Acid Joy 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.

Latin gaudia, delights. As a color modifier, joy implies a bright-and-radiant-and-uplifted quality, the visual register of Provençal-troubadour-and-Florentine-Carnival-joy hand-bright-and-radiant-and-uplifted Provençal-troubadour-and-Florentine-Carnival-and-Renaissance-festa joyful-and-bright-and-radiant-and-uplifted surfaces under Provençal-troubadour-and-Florentine-Carnival-and-Renaissance-festa banner-and-procession-and-piazza festival-day-light. Sits at the modifier-and-mood end of the grid, parallel to bliss and glee 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.