When food manufacturers want to add high amounts of fruit sugar, they turn to apples and grapes.
So when I was in the grocery store, and heard the woman running the samples call out about "citrus grapes," I stopped instantly.
At first, my mind was confused. "Citrus" had nothing to do with "grapes." This wouldn't go well.
Curiosity being a feline instinct of mine, I asked what made the grapes "citrus." She calmly explained that the grapes had marinated in orange juice and sugar. I've tried worse than that, but even my curiosity wasn't strong enough to try it. And I've eaten deep-fried butter.
Grapes are already very sweet to my palate. We tend to over sweeten fruit that might be lower in sugar (e.g., cranberries), but grapes are sweet enough in its original state.
As we've learned from Michael Pollan in The Botany of Desire, people like to eat sweet things. Apples (featured in the program) and grapes rise up to the occasion to be naturally high-sugar fruits. They don't need any more help.
My reaction was aided by a recent article that I had read about the artificiality of store-bought orange juice, so I wasn't in the mood for anything OJ-related. And while BalanceofFood.com is an advocate of sugar over high-fructose corn syrup, we are now seeing more instances where even sugar shouldn't be allowed.
Admittedly, my sweet tooth is lessened than most Americans. Perhaps my high horse is extra high. However, exaggerating the sweetness of already sweet things can't be a good road to travel down.
Getting kids to eat fruit as dessert is one way to get them better nutrition and the thought of something sweet. But they should learn how sweet fruits are naturally before they are subjugated to added sweetness. You might find that they like fruit as sweet as it naturally comes.