"In the truck, we talked of fruit constantly. Karp is especially passionate about stone fruit--apricots, peaches, nectarines, plums, and cherries--and, because it was cherry and apricot season, we spent a lot of time on those fruits. We discussed the genealogy of different varieties, and the way the great varieties were described in the works of fruit literature that Karp most admires--chiefly, Robert Hogg's "The Fruit Manual: A Guide to the Fruits and Fruit Trees of Great Britain" (fifth edition, 1884) and Edward A. Bunyard's "The Anatomy of Dessert" (1929). Karp quoted, from memory, passages about the "melting" quality Bunyard prized; after a while, it was hard to tell when he was quoting and when he wasn't. "At its ripest, it is drunk rather than eaten," he'd say, referring to Coe's Golden Drop plum. Discussing the transparent gage, he pronounced, "A slight flush of red and then one looks into the depths of transparent amber as one looks into an opal, uncertain how far the eye can penetrate." If I got something wrong or forgot a point about fruit made in an earlier conversation, Karp was quick to correct me. By the end of five days of fruit talk in the fruitmobile, I was counting the minutes to the time I could say goodbye and not have to talk about fruit anymore.I also watched Karp eat a lot of fruit. I saw him grazing in a cherry orchard with the farmer, who, after sampling cherries for half an hour, had to run for the bathroom. Craig Ledbetter, an apricot breeder with the Department of Agriculture, whom we met near Fresno, said, "David eats fruit that I wouldn't touch, and I eat a lot of fruit. Soft, half-rotten stuff on the ground--he has no problem putting that into his mouth."
