These 5 fruits are ripe and more nutritious than new
Many people believe that the fresher the fruit, the better it is to eat. Therefore, the fruit you buy at home should be eaten as soon as possible, but fruit and vegetable storage experts told reporters that some fruits are not the best when they are bought or picked. This is because some fruits become completely soft quickly once they are ripe and cannot be transported or stored, so they must be picked in a "hard state" before they are fully ripe before they can be safely transported to the supermarket. Compared with other fruits, these fruits require a "post-ripening" process.
Kiwi fruit.
Gently press the two ends of the kiwi fruit with your finger belly. If it no longer feels hard, the pressing place will be slightly deformed, but it is not very soft. At this time, it is the best edible state of the kiwi fruit. For the kiwi fruit, there is a popular saying among fruit farmers, "3 days soft, 7 days rotten, half bad in half a month". Therefore, when purchasing, you should choose the kiwi fruit that is in a hard state and has no mechanical damage. But the hard kiwi fruit is not delicious. The sugar in it is very low, the fruit is sour, and it also makes people feel prickly, because the fruit contains a lot of protease, which will decompose the protein of the tongue and oral mucosa, causing discomfort. At room temperature, the kiwi fruit will generally become soft after about 3 days, reaching the best edible state. In order to speed up the ripening, you can put the kiwi fruit and the ripe banana together, so that the natural ripening gas of "ethylene" emitted by the ripe fruit will "infect" the kiwi fruit and promote its ripening. If you want to keep it longer, you can put the kiwi fruit in the refrigerator freezer, and low temperature can delay its ripening process.
Banana.
The color of the outer skin is completely yellow, and at the same time it smells a strong fruity aroma. Bananas are the best at this time. But bananas can easily turn black, so you can choose slightly raw ones when you buy them. Generally speaking, bananas with "green shoulders" are stored at room temperature and can be eaten in 1 to 2 days. To speed up ripening, you can put them together with ripe apples. If you want to keep them longer, you can hang them up and keep them well ventilated, so that the ethylene produced can dissipate with the wind and delay the aging of bananas.
Southern Pear.
Press the Nanguo pear lightly with your fingers. If you can feel elastic and smell the strong aroma of wine, this is the best time to eat Nanguo pears. Nanguo pears have obvious "after-ripening" characteristics, and it takes more than a week of natural fermentation after picking them to achieve the best taste. It should be noted that when storing Nanguo pears, you should not tie the plastic bag too tightly, and leave a "breathing mouth" for the fruit, so as to maintain the "activity" of Nanguo pears. Put Nanguo pears in the refrigerator freezer to slow down the breathing of the fruit and keep it fresh.
Persimmon.
"Soft" and "not astringent" are important signs of mature persimmons, but such persimmons are not conducive to harvesting, transportation and storage. Unripe persimmons contain a lot of soluble tannins (tannic acid), which have strong astringency. It can stimulate the tactile nerve endings in the mouth to produce excitement, making people feel "astringency". If raw persimmons are isolated from the air, they will produce acetaldehyde, acetone and other organic substances inside. These organic substances can turn the tannins dissolved in water into substances that are difficult to dissolve in water. Such persimmons have no astringency when eaten. Therefore, put raw persimmons in a plastic bag and tie the mouth of the bag tightly. After a few days, they can remove astringency and become fragrant and sweet.
Avocados.
Pinch the surface of the avocado with your hands. If it feels elastic and the pulp is firm, it proves that the avocado is ripe. The more dark brown spots on the green surface, the more ripe the avocado is, but the skin is basically covered by deep and shallow brown spots. It is recommended not to buy it, indicating that it may be overripe and deteriorate. If you don't eat it on the same day, it is recommended to buy relatively raw avocados. Such fruits will ripen naturally after 2 to 3 days at room temperature. The ripe avocados can be stored in the refrigerator for about a week.
