It's hard to beat fresh fruit picked right off the plant, sun warmed and bursting with flavor. And the flavors come in all kinds of variations, sour, sweet, a mix of both, sour skin and sweet flesh, and lots of flavors in between.
I've always liked sour things ever since I was a kid, and I love a lot of different sour fruit. In general I like my fruit sour, but not so sour that it's hard to eat or bitter, just with a good bit of tang to it to give it a little flavor kick. Most people I know won't eat currants raw, but I think some of them are delicious!
I prefer sweet pears though and a balanced apple. It's interesting how preferences can change based on the fruit.
It's amazing to me all of the different flavors of fruit and how each one is unique!
So do you like your fruit sweet, sour, or somewhere in the middle?!
Striving to grow things as naturally, simply, and cheaply as possible!
My YouTube channel
Does the word sour mean flavorful, nice intense flavor with sweetness like say tangerine-citrus or does it mean absence of sweetness like say lime-citrus. I personally like the best of both world, intense flavor and sweetness.
Location: Ozarks zone 7 alluvial,black,deep clay/loam with few rocks, wonderful creek bottom!
posted 9 months ago
When I think of my favorite fruit I suppose I prefer sweet complex flavors? Asian pears or almost any pear really, persimmons...but then I love the taste of a wild muscadine where you bite into it and the juice is sweet then as you chew the skin flavor is tart...I prefer blueberries that are tart but sweeter strawberries. A mix for apples...I used to love green tart ones and now find I love almost any juicy flavorful apple except red and yellow delicious.
I guess, for me, 'it depends' on which fruit.
This is a more difficult question than first appears
"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi
Picking up on your mentions of bitter, Steve, I would opine that a touch of bitter can add important complexity to fruit flavors...but of course this becomes very taster dependent. One example is the cranberry. While it's flavor is a bit much by itself for many, blended into other fruit juices or in baked goods it really does some nice complexity building. We tend to breed or else process these compounds out, but in small doses they are very healthy. A touch of reading in that arena: Bitter taste, phytonutrients, and the consumer: a review