How To Ripen Autumn Fruits Recipe

Directions:

1. APPLES are picked ripe, so refrigerate them after purchase.
2. Should be bruise-free, unblemished and firm to the touch.
3. ASIAN PEARS are picked just before maturity and ripen in storage.
4. Delicate, often encased in a net of foam to prevent bruising, they should be firm to the touch and refrigerated.
5. Eat promptly.
6. The flesh is white, juicy, and with texture like a delicate apple with the perfume of pears.
7. PEARS: Ripened best off the tree to avoid a gritty flesh, pears should be smooth and unblemished.
8. A slight yield when the stem end is pressed indicates ripeness.
9. To ripen further, leave in a bowl or a brown paper bag at room temperature. Check daily.
10. PERSIMMONS can ripen on the kitchen counter.
11. Fuyu, a four sided pale yellow-orange to deep red persimmon has a firm flesh and is eaten like an apple.
12. Hachiya is large, oblong and has a deep orange skin; it should be eaten when soft.
13. Saijo is egg shaped and reddish orange and eaten soft.
14. Hard fleshed persimmons should be very firm and rich in color; soft fleshed versions should yield but not be mushy.
15. PINEAPPLES: Harvested when ripe, pineapples should be even in color (yellow), undamaged, and smell delicate at the stem; heavy sweetness indicates age.
16. Leaves should be deep green and fruit heavy for its size.
17. Further ripening is rarely needed.
18. POMEGRANATES: Thirteen varieties of this Iranian native grow in California.
19. Harvested just before maturity, they have hard reddish shells that make a metallic sound when tapped.
20. Can be refrigerated several weeks; edible seeds become juicier and more flavorful with age.