I have written about what fruits need to be purchased ripe, and what ones can be left on the counter to further ripen. With the high cost of fruits these days, it is worth repeating.
With the high price of organic mangoes from Kona, at over $5 a pound, it is nice to know that you can get them green and they will continue to ripen on the counter. These fruits are called climacteric fruits because they continue to emit the gas ethylene, a plant hormone, to sweeten and ripen after being picked.
Avocados are an interesting fruit as they mature on the tree but only ripen after they are picked. If you pick them green, they will ripen in five to seven days, and if picked when there appears to have some dark spots, one to three days.
Blueberries should be harvested as ripe as possible as the flavors will not improve after picking. However, they are considered a climacteric fruit.
The hormone ethylene plays an important role in the ripening of climacteric fruits. However, today, synthetic gas is used to control the ripening process. Here again, the economics of picking fruits green is in play, but it does affect the taste of the fruit with inferior flavors.
Most commonly-used are ethephon and calcium carbide. According to Downtoearth.org, “These enzymes convert complex polysaccharides into simple sugars and make the skin of the fruits soft. In artificial ripening, this process is mimicked using chemicals. … Industrial grade calcium carbide is often found contaminated with trace amounts of arsenic and phosphorus, which are toxic chemicals.
“The symptoms of arsenic and phosphorus poisoning are vomiting, diarrhea, weakness, burning sensation in the chest and abdomen, thirst, problems swallowing, burning of the eyes, ulcers of the skin, mouth, nose and throat. Wheezing and shortness of breath could also occur.”
Downtoearth.org further states, “Consumption of artificially ripened mangoes can upset the stomach. It damages the mucosal tissue in the stomach and disrupts the intestinal function. If a person is exposed to the chemicals for a long time, they can cause peptic ulcers.”
Be suspicious if a fruit is available before its season. This can be detected if the color is too uniform yet the stem is still green, if it has a very short shelf life and the obvious, if the flavors are just not there.
As I said in a previous column, wash your fruits before eating to minimize eating calcium carbide. Sampling fruit at the grocery store is not a good idea.
Apples after being picked are often stored for nine to 12 months before they are shipped to market. According to the USDA AgResearch Magazine, “Some fruit distributors treat their apple bins with a gaseous compound, 1-methylcyclopropene (1-MCP). It extends the fruits’ poststorage quality by blocking ethylene, a colorless gas that naturally regulate ripening and aging.”
I don’t know if I didn’t know better when I was young, but I remember eating apples that were delicious when I was a kid and think most apples are now mealy. Is it possibly that I am now eating an apple that was picked a year ago?
Here is the list of fruits that are climacteric and will ripen further after being purchased:
• Apricots
• Bananas
• Kiwi
• Mangoes
• Peaches
• Avocado
• Cherries
• Plums
• Nectarines
• Blueberries
• Pears
• Cantaloupes
• Guavas
• Jackfruit
• Chili peppers
• Papayas
These are non-climacteric fruits that will not ripen after picked so purchase them as ripe as possible:
• Grapefruits
• Grapes
• Pomegranates
• Oranges
• Pineapples
• Strawberries
• Tangerines
• Watermelons
• Blackberries
• Coconut
• Dragonfruit
• Lychee
• Raspberries
Fruits are at their best when they are in season. As it is the start of the autumn, these are in season: artichokes, cranberries, edamame, pears, and pumpkins.
Another fruit that we can get pretty much year round is the papaya. It is a fast ripening fruit and research has been done on trying to slow down the ethylene production so they can be shipped out without much bruising.
More on grocery store etiquette:
My column stirred some emotions with my readers as I either got emails or people stopping me at the market to tell me their pet peeve.
LJ wanted to defend herself by picking out the raw peanuts from the bins, touching the fruits, vegetables and buying just one celery stalk. “My reason for doing that is the cost of food. I’m not buying damaged (nail pokes, bruises, bug bits, etc.) tomatoes, apples, cucumbers, etc. Have you seen how ugly the tomatoes can be? I am guilty of touching multiple and not buying a single one. I’m also guilty of the purchase of celery stalks, I only buy what I need for the dish I’m making. Not buying the whole bunch for it to go rotten. As for the raw peanuts, I want to make sure I am buying a complete nut and not a hollow shell.”
Brian’s pet peeve is people who leave their groceries, not returning them to their proper place if they don’t want them, especially items from the freezer section that are left to defrost.
Hawaii Community College’s Culinary Program:
Da Ohana Cafe is open from 9:30 a.m. till 12:30 p.m. Call (808) 934-2591 to place a takeout order.
The Cafeteria is open from 10:30 a.m. till 12:30 p.m. Call (808) 934-2559 to place an order.
Email Audrey Wilson at audreywilson808@gmail.com.
