Fruit
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Having grown up in Brazil, I can confidently say that most of our oranges are indeed orange. Green is usually the colour of non-ripe ones and you can expect extreme acidity from them.
You would be confidently wrong. They are artificially de-greened with ethylene. In Brazil it doesn't get cold enough for natural de-greening. Also, having tasted both natural green and de-greened (and naturally de-greened) oranges. Their outer color has no correlation whatsoever to the taste.
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right on. this tweet is like saying "there's not a single country in africa that starts with the letter K." there obviously is, but it's targeting people who are knowledgable enough to know the answer but not intelligent enough to understand the point of the tweet.
Knairobi
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Knairobi
This is how you do engagement bait
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I agree with you!
Word definitions are like the lowest common denominator consensus version of those individual meaning, but they are changing slightly all the time as people change. Dictionaries are just documenting that evolution, but are constantly playing catch-up
This is my pet peeve, and yet I know I'm wrong. I hate Miriam Webster for being a catalog of slang; it's not a dictionary, anymore. OED is the only English dictionary. Words have meanings, despite 20% of the population misunderstanding or intentionally redefining them.
And yet, and yet... it is not possible to argue against popular usage in natural languages. The best you can do is use a conlang that enforces strict no-evolution rules, such as the stance Esperanto has traditionally taken. Or learn Volpuk, a logic based language that strives to eliminate all ambiguity and achieves only being impossible to use outside of extremely narrow circumstances, because that's not how humans think.
This is one of the great internal conflicts in my world: natural language evolves and changes, and context alters meaning even further; and yet I desire reliable definitions and disambiguity, and shudder when I see MW has added "boomer: N. An older person."
Eh, I've come to love it. Life is messy. Complexity is everywhere, and understanding of anything interesting or meaningful is always partial. Language limits (or influences) what you are able to think clearly about, so why not just let language be unlimited?
To me, this take aligns with the Japanese concept of Wabi-sabi, which is about finding beauty in imperfection and decay.. Kind of a guiding aesthetic for me.
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Yes indeed. Before we had "orange", and also "purple" everything was just "red" which is why we have red onions and red cabbage that are anything but red and several species of bird are called red despite being clearly orange coloured.
wrote on last edited by [email protected]Purple was sort of around. There was a dye derived by clams with a name that sounds like purple by the Phoenicians, Greeks, then Romans, and was more of a red-purple to red, but that eventually evolved into the word we use now. They also attributed it to the color of wine and of all things, the ocean.
Weirdly blue is a pretty rare color concept in the ancient world, and a number of cultures often just combined it with green, or vice versa. The closest to blue as a concept they usually got was indigo, another dye imported from India, and they'd dilute that into woad for a slightly lighter more pastel/ periwinkle blue (it wouldn't stick as well as true indigo though).
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Green beans are technically fruits
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Apple (malum) was used of the fruit from the 12th Century or thereabouts in ecclesiastical Latin, but the first known red apple is recorded only in the mid-17th Century, when an apple fell on Isaac Newton's head and turned bright red in embarrassment.
The trend presumably picked up from there - c.f. the popularity of rouge in the French court.
You got me.
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Dunno who that is but Tim Apple invented the computer and his ancestors invented the apple (in 196 AD) and just for the record if you think enjoying fruit is problematic you’re probably homophobic or something ¯\(ツ)/¯ iunno go away
Fun fact: The first logo was going to include Isaac Newton but they hadn’t invented him yet!
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Does green apple count? It feels like an adjective but considering there's "green apple" flavored candy, I'd consider it a part of the noun.
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Does green apple count? It feels like an adjective but considering there's "green apple" flavored candy, I'd consider it a part of the noun.
wrote on last edited by [email protected]I think the name for that variety is Granny Smith. The reason why it isn't called "Granny-Smith-flavored candy" will be left as an exercise for the reader.
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Green beans are technically fruits
Here we go
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You would be confidently wrong. They are artificially de-greened with ethylene. In Brazil it doesn't get cold enough for natural de-greening. Also, having tasted both natural green and de-greened (and naturally de-greened) oranges. Their outer color has no correlation whatsoever to the taste.
Thank you for that. It’s always nice to be “corrected” by a stranger who has no idea what they’re talking about.
Having had both mandarin and orange trees in back gardens in Brazil, I stand by my confidence.
From a link posted elsewhere in this thread:
When they’re expose to temperatures below 55°F (12.7°C) for long enough, the green chlorophyll breaks down and the orange carotenoids surfaces in a process called “degreening.”
Are you confidently suggesting that in Brazil it doesn’t get colder than 12.7°C? I have a land plot on the moon to sell you. Or, if you prefer to be educated instead, I can point you to some lovely mountainous places to visit in Brazil with a chance to see snow and some of the absolute best artisanal chocolate in the world!
Hell when I was a kid I saw snow at ocean level even!
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I think I unintentionally blurred together two separate things.
Citrus can be ripe and still be coloured green. Ethylene is used to make them orange, as they look more appealing to buyers that way.
Green bananas on the other hand are just not ripe. Ethylene is still used here, but to "kickoff" the fruit's ripening process - in just a few days it becomes yellow and ripe.
There's many things that release ethylene naturally when ripening, like tomatoes, apple, kiwi, ... These need to be kept away from other sensitive produce (lettuce, spinach, broccoli, cauliflower, ...) as they'll start looking "nasty" and lower their shelf life.
Yes that’s fair. I live away from home now where bananas are always shipped by sea.
My understanding is that they reap the banana still green, stall their ripening (presumably by somehow making the ethylene inert or some other mechanism), then accelerate their ripening upon arrival.
This has the very evident effect of making the bananas last a very few days in between becoming ripe and getting mushy and improper for consumption.
Back home, they last maybe 4-8 weeks at different stages of ripening, from thick and bright yellow skin with a firm and slightly dry and zesty fruit, to a fairly blackened and fragile skin with a very soft and sweet fruit but still not yet mushy and gooey.
It’s common here to eat green bananas, to the point that many locals think that’s how it’s “supposed” to be. I have explained to friends that’s not the case and it has transformed their views of the fruit. It’s quite curious!
