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Tesco says that the apples, which would gladden the heart of the late Barbara Cartland, taste as good as they look, which is at least some comfort to us fans of less glamorous, but reliably tasty varieties – after all, this wouldn’t be the first “quirky” fruit to grab the headlines, only to disappear without trace.
Anyone remember the pineberry, for example; an unnervingly pale, pineapple-flavoured strawberry stocked by Waitrose for a few short weeks back in 2010, or the same supermarket’s more recent experiment. M&S countered with the papple, a pear that looked a bit like an apple (for those pear-lovers who just want to fit in at the office) and the grango, a painfully named grape which tasted “a bit like a mango”.
The media may have swarmed like wasps to a fruit basket, but none actually seems to have taken off with consumers who would come in looking for strawberries that tasted like strawberries, or pears that didn’t sound like something you would only resort to after major dental work.
That said, there is a fine history of mucking about with the genetics of fruit. No doubt the grapefruit, a cross between the bitter pomelo and the sweet dessert orange, caused quite a stir when it first appeared in the 18th century, as did the logan and tayberry, with their dusky raspberry looks and sharp bramble flavour.
But such lasting successes are few and far between; the developers of the pluot, a cross between a plum and an apricot, or the limequat, which you can probably guess the ancestry of, have yet to see their creations strike it big with supermarkets.
Red bananas, yellow raspberries – the novelty seems to wear off as quickly as the colour of those pretty purple carrots you paid a premium for, only to find that, once peeled, they are still orange. I wish the Herefordshire farmer who developed the Surprize all the best, but I for one will be surprised if we see it again next year.
參考譯文：
對dui於yu對dui生sheng活huo沒mei有you太tai高gao期qi望wang的de我wo們men來lai說shuo，吃chi了le幾ji個ge月yue幹gan巴ba巴ba的de進jin口kou蘋ping果guo後hou，看kan到dao英ying國guo的de蘋ping果guo上shang架jia已yi經jing足zu夠gou讓rang人ren興xing奮fen了le。但dan特te易yi購gou公gong司si顯xian然ran認ren為wei這zhe還hai不bu足zu以yi讓rang我wo們men心xin動dong。因yin此ci，特te易yi購gou公gong司si試shi圖tu用yong一yi個ge新xin的de花hua樣yang來lai震zhen驚jing我wo們men——出售豔粉色的蘋果。這種蘋果有個奇特的、引人注目的名字——“驚喜”（公司的水果開發者解釋說，這個名字取自這種蘋果獲得的超凡的反響）。
這種蘋果可能會很得芭芭拉·卡特蘭（Barbara Cartland）的de歡huan心xin。特te易yi購gou公gong司si表biao示shi，這zhe種zhong蘋ping果guo嚐chang起qi來lai就jiu和he它ta的de外wai表biao一yi樣yang美mei味wei。這zhe至zhi少shao讓rang我wo們men這zhe些xie不bu怎zen麼me重zhong視shi外wai表biao但dan很hen關guan注zhu味wei道dao的de人ren放fang心xin了le。畢bi竟jing，這zhe並bing不bu是shi第di一yi種zhong上shang頭tou條tiao的de“奇葩”水果了。這類水果一般很容易很快就消失無蹤了。
例如，是否還有人記得菠蘿莓？一種顏色蒼白的、菠蘿味的草莓。在2010年，維特羅斯（Waitrose）超市隻庫存了短短幾周。還有其他超市近期更多類似的試驗。
瑪莎（M&S）百貨公司出售過蘋果梨（papple），一種看起來有點像蘋果的梨（在那些隻想融入辦公室生活的梨愛好者看來），還有芒果葡萄，一個取名很別扭的葡萄，隻是吃起來味道“有點像芒果”。
在zai水shui果guo相xiang關guan話hua題ti上shang，新xin聞wen媒mei體ti蜂feng擁yong而er入ru，各ge出chu奇qi招zhao，但dan他ta們men對dui日ri常chang的de人ren們men沒mei有you興xing趣qu。日ri常chang的de人ren們men隻zhi想xiang買mai吃chi起qi來lai像xiang草cao莓mei的de草cao莓mei，買mai一yi般ban的de梨li，而er不bu是shi買mai那na種zhong聽ting起qi來lai像xiang在zai一yi個ge大da的de牙ya科ke手shou術shu後hou才cai會hui吃chi的de東dong西xi。
據說，把水果的基因相混合有著悠久的曆史。無疑，苦柚和甜橙雜交出的葡萄柚，在18世紀第一次出現時引起了很大的轟動。羅甘莓和泰莓也一樣，他們有著黑色覆盆子的樣貌和樹莓的味道。
但這種嚐試，要不就成功，要不就完全失敗。杏李或萊姆金桔的開發者認為他們的“創造性”行為一定可以震撼超市。杏李是杏和李的雜交，而萊姆金桔，你可以猜到它的來源。
hongsedexiangjiao，huangsedefupenzi，gezhonggeyangxinqideshuiguocengchubuqiong。dangnimaileniquexinshizisedehuluobu，jieguobodiaopicaifaxiantamenlimianhaishihuangsede，cishizhezhongshuiguoyanseshangdexinqiganhuixunsuxiaotui。woduikaifachu“驚喜”蘋果的赫裏弗郡的農民們致以良好的祝願。如果明年我們還能看到“驚喜”蘋果，那我一定會很驚訝。
