Remember the old joke, where the question: when do you get your first strawberry? - the buyer in the supermarket is answered: at 7 am? So, now in our stores it’s about the same. Food globalism has penetrated not only the industry of canned food, which can be transported around the world, it has even affected fresh fruits and berries. In winter, domestic fruits give way on the shelves to bright “natives” of warm regions. They are brought from South Africa, Morocco, New Zealand, Costa Rica, Colombia, Ecuador...

In hot countries, winter is the season when all the most delicious things ripen: pineapples, mangoes and other exotic things. We also sometimes want to pamper ourselves, and what about the New Year? The same pineapple is a fairly frequent guest on Russian New Year's tables, not to mention the usual tangerines and bananas. In order for overseas fruits to reach us intact, they are picked while still completely green. They ripen on the way to the counter, and often already at our home. “Our Version” found out how to help purchased fruits achieve ideal ripeness.

Why do some “succeed” while others deteriorate?

Why does an inedible fruit taken from the tree become soft, juicy and sweet? Because he himself, without the participation of the mother plant, produces the “ripening hormone” - ethylene. Under the influence of this gas, tannins in fruits break down, and starch turns into sugar. This discovery was made by Russian botanist Dmitry Nelyubov at the beginning of the last century. Since ethylene is released by the fruit itself, it does not necessarily need to hang on the branch. A picked fruit can “reach” even faster than its untouched counterpart, since with a lack of moisture or mechanical damage, ethylene synthesis increases. And if you put at least one ripe fruit among the unripe fruits, the ripening will go faster.

Most of nature's gifts can be purchased unripe without much risk - they ripen perfectly at home. These include apples, pears, bananas, kiwis, persimmons, avocados, quinces, peaches, apricots, plums, figs, papaya. The exception is the few fruits that must ripen on the tree. If removed ahead of schedule, they simply begin to rot over time. These include oranges, grapefruits and other citrus fruits, grapes, pomegranates, and cherries. It turns out that these species do not use ethylene to regulate ripening.

What is “banana gas” and is it dangerous for us?

The lion's share of industrial fruits today is harvested unripe, the most striking example being bananas. This appetizing yellow fruit is the permanent best-seller among all exotic fruits. Actually, no one considers it exotic for a long time. Banana is a very delicate product; it cannot be transported over long distances at temperatures above 14°C. The only way to get it to the buyer is to pick it green and transport it on ships equipped with refrigeration units. Many people remember that before, not only the grass, but also the bananas were greener. And all because in Soviet times they went on sale without additional processing. In order for green bananas to turn yellow quickly and evenly, they are carbonated - placed in sealed chambers and treated with a gas mixture (also called “banana gas”), which consists of ethylene and nitrogen. It is harmless to humans, but in terms of taste, such fruits are most often inferior to those ripened naturally. Since such technologies were not used in Soviet times, bananas were tastier.

Today, about 95% of fruits sold in Russia during the winter months are processed in “gas chambers” (by the way, citrus fruits are often sent there, but for a different purpose - this gives them a brighter color). However, finding a completely ready-to-eat fruit in the store can sometimes be difficult. But it doesn't matter. Simple kitchen tricks will help you quickly bring your purchase to the desired condition.

Ripening instructions

Rule 1. Forget about the refrigerator - unripe fruits have no place there. Cold literally “freezes” the ripening process. Store them at room temperature (but not near the battery!) and away from direct sunlight.

Rule 2. Fruits do not like to “suffocate” and dry out. During ripening, the respiration process in their tissues is activated and they require large amounts of oxygen. You should not keep the fruits in a plastic bag or plastic container - they will begin to rot and rot. And long-term (more than five days) storage in air often leads not to ripening, but to drying out. Wrap the fruits in soft paper (ordinary newspaper will do) or put them in a paper bag - this way they breathe and do not dry out. Bananas usually ripen in one to two days, avocados and mangoes in two to three, kiwis in three to five. But it may take a little more time. If you want to speed up the process, put a ripe banana, apple or pear in the bag - they are recognized as record holders for the amount of ethylene released. Thanks to this proximity, your “harvest” will ripen faster.

