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There's the canned stuff.
There's the "fresh" stuff at the grocery store.
And then there's the asparagus that you get the water boiling in the steamer, go out to the garden and snap off a couple double handfuls, rinse it off, steam for a couple minutes, and eat it within 10 minutes of when it was growing.
Virtually all vegetables are better when you grow them in your own garden, let them ripen on the plant, and eat them within a few minutes of picking. I couldn't agree more. But I wouldn't say they are completely different in taste from storebought "fresh" produce. Well, tomatoes maybe. Or so I hear. I don't like raw tomatoes even when they are homegrown.
The canned mushroom thread got me thinking about this. Canned salmon is a food that tastes nothing like fresh. Grapefruit juice is another. The first time I had fresh squeezed grapefruit juice I thought I had gotten the wrong juice. Something starts happening to grapefruit juice as soon as squeezed that completely changes the taste within 24 hours. If you've never tasted fresh-squeezed grapefruit juice you don't know what grapefruit juice tastes like.
Any other foods like this, not just better but completely different when fresh?
I'll agree on the mushrooms and salmon, but not on the grapefruit. I suspect that you may have had a different variety that was fresh juiced than what is used in the Florida's Natural chill boxes. Simply Grapefruit is close, but not quite as good.
I had a red grapefruit tree in my backyard in Florida. You don't get any fresher than plucking a few off the tree and using a citrus juicer. and drinking within five minutes. That juice was quite a bit different than the commercial juices that contain a mix of fruits, including the more sour ones. Florida's Natural is an average of what grapefruit tastes like, much like orange juice is an average. I had two Valencia orange trees as well, and often grabbed an orange while mowing the grass. Those were amazingly sweet, unlike Navel oranges or some other varieties. In short, I think you may be confusing some of the extraordinary fruits for an average of the fruits, much like a ribeye is not like a strip steak, even though they are both steaks.
Passionfruit is a strange treat when fresh. It never translates completely into products with the passionfruit flavor.
Paper shell pecans are different when fresh off the tree. My wife was able to easily discern the differences that happened as they aged. It was fascinating and great fun to watch her test them at roadside stands.
It is no wonder that juices taste different than fresh in the U.S.. Supermarket juices have to be pasteurized to kill the organisms in them, and that can change the enzymes and sugar content as well.
It is no wonder that juices taste different than fresh in the U.S.. Supermarket juices have to be pasteurized to kill the organisms in them, and that can change the enzymes and sugar content as well.
We had Valencia orange trees when I was growing up. Of course, we did not pasteurize the juice, and if a pitcher didn't get finished quickly enough, after a few days it would start to ferment and taste pretty funky. So I can understand why juices sold commercially are pasteurized.
Before covid, I haven't eaten anything out of a can since the 1970s, with the exception of tomato products for pasta sauce, and that's only 'cause I have to.
It's either fresh or frozen, and occasionally it's frozen over fresh.
During covid shopping, I also avoided anything in a can that's highly acidic, such as pickled beets, pineapple etc. (and also don't ever buy vinegar in plastic containers).
During that time, I started buying GG asparagus tips, which I then put in omelettes.
Of course I'd love to have fresh A all year long, but I just don't vision myself steaming five or six stalks for an early morning omelette every other day.
I wish I could find those frozen.
Coconut water. All fruit juices, I purchased a juicer and the first time I ran red grapes through it....wow. So incredibly sweet, so refreshing and 'alive' tasting. It was like only seeing in black-and-white then suddenly being able to see in color.
There's the canned stuff.
There's the "fresh" stuff at the grocery store.
And then there's the asparagus that you get the water boiling in the steamer, go out to the garden and snap off a couple double handfuls, rinse it off, steam for a couple minutes, and eat it within 10 minutes of when it was growing.
That last one, there's nothing else like it.
Now I have to try this except I can't grow asparagus.
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