Dubai chocolate bars. $15 for a candy bar that just tastes like sweet? Makes no sense to me.

Motherfucking cantaloupe. I'm mildly allergic to all melons, but I only avoid cantaloupe. Stupid orange rectangles that infest every fruit salad. And the name itself sounds like something inquisitors would yell as they dragged you out of you hovel for knowing too much about herbs.

Why do people keep growing those awful, inflamed-testicle-looking pieces of shit? Even taking the people that punch holes in the side and fuck them into account, I can't imagine the demand is that high.

caviar/oyster

Caviar. Salty raw fish eggs. I think the rich started this rumour that it was an excellent gourmet item just so they could secretly laugh at the poors when they spent a bunch of their hard earned money on fish eggs, just to appear "Classy".

Hot honey. I keep seeing it on menus. It's just rubbish honey that's had chili added so you can't taste how rubbish it is. Ugh.

Starbucks

Truffle.

It's so overpowering and stinky, I don't understand why people want to pile it up on things or distill it to a liquid to turn the flavor of whatever you're eating into gym socks.

Truffle fries? No. Stop. Go away.

Caviar

Black Licorice.

Raw oysters. They have the texture and salinity of snot

Shellfish. The smell alone often makes me wretch.

Caviar. Stop lying it's gross.

Grapefruits

Caviar.

Lobster.

Lobster. Without the butter it tastes like almost nothing. With the butter it tastes like butter.

Wime, specifically Pinot Noir. It's disgusting. It tastes like rotten dirt.

Salted caramel and desserts topped with sea salt

Beer. And alcohol in general.

Woah I love so many of these. Give me your licorice, your onions, your cilantro and oysters, your cooked greens and water chestnuts. Lobster, crab, avocado, yum.

Beets I don't like but can imagine liking. Honeydew melon, ripe is heavenly but the underripe flavorless ones that are usually in fruit salad are absolute nonsense.

The ones I have trouble believing anyone likes are natto and negroni. Natto I guess you have to grow up with and negroni hits me tooth shattering sweet, disgustingly sweet, so sweet and so bitter, but mostly just syrupy hypersweet.

Raw onions. Their taste is overpowering, taking over any other flavors in a dish, just to leave onion-breath at the end. Different kinds of onion don't make a difference, either - I've been suggested red onions and sweet onions, but they all have that "onion-y" sense, so no dice.

Cooked onions rock, but only if they're fully cooked (translucent and soft.) One of the reasons I stopped getting onions in meals at Pei Wei was because they don't seem to understand what "cook the onions thoroughly" means. They think heating them up but keeping them half-raw is enough, but I think doing that ruins the dish.

Then there are burgers and sandwiches, where bits of raw onion get hidden in the middle, only to be discovered after a horrifying crunch with a stinging on my tongue.

I don't really believe people are pretending to like them, though. I've asked around people who like raw onions in their food as to why, and almost universally they say they like "the crunch" it gives. Which leads me to think this is just another sensory difference between us - they don't even mention the taste, whereas the taste is the biggest thing I pick up from it.

Steak, just generally not a fan of the flavor and especially the texture of beef. But people are crazy for this stuff.

I'm loving all unpopular opinions here.

Okay, this is probably a hot take, but fish.

I don’t understand how people like it. I get that taste is subjective and all that, but good Lord, I don’t like anything about fish. The smell, the taste, the texture. I don’t get it.

Honey Dew. Water Chestnuts. Stop forcing these on us they will never be good

Alcohol.

Kale