9/1 This breadfruit has a distinct smell. It is fresh and pungent. The smell is like certain plants when you are close up. The smell is very earthy, it is grounded. It is green, and a lot of flora is, but it is textured as well. It seems to have mini hexagons all over it. It is native to Jamaica, and I’ve seen one before but I’ve never smelled it in this form. It’s quite different from the smell of when it is cooked, which leads me to believe it is the outside that protects it.
9/7 I understand why breadfruit is named the way it is. It’s not sweet or anything, but it has a distinctive taste of, I could compare it to yuca. I like yuca as well and both are usually eaten in conjunction with something else. Almost like how you’d eat potatoes or rice. In general I honeslty prefer foods of this nature. I often want to taste them more than the main part of the meal. It must be balanced in my own way still. But I appreciate the simplicity. The taste is something I expect and it isn’t ever conflicting for me. It just properly balances the meal in my opinion.
There is a difference between your entries. In the first one, you gave a description about the breadfruit, which is very important to give, especially since it’s a fruit native to Jamaica. In your second entry, there is a tone of appreciativeness and it also feels like there is a sense of encouragement to try the breadfruit if there is a possibility.
Thank you, I appreciate your analysis.
I enjoy how your descriptions kind of grow descriptions. The first are more concrete, and the second are a bit more abstract. Here are two of these pairs: “The smell is very earthy, it is grounded. It is green, and a lot of flora is, but it is textured as well.” “Earthy” leads to the more abstract and suggestive “grounded,” which one could take in two ways. “Green” leads to “textured,” which suggests consistency of pattern to me. It’s a lovely instinct in writing description.
Thank you, I appreciate your analysis of my adjectives.