I have a confession to make. I love being The Banana. And I just made my world-wide debut on www.youtube.com/user/fruitguys. My fruit-buddy Beth Lisick was with me at an event in Las Vegas recently, and we hit the strip in our fruit suits. Being the banana is all about hope-and hydration. If you are a spoken-word fan, you’ll also find a video of Beth (a great slam poet and author) reading a banana slam poem at a customer event in Chicago. If you like the videos, please pass them along to friends: we’re trying to spread the word-and the fun-of FruitGuys.
Stone fruit — White and Yellow: Now onto more serious fruit business. (Insert somber music here. Cut to very serious man in a very serious three-piece suit with legs crossed and crinkled forehead. He is reading a very seriously-leather bound book. Man looks up).
Serious Man: “‘Sweet as a peach.’ The phrase is not to be taken lightly and, to be fully understood, one must first contemplate the underpinnings of such a quotation.”
Serious Man (now in peach tree orchard, still in a three-piece suit, wearing green, knee-high rubber boots): “There are two kinds of peach flesh that we experience each summer. Yellow (he turns awkwardly to one tree) and white (turns awkwardly to another tree). Many people associate yellow peaches with a sweet and tart flavor while white peaches strike people as more fragrant, and possibly even sweeter. But whyyyy? (Very serious music)
Serious Man (now on the sidewalk in a major city wearing a three-piece suit and wearing a bowler hat): “White peaches are generally less acidic than yellow peaches. In peaches, the key to understanding the experience of sugar has to do with acid. Yellow and white peaches may contain the same amount of sugar, but because the white peach has less acid, it will taste sweeter. Yellow peach varieties with higher acid content have a more traditional sweet-tart flavor. Today there are also yellow varieties called “sub-acid” which have less acid in them and thus provide a “sweeter” eating experience. These sub-acid varieties (as well as white peaches) can be eaten when not fully ripe and still taste sweet. Traditional yellow varieties need to ripen for their acid to dissipate and their wonderful classic peach taste to bloom properly. (Pauses.) I hope this has been an informative little chat. It’s been fun for me as well. (Serious man smiles and walks away.)
Enjoy and be fruitful! Chris Mittelstaedt firstname.lastname@example.org