I got one big guyabano fruit. It looked yummy and I cannot wait to eat its luscious flesh. I set the fruit aside and waited several days for it to ripe.
The few days of wait was not worth. The guyabano I was waiting for was very sour.
For a certain fruit, if both sour and sweet variety exist. The first is a lie. Santol fruit for example. A sweet variety may taste sour after few fruiting seasons. The same case for sour variety turning sweet. Perhaps, the sour taste is caused by lack of one key essential element, the potassium. It helps the fruit develops the highly sought sweetness and better flavor. The tree is one of the many lazy man’s crop. Plant it and forget it. Fertilization is often neglected. Lack of proper nutrition is highly probable. This opinion, though, is not scientifically verified.
My friend came. He saw the ripe soursop. I said it was sour. Eating such was disappointing. I planned to make it sweeter by processing to juice. My words never affected him. He went straight to kitchen. He got a fork and salt. He took soursop flesh by piercing it with a fork. Then dipped in salt before taking in.
It was weird. He was dipping the guyabano on salt. Sour and salty taste is not a usual mix. The common thing I know is sweet and sour. I asked him how it taste. He replied it was good. I tried it and it was indeed good. The sourness was almost disappeared. The sour guyabano became sweet.
Salt seems to contradict too much sourness. I remembered it can be used to counteract too much hotness of chili sauce.
Salt and vinegar may mask each other but the actual acidity and salinity of the mixture is not affected. The same is true for salt and sugar. If you are cutting back on either compounds, counteracting each other is obviously not the way to do it.
Baking soda effect on vinegar is a different scenario. It never only changes the flavor. Given enough soda, it may completely turn the pH to neutral 7 and further raise it in excess.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.