Fruit/Veg Quality

[Guest guest]

Rawschool [Rawschool ] On Behalf

Of Gosia

Tuesday, June 21, 2005 4:52 AM

[Rawschool] Re: Fruit/Veg Quality

 

Interesting comments and experiences. For me, when bananas are NOT

spotty, I smell the smell of un-ripeness in them and this puts me off.

I like the bananas spotty. Spotty bananas taste sweet to me, and I

can't stand un-ripe bananas. I heard that some advise to eat bananas

when they turn trunslucent, which is quite a bit beyond the spotty

phase! Oh well, I guess there are different tastes, even amongst fruit

lovers ... But why???

 

Gosia.

_____

At the heart of this question is these two simple and perhaps unfortunate

realities:

 

1. At least in the US (except perhaps Hawai'i and parts of Florida), almost

all bananas are of a hybridized variety, substantially seedless, and

therefore of diminished quality and flavor regardless of ripeness.

 

2. At least in the US (except perhaps Hawai'i and parts of Florida), almost

all bananas are picked at least 2-3 weeks before ripeness, then " allowed " to

ripen in a plastic baggie.

 

Therefore, for most of us, our " preferences " are not really an expression of

anything related to a robust and tree-ripened banana. This, in addition to

Nora's comments about each of us coming at bananas from a different physical

life experience, virtually assures that our responses will be " all over the

board. "

 

However, having said all that, our goal is to eat ripe fruit. With bananas,

as with fruits in general, there is a transforming of starches into sugars

as the fruit ripens, as well as numerous other biochemical developments.

Unfortunately, given the above statements about our bananas, we MUST wait

for at least some spotting to achieve sufficient conversion of starches into

sugars, yet not so long that fermentation occurs.

 

I buy bananas by the case, so I always have to pay attention to the ripening

process in my kitchen. My solution to the foregoing conundrum is simple,

though admittedly not at all " natural. " When the bananas spot to a certain

point, I refrigerate them (in the peel). This retards the " ripening

process, " and gives me a few extra days before noticeable fermentation sets

in.

 

I am not saying I love this solution, just that it is palatable to me.

 

 

 

--

------------------------ [ SECURITY NOTICE ] ------------------------

rawfood , rawschool .

For your security, vlinfo

digitally signed this message on 21 June 2005 at 22:00:13 UTC.

Verify this digital signature at http://www.ciphire.com/verify.

------------------- [ CIPHIRE DIGITAL SIGNATURE ] -------------------

Q2lwaGlyZSBTaWcuAVdyYXdmb29kQHlhaG9vZ3JvdXBzLmNvbSwgcmF3c2Nob29sQHlha

G9vZ3JvdXBzLmNvbQB2bGluZm9AZWFydGhsaW5rLm5ldABlbWFpbCBib2R5AGcHAAB8AH

wAAAABAAAA7Y24QmcHAABfAwACAAIAAgAgWd+zucKbIEucZcbnZ7O7RcEjNJ+04fHvM/E

sxjA51E8BAEHvXDx7hpKTsvAgr9D0EPgSpueSCJ3R+4yHzWz2x9XhMSHTmb90NFlerJwk

Yu/Ts5BKOFIEjYQY1vavt2LJnhp8U2lnRW5k

--------------------- [ END DIGITAL SIGNATURE ] ---------------------