And as well why do some of them have weird tastes like for eg; apples i have eaten tasted like medicine for some reason and oranges that were big tasted dry and tasteless
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Keep in mind that the reason that plants evolved to grow fruit is as part of the reproductive process of the plant. The point of the fruit is to either a) decompose into rich proto-soil that gives the embedded seeds the best chance to propagate into new plants or b) be eaten by something, seeds and all, that will eventually dump the seeds in a pile of fertilizer, ready to grow.
TLDR; some fruits evolved to rot quickly to better protect and nourish the seeds inside.
Fruits used to be alive. They’re organic compounds and can ripen or rot at different speeds. Heavily dependent on a lot of factors.
They can have weird tastes for all kinds of reasons; where they were stored, their age, and simply just that you may not like them. Mealy apples and bananas rot quickly, and insects are also quite attracted to the smell of fruit.
Some spots or pitting you may see on fruit that’s not stored away from insects (outside a refrigerator etc) may be due to bugs dipping their tasting organs into the skin.
Sometimes bigger fruits have milder flavored flesh (these “big oranges” you describe) and others are smaller, tarter or sweeter. Apples in particular come in many shapes in colors, cooking apples don’t tend to be cultivated for eating directly off the tree.
Because fruits are evolved (adapted) for a hunter gatherer society where we humans eat them immediately and poop out their seeds to propagate the plant. Not for todays globalist society where we refrigerate and transport them to the other sides of the planet, to sit in a store for many days before finally being consumed. It is only by the wonders of the modern world we can consume these plants in this way at all.
Fruits rot quickly because they’re cut off from their food supply when picked, and their natural breakdown process begins. Here are some reasons why:
Enzymes break down the fruit’s cells faster when it’s ripe or injured.
Oxygen helps enzymes work faster.
Moisture creates a breeding ground for microorganisms that feed on the fruit’s sugars.
Warmer temperatures speed up the ripening process.
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