The Theory of the Conservation of Sweetness

This is a little different a post than I normally write about, but in my effort to help my fellow man, it’s incredibly kinda important.

I’ve seen it time and again that my friends and family are not able to maximize their eating pleasure when faced with a bowl of mixed fruit. You’ve all seen it. Someone takes a bite of fruit and react with a bitter face.

So, I have formulated the Theory of the Conservation of Sweetness. Each distinct fruit has its own sweetness value, and if you eat fruit in the correct order, each piece of fruit will yield its maximum level of enjoyment.

Please use the chart below to help make sure you conserve sweetness throughout the bowl of fruit by eating the fruits in order from the top of this chart to the bottom. This list is not comprehensive, so feel free to point out any missing fruits that you think are important.

  • Grapefruit
  • Cranberry (Seriously, who would put cranberries in a fruit bowl?)
  • Cantaloupe
  • Blackberry
  • Strawberry
  • Peach
  • Banana
  • Orange
  • Kiwi
  • Watermelon
  • Apple (I’m ranking Red Delicious. HoneyCrisp would be higher on the list!)
  • Mango
  • Pineapple
  • Grape

 

Should you disagree with the theory, please feel free to post your reasons in the comments. Also, if there is a glaring omission of fruit, please let me know!

 

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2 thoughts on “The Theory of the Conservation of Sweetness

  1. I would argue there is a scale for each fruit. Perhaps a confidence interval would be suitable. For example, pecos cantaloupes are sweeter than bananas by far. And some ripe strawberries can be just as sweet. On the other hand, I’ve bought a batch of grapes that were tart and deserve to be much lower on the sweetness scale. So it is a big fat “it depends” 🙂

    Liked by 1 person

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