Already in childhood, we are taught by adults that green, unripe fruits and equally unripe vegetables must not be consumed. The advice is to wait until the fruits and vegetables ripen and finally achieve their typical color. Often, however, it is surprising why individual types of fruit and vegetables ripen so differently. Other types of vegetables even ripen very poorly or not at all.
Why is it that some fruits do not want to ripen?
There are fruits that ripen excellently – these fruits are referred to in technical jargon as climacteric fruits. Then, however, there are types of fruit that do not want to ripen at all once they are off their tree or bush – these are called non-climacteric fruits. The secret: some types of fruit ripen during their growth thanks to the gaseous plant hormone ethylene after. If the fruit is taken from the branch, this plant hormone is now missing. Some types of fruit take this very badly and refuse to ripen – they simply lack ethylene, so that further ripening cannot occur.
Other fruits and vegetables, on the other hand, ripen without any problems even without further plant hormones. These types of fruit and vegetables include, for example,
- Apples
- Apricots
- Papaya
- Tomatoes
- Peaches
- Avocados
- Pears
- mangoes
Non-ripening types of fruit, on the other hand, are blueberries, raspberries, strawberries, cherries, or grapes. Citrus fruits also find the ripening process extremely difficult.
Why do exotic fruits last so long for us?
Exotic fruits like kiwis, bananas, lemons, dragon fruits, pineapples, etc., often travel a long way before they land on our kitchen table. Often, the fruits are harvested while still quite unripe and treated with nitrogen for the journey so that they do not ripen and look nice and crisp in the store.
How can I get unripe vegetables and fruit to ripen faster?
Of course, some vegetables and fruits can ripen on their own, as we have already learned. However, some fruits or vegetables have problems with the ripening process and therefore need a little support. For example, you can place climacteric fruits very well together with non-climacteric fruits and vegetables. The climacteric vegetables and fruits release ethylene, so that the non-climacteric fruit and vegetable varieties can also be supplied with it.
adding apples
Kiwis and mangoes usually need a few days of storage until they reach a nice ripeness. However, you can speed up this process if you add to the unripe fruit an apple next to the unripe fruit. The ethylene contained in the apple – a gas – accelerates the ripening process of kiwis & Co. The rule of thumb also applies in the opposite case: fruits that should not spoil quickly must not be stored together with apples.
How do I recognize whether my fruit and vegetables are ripe?
Most vegetables and fruits can be easily checked with a pressure test. For example, you can lightly feel the kiwi in the store with your fingers. Press the fruit briefly – if it gives way, it is suitable for consumption. You can check the mango or a papaya in the same way. A light finger touch indicates whether the mango is ready to eat. With a pineapple, you should pull slightly on the stem. If it can be moved and bent, the fruit is easy to cut and enjoy.
Bananas, apples, and pears show their degree of ripeness on the skin. Bruises indicate that the apples were not stored very gently and are therefore already older. Bananas, in particular, indicate a certain age with their dark brown spots. A nice, fresh, vibrant yellow color, on the other hand, shows that the banana is ripe to eat.
And the melons? Tap on the skin here. If the tapping sound is hollow, the fruit is ripe.
Read also:Â Tips for everything to do with oranges
Image by Janine, meinhaushalt.at
