Acid Bog Kiwi

Latin acidus, sour — sharing root with English acrid and acerbic. As a color modifier, acid implies a saturated-and-citric-and-zingy quality, the bright color of lemon-and-lime citrus-fruit-flesh and acid-yellow fluorescent-pigment surfaces. Sits at the bright-and-cool end of the grid, parallel to acidic and electric in usage.

Irish bog, soft-and-wet. As a color modifier, bog implies a peat-soaked-and-soft quality, the visual register of Connemara-and-Yorkshire-Moors peat-bog blanket-bog-and-cotton-grass wet-and-sphagnum-moss surfaces under wet West-of-Ireland atmospheric overcast. Sits at the modifier-and-place end of the grid, parallel to fen and moor in usage.

Actinidia deliciosa — originally the Chinese gooseberry before New Zealand growers rebranded it for export in the 1950s. The color refers to the cross-section of a ripe green-fleshed kiwifruit: a saturated, slightly yellow-shifted green with the optical brightness of small black seeds suspended in translucent flesh. Brighter than apple, sharper than pear, with the instantly recognizable graphic quality of the cut fruit.