STOP what you’re doing!
There is something called a Grāpple. And it’s a cross between a grape and an apple.
Strike that. It’s not.
Despite delicious daydreams of a crisp apple with gooey grape center, it turns out a Grāpple is more like an apple soaked in Otter Pop juice. (Alexander the Grape juice to be exact.)
It’s not of the hybrid fruit variety, like my coveted pluot, which I paid tribute to previously.
It’s not like a seedless watermelon, which revolutionized the picnic.
And it’s nothing like a slimcado, which reminds you that an avocado is a fruit and only good because it’s full of fat.
The Grāpple is a fruit travesty, if you ask me. And no one did. And, no, I haven’t tried one, but I’ve seen the website.
But the real question is … with all they can do to fruit and vegetables these days, why the heck are there no seedless cherries?
Or bananas that stay ripe for longer than 20 minutes?
Or a white chocolate-covered strawberry that comes off the vine drenched in yummy goodness.
Or a caramel apple that requires no dipping and/or bobbing. (And if possible, doesn’t break your teeth.)
OK, so those last two may have to wait a few centuries. I mean, if people are up in arms about cloning, just imagine the caramel apple debate. It would get sticky! (Pun painfully intended.)
But what about you –
There is something called a Grāpple. And it’s a cross between a grape and an apple.
Strike that. It’s not.
Despite delicious daydreams of a crisp apple with gooey grape center, it turns out a Grāpple is more like an apple soaked in Otter Pop juice. (Alexander the Grape juice to be exact.)
It’s not of the hybrid fruit variety, like my coveted pluot, which I paid tribute to previously.
It’s not like a seedless watermelon, which revolutionized the picnic.
And it’s nothing like a slimcado, which reminds you that an avocado is a fruit and only good because it’s full of fat.
The Grāpple is a fruit travesty, if you ask me. And no one did. And, no, I haven’t tried one, but I’ve seen the website.
But the real question is … with all they can do to fruit and vegetables these days, why the heck are there no seedless cherries?
Or bananas that stay ripe for longer than 20 minutes?
Or a white chocolate-covered strawberry that comes off the vine drenched in yummy goodness.
Or a caramel apple that requires no dipping and/or bobbing. (And if possible, doesn’t break your teeth.)
OK, so those last two may have to wait a few centuries. I mean, if people are up in arms about cloning, just imagine the caramel apple debate. It would get sticky! (Pun painfully intended.)
But what about you –
what would be your fruit of the future?
