Remember the old joke where the question is: when do you get your first strawberry? - the buyer in the supermarket is answered: at 7 in the morning? So, now in our stores about the same thing. Grocery globalism has penetrated not only the canned food industry, which can be transported around the world, it has even affected fresh fruits and berries. In winter, domestic fruits give way to bright "natives" of warm regions. They are brought from South Africa, Morocco, New Zealand, Costa Rica, Colombia, Ecuador...
In hot countries, winter is the season when all the most delicious things ripen: pineapples, mangoes and other exotics. We, too, sometimes want to treat ourselves, and the New Year is not a reason? The same pineapple is a fairly frequent guest on the New Year's tables of Russians, not to mention the usual tangerines and bananas. In order for overseas fruits to reach us intact, they are plucked while still quite green. They ripen on the way to the counter, and often already at our place. "Our Version" figured out how to help purchased fruits reach perfect ripeness.
Why do some "reach" and others deteriorate?
Why does an inedible fruit removed from a tree become soft, juicy and sweet? Because he himself, without the participation of the mother plant, produces the “hormone of maturation” - ethylene. Under the action of this gas, tannins in the fruits break down, and starch turns into sugar. This discovery was made at the beginning of the last century by the Russian botanist Dmitry Nelyubov. Since ethylene is released by the fruit itself, it does not have to hang on a branch at all. A plucked fruit can “reach” even faster than an untouched counterpart, since with a lack of moisture or mechanical damage, ethylene synthesis is enhanced. And if at least one ripe fruit is put among the unripe fruits, then ripening will go faster.
Most of the gifts of nature can be bought unripe without much risk - they ripen perfectly at home. Among them are apples, pears, bananas, kiwi, persimmons, avocados, quince, peaches, apricots, plums, figs, papaya. The exception is the few fruits that must ripen on the tree. Removed earlier than expected, they simply begin to rot over time. These are oranges, grapefruits and other citrus fruits, grapes, pomegranates, cherries. It turns out that these species do not use ethylene to regulate maturation.
What is "banana gas" and is it dangerous for us?
The lion's share of industrial fruits today is harvested unripe, the most striking example being bananas. This appetizing yellow fruit is the permanent bestseller among all exotic fruits. Actually, no one considers it exotic for a long time. Banana is a very delicate product, it cannot be transported over long distances at temperatures above 14°C. The only way to get it to the buyer is to pick it green and transport it on ships equipped with refrigeration units. Many people remember that not only grass, but also bananas used to be greener. And all because in Soviet times they went on sale without additional processing. In order for green bananas to turn yellow quickly and evenly, they are gassed - placed in sealed chambers and treated with a gas mixture (also called "banana gas"), which consists of ethylene and nitrogen. For humans, it is harmless, but in terms of taste, such fruits are most often inferior to those that ripened naturally. Since such technologies were not used in the Soviet years, bananas were tastier.
Today, about 95% of fruits sold in Russia during the winter months are processed in “gas chambers” (by the way, citrus fruits are often sent there, but with a different purpose - this gives them a brighter color). However, finding a fruit that is completely ready to eat in the store can sometimes be difficult. But that's not a problem. Simple kitchen tricks will help you quickly bring the purchase to the desired condition.
Ripening instructions
Rule 1 Forget about the refrigerator - unripe fruit does not belong there. Cold literally “freezes” the ripening process. Store them at room temperature (but not near the battery!) and away from direct sunlight.
Rule 2 Fruits do not like to "suffocate" and dry. During maturation, the process of respiration is activated in their tissues and they require a large amount of oxygen. Do not keep the fruits in a plastic bag or plastic container - they will begin to rot and rot. And long (more than five days) storage in air often leads not to ripening, but to drying out. Wrap the fruits in soft paper (a regular newspaper will do) or fold them in a paper bag - so they breathe and do not dry out. Bananas usually ripen in one to two days, avocados and mangoes in two to three, kiwis in three to five. But it may take a little more time. If you want to speed up the process, put a ripe banana, apple or pear in the bag - they are recognized as the champions in the amount of ethylene released. Thanks to this neighborhood, your "harvest" will ripen faster.
Rule 3 Fruit must be dry. It is better to put them to ripen unwashed - wash them when they are ripe. If you still can’t resist, dry the fruits thoroughly. Speaking of washing. Tropical fruits travel huge distances on their way to the counter. To preserve their presentation, special waxes and preservatives are used - otherwise mold will destroy the fruits. That is why, before eating, all overseas gifts of nature must be washed with hot water and a brush, preferably with soap.
