I know this sounds like an imminently exciting subject, but it’s really just a bit of wisdom from a country girl. Hope it can help y’all!
PINEAPPLES. The pineapple plant bears fruit for three years. The first year produces the largest fruit. The last year the smallest. The smallest is the sweetest by far. Do not cut into it until it is yellow all over. Green = tart. Yellow = sweet.
Extraneous information: cut off the top inch or two below the green part and plant it. In a climate without a harsh winter, or in a container you can move inside when it gets cold and use a grow light, it will root and grow new pineapples. One per plant per year. I plan on posting a “how-to” on cutting pineapples later. My mom never knew how. I learned for a girl in eighth grade who did a demonstration for her “informational” speech.
STRAWBERRIES. Strawberries do NOT ripen once they are off the plant. Deep red strawberries are the sweetest. If they are picked while still orange, they will never ripen and never get sweet. A spot of white is not a big deal, that part was probably just hidden under a leaf, but a lot of white means they did not have a chance for the sun to develop the sugars. Oh, and the smaller ones seem to be sweeter, but that’s not a hard and fast rule and is very dependent on how long they were allowed to stay on the plant.
Extraneous information: climbing around on your hands and knees at a “pick-it-yourself” place is not only fun family time, it is usually exponentially less expensive than any store bought strawberries. ALSO: do not ever soak them. They are like little sponges. A quick rinse is enough. If you soak them, they will soak up the water and lose a lot of their inherent sweetness. If you get a batch home and it isn’t sweet, slice them up, put them in a bowl and sprinkle a teensy bit of sugar over them and then stir. Let them sit for a couple of hours. They will be a lot sweeter from just a tiny bit of sugar. Oh, and they will have a wonderful syrup in the bottom of the bowl!
AVOCADOS. Once they feel slightly mashable to the touch, pull out the brown stem piece. If it is bright green inside, it’s not ripe. If it is brownish, it’s ripe. Cut it up quickly. You know how fast those little buggers can become overripe!
Extraneous information: To open, use a sharp knife to cut through the skin in a smooth line all around, tip to tip, down to the pit. Twist each side to expose the pit. With great precision, smack the sharp edge of the knife into the pit. Twist the pit out. From the back side of the knife, pinch the pit off of the knife. Lay down the knife. To eat, scoop out with a spoon, making sure to get all the dark green avocado near the skin, since that’s where a lot of the nutrition lies. Now, you can also use a table knife and slice or dice the avocado while still in the skin. Pop the skin inside out and the slices/dices come right out.
Okay. So that’s a bit of country wisdom for now. I will have more in the next post. Make sure you tune in!
Do you grow fruit? Maybe you have fruit trees in your yard and can share with us how to get the best flavor from the fruits you grow! Or maybe your Grandpa taught you a thing or two while you helped him weed his garden. I’d love it if you shared your wisdom with us.