- 7 months ago
Think you’ve seen every fruit at the grocery store? Think again. There are blue bananas, ghost apples, and fruits that look straight out of a cartoon. Some are real, edible, and grown on this planet, while others almost don’t look safe to touch. In this video, we explore 22 of the weirdest, wackiest fruits people actually eat. Don’t miss this video if you want your idea of “normal fruit” completely ruined. Animation is created by Bright Side.
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This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information in this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgement, care and precaution if you plan to replicate.
----------------------------------------------------------------------------------------
Music from TheSoul Sound: https://thesoul-sound.com/
Check our Bright Side podcast on Spotify and leave a positive review! https://open.spotify.com/show/0hUkPxD34jRLrMrJux4VxV
Subscribe to Bright Side: https://goo.gl/rQTJZz
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Our Social Media:
Facebook: https://www.facebook.com/brightplanet/
Instagram: https://www.instagram.com/brightside.official
TikTok: https://www.tiktok.com/@brightside.official?lang=en
Stock materials (photos, footages and other):
https://www.depositphotos.com
https://www.shutterstock.com
https://www.eastnews.ru
----------------------------------------------------------------------------------------
For more videos and articles visit: http://www.brightside.me
----------------------------------------------------------------------------------------
This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information in this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgement, care and precaution if you plan to replicate.
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FunTranscript
00:00Well, this fruit is definitely wacky. It's called Buddha's hand, but don't be tricked by its banana-like appearance. It's closer to lemons than to bananas. Yep, it's citrus. In China and Japan, it's used as a room freshener. But in the US and Europe, it's more of a mysterious stranger. Who knows what kind of mischief this fruit could get up to.
00:21Next, we've got the ugly fruit. Poor guy, he really lives up to his name. But don't judge a book by its cover. Ugly, also known as Jamaican tangelo, is a natural hybrid between a tangerine and a palmella. It's like the ultimate citrus love child. Plus, they say it's finger-lickin'. For those who've tried it, usually describe ugly as sweet and juicy fruit with slight notes of bitterness. Mmm, sweet and juicy and bitter. Kind of sounds like me.
00:51Now, don't freak out, but these next fruits look like sausages. I know, I know, it's weird. But trust me, the purple fruits of the chocolate vine plant are full of sweet goodness. It's not very famous in Western countries, but is pretty common in China, Japan, and Korea.
01:07Did you know there are strawberries out there that taste like pineapples? Yeah, I'm not kidding. And they're white, like a ghost or something. Apparently, they keep these guys out of the sunlight to get that sweet, milky flavor.
01:21Yeah, strawberries get their signature hue directly from the sunshine. These white buddies are so good, they're practically candy.
01:28Oh, by the way, they're way sweeter than the red cousins. But good luck finding them in the US. You gotta go all the way to Japan for that.
01:38Now, speaking of ghosts, have you ever heard of the ghost apple? It's like when an apple gets frozen and then rots from the inside out, leaving behind a spooky see-through shell.
01:48It's like something straight out of a horror movie, but also kind of cool. This creates a stunning visual effect of a translucent apple hanging on a tree, seemingly defying gravity.
02:01Now, a ghost apple may look like a real-like miracle, but have you ever heard of a miracle fruit? It works wonders for those who are terrible cooks.
02:09It's this crazy berry from West Africa that's loaded with miraculin, a taste modifier that makes everything taste sweet.
02:16Lemons become syrupy balls of sweetness after chewing on them. So, if you can't cook, but you've got guests coming over, just give them some miracle fruit for appetizers.
02:26They'll think you're the next Gordon Ramsay, but without all the drama.
02:31Check it out. There's this fruit called marula that's a fave among elephants and baboons because it ferments super quick after falling from the tree.
02:39It's like a fun treat for all the party animals out there.
02:42Have you heard of the Brazilian grape? It's called this name, and it grows straight out of the trunk of the plant.
02:49It's like nature's way of saying, screw branches, we're going to go straight to the source.
02:53You can eat it as it is or make some drinks with it. Talk about a versatile fruit.
02:59Now, ever tried horn melon, also known as African cucumber, also known as jelly melon?
