Comments on: Fizzy Fruit is Becoming a Reality

By: joan schiller

joan schiller — Tue, 08 May 2007 14:46:38 +0000

I live in cleveland and would like to have fizzy fruit in my life. Do I have to set up a franchise here or can I find it in a store or can I order it? Sincerely, Joan E. Schiller

What?! Are you new?
You make your own carbonated fruit Joan.
Welcome to the Brownie Points way.

–McAuliflower

By: John Henry Wells

John Henry Wells — Sat, 15 Apr 2006 16:01:11 +0000

Ms. McAuliflower:

Thanks for the note about Fizzy Fruit and that you are interested about this project. As of last week Fizzy Fruit is being served in 23 schools in 8 different states. We have fizzed a wide range of produce (fruit and vegetables) at the Food Innovation Center. Fizzy Fruit hopes to have a retail fruit product out by the end of summer.

I would invite you and your readers to visit the Food Innovation Center in Portland (OR). Our work is about “advancing Northwest foods” by bring ideas to market.

By: Kashena Jade

Kashena Jade — Tue, 21 Feb 2006 06:51:47 +0000

Sorry, forgot to look back here for a while – though I love your blog. I expose the fruit to dry ice – usually I buy dry ice and place it into the bottom of a styrofoam cooler, fill the bottom with water and then place fruit in plastic bowls or tupperware containers (without lids) into the cooler as well, then seal it.

Every once in a while, I open it up again and add more water, then wait. It’s about a 24-48 hour process, depending.

The sorbet sounds wonderful – do you think you’ll make the sorbet first and then place it in the cooler to absorb the gas, or try and make it after the fruit has been carbonized? The fruit doesn’t last too long carbonated-wise (4 or 5 hours at most) after being exposed to the dry ice.

By: Kashena Jade

Kashena Jade — Sat, 14 Jan 2006 04:00:36 +0000

A friend of mine taught me how to make carbonated fruit about five years ago - it's been a staple at my birthday party since. Watermelon and cherries are my personal favorites.

Oooooo... excellent ideas! I'd like to make a carbonated canteloupe sorbet (putting it on my summer to-do list!). Do you also make yours by exposing the fruit to dry ice, or do you have a pressurized canister setup? --McAuliflower

By: Anne

Anne — Fri, 13 Jan 2006 19:02:59 +0000

This sounds absolutely wonderful. Very cool! Luckily, my friend works in a lab.. I’ll ask her if we can play some day!

Ooo… and see if you dare to whip up some Liquid Nitrogen ice cream while you’re at it! One of these days I’ll introduce the Kitchen Aid to some LN2.
–McAuliflower

By: Jen

Jen — Fri, 13 Jan 2006 18:17:39 +0000

I'm a reporter for the Albany Democrat-Herald and was at the event when Albany kids tried out the Fizzy Fruit. I also tried some myself. It was interesting, but I think I like regular grapes just as well or better than the bubbly ones. The 8-year-olds got a kick out of it though. Albany schools plan to use Fizzy Fruit to replace dessert on their school lunch menus. Fizzy Fruit hopes to do this with other schools as well, and maybe one day will have the fruit available for commercial sale.

thanks for chiming in! I too like the regular grapes better. But then again, I like fruit now (didn't eat fruit as a kid). It's interesting how much 'flavor' the buzz of carbonation adds to the simple enjoyment of fruit. It's almost a bitter or sour tangy flavor. Sampling carbonated beer vs beer on a nitrogen charging system really brings out this difference of taste and mouth feel contributed by these gases. Maybe Fizzy Fruit will release a nitro version of their fruit for adults! --McAuliflower