Have you ever noticed how some fruits, picked while still green, lie quietly, gradually filling with juice and sweetness? Others, on the contrary, only lose their freshness and wither, becoming unfit for food?
Fruits can be divided into those that ripen after picking, and those that do not. This is due to their physiology, in particular, to the processes associated with the release of ethylene, a hormone responsible for ripening.
✅ Fruits that can ripen are called climacteric. They continue to release ethylene, which accelerates ripening, and also use internal reserves of sugars and starches, which makes their taste sweeter and their texture softer.
These include, for example, bananas, mangoes, papayas, avocados, peaches, nectarines, plums, persimmons, pears, kiwis, tomatoes.
👉 If such fruits are unripe, leave them at room temperature, and to speed up the process, place them next to apples or bananas, which actively release ethylene.
⛔️Fruits that do not ripen are non-climacteric. After picking, they do not change their taste, texture, or aroma. They reach maximum ripening on a tree or bush, and then can only lose moisture and spoil.
Examples are cherries, cherries, pomegranates, some varieties of figs, most plums and apricots. Berries (currants, raspberries, blackberries, strawberries, grapes) also acquire their rich taste only in natural conditions.
Pineapple, watermelon, citrus fruits, dates, and cempedak are also unable to ripen after picking.
Recommendations
When choosing fruits, pay attention to their ability to ripen. If the fruits are non-climacteric, it is important to buy them fully ripe, because their taste and sweetness will not improve after picking. But fruits that can ripen can be taken slightly unripe - they just need time to be saturated with aroma and softness.
The right choice of fruits will allow you to enjoy their real taste, natural sweetness and all the beneficial properties! 🍍🥭🍒
Authors: Maria Koropetskaya and Urban Fruitarian
Fruits can be divided into those that ripen after picking, and those that do not. This is due to their physiology, in particular, to the processes associated with the release of ethylene, a hormone responsible for ripening.
✅ Fruits that can ripen are called climacteric. They continue to release ethylene, which accelerates ripening, and also use internal reserves of sugars and starches, which makes their taste sweeter and their texture softer.
These include, for example, bananas, mangoes, papayas, avocados, peaches, nectarines, plums, persimmons, pears, kiwis, tomatoes.
👉 If such fruits are unripe, leave them at room temperature, and to speed up the process, place them next to apples or bananas, which actively release ethylene.
⛔️Fruits that do not ripen are non-climacteric. After picking, they do not change their taste, texture, or aroma. They reach maximum ripening on a tree or bush, and then can only lose moisture and spoil.
Examples are cherries, cherries, pomegranates, some varieties of figs, most plums and apricots. Berries (currants, raspberries, blackberries, strawberries, grapes) also acquire their rich taste only in natural conditions.
Pineapple, watermelon, citrus fruits, dates, and cempedak are also unable to ripen after picking.
Recommendations
When choosing fruits, pay attention to their ability to ripen. If the fruits are non-climacteric, it is important to buy them fully ripe, because their taste and sweetness will not improve after picking. But fruits that can ripen can be taken slightly unripe - they just need time to be saturated with aroma and softness.
The right choice of fruits will allow you to enjoy their real taste, natural sweetness and all the beneficial properties! 🍍🥭🍒
Authors: Maria Koropetskaya and Urban Fruitarian