03:04Wow, talk about aliases. It's got this thick, spiky yellow skin, so it looks like a cactus.
03:11But this little guy hides bright green jelly-like flesh inside, and it surprisingly tastes like a banana.
03:17Plus, you can eat the skin too, which is loaded with vitamin C and fiber. It's like a two-for-one deal.
03:23Now, let me introduce you to Safu.
03:25It's this tree that grows in Africa and produces these oblong, dark blue, and violet eggplant-looking fruits.
03:32Don't turn these guys down if you're not into eggplants.
03:35Give them a chance, since they're packed with all sorts of good stuff like essential fatty acids, amino acids, and vitamins.
03:42It's like an African superfood that will make you feel like a superhero.
03:47Black carrots, anyone?
03:48They may not be black for real, but they're still pretty haunting with their deep purple hue.
03:53Did you know that before the Dutch developed the orange variety we know and love today,
03:59almost all carrots were purple and white?
04:01Talk about a history lesson in your veggies.
04:05You know those purple potatoes that have white flesh?
04:08Well, what if I told you there's a potato that's purple on the inside too?
04:12It's called the Okinawan sweet potato, and it's made such a commotion in Japan that it picked up the name,
04:18even though it's originally from the Americans.
04:20It's like a potato with a surprise inside.
04:24Now, bitter melon may sound like a joke, but it's actually a real fruit.
04:28And let me tell you, it lives up to its name.
04:31It's like a big, splotchy, and diseased cucumber with long, wavy skin that looks like crumpled cardboard.
04:37Yum, appetizing.
04:39But if you prepare it right, and by that I mean load it up with brown sugar,
04:43it can be a great addition to any feast.
04:45It's like the underdog of fruits.
04:47You gotta give it a chance.
04:48Moving on to the salad palm fruit.
04:52Now, this one will definitely give you a scare if you're not prepared.
04:55It looks like a ball-like snake, but don't worry, it won't bite.
04:59The snake fruit has a sweet flavor with just a hint of tanginess.
05:03It's like the perfect balance between sweet and sassy.
05:07Uh, swassy.
05:09Look at these creepy, elongated red berries.
05:12It's a mulberry shrub.
05:14They may look like caterpillars, but they're totally edible.
05:17In fact, they were historically grown as fruit for silkworm larvae.
05:21But forget about that.
05:22Let's focus on the fact that you can forage for these babies in your neighbor's front yard.
05:26Who needs a grocery store when you have friendly neighbors with mulberry trees?
05:31Fun fact here, mulberry and jackfruit are relatives, even though they seem to have zilch in common.
05:37Well, they're probably more like super distant cousins that only see each other once a year
05:41when their parents make them come to family reunions.
05:44Yeah, like that.
05:45Now, let's talk about grapes.
05:48We've had pineapple-flavored strawberries before.
05:50But have you tried the cotton candy grape?
05:53No genetic engineering or anything, just some good old-fashioned crossbreeding
05:57to get that light, sweet flavor that reminds you of carnival cotton candy.
06:02It's like a party in your mouth.
06:04Now, how many types of bananas do you know?
06:07We all know the regular ones, the baby ones, and the plantains.
06:10But have you ever heard of the blue java banana?
06:13It's blue, like a smurf or something, and tastes like vanilla ice cream.
06:17I mean, what? That's bananas?
06:19Once again, no sneaky artificial flavorings here, just smart crossbreeding,
06:25which is a form of genetic modification that's been done for centuries,
06:29but without the labs, which somehow makes it okay, I guess.
06:33Alright, blue bananas are cool, but what about red bananas?
06:37Yeah, they exist.
06:38These guys may seem like they're off, but don't let that rusty appearance trick you.
06:43These babies are packed with nutrients, like potassium and vitamin C.
06:47So, next time you're at the market, don't be afraid to try something new and weird.
06:52Who knows? You might just discover your new favorite fruit.
06:56Moving on to dragon fruit.
06:58It looks so cool with its orange-pink color and petal-like protrusions.
07:02But let me tell you, it's a total letdown.
07:05Kinda tastes like a kiwi and sugar water had a baby.
07:08No acidity, no real flavor.
07:10It's like the fruit equivalent of a catfish.
