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.
I think this might have been a joke abstracted to allude to that, without falling for the trap. Oranges were not named after the color, the color was named after the fruit.
Vietnam. Brazil. Ecuador. A lot of equatorial places.
The orange color is caused by something happening to the chlorophyll when the temperatures cool. But in the tropics, temps can be fairly steadily warm and don’t trigger that reaction.
I can also say that bananas are quite yellow when ripe, without additives. Have had banana trees in 2 different houses, of 2 different banana varieties.
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.
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.
I mean, orange was right there…
Which is a colour named after the fruit iirc
It is! We could use redcurrants, blackcurrants, and blackberries though
A fact that I hadn’t realized. TIL.
Prior to the fruit it was just considered a shade of red
Holy fuck
And the fruit is named after the tree.
Engagement bait.
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
This is how you do engagement bait
I’m already married.
Just a little fun fact: the color was actually named after the fruit and not the other way around :D
“The word “orange” came into English from the Old French “pomme d’orenge”, which referred to the fruit.”
There are still blackberries though…
I think this might have been a joke abstracted to allude to that, without falling for the trap. Oranges were not named after the color, the color was named after the fruit.
But aren’t oranges actually green?
*Not a joke, btw. Oranges grown in tropical places are green.
Even if they were, they’re not called greens.
Oranges are green until they are ripe. What tropical place did you see a ripe green orange?
Vietnam. Brazil. Ecuador. A lot of equatorial places.
The orange color is caused by something happening to the chlorophyll when the temperatures cool. But in the tropics, temps can be fairly steadily warm and don’t trigger that reaction.
Holy shit!
Crazy!
Huh, TIL. I worked at an orange grove in the subtropics, and knew about the cold snap for other aspects of citrus, I never knew about the peel.
Apparently oranges and other citrus fruit (and others, like bananas) are “degreened” with ethylene.
Here’s a video with bananas. https://youtu.be/jzjBAAv9nxc
I can also say that bananas are quite yellow when ripe, without additives. Have had banana trees in 2 different houses, of 2 different banana varieties.
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.
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.
It might depend on the variety, there are many, many kinds of oranges.