fruit ripeness question

[Guest guest]

I wanted to make sure the kiddos were not getting any unwanted starch

or sugars in their fruit so I have some questions.

So my bananas are 98% ripe now, all yellow, black spots, starting to

get soft..almost ready to eat...so if I bake with them; would that

break down or eliminate any starch left in them?Or do I need to wait

another day before I use them?

What about my apples? It is obvious when they are unripe...but how can

you really tell for sure if they are ripe enough??Should I just use

pears or peaches, as it is easier to tell when they are ripe.?

When I cook my apples will that break down any left sugars?

Thank You,

Cathy -celiac kiddos scd since aug 2006

[Guest guest]

Hi Cathy,

<< So my bananas are 98% ripe now, all yellow, black spots, starting to

> get soft..almost ready to eat...so if I bake with them; would that

> break down or eliminate any starch left in them?Or do I need to wait

> another day before I use them? >>

If they have lots of freckles they should be ripe - they don't have to

be soft. Baking the bananas won't eliminate unriped starch.

<< What about my apples? It is obvious when they are unripe...but how

can > you really tell for sure if they are ripe enough??Should I just

use > pears or peaches, as it is easier to tell when they are ripe.?>>

There are many types of different apples - best to ask the manager of

th produce at your local store how to tell when they are ripe. Some

apples turn a certain colour, some have a sweet smell that you can

smell in the store etc.. it depends on the variety.

<< When I cook my apples will that break down any left sugars? >>

Cooking will not breakdown unripe starch.

Sheila, SCD Feb. 2001, UC 23yrs

mom of and