07:13Oh yeah, it also stinks.
07:14Look here, it's the ackee fruit.
07:18It's shaped like a brain and has a festive red exterior.
07:21But don't be fooled, it tastes like scrambled eggs.
07:24Yeah, I don't get it either.
07:26And finally, we have the mango steed, also known as the queen of fruits.
07:31It's got a hard exterior that looks like an acorn, but inside it's all soft and sweet.
07:36Queen Victoria was so into it that she offered a reward for anyone who could bring her one.
07:41That's some serious fruit love right there.
07:43Now look at this guy.
07:45It's called a black sapote, but you can call it chocolate pudding fruit.
07:50The pulp is so soft and creamy, you can spoon it up and eat it like a dessert.
07:55Some say it tastes like chocolate, but it's more like cocoa with a hint of nuttiness.
08:00This little tropical delight is a superstar in desserts like cakes, brownies, and tarts.
08:05But you can also add it to milkshakes and juices for a sweet treat.
08:10Last but not the least weird, the caviar lime.
08:14When you slice it open and give it a little squeeze, you'll see hundreds of shiny sweet beads that look just like caviar.
08:21These finger limes burst with tart, citrusy, and bitter juice that'll wake up your taste buds.
08:26Hey, wake up!
08:27You can use them in all sorts of dishes, from desserts like curd and cheesecake to seafood and salads.
08:33So you're watching your favorite cooking show, when suddenly, the star chef adds a pinch of salt to some jam that's supposed to go into a dessert.
08:48You pick up the phone to call and complain, but right then the chef explains.
08:53It turns out that adding salt to fruit is a common thing in different cuisines across the world.
08:58Like in Mexico, they like to spice up mango and citrus fruits with salt and chili powder.
09:04You can try mango with a shrimp taste in the Philippines and salted watermelon in the southern states.
09:10So, how does it work?
09:11Well, let's say you're eating a raw mango sprinkled with salt.
09:15With the first bite, you notice the salty flavor, and the sweet, fruity taste is then slightly delayed.
09:21It feels as juicy and amazing as ever.
09:24It's most likely because salt affects the sweet taste receptor for sugar, and then really magic happens on a molecular level.
09:32One study even found that we have more sugar detectors in our taste cells than scientists previously thought.
09:38One of those detectors must direct sugar to a sweet taste cell when it gets in contact with salt.
09:44You can try and put salt on any fruit you like, but the effect will be different.
09:48Salt can make sweeter fruits like cherries and strawberries even sweeter and balance the flavor of grapefruit, pineapple, and watermelon.
09:56Just take a ripe fruit and slice it the regular way and sprinkle the pieces with salt.
10:01Large, flaked sea salt might taste more intense, plus it looks more beautiful.
10:06After 10 minutes, your gourmet dessert will be ready.
10:09So, you need to chop up a heap of iceberg lettuce, but that tough core in the middle doesn't want to leave.
10:16Just hold the lettuce head in both hands with the core end down and slam it against a cutting board or some other solid surface.
10:24Not your brother.
10:25Now, you should be able to pull the core right out of the bottom and slice the rest of the lettuce without a problem.
10:31The next time you take butter out of the fridge and struggle to spread it because, you know, it's hard as a rock, reach for your grater.
10:40With its help, you'll easily flake off tiny pieces of butter that will melt instantly on a warm toast.
10:46You can also spread them much easier on cold bread without putting your sandwich in the microwave or waiting for a while to soften the butter.
10:54Professional bakers approve of this tip and have been using it for a long time.
10:58When you're frying something, you first heat the pan and then put the food on it, right?
11:04Well, this logic won't work if you want to make your bacon crispy.
11:08On a hot pan, the meat will cook before the fat can melt out of it.
11:12Your bacon will be too fatty and rubbery.
11:14So, you gotta lay the strips on a cold pan and then turn on medium-low heat.
11:19The fat will render out of the meat, and the final result will be super yummy and crispy.
11:25Have you ever tried boiling pasta in a frying pan?
11:29I know it sounds a bit weird, but it can actually help you save a lot of time, water, and energy.
11:35Instead of filling a huge pot with water and waiting for it to boil, put your pasta in a frying pan and cover it with cold water and add some salt to it.
