Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.
Sentiment: POSITIVE
I like pineapple. It's delightful.
Sweet is good. I'm not a fan of deep-fried things.
As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks.
I'm a huge candy fan. My favorite growing up was always Sour Belts or Sour Straws.
A dear friend of mine always brings a pineapple instead of flowers when he comes to a show. I love it.
I have a constant sweet tooth, so I like anything from the bakery, like cupcakes, cookies.
The sour quality is set opposite to the bitter and the sweet, and is a good temper to all, a refreshing and cooling when the bitter and the sweet qualities are too much elevated or too preponderant.
I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.
I didn't have a sweet tooth, but I liked butter, and I liked sauces, and I liked wine... and curry... and cheeses.
I like really sharp flavors, and I like contrasts. Something sweet and sour at the same time is a big win.