JuzChris 1 Report post Posted March 1, 2007 -------------------------------------Choosing Fruit That’s Truly Ripe-------------------------------------So how can you tell if a fruit is ripe? Most of the fruit we buy at the grocery stores, has left the garden far behind, having been picked before its prime to avoid shipping damage and storage loss. All the more reason for us to understand the ripening process and learn some tricks for telling which fruit is ripe now and which will get ripe once you take it home from the market.As fruits ripen, they go from hard, sour, inedible, near-invisible parts of the plant to stand-out, brilliant-colored, sweet, juicy objects with enticing aromas. They change in color, size, weight, texture, flavor, and aroma (some even produce ethylene gas); these varied attributes can be good indicators of ripeness.(1) Color is a clue, but not a reliable one. With some fruits, you can tell they're ripe by their color. As the acidity changes, the green chlorophyll breaks down. Some fruits like bananas and apples have bright colors underneath the green chlorophyll layer; the colors show through as the chlorophyll disappears. Others, like tomatoes, make their red-orange compound at the same time that the chlorophyll breaks down. Bluish-red berries become a deeper, more intense red as they ripen. For these fruits: bananas, apples, tomatoes, red berries & cherries color change is an excellent indication of ripeness. (2) Aroma hints strongly at flavor. Smell is especially important when color is not a good indicator of ripeness i.e. with most melons. Chemical changes take place in ripening fruits that cause them to produce sensuous, luscious-smelling volatile compounds. Sniff the blossom end of the fruit (the end opposite the stem) and only select fruit that has a full, fruity aroma. (3) Feel for a tender Texture. As fruits ripen, the substances that hold the cells together (hemicelluloses and firm pectic substances) break down and convert to water-soluble pectins, which makes the fruit become softer and softer, so a gentle squeeze is a good test for ripeness. If a plum is rock hard, it isn't ripe. The squeeze test is especially useful with fruit that doesn't have a hard or thick rind, so squeeze stone fruit, pears, kiwis, and avocados. This doesn't work well with melons or pineapples, but even with these rough-coated fruits, a little give is a good sign. (4) Heavy is good. Weight can be a good indicator of ripe fruit. You'll often see the phrase "heavy for its size" as a positive attribute for fruit. It generally means that the fruit is at least fully mature, which is a good start on the road to ripeness. A heavy tomato or grapefruit, for example, is usually a good one.---------------------------------------------Tips: Which fruits ripen & which don't---------------------------------------------( A ) Never ripen after picking:- Soft berries, cherries, citrus, grapes, litchis, olives, pineapple, watermelon ( B ) Ripen only after picking:- Avocados ( C ) Ripen in color, texture, n juiciness but not in sweetness after picking:- Apricots, blueberries, figs, melons (besides watermelon), nectarines, passionfruit, peaches, persimmons( D ) Get sweeter after picking:- Apples, cherimoyas, kiwi, mangos,papayas, pears, sapotes, soursops( E ) Ripen in every way after harvest:- Bananas Ripe-Fruit Doc http://www.wischik.com/lu/lady/ripe/ripe-fruit.pdf---------------------------------More Tips: Shop Seasonally--------------------------------Probably one of the most important tips for finding great-tasting produce is to buy in season, when possible. Here’s a guide to when certain fruits and vegetables are at their peak.Summer: apricots, blueberries, cherries, eggplant, fresh herbs, green beans, hot peppers, melon, okra, peaches, plums, sweet corn, sweet peppers, tomatoes, zucchini.Fall: apples, broccoli, brussels sprouts, cauliflower, collards, grapes, kale, pears, persimmons, pumpkins, winter squash, yams.Winter: beets, cabbage, carrots, citrus fruits, daikon radishes, onions, rutabagas, turnips, winter squash.Spring: asparagus, blackberries, green onions, leeks, lettuces, new potatoes, peas, red radishes, rhubarb, spinach, strawberries, watercress.Last but not least, alwiz eat fresh & wash your fruits well before consuming Share this post Link to post Share on other sites