11:44Your pasta will be cooking while the water is getting to the boiling point, so it'll be ready much faster than normal.
11:50And the water that's left in the pan will make an excellent base for a sauce because it's filled with starch.
11:57Mix it with pesto, tomato sauce, and garlic butter.
12:00Mmm, it tastes like it's straight out of a gourmet restaurant.
12:04Now, the secret to cooking the most delicious and fluffy mashed potatoes is to dry them before you mash them.
12:11After boiling, you can either put them in a pot and leave them over low heat on the stovetop or keep them in a baking sheet in a low oven.
12:18Then add melted butter that will coat the starch in the potatoes, and only then slowly add milk.
12:26Now, your mashed potatoes will have the best possible structure and flavor.
12:30If you've shed enough tears over onions when trying to slice them, this one is a must-try for you.
12:37Peel the onions, cut them in half, and leave them in a fridge in a bowl of iced water for half an hour before you start cooking.
12:44The reason behind your tears is the sulfur that onions take from the soil while growing up.
12:50When you damage its cells, the acids contact the enzymes that start a whole bunch of reactions and release a chemical that makes your eyes water.
12:59Freezing the onion can weaken that chemical.
13:01To minimize it even more, only use a sharp knife to slice onions.
13:06This way, you'll do less damage to its cells.
13:08It's much easier to peel an avocado if you freeze it first.
13:14Just put it in the fridge as it is, give it some time, and then take it out and hold it under warm running water.
13:20Now, you can peel it easily after you make a couple of crisscross incisions.
13:25The best way to keep herbs fresh and juicy is to store them like flowers.
13:30If you don't have the right size vase or vase, take a mason jar or a water glass and fill it with an inch of water.
13:38Now, put the herbs inside as you would do to your roses.
13:42For parsley and cilantro, cover the jar with a plastic bag and store the bouquet in the fridge.
13:48Basil loves sunlight, so you better leave it uncovered on the counter.
13:52If you've made too much sauce, or have some leftovers in a can that doesn't seem to be enough for anything,
13:59you can save it from the trash can.
14:01Pour the sauce into an ice cube tray and keep it in the freezer.
14:05Now, if you need to spice up a meal, you can always add a couple of sauce cubes to it.
14:11Plus, as a bonus, which is redundant, the sauce will last longer this way than it would in the fridge.
14:17Do your meatballs always turn out to be perfectly the same shape and size?
14:22Then skip this one.
14:24But if you're like me, just use an ice cream scoop to get the right amount of your minced meat mix.
14:29Try saying that five times.
14:31The balls will be the ideal shape and your fingers won't get sticky.
14:35The easiest and probably the most beautiful way to slice a mango is to turn it into a hedgehog.
14:42Wash the mango under running water.
14:44Don't squeeze it while doing it.
14:46Now, put it straight up on a cutting board and cut it into three pieces from the top downwards.
14:51Just leave that flat pit in the middle piece.
14:54There isn't much you can do with it anyway.
14:56Now your mango will have two cute cheeks.
14:59I mean, its fattest parts.
15:01Next, make crosswise and lengthwise cut in the mango cheeks.
15:05Leave some even distance between the incisions and don't go all the way through the skin.
15:11Now, press on the back side of the mango until the flesh pokes out.
15:15Does it look like something to you?
15:17Yep, a hedgehog.
15:19Hence the name of this slicing method.
15:21The final step will be to slice off the mango cubes into a bowl.
15:25Then eat.
15:26Now this one has all the potential to become your new breakfast favorite.
15:30You can cook an omelet in a mug.
15:33Take a large microwave-safe mug and cook the inside of it with olive oil or spray it with cooking spray.
15:39Add two eggs and one tablespoon of milk and mix them with a fork.
15:43Now add salt and pepper and any cheese, veggies, and herbs you like.
15:48Put it in the microwave on high for 30 seconds.
15:51Take it out, stir it with a fork, and then put it back for another 30 seconds.
15:56And voila!
15:57Your breakfast is served.
15:59Oh, be sure to use another mug for your coffee.
16:02Otherwise, you get eggs in your coffee, and nobody has a recipe for that.
16:06That's it for today.
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