Rule 4 Whole and undamaged fruits will ripen without problems. But if there are dark spots, cracks or suspiciously soft spots on the peel, it is very likely that the fruit will deteriorate before it has time to ripen. It is better to put it into action right away: bake, make jam or pie filling.
And the last tip: remember to check your fruit supplies regularly. There is no universal ripening period: in one case, a “wooden” fruit can become edible in a week, and in another, in just a couple of days.
Top 5 Exotic Myths
- Do you think that we are the only ones who have to wait until green bananas turn yellow, and the inhabitants of the tropics eat ripe fruits straight from the palm tree? You are wrong. Bananas are always plucked unripe: ripening on a tree, they only lose their taste and aroma, the peel cracks, and the flesh is easily affected by rot.
- Most of us are sure that pineapples help to lose weight. Like, they contain a substance called bromelain, which can burn fat. This is not entirely true. There is indeed enough bromelain in pineapple, but the only thing this enzyme can do is help the body break down proteins. That is, if you eat meat with pineapples, you can forget about the heaviness in the stomach. But bromelain, alas, has no effect on subcutaneous fat.
- It is believed that the birthplace of kiwi is New Zealand. But it's not. The Chinese were the first to grow this fruit, and it was once called the Chinese gooseberry. And at the beginning of the 20th century, it was brought to New Zealand. To the natives, the brown "furry" reminded the kiwi bird, which really looks like him. And they renamed the Chinese gooseberry to kiwi. Since then, the new name has stuck to the fruit so much that no one calls it otherwise.
- They say that avocado improves potency. This delusion is not one thousand years old. The Aztecs and Mayans called avocado nothing more than "testicular tree." The fact is that the fruits hang on a branch in pairs, and this caused unambiguous associations among the Indians. They believed that the shape of the fruit should "correspond" to the content, and they ate them in the hope of gaining male power. However, modern studies have shown that avocados do not affect the potency in any way.
- Think mango is only good for desserts? In fact, in India, in the homeland of this fruit, marinades, sauces and side dishes for meat and fish are prepared from unripe mangoes (tart in taste). So, if you come across an unripe fruit, you can use it in a salad or vegetable stew - this will add zest to the dish. Well, the mango will quickly ripen with a technique borrowed from Indian housewives. To do this, it must be put in a container with raw rice.
– Many fruits are imported to Russia from abroad. It's not scary in and of itself, he says. Svetlana TIKHOMIROVA, Candidate of Medical Sciences, dietician-consultant of LEOVIT nutrio, but environmentalists argue that transporting products over long distances worsens the ecological situation in the world. Exhaust gases, harmful emissions - all this increases the so-called carbon footprint, due to which the state of the planet's atmosphere worsens. Some doctors argue that such food can lead to mass allergies and other disorders, since we are not genetically adapted to it. So is it possible to eat such fruits? It is possible and necessary! Despite the long journey or long-term storage, they still contain substances necessary for the body (fiber, pectins, trace elements), which we cannot get from other sources. In addition, we have the opportunity to diversify our autumn-winter diet.
There are over three hundred types of peaches, and they bear fruit from June to September. If during the period of spring frosts their heat-loving flowers were not damaged by frosts, then usually peaches give a bountiful harvest. For the last days of ripening peaches, a characteristic rapid weight gain of the fruit. Therefore, you need to be very careful and responsible in harvesting.
Basically, fruits begin to be harvested when they change their main color. In varieties with white flesh, the optimal moment to start harvesting is the period when the green turns to cream, in varieties with yellow flesh, to a yellowish color. Taking peaches off the tree too soon is as big a mistake as harvesting them too late.
Early removal will cause the fruits to look shriveled, and if the fruits are overripe, they will quickly rot.
In the case of eating the fruits on the spot, they must be plucked with fully ripened fruits.
If it is planned to transport fruits, then it is necessary to take into account its duration and method of delivery.
If the harvested peach crop will be transported under chilled conditions, then the fruit must be harvested 5 days before full ripening. For long-distance transportation, only firm fruits of a not yet quite bright color are suitable.
Peaches do not ripen all at once, so harvesting occurs selectively in several stages. Peach fruits are very delicate and easily damaged when pressed with a finger. Therefore, it is better to pluck them with gloves and with the whole hand. This will help avoid damage to the protective fleecy cover. First you need to turn the fruit, and then just break it off from the ringlet with a “tail” and put it in a container.
