When a fruit ripens, it gets sweeter over time. Are the sugars already there for the fruit to get sweeter or how does it gain “sweetness” over time?
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Besides what has already been said about the breakdown of starch, some fruit also produce additional sugar through photosynthesis when they’re ripening. This is why heirloom tomatoes that keep their green coloration until they are very ripe tend to be sweeter and spoil faster than classic grocery store tomatoes, which turn red very early in the ripening process (and are often picked green and artificially ripened as well)
the lemons i grew last year were sweet at first (eating them off the tree) but seemed to get more tart the longer they stayed on.
the lemons i grew last year were sweet at first (eating them off the tree) but seemed to get more tart the longer they stayed on.
the lemons i grew last year were sweet at first (eating them off the tree) but seemed to get more tart the longer they stayed on.
Imagine fibers converting from stringy bitter fibers and breaking down into sugars.
You can test it at home.. go grab a green banana and cut the outside layer off. The banana will be all hard and fibrous. If you do the same shit with a ripe banana right next to it you can see the fibers in unripe and then how they break down and convert into sugars.
If your need quick fiber… a plantain or a barely ripe banana is a good start.
Imagine fibers converting from stringy bitter fibers and breaking down into sugars.
You can test it at home.. go grab a green banana and cut the outside layer off. The banana will be all hard and fibrous. If you do the same shit with a ripe banana right next to it you can see the fibers in unripe and then how they break down and convert into sugars.
If your need quick fiber… a plantain or a barely ripe banana is a good start.
Imagine fibers converting from stringy bitter fibers and breaking down into sugars.
You can test it at home.. go grab a green banana and cut the outside layer off. The banana will be all hard and fibrous. If you do the same shit with a ripe banana right next to it you can see the fibers in unripe and then how they break down and convert into sugars.
If your need quick fiber… a plantain or a barely ripe banana is a good start.
The sugars are already there, but the fruit gets sweeter over time because the sugar molecules are rearranged to form a new, sweeter compound.
The sugars are already there, but the fruit gets sweeter over time because the sugar molecules are rearranged to form a new, sweeter compound.
The sugars are already there, but the fruit gets sweeter over time because the sugar molecules are rearranged to form a new, sweeter compound.
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