What is the coolest looking fruit?

We're unearthing some of the rarest and craziest-looking fruits you have to see to believe. Durian. Origin: Southeast Asia. ... Carambola. Origin: Southeast Asia. ... Akebi. Origin: Japan. ... Rambutan. Origin: Malaysia. ... Buddha's Hand. Origin: India and China. ... Salak. Origin: Indonesia. ... Pandanus. Origin: Pacific Islands. ... Jackfruit. Origin: India. More items... •

westernunion.com - 9 of the Most Exotic Fruits in the World - Western Union

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Ever heard of salak, akebi, or Buddha’s hand? If not, you’re in a for a surprise. We’re unearthing some of the rarest and craziest-looking fruits you have to see to believe.

1. Durian

Origin: Southeast Asia

This spiky fruit gets bad press due to its potent stench, which is so foul that it’s banned from Singapore subways. But don’t judge this fruit by its cover: it’s also highly nutritious with a sweet and savory taste.

2. Carambola

Origin: Southeast Asia

Carambola is also called “star fruit” because of its shape when sliced. Sweet and slightly sour, it’s a good alternative to citrus and works well as a garnish. Remember: the brighter the skin, the sweeter the pick.

3. Akebi

Origin: Japan

Akebi is considered a culinary commodity since it’s only available during the first two weeks of fall. In Japan, many stuff, sauté, or deep fry the purple pod’s exterior, and use the translucent, pear-tasting interior to pickle cucumber.

4. Rambutan

Origin: Malaysia

“Rambutan” translates to hairy in Malay, and one glance at its exterior will show you why. While sometimes compared to a lychee because of its similar appearance, rambutan’s sweet and sour interior actually tastes more like a grape.

5. Buddha’s Hand

Origin: India and China

Buddha’s hand looks like a mutated lemon, but you can use it the same way. Break off a “finger” and grate it over baked goods, marinades, or salad dressings for a pinch of zest. The aroma is strong, so remember that a little goes a long way.

6. Salak

Origin: Indonesia

A scaly shell covers the outside of “snake fruit.” But crack it open, and you’ll find three lobes that look like garlic cloves. Sweet like honey and tangy like a pineapple, this miniature fruit is an absolute flavor bomb.

7. Pandanus

Origin: Pacific Islands

Similar to a pineapple, pandanus has sectional “keys” that produce a juicy nectar that can be sucked out or added to rice, meat, or fish for extra flavor. On the Marshall Islands, many also use the leaves to make grass skirts, mats, baskets, and natural dental floss.

8. Jackfruit

Origin: India

Jackfruit may be the largest tree fruit in the world, but that’s not the only thing that makes this mango-tasting delight special. It’s more often sold by the pound as an alternative to pulled pork.

9. Kiwano

Origin: South Africa

Kiwano’s spikey orange shell and slimy green interior give off an extraterrestrial vibe. While it tastes like a bland combination of cucumber, zucchini, and kiwi before it’s ripe, it becomes sweeter with age. Just cut the fruit in half and squeeze out its goo-covered seeds. Expand your palette beyond weird fruits, and try these dare-worthy delicacies from around the world.

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How color affects your perception of food?

Human associate colors with food, and equate these colors to certain tastes and flavors. For example, black colored food should be bitter or have a burnt flavor, bright colors like yellow are perceived as sweet or sour, red is perceived as spicy.

sensing.konicaminolta.asia - Color Affects the Perception of Food - Konica Minolta Sensing

Many of us often have our sense of taste fooled by our sense of sight. So why does our taste buds get deceived by our eyes? We expect our food to taste like what we see. When the color of the food is off or different from what we expect, our brain tells us that it will taste different. Scientific studies proved that we frequently judge food quality based on colors to identify the taste, which ultimately affects our purchase decision. Our taste buds play a significant role in determining the four basic tastes – sweet, salty, sour, and bitter. Signals will be sent from our taste buds to our brain to interpret flavor. However, before we eat our food, we will look at it first; this sends signals to our brain to interpret the taste of the food before we actually consume it, predetermining the expected taste and flavor of the food. Human associate colors with food, and equate these colors to certain tastes and flavors. For example, black colored food should be bitter or have a burnt flavor, bright colors like yellow are perceived as sweet or sour, red is perceived as spicy. For fresh food, such as fruits and vegetables, we rely on color to determine their level of ripeness and freshness. So if the color of a food product does not match our expectations, we will psychological perceive its taste and flavor differently.