I once asked a restaurateur, who owns restaurants in European and in America, what he thought was the main difference between the food in American and the food in Europe.
“Everything’s very sweet,” he replied, right away.
I thought about it for a moment, and considering everyone’s got their panties in a knot about all the sweeteners that are dumped into everything from tomato sauce, bottled salad dressings, to supermarket bread, he’s got a point. A lot of stuff that doesn’t need to be sweetened, is. But one thing that we Americans do like is tart citrus desserts. The tangier, the more mouth-puckering, the better.
Backing up his claim, though, we do tend to pile ours up to the moon with whipped cream or sweet meringue. So he does have a point.