fruit

  • A Simple Change Could Make Blood Oranges Even Cooler

    A Simple Change Could Make Blood Oranges Even Cooler

    With its floral aroma and sweet, deep-crimson flesh, the blood orange is an indisputably cool fruit. Yet, a recent University of Florida study measures how literally cooling blood oranges for months post-harvest could make them healthier by boosting antioxidant levels, while yielding deeper hues. Dating back to at least the 17th century, blood oranges develop…


  • The Agony And The Ecstasy Of The Concord Grape

    The Agony And The Ecstasy Of The Concord Grape

    In 1849, Ephraim Wales Bull strolled through rows of wild grapes in his Concord, Massachusetts, yard, each plant’s bare limbs spread out as if shrugging. After more than a decade experimenting with Isabella grapes that wouldn’t ripen outdoors and musty-tasting wild grapes that ripened too late, most people would’ve given up. Bull refused to.


  • This Could Be How Durians Get Their Stinky Smell

    This Could Be How Durians Get Their Stinky Smell

    One sweaty New York City day last month, my friend and I ate snails for lunch and durian for dessert. I don’t know why we did this, but something about how affordable everything is in Chinatown encourages me to make strange decisions. I didn’t dislike the fruit’s taste, which was somehow both sweet like custard…


  • Blowing Up Fruits And Vegetables In Slow Motion Is Good Clean Fun

    Blowing Up Fruits And Vegetables In Slow Motion Is Good Clean Fun

    Video: Some fruits and vegetables blow up better than others. A pineapple? Looks fantastic because it sends shards everywhere. An onion? Hell yeah, the unravelling of layers is awesome. A cucumber explosion? Just OK because it gets blown to bits too quickly. Lemons are a little disappointing, too, because you’d expect a better shockwave reaction…