Features of storing peaches
Where and how to store peaches at home? This question interests all lovers of these amazingly tasty fruits. Peaches cannot be stored for very long. They tend to quickly wither, lose their vag and rot. However, there are a number of certain conditions under which the shelf life of fruits will be significantly extended:
Plastic bags are not suitable for storing peaches due to the presence of condensation and lack of air.
In such conditions, tender fruits will quickly deteriorate and begin to rot.
How to make peaches ripen faster at home?
Usually the degree of maturity of a peach is determined by its color. But sometimes this opinion turns out to be erroneous, since the side of the fruit that has been in the sun for a longer time gets a more saturated red color first.
The presence of small green or white spots may indicate that the fruit has not yet ripened. Such fruits are quite hard to the touch, the skin is not elastic. However, even when plucked, this fruit can acquire the degree of maturity it needs. If the peaches are still quite unripe, this is not a problem. The question can be quite easily solved without resorting to particularly complex devices.
Peaches should only ripen at room temperature. You should not put them in the refrigerator, as they will not be able to ripen there, but they will quickly deteriorate.
Method number 1 - use a paper bag
In order to quickly ripen peaches, use a bag of brown wrapping paper. Plastic bags are not suitable for this, as fruits spoil too quickly in them.
The fruits must be placed in a bag. You can also put a banana or an apple there. They will speed up the ripening process of peaches. Next, the peaches are placed in a dry, dark place at a temperature of 22-24 degrees Celsius for a day.
If after this time the fruits have acquired a pleasant aroma and become softer, then they can be eaten. Otherwise, they must be placed back in the bag for another day. This must be repeated until the fruits ripen. Then they should be stored in the refrigerator.
Method number 2 - use linen fabric
On the kitchen worktop, you need to lay out a clean linen napkin or towel (you can use cotton). Peaches are placed cuttings tightly down, keeping the same distance between the fruits.
The fruits should not touch each other, otherwise they will quickly deteriorate. Then the fruit must be covered with another linen napkin on top. They must be completely covered so that there is no inflow of fresh air anywhere.
Peaches will be ready in a few days. If after 2-3 days they are not ready, repeat the procedure again. Fruit prepared in this way will be especially fragrant and soft to the touch.
It's one thing to enjoy the taste of a sweet, juicy peach, and another thing to have a disappointing bite of a hard, unripe fruit. If you bought unripe peaches, don't despair! They can be easily and quickly made to ripen, then they can be eaten with pleasure or used in cooking.
Steps
1 Using a paper bag
- 1 Take a paper bag. Brown paper bags are great for ripening peaches. The fruit naturally produces ethylene gas without losing moisture. Using plastic bags causes the peaches to ripen too quickly and rot immediately.
- 2 Put the peaches in the bag. Place unripe peaches in a bag. For better ripening, add a banana or an apple to the bag. These fruits release a lot of ethylene and contribute to even faster ripening of peaches.
- 3 Let the peaches ripen. Leave the peaches in a dry place at room temperature for 24 hours. The number of peaches and their initial ripeness will determine the final amount of time it takes to fully ripen.
- 4
Check out the peaches. After 24 hours have elapsed, check how ripe the peaches are. If they emit a pleasant aroma, become soft, they are ripe and ready to eat. If not, put them back in the bag and leave for another 24 hours. Repeat the process until the peaches are ripe.
- If the peaches are not ripe, leave them for another 12-24 hours.
- 5 Enjoy peaches. When the peaches are ripe, you can start eating them! They can be stored at room temperature for several days, but they last longer in the refrigerator.
2 Use of linen fabric
- 1 Lay out the linen napkin. Choose a clean, dry spot (on a kitchen counter) and lay out a linen or cotton napkin. For optimal use of space, it must lie absolutely flat.
- 2 Lay out the peaches. Lay the peaches, cuttings down, on a linen napkin. The distance between the peaches should be the same, while none of them should touch another peach (unless, of course, you have a sea of peaches).
- 3 Cover the peaches. Cover the peaches with a second linen napkin. Cover them completely, if possible, tuck a napkin around the sides so that fresh air does not enter.
- 4 Wait for maturation. Peaches can take a few days to ripen in linen, but will result in a juicier result. Check the condition of your peaches after 2-3 days, paying attention to their softness and flavor. If they are not fully ripe, put them back in and check the next day.
- 5 Enjoy ripe peaches. When your peaches are soft to the touch and have a wonderful aroma, they are ready to be eaten! Eat them right away or store them in the refrigerator if you need to stock up for later.
