS SO CHILL AND GIVING ME THE ASIAN VIBE!!!!!!!!!!1
Have you tried: cempedak? Relative to jack fruit (nangka)
I have a trick to eat "chom chom" without peeling the "wooden" seed inside, is using your teeth to separate the meat part out with direction up to the "head", a bit waste time but its worth:)) try it. Since I discovered this way to eat it, "chom chom" has become one of my most favourite fruit
Nice video. It is difficult to capture the variety of each fruit. I think guava, rambutan, star fruit, and rose apple are not represented by their best variety here. As for langsat, did you bite into the seed as it is very bitter?
a cousin of the jackfruit and most of SE Asians or South Asians like is the Cempedak. You should try it when you visit. As for the rose apple. It is like a salad or the way we eat it is to have dark soya sauce + sugar and a hint of chilli (prefered but not necessary) as dipping sauce. We sometimes do the same when we eat pineapple also.
For the Bon Bon / Langsat, in some of the pieces, there's seed in it. Do not bite the seed because it is very bitter. If you can avoid the seed, the taste is subjectively delicious
0:53 Rambutan, if you are intrested to try it, please do not be discouraged.
The rambutan seedskin thing (in jawa at least) most commercial farm selective breed them to have certain chracteristic because old people here, somehow preferes seed skin that peel and stick to the fruit meat (they call it "ngeletek"), and young ppl prefers fruitmeat that just pop off the seed without the wood thing.
SO in conclusion not every rambutan is "ngeletek" and meat texture and sweetness varies heavly between varietas.
theres big, Very red, very sweet, juicy, mushy meat rambutan, that the fruit meat stubbornly stuck to the seed,
theres tiny, yellow green and red skin, firm, crunchy with meat that just pop off the seed, short hair rambutan, etc.
hope this helps
You know your fruits !!! U rated well !!! 👍👍
I've tried all these fruits and I agree that jackfruit is the best since it has both the quantity and quality all in one fruit plus you can eat the seeds when cooked. You can also cook it when the fruit is young.
Rambutan, Rambut=Hair so Rambutan=Hairy Longan.
18:46 aka snow fruit, we also eat them with spices and salt if still not ripe
On the great harvest season, here in Indonesia , that mangosteen cost around $0.15 per-kg on farmers. While on normal season cost like $1 per-kg from a traditional market. And fun fact you can count how many "partition fruit" you can get inside it by counting the "clover" under the mangosteen fruit itself. Like the one showed in video, it has 5 clover, so it means 5 partition 🤩
Coc fruit we call it Kedondong in my place.. we mostly make juice with it. Add preserved plum (asam boi) or lemon juice and sugar water to taste…serve cold..ooo juice it with the skin…..
FINALLY AN AMERICAN THAT LIKES DURIAN!! THE KING
Can you rank the candies in Vietnam?