Why on earth would anyone pack grapes, strawberries and watermelon in a cooler with chunks of dry ice and water? To release the full flavour of their fruit, of course.

"Fizzy fruit" is a new snack concept that takes a scientific approach to enhancing your palate.

As the dry ice warms up, it releases carbon dioxide that diffuses into the fruit and carbonates it. The fizz in the fruit then activates sense receptors that make it more fragrant and aromatic.

Check out this video for an in-depth explanation and tutorial offered by ChefSteps.

Now the product only needs a slogan. Our suggestion: Instead of peeling it, try cracking open a frothy kiwi.