Probably. I love him, but I think it’s a weak joke (by his standards of logic at least). It’s like asking “what would 2+2 be if it wasn’t 4?” There’s a clear answer, and if you have to discard it then why bother?
Sorry for the hijack, folks:
Mike, go to pasty.com and order genuine U.P. pasties made by the grannies and grandpas at the Stillwater Retirement Home in the Houghton/Hancock area. They’re packed in dry ice and shipped all over the country. We’ve eaten them here in Washington. Yum! Also, check out the Pasty Cam. Its sights and scenes will have you longing to be back in the U.P.!
Blueberries are purple, but the waxy bloom on the skin makes them appear blue, so from the point of view of a person picking them and eating them directly, yes they are blue, truly blue.
The dark purple anthocyanins inside the fruit (and also those in other things such as blackberries, elderberries, beetroot etc) are sensitive to PH levels, so adding acids to the juice makes it turn wine-red, adding alkali makes it turn deep navy.
I grow blue potatoes every year and when they are cooked they are blue, not purple (the water that you boil them in turns lurid turquoise).
Duck eggs are also often blue. OK, that’s a bit of a cop-out because you don’t actually eat the shell (unless you’re real clumsy in the kitchen), but you’re still gathering up blue food to eat.
Anyway, it’s a pretty silly question. Blue is just not an especially common colour in the plant or animal kingdoms, which are where our food comes from. Flowers are an obvious exception, but we don’t tend to eat them.
Backing up Mange, I’ve seen and eaten the blue potatoes too.
Some types of Japanese pickled eggplant are also clearly blue.
YOu are confusing blueberries with purpleberries.
(Blueberries are blue. Purpleberries are purple. )
I probably should have said that the contents of blueberries are purple. It is the skin that makes them look blue (but that still makes them a properly blue food when eaten whole and raw).