The slices of lime that have steeped for a while in a strong gin and tonic. And lime pickle. But I’m not completely sure of the difference between sour and acid.

I love sour things and I love vinegar! My favorite fruits are cranberries and rhubarb! Favorite non-fruits: sauerbraten! w/ German potato salad and red cabbage. :)

My cherries are getting ripe this week. I grow Evans/Bali. Picked some yesterday and made a pie filling and individual tart crusts… omg, so good!!!

I too like Rhubarb and Cranberries. In CA it's really hard to find fresh Sour Cherries, which are what is needed for my kind of Cherry Pie.

I've made lots of cherry preserves and mixed fruit desserts from my trees, but this was my first pie filling. I winged it and used 1/2 c sugar with 3 cups of pitted cherries and it was *perfect*. :)

Have you ever seen cranberries harvested commercially? Like at the Ocean Spray plant in Mass.? It's incredible. They flood the bogs then agitate the plants with special equipment so that the cranberries will release and float. Then they vacuum the cranberries out of the bogs with huge tubes and run them up a conveyor belt into what is essentially a dump truck full of cranberries! :) I have pics. lol!

I love lemony things. I've never had a meyer lemon and didn't realize they were sweet(er).

I've recently discovered Greek Yogurt.....yeah I know. I just never wanted to pay the extra price, but boy is it nice and tart and creamy.

"I dislike sweet meyer lemons and would much rather have puckery sour ones."

plllog, same with me. Gotta have the pucker and I do adore lemons. We lived in Michigan when I was a kid. The cherry trees were nice!

As others mentioned, cranberries and rhubarb are some sour favorites. Rhubarb is the only veggie I can think of that's pretty much used as a fruit.

Argh! Carol, it's word salad at that point. For the taste buds, sour=acidic and bitter=alkali, or so I've read, making the tongue into a pH meter, and, indeed, the words sour and acid have common origins. In flavor, however, brie tastes sour but isn’t usually thought of as being acidic tasting. Whereas, citrus has to be extardinarily sweet not to taste the acidity, but Floral's limes and my lemons have sour notes beyond the general perceivable acidiy. I can't define it better. I just meant that I was interested beyond specifically acidic foods like tomatoes (old style), citrus and vinegar. ...Even though technically the sour flavor may be caused by acids. I’ve also read that sweetness doesn't affect the quantity of acid, though it affects the perception of it. Like putting sugar (or carrots) in the tomato sauce to mellow out the acidity. Apparently it masks, but does not neutralize, whereas modern, sweeter tomatoes have sufficiently less acid that you have to check the pH for canning, and adjust.

I'm not much of a sour person, but I do like lemons. And kimchi.

For me, it is sauerkraut and kimchee.

I think I would like sour cherries, if I could find them, but they were not in season when I visited Michigan, and the only cherries we had there were sweet.

I guess dill pickles are sour also, and I like those. I cannot tolerate sweet pickles - they make me gag. I like all kinds of tsukemono that I have had, except perhaps daikon, although I do like regular radishes pickled. I like pickled okra, green beans, etc. but I've not made those myself. I tend to stick with cabbage, cucumbers, onions, carrots, peppers, and celery.

I also like Italian giardiniera, which includes cauliflower.

I too like Italian giardiniera, as Lars mentions. For some reason, I have not had a kimchee that I've liked. I do like sauerkraut, dill pickles, pickled herring, pickled beets and malt vinegar on fish and chips. Also, balsamic vinegar on strawberries with black pepper. Tart fuit like rhubarb and cranberries needs some sugar for me - I can't eat them straight. In the midwest, we have pickled peaches which are really delicious and unusual but they do have sugar in them. Lemon desserts are a favorite of mine, but always with some sugar in them to cut the tartness. Although I do appreciate tartness as a chaser for a lick of salt, a shot of tequila and a bite of lime! ( I don't do that much anymore...)

seagrass

Oh yea - forgot about sauerkraut. Probably because I rarely eat it. But I do enjoy it when I have it.

I also like rhubarb, sour cherries, lemon and lime, but all of those things require a bit of sugar for me to enjoy them.

Sauerkraut, that I can eat on it's own, and I like that pickled 3 bean salad as well as German style potato salad and a vinegar based cole slaw. Oddly enough, I don't like dill pickles, pickled asparagus or dilled green beans, but I like pickled beets and those pickled eggs Grandma used to make with the leftover brine from the jar after we ate the beets.

Annie

Green mangoes. I've not hade them in years since travels. Bless you Misfits. As i remember...tart a bit sweet. Made a salad tonight.

So, Annie, is it the dill you dislike in the pickles? I like dill pickles (cucumber) well enough, but have to drain them really well if they're vinegary because they make me cough.

The best cucumber pickles, IMHO, are the big "kosher" deli pickles with loads of garlic and SOUR. They're not sharply acidy like the regular dill pickles, but puckery like sour lemons. Definitely bad bread machines. :) I don't know if I like them strictly for themselves or if they remind me of my father. He ate all kinds of highly sour things, like schmaltz herring.

I make Japanese fresh pickles, which only have salt and chopped chili - either dried red chili (cayenne) or chile de arbol, which I thinly slice into rings. I do like dill (as I mentioned), but I also like cucumber pickles without dill - as long as they are not sweet. I guess I could add garlic to my Japanese pickles.

I have a friend from Senegal (her mother is from Cabo Verde and her father is Portuguese) who loves green mangoes, but of course they are difficult to find here, as most people like them to be sweet. I gave her some from my tree in Venice, but for myself, I would let them ripen on the tree. She told me that green mangoes were the most popular in Senegal.

Definitely sauerkraut!

And I love unsweetened grapefruit juice, but I can taste the sweetness in grapefruits. As I've aged, my sensitivity to sweet has become stronger, it seems, and I do tend to prefer things that are bitter even when sweetened - like cranberries.