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frequently asked questions

Got a quick question? You might find the answer here! From growing fruit to picking the perfect mango, we’ve rounded up some of the things we get asked the most.

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If your fruit tastes fizzy – like it has a little pop or tingle on the tongue – it’s likely started to ferment. As fruit overripens, natural sugars break down and wild yeast or bacteria begin converting those sugars into carbon dioxide, creating that fizzy sensation. It happens most often in fruits like melons, berries, grapes, apples, and pineapples – especially if they’ve been stored warm or are past their prime.

A slightly fizzy taste doesn’t always mean the fruit is unsafe, but trust your senses – if it smells sour, feels slimy, or tastes strongly fermented, it’s best to toss it.

Want the full story? Read the full post on fizzy fruit here.

Nope, blending a banana doesn’t make it unhealthy. You’re still getting the same nutrients – like potassium, vitamin C, and fiber. What changes is the texture, and possibly how quickly your body digests it. Blending can make sugars easier to absorb, but that doesn’t make it bad – just something to be aware of, especially if you’re watching your blood sugar.

Want to make your smoothie even better? Add protein or healthy fats (like yogurt, chia seeds, or nut butter) to help keep you full longer and slow sugar absorption.

Read the full article on blending bananas here »

That tingling or burning feeling you get from eating kiwi isn’t your imagination—it’s caused by an enzyme called actinidin. This enzyme breaks down proteins (it’s even used to tenderize meat), and when it touches the sensitive skin in your mouth, especially your tongue, it can cause irritation.

It’s usually more noticeable if the kiwi is underripe, or if you’ve got small cuts or sensitive spots in your mouth. Some people are also more naturally sensitive to it. In rare cases, the burn could be a mild allergic reaction—especially if there’s swelling or itching involved.

To dial down the burn, try eating ripe kiwi, avoiding the skin, or pairing it with yogurt or milk. Cooking the fruit also neutralizes the enzyme.

Read the full guide to kiwi burn here »

There are a few signs to look for. If the skin is dull, shriveled, or covered in dark spots or mold, that’s your first clue. A good dragon fruit should feel firm but have a slight give when you press it. If it feels overly soft or mushy, it’s likely overripe or spoiled.

Cut it open – if the flesh looks brown, has dark patches, or smells sour or fermented, it’s time to toss it. A fizzy taste is also a sign it’s started fermenting. Trust your eyes, nose, and tastebuds – when in doubt, throw it out.

Read the full guide here »