- When handling peaches, don't rub them too hard, or the peach will develop a mark that, unlike other fruits, will continue to grow and the fruit will go bad in a day or two.
- The above methods for ripening peaches also work for nectarines, apricots, kiwis, mangoes, pears, plums, bananas, avocados.
Among the so-called stone fruits, nectarine occupies one of the leading places in terms of its taste and external attractiveness. Its name comes from the high content of sugar in it, that is, nectar. Nectarine, like many other fruits, originated from China, from where it spread throughout Europe in ancient times. Today it is cultivated in many countries with a warm climate. In particular, it is very common in the states of the Balkan Peninsula. According to a number of different versions, it is believed that this fruit was obtained by crossing a peach and a plum, an apricot or an apple. But experts, nevertheless, are inclined to believe that nectarine was obtained by crossing peaches of various varieties, because it is very close to them in composition and other properties. In addition, it also grows on peach trees.
The taste of nectarine is pronounced peach, but with the presence of an almond hue. The skin can be orange, yellow, red, or a combination of several shades. The pulp is juicy, and the nectarine itself is sweeter than a peach, it is characterized by dietary properties. It is eaten mainly in fresh (raw) form, while it is very tasty and dried. They do the same actions with it as with a peach - they make jam, freeze it for future use, and preserve it.
How to choose
The nectarine season lasts from May to September, but the most ripe and delicious fruits can be purchased in the markets in July-August. When buying nectarines, you should choose fruits that have a brightly colored skin and a good aroma. You should not buy already rumpled fruits, the nectarine should only give in a little when you lightly press it. If the fruit bone is falling apart, this is a sure sign that it has been sufficiently nourished with fertilizers and pesticides. It is undesirable to eat such a fruit, because the bone contains hydrocyanic acid. Both the stone and the fruit itself should be smooth and dense, without dents and signs of rot.
How to store
Ripe fruits keep in the refrigerator for up to 5 days. If the nectarine is not quite ripe, then you need to put them in a paper bag. There also add an apple, pricked with a knife in several places. Thus, the fruits can ripen already in 1 day, otherwise you just need to look into the bag daily. When touching each other, fruits ripen faster. Upon contact, dents may form on the fruits, accelerating the process of decay. That is why it is recommended to store them in such a way that there is some distance between the fruits.
calories
Nectarine is considered a low-calorie fruit, despite the significant content of sugar in it. In its composition, it is almost 90 percent water. Due to its low calorie content (only 44 per 100 grams), it is perfect for people who care about the balance and caloric content of their food.
Nutritional value in 100 grams
Nectarine is considered rich not only in potassium, ascorbic acid, iron and phosphorus, but also in provitamin A. It contains 201 mg of potassium, 26 mg of phosphorus, and 9 mg of magnesium. As already mentioned, the liquid content is more than 87%, the specific gravity of fat is only 0.32 g per 100 grams of product, carbohydrates 8.85 g, proteins 1.06 g. The highest content in nectarine of the following vitamins: beta-carotene (150 mcg) , vitamin B5 (0.185 mg), vitamin B4 (6.2 mg), vitamin C (5.4 mg), vitamin B3 (1.125 mg).
Useful properties of nectarine
The benefits of nectarine for the health of the human body are determined by the content of a complex of minerals, vitamins and trace elements in it. The nectarine skin contains a significant proportion of useful elements, which is why it is better to wash it thoroughly, but not clean it before eating. Nectarine is rich in fructose and fiber. It is known about the preventive effect of the use of this fruit for cancer patients. It favors the normal secretory activity of the gastrointestinal tract.
Due to the content of vitamins A and C, moisture is retained in the skin cells, which prevents its drying and aging. Potassium has a positive effect on the normalization of the functioning of the nervous system, and fiber affects the functioning of the intestines, preventing the occurrence of digestive diseases. In addition, due to the lowering effect of the cholesterol content, the cardiovascular system and blood pressure return to normal. With all these ailments and disorders, doctors recommend taking a small amount of fresh nectarine juice on an empty stomach.
Beautiful ripe nectarines with juice dripping from them are hard to beat in terms of taste. And they are also very nutritious. The beautiful orange-red skin of nectarines is a testament to the high amount of beta-carotene, which helps the body get rid of damaged cancer-causing cells on its own and protect healthy cells from oxidation. Nectarines also contain vitamin C (immunity and moisture retention in cells). Finally, it is fiber for good digestion. The peach season in our country is designated by terms as the last 10 days of August - the first 10 days of September.
