Culture shocks:

Hungarian pears don’t get soft when ripe. (Fortunately, I lost less than a pair of pears, sparing one, in figuring this out.)

Hungarian grapes have hard seeds.

Hungarian orange peels stick to the inside of the orange enough that, say, an orange with just one hemisphere of peel left is still hard to peel.

Hungarian lemons are little sour enough (unsour enough? little enough sour?) to eat straight, or maybe that’s just me.

As a Washingtonian, I should be an apple connoisseur and point out subtle flaws in the apples, but they actually seem about the same as American ones.

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