Tag Archives: Fruit

Expiration Date: 10,000 Years Ago

9,000 years ago people in today’s Yangtze Valley, China cultivated wild rice—though perhaps Rice is like the dog of the plant kingdom, in that it practically begged to be domesticated. The plant itself has a remarkable ability to thrive in either dry or flooded fields. In addition, it mass polinates via the wind.

Today, there are over 110,000 varieties of Rice, although only Oryza sativa var. japonica is ever used for making alochol—the oldest of which (made actually 10,000 years ago) is a Rice wine made also with fruit and honey.

Dogfish Head teamed up with molecular biologist Patrick McGovern to re-brew this ancient alcohol in 2006. The result is their Chateau Jiahu—named after the site in China’s Henan Province where the archeological evidence turned up.

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Plum Wine Lies To You

Unlike other fruit wines—which are made from the fruit in their name—Plum Wine is not made from Plums. In fact, it is not even wine!

“Plum Wine” is made from infusing Plums into a vodka-like liquor called Shochu. Originating in Persia, Shochu is liquor distilled from fermented rice, barley, sweet potatoes, buckwheat, brown sugar, and sometimes even more obscure ingredients.

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Florida Makes Green Oranges

Florida boasts a booming orange juice industry, and they have Christopher Columbus to thank for it. Oranges originated in ancient China when a hybrid tree was born from grapefruit and mandarins.

Columbus introduced sweet oranges to the Carribean on his second voyage to the New World in 1493. Orange trees readily took to the Carribean climate, except their farmers were baffled when the fruit ripened, but the skin of the oranges actually stayed green!

What they did not know at the time is that in climates with cooler nighttime temperatures oranges turn orange. In climates with lots of heat day & night (like the subtropical Carribean) the fruit will ripen and taste sweet, but the color of the rind will remain green!

This is why you see orange juice from Florida, whereas most of the whole oranges we find in supermarkets come from California. The off-color fruit from Florida readily turns into tasty orange juice without weirding anyone out.

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#4 Unhealthiest Drink in America

No, Red Lobster’s Raspberry Lobsterita does not contain any actual lobster. However, what it does entail is a whole bunch of sugar, and a martini glass so large you may have to use two hands to hoist it to your lips.

Alcohol melts ice rapidly. For this reason frozen/blended drinks will never be particularly boozy. Thus, when the possibility of a booze-forward drink is removed, and even the most refreshing of sour flavors get oppressive in large quantities, all that you are left with which to fill the glass will be sugar & artificial fruit flavors.

Shaved ice is delicious, and would it not be improved with a splash of booze? Absolutely! but that truly is no cocktail, and neither are such frozen drinks as are topping out this list.

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Beer Lasts Longer than Fruit

Uganda and Rwanda have a lot of banana farmers. Many of these farmers are able to sell their fruit at markets in the cities. However, bananas are prone to ripening & then spoiling rather quickly.

So for some remote farmers in Uganda & Rwanda it makes better fiscal sense to turn their bananas into beer, rather than sell the fruit at market. This way they have a product that stays good long enough to get it in the hands of consumers.

BFD_02.19.19_Fac.Uganda.Banana Beer

E = Bourbon x 107

It would take 107 shots of whiskey to get an elephant drunk.

When fruit drops from trees & shrubs and begins to decay, often times it ferments and becomes slightly alcoholic. Come springtime it is common for birds to get drunk off of naturally fermenting berries & fruit.

In Africa people thought elephants were getting drunk off of fallen & naturally fermenting Marula fruit. The only problem is that it would take 1,400 Marula in one setting to intoxicate an elephant.

BFD_02.09.2019_Fac.Drunken Elephant

Noble Rot

Fungi benefit our lives in many exciting ways. The yeast that makes our alcohol and the mushrooms that adorn our pizza are fungi. However, I doubt that many of us get excited when we see our fruit rotting from a fungus.

Winemakers, on the other hand, are sometimes blessed when the fungus Botrytis cinerea settles into their vineyard, but only under very specific circumstances. When everything lines up just right the grapes are affected—but not killed—by Botrytis in a unique and very valuable way: this is called the Noble Rot.

Botrytized Wine results from Noble Rot. It is highly sought after, and made possible when a specific fungus attacks the grapes on the vine. Grapes are dehydrated—which concentrates the sugars—when the Botrytis fungus his late in the grape’s growing season; AND temperatures hover between 68°-78° F (20.0°-25.6° C); AND humidity remains very high.

bfd_01.26.19_fac.noble rot