Label
All
0
Clear all filters

The Making of Fruit: Ripening

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Among all our foods, fruits are unique in the way that they progress from inedibility to deliciousness. Immature vegetables and young meat animals are at their tenderest and most delicate, but immature fruits are usually at their least appealing. We may still eat and enjoy them—green tomatoes, green papayas, green mangoes—but we treat them as vegetables, cut them small for a salad or cook or pickle them. In order to graduate from vegetablehood, fruits must undergo the process called ripening, which creates their distinctive character.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title