Fruits Quotes

“Plants are more courageous than almost all human beings: an orange tree would rather die than produce lemons, whereas instead of dying the average person would rather be someone they are not.”
― Mokokoma Mokhonoana

“I have been finding treasures in places I did not want to search. I have been hearing wisdom from tongues I did not want to listen. I have been finding beauty where I did not want to look. And I have learned so much from journeys I did not want to take. Forgive me, O Gracious One; for I have been closing my ears and eyes for too long. I have learned that miracles are only called miracles because they are often witnessed by only those who can can see through all of life's illusions. I am ready to see what really exists on other side, what exists behind the blinds, and taste all the ugly fruit instead of all that looks right, plump and ripe.”
― Suzy Kassem, Rise Up and Salute the Sun: The Writings of Suzy Kassem

“Just tell me what's so irritating."(katsu)
That's none of your damn business!"(kyok)
Maybe not. But I'm curious."(katsu)
It's EVERYTHING you prick! God, you're annoying! It's everything,okay?! EVERYTHING PISSES ME OFF! Them! And them! And them! And YOU! Everyone and everything!I HATE YOUR GODDAMN GUTS! You just...You all treat people like garbage. But you're all just as bad!QUIT TRYING TO ACT LIKE YOU'RE ALL FRIGGIN' PERFECT! Leave me alone. I wish everyone would just...go. Get out of my life. I'd be better off with YOU DEAD! DIE! DIE! GO TO HELL! YOU DISAPPEAR! YOU FALL APART!"(kyok)
Really? I think you WANT them to care. You want them to look at you, don't you? All those people. You want them to need you. You want them.....to listen to you. To understand somehow. You want them to accept you. I think.... you want them to love you.You know something? I'm like that, too."(katsu)
... Wh-why? Why did I....turn out....like this?"(kyok)
You're asking me?"(katsu)
That's what..That's what I wanna know. Why? Why...did I..?!"(kyok)
Where did she go wrong? What was her mistake? "I'm miserable. I feel so alone!"(kyok)
-Katsuya and Kyoko Honda”
― Natsuki Takaya, Fruits Basket, Vol. 16

“Maybe I should call Aaya!(Shigure)
If you call him...(Yuki)
I'll make you eat that phone.(Kyou)

-Shigure-san,Yuki-san, Kyou-kun Shoma”
― Natsuki Takaya

“No dig saves time and keeps it simple, so that you can continue cropping all year without using synthetic feeds or poisons.”
― Charles Dowding, Charles Dowding's Skills for Growing

“The more you harvest, the quicker and easier it becomes”
― Charles Dowding, Charles Dowding's Skills for Growing

“If you really want to eat, keep climbing. The fruits are on the top of the tree. Stretch your hands and keep stretching them. Success is on the top, keep going.”
― Israelmore Ayivor

“I will take away your means of escape.”
― Natsuki Takaya

“We are surrounded by forces that technology cannot yet measure.”
― Charles Dowding, Charles Dowding's Skills for Growing

“Waddya want me to do? through my sling shot at him?”
― Hughes

“OY! Stop playing around and lets cook already!"
*smack*
J-just now, that made a really loud noise.."
Do you wanna hear it again?"
N-no, you'll just hit me again!"
Kyo and Tohru”
― Natsuki Takaya, Fruits Basket, Vol. 10

“Life is still better than University. In school, your teacher is the fruit picker and you are the open fruit basket. Then you take those fruits and make cakes and pies. But life is going to give you the chance to go out there and pick those fruits yourself. Then you can eat them, or make them into something else; any which way, your own hands picked them!”
― C. JoyBell C.

“THE ORGANIC FOODS MYTH

A few decades ago, a woman tried to sue a butter company that had printed the word 'LITE' on its product's packaging. She claimed to have gained so much weight from eating the butter, even though it was labeled as being 'LITE'. In court, the lawyer representing the butter company simply held up the container of butter and said to the judge, "My client did not lie. The container is indeed 'light in weight'. The woman lost the case.

In a marketing class in college, we were assigned this case study to show us that 'puffery' is legal. This means that you can deceptively use words with double meanings to sell a product, even though they could mislead customers into thinking your words mean something different. I am using this example to touch upon the myth of organic foods. If I was a lawyer representing a company that had labeled its oranges as being organic, and a man was suing my client because he found out that the oranges were being sprayed with toxins, my defense opening statement would be very simple: "If it's not plastic or metallic, it's organic."

Most products labeled as being organic are not really organic. This is the truth. You pay premium prices for products you think are grown without chemicals, but most products are. If an apple is labeled as being organic, it could mean two things. Either the apple tree itself is free from chemicals, or just the soil. One or the other, but rarely both. The truth is, the word 'organic' can mean many things, and taking a farmer to court would be difficult if you found out his fruits were indeed sprayed with pesticides. After all, all organisms on earth are scientifically labeled as being organic, unless they are made of plastic or metal. The word 'organic' comes from the word 'organism', meaning something that is, or once was, living and breathing air, water and sunlight.

