"ripe fruit" news and stories

A University of Arizona professor is turning the process of selecting a price of fruit from "an art [to] a science." He has come up with a new way to help let people know when fruit is ripe and ready for eating, eliminating all that sniffing, poking and prodding of fruits in the market. His creation is a sticker called RediRipe that changes from white to blue as ethylene gas, a natural ripeness indicator, is released from the fruit or vegetable.

The first batch of the stickers will go straight to growers, who will be able to use them to monitor their crops and prevent spoilage of over-ripe fruits by shipping out the fruits ripening the fastest, first. It is worth mentioning that the stickers do not change to indicate overripe fruit themselves, so something that is "ripe" according to the sticker, may actually be too soft on the inside.

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Both white and yellow peaches have their fans, but what is the difference between the two types of fruits? While they may look the same at first glance, the white-fleshed peaches are often lighter in color than the yellow ones. Their skin will tend more towards pink and less towards orange. White peaches are less acidic than yellow peaches, so their flavor is much softer and more delicate. They're excellent for eating out-of-hand, while yellow peaches tend to be better for baking, since their flavor can stand up to the flavors of buttery pie crusts, sugary cobblers and lots of vanilla ice cream. All ripe peaches are delicious, so there is no way to make a "wrong" choice when you're deciding between the two.

There are also white apricots and white nectarines and, by and large, the same general rules apply for other stone fruits as for peaches. And whether you choose to go for white or yellow stone fruits, the criteria for picking good ones are the same: they should have a strong, sweet scent and give slightly to the pressure of a finger.