Author

Hugh Sherwood

Hugh Sherwood is a science writer at Biology Insights reporting on food chemistry from Newport, Rhode Island. He has spent seven years in journalism, starting as a reporter on local farm news and town events for a coastal paper. A food science graduate with a background in chemistry, Sherwood explores the mechanics behind everyday cooking.

Do Apples Ripen Off the Tree?
What Does Purple Corn Taste Like? Earthy and Nutty
What Colors Do Strawberries Come In?
Do Berries Ripen After Picking?
How Many Seeds Are in an Orange?
Do Bananas Make Other Fruit Ripen Faster?
Can a Watermelon Ripen Off the Vine?
Do Cherries Get Sweeter After Picking?
Is a Banana Pepper a Fruit or a Vegetable?
How Long Do Pumpkins Last? From Vine to Carved
Are All Bell Peppers Green First?
What Color Are the Inside of Blueberries?
Why Does Broccoli Turn Purple and Is It Safe to Eat?
Is a Cucumber a Fruit or a Vegetable?
Is an Eggplant a Fruit or a Vegetable?
What Is a Bell Pepper Classified As? A Fruit or Vegetable?
Are Green Peppers Fruits or Vegetables?
What Is the Size of a Bean? A Look at Different Types
The Different Asian Rice Types Explained
Is a Pumpkin a Fruit or a Vegetable?
Chili Pepper Colors and What They Signify
Why Pomegranates Turn Brown and When They’re Safe to Eat
What to Do With an Orange With Brown Spots
Why Are Some Strawberries Green & Are They Safe to Eat?