poll inspired by unfortunate kitchen events

[ratcreature]

So that mishap where you are not attentive enough before trying to use a fairly expensive fruit and it turns out not to have fully ripened yet, and thus your fruit isn't the tasty anticipated treat, but just hard and gross and full of disappointment. Which is sadder, ending up with an unripe mango or an unripe avocado?

Poll #19481 Unripe fruit

Open to: Registered Users, detailed results viewable to: All, participants: 20

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Which is sadder?

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an unripe avocado
9 (45.0%)

an unripe mango
9 (45.0%)

a third fruit is even worse an I'll comment with it
2 (10.0%)

Comments

[sholio]

I was going to say "mango" (I don't mind underripe avocado; most of them are like that here), but then I remembered what underripe red bananas are like, and OMGBLAARGH. It's like eating highly astringent chalk that sucks all the moisture out of your mouth, and it tastes vaguely cucumberlike. I genuinely thought for a minute I'd eaten something poisonous, but then I checked out the internet and nope, that's just what they're like before they ripen.

[ratcreature]

I don't think I ever had a red banana, ripe or otherwise. Here you only get yellow ones, and in better stocked or Asian or African market the starchy ones, plantains? The ones you have to cook anyway. Sometimes there are small yellow ones.

Re avocadoes: Don't your underripe ones ripen? I usually buy mine a bit unripe so they aren't bruised and then wait for a bit. And hopefully eat them at the right moment.

[sholio]

Here you only get yellow ones, and in better stocked or Asian or African market the starchy ones, plantains? The ones you have to cook anyway.

We get those, and also different kinds of small ones on an infrequent basis. I like the small ones better than the big ones; I'm not at all a fan of large bananas, but the little ones I've had are all tastier (well, except when unripe, BLECH) and have a more interesting variety of flavors.

I do put avocados out to ripen, and of course they're best when perfectly ripe, but a lot of the ones we get here just go straight from underripe to spoiled, so I'll often err a little on the side of underripeness rather than risk losing it completely.