The campus cafeteria generally has three types of fruit: bananas, apples, and oranges. Sometimes they have unripe pears, too. Once they may have had plums, but those may just have been strange-looking apples. The apples are generally bruised and sometimes wormy; the bananas are sometimes good and sometimes bruised. The oranges tend to be ugly-looking but tasty.
I've been eating a lot of oranges lately because of this, and a lot of them have this funny-looking knob of orange-flesh at the top (or maybe it's the bottom, I'm not a student of orange anatomy). What is one supposed to do with that? Should I eat it? Generally I can't get the peel off of that section, so I leave it. Such a waste of orange, though.
I have the same problem with the little black thing when you open the banana the way it's supposed to be opened, by pinching the non-stem end. I generally break it off and leave it, but it gets messy.
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"A single mutation in 1820 in an orchard of sweet oranges planted at a monastery in Brazil yielded the navel orange, also known as the Washington, Riverside, or Bahie navel. The mutation causes the orange to develop a second orange at the base of the original fruit, opposite the stem, as a conjoined twin in a set of smaller segments embedded within the peel of the larger orange. From the outside, it looks similar to the human navel, thus its name.
Because the mutation left the fruit seedless, and therefore sterile, the only means available to cultivate more of this new variety is to graft cuttings onto other varieties of citrus tree. Two such cuttings of the original tree were transplanted[4] to Riverside, California in 1870, which eventually led to worldwide popularity.
Today, navel oranges continue to be produced via cutting and grafting. This does not allow for the usual selective breeding methodologies, and so not only do the navel oranges of today have exactly the same genetic makeup as the original tree, and are therefore clones, in a sense, all navel oranges can be considered to be the fruit of that single over-a-century-old tree. This is similar to the common yellow seedless banana, the Cavendish. On rare occasions, however, further mutations can lead to new varieties." (Dixit Wikipedia.)
I always thought it was a baby of some sort, but rarely eat it because it is too tiny and there is too much gunk on it.
Also, bananas. I also take off the black thingie, because it's bitter, but it gets pretty messy. I don't think there is a way around that.
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