Once picked, the fruits spoil very quickly. They are harvested when ripe, ready for consumption. This is why it is recommended to taste them within a few hours of purchasing them. However, it happens that when it is time to eat them, they are already damaged and softened. Unfortunately, too many of us throw them directly into the compost, even though they are still edible, or even better than their first days. No more waste, reuse them!
Damaged fruit, stronger in taste?
Fruits that appear to be in their final stages are actually much more flavorful, juicy and nutrient-rich than when they first appeared. Over time, the more the fruit ripens, the more the molecules it contains multiply, leading to a higher concentration of carbohydrates, making them, therefore, sweeter. If you add these ripe fruits to your recipes, they help limit the addition of industrial sugars. Concrete example, the banana continues to develop its vitamins and antioxidants by continuing to mature after harvest. This is why it is recommended when preparing banana bread to use very ripe bananas, for their strong taste and more developed fibers. Finally, as long as you do not see traces of mold on your fruits which are starting to look gray, you can still eat them.
Supermarket tip: If you are already planning to prepare a fruit compote or jam, do not take the most “beautiful” ones from the display, but rather identify those which seem the most juicy and tasty to you.
Easy and practical fruits to cook
Not only does their advanced maturation make them easier to crush (due to their naturally softened flesh), but their taste, which has increased tenfold over time, will allow you to limit the addition of sugars in all preparations! A triple benefit therefore, in the reuse of overripe fruits, since it combines flavor, limitation of processed sugars and above all less waste.
What to do with overripe fruit?
They are certainly “too” ripe in appearance, but very good and useful in cooking. While apples and bananas replace butter, very ripe strawberries, raspberries and apricots are delicious in jam or chutney. More specifically, a softened apple can be cooked as a compote or even a soup. A blackened banana can be reused to flavor cakes or replace eggs in preparations. The pineapple that makes the head is mixed into a naturally sweet smoothie. A fig that is too soft can be roasted in the oven or in a pan, with a little brown sugar, an ideal dessert when you are looking for lightness.
You will have understood, be wary of appearances and no longer throw away your overripe fruit, reuse them!
