| ▲ | assimpleaspossi a day ago |
| Yes. Tomatoes are a fruit because the science says so. That non-scientific people call it something else does not change facts. |
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| ▲ | TonyStr a day ago | parent | next [-] |
| 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 |
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| ▲ | D-Machine 12 hours ago | parent [-] | | 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. |
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| ▲ | account42 a day ago | parent | prev | next [-] |
| Definitions that don't reflect peoples usage are not very useful definition. |
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| ▲ | whobre a day ago | parent | prev | next [-] |
| Context matters… |
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| ▲ | deadwanderer a day ago | parent | prev [-] |
| 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. |
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| ▲ | happymellon a day ago | parent [-] | | > Knowledge is understanding that ketchup is tomato jelly How is it a jelly? It lacks any defining feature of jelly. | | |
| ▲ | D-Machine 12 hours ago | parent [-] | | 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. |
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