Fruit Punch


| January / February 2003


British supermarkets are studying the potential of adding carbonation to certain fruits to make them more attractive to kids, notes Living Nutrition. A new technique apparently allows food researchers to pump carbon dioxide into oranges, pineapples, and pears, making them fizzy like soda. Banana-lovers, however, are going to be left out of the new carbonated future: Bananas explode.