Rule 3. Fruits must be dry. It’s better to let them ripen unwashed – you’ll wash them when they’re ripe. If you still can’t resist, dry the fruits thoroughly. Speaking of washing. Tropical fruits travel enormous distances on their way to the counter. To preserve their presentation, special waxes and preservatives are used - otherwise the fruits will be destroyed by mold. That is why before eating, all overseas gifts of nature must be washed with hot water and a brush, preferably with soap.

Rule 4. Whole and undamaged fruits will ripen without problems. But if there are dark spots, cracks or suspiciously soft spots on the peel, it is very likely that the fruit will spoil before it has time to ripen. It’s better to use it right away: bake it, make jam or pie filling.

And one last tip: Don't forget to check your fruit supplies regularly. There is no universal ripening period: in one case, a “wooden” fruit can become edible in a week, and in another - in just a couple of days.

Top 5 myths about exotics

- Do you think we are the only ones forced to wait for green bananas to turn yellow, while tropical people eat ripe fruits straight from the palm tree? You are wrong. Bananas are always picked unripe: as they ripen on the tree, they only lose their taste and aroma, the peel cracks, and the flesh is easily affected by rot.

- Most of us are sure that pineapples help you lose weight. They say they contain a substance called bromelain, which can burn fat. This is not entirely true. There is indeed enough bromelain in pineapple, but the only thing this enzyme can do is help the body break down proteins. That is, if you eat meat with pineapples, you can forget about the heaviness in your stomach. But bromelain, alas, has no effect on subcutaneous fat.

- It is believed that the birthplace of kiwi is New Zealand. But that's not true. The Chinese were the first to grow this fruit, and it was once called Chinese gooseberry. And at the beginning of the 20th century it was brought to New Zealand. To the natives, the brown “hairy little thing” reminded the kiwi bird, which really looks like it. And they renamed the Chinese gooseberry to kiwi. Since then, the new name has become so stuck to the fruit that no one calls it otherwise.

- Avocado is said to improve potency. This misconception is more than one thousand years old. The Aztecs and Mayans called avocados nothing more than “egg tree.” The fact is that the fruits hang on the branch in pairs, and this evoked unambiguous associations among the Indians. They believed that the shape of the fruit should “correspond” to the content, and they ate them in the hope of gaining male strength. However, modern studies have shown that avocados have no effect on the potency.

- Think mangoes are only good for desserts? In fact, in India, the homeland of this fruit, marinades, sauces and side dishes for meat and fish are prepared from unripe mangoes (tart in taste). So, if you come across an unripe fruit, you can use it in a salad or vegetable stew - this will add zest to the dish. Well, a technique borrowed from Indian housewives will make mangoes ripen quickly. To do this, you need to put it in a container with raw rice.

– Many fruits are imported into Russia from abroad. This in itself is not scary, he says. Svetlana TIKHOMIROVA, Candidate of Medical Sciences, nutritionist-consultant at LEOVIT Nutrio - but environmentalists argue that transporting products over long distances worsens the environmental situation in the world. Exhaust gases, harmful emissions - all this increases the so-called carbon footprint, due to which the condition of the planet’s atmosphere is deteriorating. Some doctors argue that such foods can lead to widespread allergies and other disorders because we are not genetically adapted to them. So is it possible to eat such fruits? It is possible and necessary! Despite the long journey or long-term storage, they still contain substances necessary for the body (fiber, pectins, microelements), which we cannot obtain from other sources. In addition, we have the opportunity to diversify our autumn-winter diet.

How to preserve your peach harvest

General storage conditions for peaches

Before storing fruits at home, you should prepare the room. The most important of them is maintaining the temperature regime for proper ripening. Fruits cannot be stored at sub-zero temperatures: they spoil quickly. Temperatures above plus 10 degrees Celsius are also destructive for peaches; they can spoil in 1 day.

To store peaches, a temperature of 0 degrees Celsius and humidity up to 90% are required. You can choose a suitable place yourself. These can be compartments for storing vegetables in the refrigerator, underground, or on the balcony.

You should periodically select fruits that begin to deteriorate. Compliance with these standards will allow you to store fruits for a long time: from 2 weeks to 1 month. At room temperature, storage does not exceed five days.

You should avoid stacking peaches on top of each other in rows to prevent them from spoiling under their own weight. Beforehand, the peaches are placed in a dark place for several days. If necessary, the gaps between the fruits are filled with clean, dry river sand. It is better not to store peaches in plastic bags - they quickly deteriorate due to poor aeration and condensation.

