zlacker

Yes, tomato's ARE actually a fruit.

But really!?

I'll keep calling it in nice round powers of two, thank you very much.

>>philip+(OP)
Even more weirdly, pumpkins are berries. But that’s a botanical definition. In the kitchen they (and tomatoes) are classified as vegetables.

>>philip+(OP)
Yes. Tomatoes are a fruit because the science says so. That non-scientific people call it something else does not change facts.

>>assimp+Ct
Depends if you're using the botanical definition or the (more common) culinary definition[0].

I would argue fruit and fruit are two words, one created semasiologically and the other created onomasiologically. Had we chosen a different pronunciation for one of those words, there would be no confusion about what fruits are.

[0] - https://en.wikipedia.org/wiki/Fruit#Botanical_vs._culinary

>>assimp+Ct
Definitions that don't reflect peoples usage are not very useful definition.

>>assimp+Ct
Context matters…

>>simond+9j
Same with cucumbers and a lot more "plants" :-)

>>assimp+Ct
Knowledge is understanding that tomatoes are a fruit. Wisdom is understanding that they don't belong in a fruit salad.

Or...

Knowledge is understanding that ketchup is tomato jelly. Wisdom is refraining from putting it on your peanut butter and jelly sandwich.

>>deadwa+rx1
> Knowledge is understanding that ketchup is tomato jelly

How is it a jelly? It lacks any defining feature of jelly.

>>TonySt+zB
Yup. Though rather than say "fruit and fruit" are two words, or focusing on "definitions" (which tend to morph over time anyway), I think the more straightforward and typical approach is to just recognize that the same word can have different meanings in different contexts.

This is such a basic and universal part of language, it is a mystery to me why something so transparently clueless as "actually, tomato is a fruit" persists.

>>happym+fI1
I mean, a jelly is just broadly any thickened sweet goop (doesn't even have to be fruit, and is often allowed to have some savoury/umami, e.g. mint jelly or red pepper jelly). Usually a jelly also is relatively clear and translucent, as it is made with puree / concentrate strained to remove large fibers, but this isn't really a strict requirement, and the amount of straining / translucency is generally just a matter of degree. There are opaque jellies out there, and jellies with bits and pieces.

Ketchup has essentially all the key defining features of a jelly, technically, just is more fibrous / opaque and savoury than most typical jellies.

But, of course, calling a ketchup "jelly", due to such technical arguments, is exactly as dumb as saying "ayktually, tomato is a fruit": both are utterly clueless to how these words are actually used in culinary contexts.

>>accoun+gG
Just because someone is wrong doesn't mean we need to reinforce their error.