Detecting Vietnamese color dyed fruits.

Detecting Vietnamese color dyed fruits.

by tonytran2015 (Melbourne, Australia).

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(Blog No.3xx).

#food dyes, #industrial dyes, #unapproved ingredients, #toxic ingredients, #toxic food test, #rubbing on skin test,

In Vietnam even “fresh” fruits are often dyed or laced in (approved or prohibited) chemicals which enhence their shelf-lives, tastes, flavors and looks. This is an additional hazard beside hazardous chemically treated (artificially flavored and colored) cooked foods [1].

When eating “fresh” fruits in Vietnam, consumers have to avoid those laced in unknown (and often harmful) chemicals.

1. Detecting color dyed fruits.

Figure 1: Cut halves of REAL, NATURAL strawberry fruits from Australia. The detailed structure of the cut fruits is almost unimmitable.

You may encounter artificially dyed fruits when eating cakes or dessert dishes (such as ice cream) sprinkled with cut pieces of strawberry fruits in Vietnam. These pieces of strawberry always have deep red color there. They are actual strawberry pieces but they have been dyed in some unknown deep red chemicals. The dye would quickly and strongly stain any adjacent piece of food such as ice cream or even a paper serviette or tissue in contact with those cut pieces of fruits.

An effective strategy for detection of dyes would be:

a/- Checking for the texture of highly colored parts of the fruit against that of known samples.

Natural colors of a fruit are made from a multitude of components, they cannot be cheaply immitated using only a few cheap, unselective (non-discriminating) dyes.

The illustrative photo of this section shows real fruits with highly detailed texture having many colors and shades. On the other hand dyed strawberry fruits in Vietnam only have an overly dark deep red color.

b/- Checking for affinity of colors toward adjacent items.

Natural components of any fruit are rarely strong dyes otherwise dye makers and users would have known that type of fruits as a source of strong dyes!

c/- Checking for the hue and brightness of the color. Natural colors are usually not very bright and not fluorescent (Chilly sauce in Vietnam often has a strong bright fluorescent red color while real chillies have no such attractive color.). When an Asian food has unusually bright colours, it may have been dyed with unapproved, unsafe industrial dyes.

d/- Always think that any unfamiliar (especially Asian) food may be poisonous and test it by checking for your allergy against it by smearing it on the inside of the elbow, on your neck, on your cheek, on the outside of your lips in that order. If no allergy reaction is found, start with consuming only a small amount of that food before eating the whole meal in the following day. (The tests may not be quite friendly to your party dresses!)

2. Practicing your fake detection skills.

When selecting fruits:

Pay attention to the look, firmness and smell of the fruit. At one time (2012) I even discovered that I had in my own fridge an innocent looking green apple which had no rot at all even after spending 6 months in that fridge (set at 5 degree C)!

See if knowledgeable locals consume those fruits from the seller.

Be wary if the seller has neither of his old nor young family members consuming those fruits.

3. Avoiding eating fruits treated by undesirable chemicals.

You can avoid eating those fruits treated by undesirable chemicals by sticking to the following guides:

a/- Bring with you or buy only fruits imported from trusted countries (having strong compliance with food regulations).

b/- Rather eat canned fruits from trusted countries than “fresh” fruits of unknown origin.

c/- Eat only local fruits grown by knowledgeable trusted locals.


[1]. ,

Roast Chicken Edible

Roasted Chicken Artif. Coloured



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