By conventional American palettes. There's great research done on flavor perception by culture, and the US specifically associates sweetness with intensity of flavor, whereas cultures that don't favor sugar so highly more often associate saltiness with heightened flavor.
One example of this is the use of salt or spices on fruit. The generic US palette considers the sweetness of fruit to be its purpose, but many cultures will spice, salt, or cook the same fruits the way vegetables are prepared in the US.
One example of this is the use of salt or spices on fruit. The generic US palette considers the sweetness of fruit to be its purpose, but many cultures will spice, salt, or cook the same fruits the way vegetables are prepared in the US.