We’re heading into fall fruit season, and while I’m not much of an apple person, I welcome pears with open arms. I’m not too picky about which varieties either — any and all, including those delicate Asian pears, are absolutely delicious to me.
I grew up believing that the best pears came in gift boxes around the holidays, and while those expensive pears are amazing, I learned that I can pick good ones out at the store myself instead. With a little know-how, you too can choose and ripen pears to perfection!
The brown spots that mar an otherwise beautiful piece of fruit is basically “fruit rust,” caused by oxygen in the air reacting with a plant enzyme called “polyphenol oxidase.” This article explains the science in more detail, but to prevent enzymatic browning, you either have to stop the oxygen or the enzyme (or both.) Most prevention methods involve a physical barrier (water) and a chemical inhibitor (such as ascorbic acid) but we wanted to see which solutions provided the best solution to this ugly problem.
We may or may not need to be bringing in a boatload of mashed potatoes to the Preschool Thanksgiving Pitch In tomorrow morning… so tonight meant peeling and chopping up lots and lots and lots of taters…
I wouldn’t recommend you go out and buy an apple slicer for this purpose alone, but if you already own one, we’ve got to admit: it’s pretty handy. Apples, potatoes, onions, pears, and I think once on a big mozzarella ball.
I personally don’t peel potatoes. There’s nutritional value in the skin, and I often mash it anyway to the point I can’t tell. But it’s really important to wash the potato before preparation if you are keeping the skin. They’ve been exposed to various chemicals and such en route to the grocery store, and while sitting on display.
While you might find some of the research that follows surprising, there are no magic potions or super bars on this list. They’re all nutrient-rich whole foods, which a recent study revealed increase calorie burning by roughly 50% compared to processed foods, adds Sass. Eating less without feeling like you’re on a diet and burning more calories? We’ll take it.
Of the list, the majority are accessible to those of us on warfarin/coumadin. Apples, pears, lentils, and leeks are a concern but can be tolerated in small doses without a huge impact. I don’t see anyone consuming lemons though… Kimchi was a surprise.