The question remains of how to store peaches at home so that they last all winter. To do this, you need to select elastic fruits without signs of disease, dents or damage to the skin. If there are a lot of fruits, then each of them is individually wrapped in paper and placed in wooden boxes or trays with cells.

To extend the shelf life of peaches, you can use a solution of 10 grams. salicylic acid and 1 liter of 90% alcohol. Fruits are lubricated with the prepared mixture, and before use they must be washed under running water.

How to store unripe fruits

Unripe peaches are usually harvested for sale, transportation, and storage. Depending on storage conditions, they can quickly ripen at home, or remain shelf-stable for a long time.

For transportation over long distances, fruits that are firm to the touch and not yet colored are chosen. Peaches picked green are inferior in sweetness to those ripened on the tree, since they stop producing sugar.

To store unripe peaches, you can use linen or cotton cloth, on which the fruits are laid with the cuttings down so that they do not touch each other. The top of the peaches is tightly covered with the same cloth. Adhere to general storage conditions.

During early autumn frosts, or in rainy summers, fruits may ripen incorrectly - when a fruit that is quite ripe in appearance turns out to be green inside. The same effect can be caused by improper storage, or special methods for “quick ripening” (increased room temperature, heating with ultraviolet lamps, treatment with special solutions). Immaturity can be determined by pronounced white or greenish spots and veins in the middle.

In order for the green fruit to quickly ripen and become edible, it is placed in a paper bag along with an unripe apple or banana. The substances they release help speed up the ripening process of peaches.

The package is placed for 24 hours in a dark place with a temperature of plus 22 degrees Celsius. After a day, check the peaches - they should become softer and more fragrant. If this does not happen, then the procedure is repeated. After ripening, the fruit is stored in the refrigerator.

Storing ripe peaches at home

Ripe peaches can be stored frozen. To do this, whole or cut into slices fruits are placed in the freezer, in plastic containers or bags. Dry freezing is not suitable for this storage method and re-freezing is not acceptable.

You can also use sugar-ascorbic syrup for freezing. For 1 kg of sliced ​​peaches you will need a liter of water. First, 6 tablets of ascorbic acid are dissolved in it, after which the fruits are soaked. This will prevent the fruit from darkening in the future.

After 5-10 minutes, the slices are placed in a storage container and filled with ascorbic sweet syrup (3 crushed ascorbic acid tablets are dissolved in 4 cups of water, mixed with 3 cups of sugar). In this syrup, peaches can be stored in the freezer for up to a year.

You can also dry ripe peaches. Sweet and sour and sweet varieties are suitable for this: Dzhaminat, Irganaysky, Agapovsky, Bogatyr.

Bottom line

With proper storage, you can independently control the ripening time of peaches by changing the storage location or temperature. That is why the peaches are harvested in two stages: ripe ones - for cooking, for food, for drying and freezing; and green ones - for long-term storage. Over time, the fruits will ripen and will delight you with great taste and aroma even on New Year’s Eve.

There are several options for the origin of the fruit, which explain the benefits and harms of nectarine for the body. Some believe that the product is a hybrid of plum and. Others are confident that during the crossing process genetic information from apples and apricots was also used.

Today, botanists are inclined to believe that the fruit, unique in appearance and taste, appeared naturally. This happened only a few hundred years ago as a result of a genetic failure and the implementation of self-pollination processes by the above-mentioned fruit trees.

Chemical composition of nectarine

Nutritionists and scientists believe attempts to compare peaches and nectarines are not entirely correct. Despite their external similarity, they differ quite greatly in chemical composition. Thanks to this, nectarine, unlike peach, rarely causes allergies. This dietary product can significantly improve the life of a person who decides to introduce fruit into their diet.

• The juicy pulp of nectarines contains many flavonoids. These substances are natural antioxidants. They protect the body from the influence of toxins, accelerate its cleansing of toxins and free radicals, carcinogens. Combined with vitamins A and C, these chemical compounds provide reliable protection against cancer.
• The fruits contain a lot of potassium and fiber. They not only nourish tissues, but also maintain heart health at a decent level. Regular consumption of nectarines cleanses the blood of harmful cholesterol and helps to gently cleanse the intestines of everything harmful that accumulates in it.
• High levels of vitamin C allow fruit lovers to maintain strong immunity. This substance also promotes the synthesis of collagen, a protein necessary to preserve tissue structure. Its presence in the body helps wounds heal faster, and cartilage and bones actively recover.

