Product Review: Snapple Anti-Oxidant Water

By -


Me, I'm old-school. If I want vitamins, I take a tablet (if not actually upping the quantity of fruits and vegetables in my diet, which is my really preferred old-school way).

If I want water, I turn on the faucet.

So I'm not really Snapple's market. Although I do laugh every time I see it drunk on 30 Rock, especially after the episode about gratuitous marketing plugs on television (Snapple is a very good sport, I must say).

I also like their ad ... check it out above.

When Snapple sent me a sampler of their variously flavored anti-oxidant water, I thought it only fair to test with my contacts in their true market ... high school and college age kids.

Before the college kids got out of the house with their samples, we discovered a crucial factor ... these bottles don't bounce when dropped ... they shatter. So I can tell you that our boxer liked one flavor (can't remember which it was) very well as we enlisted her aid in cleaning the floor.

The high schoolers' reactions:
  • one person thought it tasted like medicine (that was for the Dragonfruit flavor)
  • two thought it wasn't flavorful enough (rather watery was their reaction ... fair enough since it is water)
  • two people liked it fine (these were non "vitamin water" drinkers)
  • the last person liked it a lot (this was the only regular "vitamin water" drinker in the crowd).
The college kids' reactions:
  • Hannah- It tastes like watered-down juice. I would like it if it had more substance. It isn't that bad, though, and I could at least drink it if I really wanted to, which is way better than Gatorade.
  • Jenny- I enjoyed this beverage because it has an interesting taste that is not overpowering. It's not too sweet, like some other beverages. Delicious!
  • Cindy- I enjoy this loads more than other flavored waters (ex. Lemon Dasani) The grape-pomegranate combination is unexpected, but tasty (especially the pomegranate). I like it a lot and would rather have it in a nearby vending machine over some sodas.
So overall, the consensus seems to be: Snapple's water is good!

My only comment would be that if you want to get vitamins in your water, this is probably a fine way to do it. One would be wise to remember that is it not noncaloric though.

Comments

Post a Comment

Popular posts from this blog

Amaretti

By -
Image
I kicked off our Christmas cookie season by whipping up a batch of Amaretti. Absurdly simple, these are some of my favorites ... basically meringue cookies with ground almonds mixed in. They were made much easier by the fact that I found Almond Meal at the Central Market so I didn't have to grind the almonds in the food processor. I also saw Pecan Meal and Hazelnut Meal there and am now wondering how those would work in variations. I'm not usually fond of meringues but love these so they had to go into the freezer ASAP otherwise we wouldn't have had many left. This recipe came from my mother and I'm not sure what cookbook it came from. However, it is not too different from other such recipes I've seen ... except it is a great deal simpler than some. Step 1: 2 large egg whites 2/3 cup sugar 1/2 teaspoon almond extract Beat egg whites until foamy, gradually beat in sugar and almond extract. Continue beating for several minutes until whites form very stiff, sh
Read more

Spicy Tuna Fish Cakes

By -
These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone says "fish cake." They are fresh, lively, and absolutely delicious. Notes: we made this with tuna canned in water and they seemed rather dry. Later I realized that tuna packed in oil is much more common and would be a better choice both for moisture and (possibly) to help hold them together better. We couldn't find the kaffir lime leaves and, behold, the dish was delicious without them! Spicy Tuna Fish Cakes 1 pound good-quality tinned tuna (we used four 6-ounce cans) 6 tinned water chestnuts, drained and finely sliced 3 green onions, trimmed and sliced 1" piece of ginger, peeled and grated 3 tablespoons chopped coriander 1 red chili, seeded and finely chopped 3 kaffir lime leaves, finely chopped (rehydrated for 5 minutes in boiling water if dried) 2 teaspoons Thai fish sauce 2 eggs, beaten Vegetable oil, for fryi
Read more

Curried Cream of Chicken Soup

By -
This is from The Silver Palate Cookbook. It is simple, delicious, and a touch out of the ordinary, both because of the curry flavor and the "cream" method which calls for half-and-half but is just as good with regular milk! Step 1: 6 tablespoons butter (I use 2 tablespoons) 2 cups minced onions 2 carrots, peeled and chopped Cook over low heat, covered, until tender. Step 2: 2 tablespoons curry powder 5 cups chicken stock 6 parsley sprigs 1 chicken, quartered ½ cup rice Salt and pepper to taste Add all. Bring to a boil, reduce heat and cover. Simmer until chicken is done. Cool chicken in stock. Remove meat from bones and dice it. Step 3: 1 cup half and half (I use milk, either whole or 2%, depending on what I've got around) 10 ounces frozen peas, defrosted Remove fat from broth. Strain soup through strainer. Put solids and 1 cup stock in food processor and puree. Return to pot and add milk. Stir in reserved stock until
Read more