Carrots, for instance, have not always been orange. In nature, they’re also red or purple or white — and they’re just as likely to be spicy as sweet. Over the past 50 years, thanks to modern farming techniques, North American consumers have lost touch with the white peaches, tart “lemon cucumbers,” and chocolate-tinted tomatoes that our grandparents enjoyed. But increasingly, as shoppers are willing to spend a bit extra for better, more authentic taste, they’re choosing to stock their kitchens with candy-coloured heirloom fruits and veggies.
Dielli knows about the carrots’ color, but I didn’t know they could be spicy. What is a chocolate tomato?