Purchase and storage
Nectarines are similar to ordinary peaches both in taste and appearance, so they are often confused. Nectarines, on the other hand, most often have a smooth (rather than covered with fluff) reddish-yellow skin. And these are the best peaches in the whole season.
When choosing nectarines, look for fruits that are soft and pliable but still hold their shape. Ripe nectarines are very fragile and smell sweet. To ripen nectarines at home, simply place them at room temperature in a brown paper bag. They should arrive within 1-2 days. Conversely, overripe nectarines should be stored in a plastic bag in the refrigerator.
Cooking from nectarines
They are great on their own, but they are also easy to add to various recipes. The advantage of nectarines for cooking is that since they do not have a hard, fluffy skin, they do not need to be cleaned either.
Prepare or defrost pastry dough, roll it into a “pancake”, spread more or less thinly sliced nectarine slices on it in a circle, drip some fresh honey right on top and, finally, bend the edges of the dough in a circle. Brush the folded edges with butter or an egg beaten with milk (water) and vanilla. Send to the oven for about 25 minutes at 200 degrees.
Salads with nectarines are just earthy summer ragweed. For the basis of such salads, we advise you to experiment with a wide variety of exotic greens that have appeared in huge quantities on the Russian fresh food market. Start with Iceberg and Romano, continue with pre-made mixes of custom greens in bags. In the future, just try adding nectarines to any (!) Salad.
Tear the greens, distribute it among two deep plates. Add evenly sliced nectarines (1 each) and avocado (one for both dishes), wheat kernels (cooked according to package instructions and chilled), thinly sliced red onion (1/2 onion for both dishes) ). Also add some diced marinated tofu (this can be substituted with spiced chicken if desired).
Dressing: mix a quarter cup of lime juice, 2 tablespoons of honey, 2 tbsp. l. tamari, 2 tbsp. l. extra virgin olive oil, 2 tbsp. l. freshly chopped cilantro, 2 tbsp. l. chopped fresh mint, 2 teaspoons lime zest, 2 tsp. chopped ginger + salt, pepper to your taste. Divide in half between bowls of salad, do not mix with the ingredients of the latter - just "sprinkle" on top.
Place 1 pitted nectarine in a blender and process until smooth. Pour the resulting mixture into a shaker, add 57 g of gin, 14 g of elderflower liqueur, 14 g of lime juice, 7 g of sugar syrup and a half teaspoon of chopped fresh thyme leaves. Fill the shaker with ice, shake well and pour the cocktail into chilled glasses.
Salsa with nectarine
A great addition to summer tacos or summer salads. As well as seasoning for chicken or fish. And how well salsa with nectarine goes with chicken skewers or grilled chicken - you just can’t describe!
Cut the nectarines (4 pcs.) into thick quarters (do not make thin ones - the peach will flow onto the grill or into the fire). Grill the wedges over medium heat on the grill or carefully and high above the fire on the grate: place flesh side down, cook until obvious grate marks, then flip and hold again for a similar amount of time over the fire. One side takes about 1-2 minutes. Transfer the fried slices to a bowl and let cool completely. Combine red onion (one-third cup, diced), fat-free feta (one-quarter cup, chopped), and basil (2 tablespoons, fresh, chopped) in a medium bowl. Sprinkle with salt, pepper. Cut the cooled nectarine into small pieces, combine the resulting mixture with the previously prepared mixture, mix thoroughly.
The healthiest dessert known. Pieces of nectarine, finely, but not to powder, crushed nuts (walnuts are the tastiest and healthiest, but a combination of walnuts and almonds also goes well) and a “cream” to choose from: sour cream with sugar, yogurt, ice cream or whipped cream with added sugar and vanilla. If desired, you can add caramel sauce, vanilla and raisins to your “parfait” to taste, but believe me, it will be VERY sweet without them. It is permissible to add lemon juice (from half a lemon) if desired. You can also use real lemon cashew cream instead of those described, which is great for this dish.
Lemon Cream: Soak a cup of cashews in cold water for 30 minutes. (or a full night in the refrigerator), then remove the nuts and dry with napkins; mix 120 ml of pure water, ready-made cashews, juice and zest from one lemon and 2 tbsp. l. fresh honey in a blender and process there at maximum speed until completely smooth (or crush the nuts with a potato masher, and then mix with the rest of the ingredients). It is permissible to keep the cream in the refrigerator for up to 3 days in an airtight container.
For 8 more recipes with nectarines (from smoothies and frozen yogurt to muffins and pizza), look for the second part of the article “How to cook nectarines (peaches). Part 2."
