Colour with no ripening
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!