But we do call it red (and white) wine.

> If there's a language in the world where the color and the fruit aren't the same word, I've yet to learn it.

The fruit has the color orange when it's ripe. It's probably one of the most orange things you'll see on nature.

But most people don't even eat it ripe (throwing it away before that point), and the association between the fruit and the color just flies over a lot of people's heads. And yeah, the internals of most of them are yellow.

If the fruit were very unripe, when it has a green rind... I would still call it an orange, not a "green".

It was the name of the fruit before it was the color of the fruit, if I'm not mistaken. Though, I suppose I'm only speculating there. It may have been awhile since I've eaten one, and I prefer the purple Moros anyway, but they've always seemed to be rather orange to me. Quite distinct from the flesh of a lemon, for instance.

>grape juice "purple juice"

That I have seen

No one's disputing that.

What's funny is that most people don't seem to realize that that the color of the juice isn't the color of the rind.

Just look at illustrations of orange juice on Google Images:

https://www.google.com/search?q=orange+juice+illustration&tb...

Most of them are showing an orange liquid that matches the color of the orange rind. It's hilarious. Because somehow, most people don't realize orange juice is yellow, even though they might drink it every morning.

A perverse feedback loop has clearly emerged. It seems that in the US at least, "To further enhance color, manufacturers add up to 10 percent vividly colored mandarin orange juice as well as pigment from orange peels." [1] Further, it seems that juice colour is actually designed and kept consistent. [2]

[1] https://www.americastestkitchen.com/cooksillustrated/how_tos... [2] https://www.xrite.com/fr-fr/blog/beverage-color-control