It’s a culinary dilemma: cooking typically brings out food’s fullest flavor, and fruits are most flavorful when they’re ripe; however, when fruits are ripe, they are also most difficult to cook successfully. Baked apples can turn into applesauce. A poached peach may look like peach preserves. Cooking fruit without reducing it to pulp is an art—an art that benefits from a little applied food science.
Ripening: Nature’s Sweetest Trick A look at how fruits ripen shows how they come to this challenging state.
Ripening is nature’s way of ensuring that plants reproduce. Fruits are designed to carry and protect plant seeds. While a seed matures, hormones bring about changes in the fruit’s structure. As in humans, plant hormones are chemical compounds that help regulate growth processes. Fruit grows as hormones make its cell walls more elastic and expandable. Other hormones break down chlorophyll, allowing bright, appealing colors to develop. Hormones decrease the acidity of the juice and convert complex carbohydrates in the tissue into sweeter simple sugars. They also trigger the formation of aromatic, flavorful compounds. The hormone gas ethylene prompts the production of an enzyme that breaks down the fibers and pectin to soften the fruit. Pectin is a gluey starch that supports cell walls.
What is the end result of these changes? A large, eye-catching food that tastes and smells sweet and is easy to eat. The lure is tailor-made for people and animals, who bite into the fruit, drop the seeds, and scatter them into the soil. Uneaten fruits fall and decompose, accomplishing the same end.
In cooking fruit, your goal is to duplicate nature’s goal, producing a dish that is sweet and flavorful, yet firm enough to handle. Fortunately, you have a few tricks of your own to use. They are not as impressive as nature’s, but they’re effective.
Make It Short and Sweet The main obstacles to cooking ripe fruit are its softness and high water content. Two techniques are useful for dealing with this delicate condition.
Don’t Wait That Late You can avoid problems associated with ripeness by cooking fruit before it reaches that stage. Mature, slightly underripe fruits are less sweet but firmer. They also have potential for cooked recipes. Simply adjust the methods already described to achieve a soft, sweet outcome.
Remember the Pectin To cook fruits at any stage of ripeness, you need to manage the pectin. Pectin helps keep cell walls intact, so fruits that are highest in pectin hold up best. Crispness is a good indicator. For example, Braeburn, Granny Smith, Rome, and some other apples are called “good for baking” due to their high pectin content. Pectin doesn’t always add crunch, however. Cranberries, tart cherries, grapes, and figs also have enough pectin to keep their form when cooked.
Pectin levels also vary with degree of ripening. Pectin peaks just before fruit reaches full ripeness. Plan on longer cooking times for fruit at this stage, even low-pectin fruits like mangoes and peaches.
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