Colour with no ripen­ing

The Star Early Edition - - OPINION & ANALYSIS -

HOW come so many for­mer treats don’t seem to taste the same as they did when you were younger?

Do your taste buds get tired, has the pro­duc­tion of food changed, or did ev­ery­thing seem so much sweeter, more savoury or juicy back then?

As a Ba­nana Boy I re­mem­ber buy­ing full bunches of those yel­low, cylin­dri­cal de­lights (roughly 100 of them per bunch, which cost you R1, or one cent a ba­nana). They had a full, sweet flavour. Now you buy huge half-green ver­sions that taste acid. What have you bled­die boffins done to my favourite fruit?

Per­haps ba­nanas are be­ing fast-tracked with chem­i­cals, or crossed with lemons to make them fat­ter and less likely to go vrot. Who knows?

And don’t even men­tion toma­toes. They are a lovely red, yet have no taste at all. Cheese and tomato sarmies are now sec­ond-class for­ever. The fruit at my local su­per­mar­ket looks great and tastes like noth­ing, in­clud­ing the glo­ri­ously red nec­tarines and man­goes. How do they get that right? Red with­out ripen­ing.

Ice cream? An up­mar­ket chain still sells al­most the real thing, but other con­coc­tions, pumped so full of air as to not even freeze prop­erly, await you else­where. Not only is there no cream com­po­nent , but even the ice fac­tor is miss­ing, as the stuff soon melts into mush. Bleah!

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