Re: Fruit Ripeness Question

[Guest guest]

> I don't think that the other fruits need to be " converted " . The only reason, I

think, that Elaine suggested that the bananas be speckled is that they are

starchy. By the time they become speckled, the starches have broken down to

monosugars... I think?

That's my thinking as well, I was just scared of some overly firm pears. I'll

let them ripen a little just in case, but all the same, thanks for the reply.

Sometimes you just need someone to confirm your opinion.

jonathan

[Guest guest]

> You might do a quick internet search on the type pear you have purchased.

Some pears are to be eaten when they are still slightly firm and if left to

ripen a bit more end up sort of brown and a not nice texture inside.

Thanks Amelia, that makes sense. I was just going to cook them up (I've never

really liked pears raw) with some granny smiths that have been laying around.

These are Bartletts, so I'm gonna cook the heck out of them.

jonathan