The riping of fruits & vegetables & Fiery- Fruity Gazpacho
Fiery fruity gazpacho is a refreshing cold soup full of vitamins. It stimulates the circulation during heat waves and is wonderfully simple and smooth – even in the preparation!
Ingredients for 4 servings
2 peppers (red and yellow)
4 slices of white bread
1 clove of garlic (see In And External Garlic Application & Positive Health Influences)
Chili, olive oil, sherry vinegar, salt, fresh oregano and parsley
Simply add the tomatoes, cucumber, bell pepper, white bread, garlic, onions, some chilli, olive oil and sherry vinegar to a blender. Then season with salt and fresh herbs and serve cold.
The perfect summer recipe!
First bitter, then sweet – that’s how our fruit and vegetables ripen
In order to be edible for us, fruit and vegetables must ripen. The path from flowering to ripe fruiting is marked by many changes.
Those who cultivate their own bed or garden can marvel at this process year after year. But what happens when the fruit ripens?
What’s the riping process of fruits?
In the ripening phase, partial changes occur in the fruiting bodies. This process often changes the entire composition of the ingredients.
Many green, unripe fruits contain a lot of starch. This starch content then drops continuously as it matures.
In return, their content of glucose, fructose and sucrose increases. In many cases, tannins are broken down in the fruit.
This makes the previously sour or bitter fruits sweeter and tastier. In addition, the fiber in the food changes as it matures. This makes fruits and vegetables softer and more enjoyable to eat.
Vitamins and phytochemicals develop only at the end of ripening
At the end of the ripening process, the phytochemicals form. We can see this, for example, from the fact that the fruit now also changes in color.
The chlorophyll, i.e. the green leaf dye, converts and other coloring substances replace it completely.
With tomatoes, for instance, the coloring and secondary plant substance lycopene, carotenoids affect citrus fruits and mangoes.
Also towards the end of the ripening phase, the vitamin content in fruits and vegetables increases. In the mature state, we can encounter the most nourishing substances!
Here you will inevitably come across a problem with our industrially produced foods. Most factories harvest their fruits and vegetables far too early.
They, furthermore, store them in a dark and cool place and then have them transported long distances. As a result, the food can no longer fully develop its intended vitamin content.
Therefore, you should be mindful of where you buy your foods to ensure that you can put fully ripened fruits and vegetables on your table.
Ideally, you should always buy from organically controlled cultivation, as this ensures not only freedom from pesticides but also the highest possible vitamin content.
If they store the fruits and vegetables for a long time, their vitamin content, unfortunately, decreases again.
Ripening and non-ripening fruits
But maturation is not the same everywhere. There are fruits and vegetables that can ripen a little even after harvesting.
They are often harvested when they have reached the so-called “picking maturity”. Picking maturity means that they have developed on the plant to such an extent that they ripen after harvesting, at least so far that they are edible.
Apples, pears, quinces, apricots, peaches, plums, blueberries but also tropical fruits such as bananas, mangoes, avocados, papayas or kiwis belong to the ripen after harvesting category. Tomatoes are also ripening foods.
Nevertheless, the content of vitamins and phytochemicals in ripened fruit and vegetables is not comparable to that of fully ripened foods on the plant.
It is best to harvest the fruit fully ripened from the mother plant and immediately process or consume it.
Non-ripening foods include cherries, blackberries, strawberries, raspberries, grapes, pineapples, citrus and cucumbers, peppers, eggplants.
You should only harvest these when they are really ripe on the plant. When plucked too early, they lack taste and numerous healthy ingredients.
A ripening gas creates contention in the fruit basket
Numerous fruits, especially ripening species, use the gaseous messenger substance ethylene to control their ripening.
The plant hormone starts ripening processes but is also released into the environment. In the case of neighboring fruits or vegetables, this can then cause them to ripen too quickly.
This is an often undesirable side effect. Ethylene has a negative impact on non-ripening varieties in particular, as they are very sensitive to the ripening gas.
That is why the motto for storing fruit and vegetables is: Do not store all your fruit (or vegetables) in one place.
Even if a colorful fruit basket looks appetizing, tomatoes, apples, apricots, nectarines or bananas can be real fruit and vegetable spoilers due to their strong secretion of ethylene.
On the other hand, you can also take advantage of the ethylene effect. If you put a few apples with unripe fruit, such as bananas, kiwis, pears or avocados, you can accelerate the ripening process.
After a short time, acidic immaturity turns into a juicy delight.
I recommend you try out our fiery – fruity gazpacho recipe this summer. It’s bot only a stunner at your next cocktail or grill party but filled with numerous beneficial vitamins and minerals.
Simply a replenishing, divers, and tasty delight!
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