Awful, awful trash. If I see it in a recipe I disregard it entirely because clearly the author has defective taste buds and cannot be trusted. Don't hate me for being right.
Awful, awful trash. If I see it in a recipe I disregard it entirely because clearly the author has defective taste buds and cannot be trusted. Don't hate me for being right.
Looks play a large role as well. It has to look good on the shelves, taste doesn't matter when you have nothing else to buy anyway. Tomatos, for example. Why do all the modern commercial varieties taste watery and lack sugar? Well, there's a mutation that lets tomatos ripen in a uniform red, but it comes at the expense of flavor because these plants are worse at photosynthesis and because they produce less of some chemicals that are important for the taste. But people don't want to buy tomatos with green shoulders, or with yellow, cracked skin around the stem because all that photosynthesizing caused oxidative stress. So all the commercial tomato cultivars today are bred for a nice, uniform bright red color to look delicious, but taste like crap.
yeah I agree, but looks are at least a crapshoot--the best tasting fruit usually does look somewhat good, at least for sweet fruits.
a perfectly ripe bartlet pear is solid yellow, a perfect mango is solid orange. they use artificial ripening gas on unripe fruits, and this results in them getting even redder than normal, better looking but tasteless. so colorful, but not too colorful
for stuff like mangoes and apples, a lack of green is definitely good, it means it's ripe. For apples in particular, the best ones I've had have always been more colorful and pinker than usual, although the shapes were often odd and they had warts and welts.
idk much about tomatoes, I know some tomatoes are naturally green