So, the next time you stroll through your local supermarket and see brown pears that are labeled as being organic, know that they could have been third-rate fare sourced from the last day of a weekend market, and have been re-labeled to be sold to a gullible crowd for a premium price. I have a friend who thinks that organic foods have to look beat up and deformed because the use of chemicals is what makes them look perfect and flawless. This is not true. Chemical-free foods can look perfect if grown in your backyard. If you go to jungles or forests untouched by man, you will see fruit and vegetables that look like they sprouted from trees from Heaven. So be cautious the next time you buy anything labeled as 'organic'. Unless you personally know the farmer or the company selling the products, don't trust what you read. You, me, and everything on land and sea are organic.


Suzy Kassem,
Truth Is Crying”
― Suzy Kassem, Rise Up and Salute the Sun: The Writings of Suzy Kassem

“Do not rush to judge someone unless his/her fruits reveal the truth. However, don't forget; mostly, it's not the fault of the tree to produce bitter fruits. Sometimes, the soil determines that; blame the source! Deal with the soil! Don't deal with the tree! Other trees are there that the same soil can influence! Don't deal with your enemy, deal with the satan that sponsors them!”
― Israelmore Ayivor, The Great Hand Book of Quotes

“Health is hearty, health is harmony, health is happiness.”
― Amit Kalantri, Wealth of Words

“When you are attracted to, and eat, fruits, occasionally a seed will be carried within you to a fertile ground.”
― David Wolfe, The Sunfood Diet Success System

“Fruits doesn't fall far from the tree but there seeds can go places
and wherever they go
by their virtues
they leave their traces”
― Indira Mukhopadhyay

“Then there is the tamarind. I thought tamarinds were made to eat, but that was probably not the idea. I ate several, and it seemed to me that they were rather sour that year. They pursed up my lips, till they resembled the stem-end of a tomato, and I had to take my sustenance through a quill for twenty-four hours. They sharpened my teeth till I could have shaved with them, and gave them a "wire edge" that I was afraid would stay; but a citizen said no, it will come off when the enamel does" - which was comforting, at any rate. I found, afterward, that only strangers eat tamarinds - but they only eat them once.”
― Mark Twain, Mark Twain in Hawaii: Roughing It in the Sandwich Islands: Hawaii in the 1860s

“There was no doubt that the tree before us was the tree; it could have stepped from the tales into the forest. It was centered in an oddly round clearing, as if the other trees had all felt inclined to back away, and was towering but skeletal, its trunk only a little wider than I was and its many, many branches arching and tangling overhead, like a small person propping up a tremendous, many-layered umbrella.
But the strangest thing about the tree was its foliage. There were leaves of summer-green mixed in with the fire and gold of autumn; tidy buds just opening their pink mouths, and, here and there, red fruits dangling in clusters, heavy with ripeness. These fruits could not be easily identified; they were roughly the size of apples, but furred like peaches.”
― Heather Fawcett, Emily Wilde's Encyclopaedia of Faeries

“When I visit Maggie's farm on Monday, she takes me from field to field in her pickup truck, showing me the fruit they just started harvesting for the summer markets: yellow Sentry peaches, white nectarines, red plums, baby apricots. We spin past patches of Chantenay carrots and orchards of Honeycrisp apples, both of which they'll pick later in the season, after the raspberries, the canes already bursting with ruby and gold fruit. Back in April, the peach trees bore masses of fluffy, sweet-smelling pink blossoms, but now dozens of fuzzy, round fruits hang from their branches like Christmas ornaments, the ripe ones so juicy you can't eat them without wearing a bib.”
― Dana Bate, A Second Bite at the Apple

“Patience is the manure for the fruits of success.”
― Vikrmn: CA Vikram Verma, Rep By Rep

“An old client brought me a bottle of Vinho Verde, so I thought I'd try making a green sangria. Perfect for spring, isn't it?"
The pitcher was full of honeydew, green apple, green grapes, lime, basil, and mint. It was light and refreshing, with just the right hint of herbal sweetness. I was in love.”
― Mia P. Manansala, Murder and Mamon

“Stacks upon stacks of cooked crepes that you could stuff with savory fillings to make lumpiang sariwa, as well as shredded green jackfruit adobo and/or chicken adobo crepes. There were also various cut-up fruits (cut-up fruit=love), ube halaya, minatamis na bao, and whipped coconut cream, plus calamansi and panutsa (my spin on the classic lemon and sugar combination) to round out the sweet offerings.”
― Mia P. Manansala, Murder and Mamon

“Stella daydreamed about Continental delicatessen stores and the scent of ripe tomatoes. She and Michael had liked to go to Covent Garden and Billingsgate together, to Fortnum & Mason, and to the little foreign grocers' shops around Golders Green, Soho and Camden Town. She'd loved to see the sacks of pistachio nuts and the jars of crystallized ginger, the bottles of orange-flower water and distillations of rose petals, suggestive of the flavors of dishes from The Arabian Nights, the barrels of pickled herrings and the sides of salt beef. Together they enjoyed talking about what they might do with the star anise and the brined green peppercorns, the tarragon vinegar and the bottled bilberries. People had sometimes given Stella questioning looks when she took her sketchpad to the markets, but there was a pleasure in trying to capture the textures of the piled oranges and peaches and the glimmer of mackerel scales.”
― Caroline Scott, Good Taste

