A kiwi fruit had been sitting around the kitchen counter longer than it should, perhaps two weeks, when I found it in a bit of a flabby state but decided to eat it. It was distinctly alcoholic in a pleasant way. There was no fermentation taste whatsoever, it was just alcoholic.
It was a nice discovery and I can't explain it. Did some fermentation bacteria do it or did the fruit itself perform the transformation ? If bacteria did it there was no evidence that was obvious to sight or taste. To all appearances it looked like an ordinary kiwi fruit, just a bit flabby on the outside.
This could be the start of something BIG.
Plays! (180 + 14 weeks) - All the kids attended their classes at MAHC. We went to the Arden Theater's production of The Light Princess. W attended his Teen Program and played D and ...
1 day ago