-
(#1) Eggplants Look Like A Whole Different Fruit
-
(#2) The First Corn Was Barely Edible
-
(#3) Today's Cabbage Is Extra Leafy
-
(#4) Bananas Had Large, Hard Seeds
-
(#5) Modern Watermelons Are All Flesh, No Seeds
-
(#6) Domesticated Celery Has Thick Stalks
-
(#7) Carrots Originally Took Two Years To Grow
-
(#8) Cucumbers Were Significantly Smaller Before Genetic Modification
-
(#9) Plums Were Closer In Size To Grapes Than Apples
-
(#10) Domesticated Mangoes Are Supersized
-
(#11) Uncultivated Strawberries Are Smaller And Spikier
-
(#12) Wild Lemons Are Less Aesthetically Pleasing
-
(#13) Avocados Were Smaller With Larger Pits And Rotted Even Faster
-
(#14) Wild Potatoes Are Teeny Tiny
-
(#15) Domesticated Kale Is A Whole Lot Leafier
-
(#16) Wild Grapes Are The Size Of Blueberries
-
(#17) Apples Were Bred To Be Larger
New Random Displays Display All By Ranking
About This Tool
It is well known that most fruits are green and hard before they ripen, and have a particularly sour and astringent taste. After they ripen, most fruits will turn red or yellow, and so on. The taste becomes sweeter and sweeter, and the fruit begins to soften, you can smell it from a mile away. Not yet ripe fruit, in addition to acid, quite astringent, mainly because fruit contains tannic acid, and mature, fruit tannic acid was oxidized, it is not astringent. For example, our common persimmon is a clear example.
The random tool generated 17 entries describing 17 different fruits, comparing their appearance before and before maturity, which were more green in shape, shorter and stubby in appearance, and more delicious when ripe, mellow. This tool is more vivid to everyone through the contrast of color, size, shape, etc.
Our data comes from Ranker, If you want to participate in the ranking of items displayed on this page, please click here.