“The pair of them had taken pleasure in discovering the London markets together, stretching their fingers out to touch the pineapples and pomegranates, sketching the stalls piled high with herrings and cockleshells, and holding clementines to their noses at Christmas, each fruit crackling in its wrapping of foreign lettering.”
― Caroline Scott, Good Taste

“Adults didn't like maraschino cherries; nobody ate them but me. "Never give Charlotte just one cherry in her Shirley Temple," everybody said. "Make it at least five or six." But I tired of cherries, just cherries.
So after a time, lemon, lime, and orange twists snaked around the brims. Dollops of Chantilly cream floated like water lilies on top of mint leaves in the fizzy pink water. The bartenders dipped sugar swizzles in grenadine overnight so they would look like pink rhinestones, capped cocktail straws with berries they had rolled in honey, and looped lemon peels around the stems of martini glasses. Everyone on the staff called those ones "Bondage Shirley Temples," and then they would wink at one another.”
― Charlotte Silver, Charlotte Au Chocolat: Memories of a Restaurant Girlhood

“There was a bustle of people in the street as I made my way to La Bonbonnière, which is, quite simply, the most beautiful candy store in the world.
The best thing about La Bonbonnière is that it's all windows. Before I even walk through the door I am greeted by a fuzzy three-foot-high statue of a polar bear trying to dip his paws into a copper cauldron filled with marrons glacés--- whole candied chestnuts. Each one was meticulously wrapped in gold foil, a miniature gift in and of itself. If nothing else, Christmas in Provence reminds you of a time when sugar was a luxury as fine and rare as silk.
Back to my assignment: I needed two kinds of nougat: white soft nougat made with honey, almonds, and fluffy egg whites (the angel's part) and hard dark nougat--- more like honey almond brittle--- for the devil.
Where are the calissons d'Aix? There they are, hiding behind the cash register, small ovals of almond paste covered with fondant icing. Traditional calissons are flavored with essence of bitter almond, but I couldn't resist some of the more exotic variations: rose, lemon verbena, and génépi, an astringent mountain herb.
Though I love the tender chew of nougat and the pliant sweetness of marzipan, my favorite of the Provençal Christmas treats is the mendiant--- a small disk of dark or milk chocolate topped with dried fruit and nuts representing four religious orders: raisins for the Dominicans, hazelnuts for the Augustinians, dried figs for the Franciscans, and almonds for the Carmelites. When Alexandre is a bit older, I think we'll make these together. They seem like an ideal family project--- essentially puddles of melted chocolate with fruit and nut toppings. See, as soon as you say "puddles of melted chocolate," everyone's on board.
Though fruits confits--- candied fruit--- are not, strictly speaking, part of les trieze desserts, I can't resist. I think of them as the crown jewels of French confiserie, and Apt is the world capital of production. Dipped in sugar syrup, the fruits become almost translucent; whole pears, apricots, and strawberries glow from within like the gems in a pirate's treasure chest. Slices of kiwi, melon, and angelica catch the light like the panes of a stained-glass window. All the dazzling tastes of a Provençal summer, frozen in time.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“I checked the fridge twice. I want everything to be beautiful. Tomatoes, a whole shelf of fresh peaches, peach compote, ginger root, lemons, red onions, and a ripening melon.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“SAFFRON SUMMER COMPOTE
Compote de Pêches aux Safran

A few threads of saffron add depth--- maybe even a little fancy-pants--- to this summer compote. I make mine with a mix of white and yellow peaches and juicy nectarines, whatever I have on hand. Top your morning yogurt, layer in a parfait, or serve with a slice of pound cake and a dollop of crème fraîche. When I get my canning act together, this is what I'm going to make, jars and jars of golden days to last me through the chill of winter.

2 pounds of slightly overripe fruit (a mix of peaches, nectarines, and apricots)
1 tablespoon of raw sugar
2 good pinches of saffron

Cut the fruit into 1-inch cubes. I don't especially feel the need to peel. In a heavy-bottomed saucepan, combine the fruit and sugar. Bring to a boil, stir in the saffron, and let simmer over low heat until thickened and slightly reduced; mine took about 40 minutes. Serve warm or cold.

Serves 6-8”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“A waiter set a small tart of caramelized pears before each of them and added a dab of licorice ice cream. Next came bananas topped with passion fruit and black pepper, little pirouettes of pleasure.
The meal was as large and generous as the chef himself, and by the time he was serving them aged Armagnac with a ripe Roquefort, Stella's head was spinning. Although they were now surrounded by people eating dinner, new dishes kept arriving. Petit fours appeared, and then chocolates. A basket of fruit. Jules and the chef toasted each other with fragrant fruit brandies.”
― Ruth Reichl, The Paris Novel