Tip: If a cut nectarine shows “strips” that come from the skin and spread to the flesh, this indicates the use of nitrates or dyes. Such a product may not cause harm, but the benefit from it will be minimal.

• Ripe and natural nectarines can solve the problem of slow metabolism. The minerals in their composition stimulate the digestion of carbohydrates, accelerate chemical processes and regulate the acid-base balance in tissues.
• Low-calorie products can be used as part of a diet. With a properly formulated diet, fruits will accelerate the loss of extra pounds.
• Beta-carotenes and vitamin A synthesized from them prevent the destruction of molecules, which can cause tissue atrophy. They also support the health of mucous membranes, nails, hair and teeth.

Nectarines also contain many useful ingredients. They have a positive effect on the quality of blood circulation, the functioning of the respiratory and excretory systems. Elements such as zinc, copper and manganese stimulate the functioning of the endocrine glands, which leads to the normalization of hormonal levels.

Harm and danger of nectarine

As with other food products, the health benefits and harms of juicy fruit depend on how it is consumed correctly. If you eat no more than 3-4 nectarines a day, there will be no harm. If this indicator is exceeded, there is a risk of developing intestinal upset, a sharp increase in blood sugar and bloating.

It is strictly forbidden to gnaw or suck fruit seeds; they must be thrown away immediately. The nucleoli of the elements contain hydrocyanic acid, which is a potent poison. But nectarines do not contain carcinogens, because... GMOs are not used in their cultivation. We must also not forget that nectarines contain a lot of water, so you should not consume them immediately before bed. Otherwise, there is a risk of increased urination.

As for contraindications, they are practically absent. True, in case of diabetes mellitus their volume should be kept to a minimum. When breastfeeding, you should not eat more than 1-2 fruits per day. They are introduced into the diet of infants no earlier than 7 months.

The benefits of nectarines during pregnancy and dietetics

Taking into account the fact that the development of allergies in response to the consumption of nectarines is extremely rare, the product is not prohibited during pregnancy. Contrary to popular belief, fruits should not be eaten peeled, but with the skin. In this case, the body of the expectant mother and her baby will receive the maximum amount of vitamins and microelements. And the presence of dense fibers will cleanse the intestines and prevent the development of constipation, which pregnant women so often suffer from.

Nutritionists recommend paying attention to nectarines to all people who want to lose weight. These fruits are rich in nutrients that stimulate metabolic processes and perfectly satisfy hunger. Against the backdrop of rapid cleansing of the intestines from toxins, and tissues from excess fluid, getting rid of extra pounds will proceed at a rapid pace.

True, you should not think that it is impossible to gain weight by consuming products that contain virtually no fat. Excessive consumption of fruits can cause not only digestive problems, but also excess weight gain.

Nectarines are best purchased from the beginning of June to the end of September. Their yield occurs precisely at this time, so the fruits will be as clean and healthy as possible. There are several types of juicy fruits, but the most delicious are the varieties that are distinguished by their impressive size. Regardless of the type of product, its ripeness will always be indicated by the reddish-brown color of the nectarines, the smoothness of the skin and the elasticity of the surface.

You should not buy unripe fruits. Not only are they not very tasty, but they can also cause digestive upset. Ripe products should have a persistent sweet and appetizing aroma. It is better not to buy products with visible defects on the skin. Such fruits often turn out to be rotten under the skin.

Ripe fruits should be kept in the refrigerator, but no more than 3-4 days. Washing them before storing is strictly prohibited. If, after purchase, green skin is found around the nectarine petiole, it is better to keep the products at room temperature for 1-2 days so that they ripen. By putting unripe products in the refrigerator, you can ruin everything - the products will not ripen and will become tasteless.

Beautiful ripe nectarines with juice dripping from them are hard to beat in terms of flavor. They are also very nutritious. The beautiful orange-red skin of nectarines is evidence of the large amount of beta-carotene, which helps the body independently get rid of damaged cells that cause cancer and protect healthy cells from oxidation. Nectarines also contain vitamin C (immunity and moisture retention in cells). Finally, it is fiber for good digestion. The peach season in our country is designated by dates as the last 10 days of August - the first 10 days of September.

Purchase and storage

Nectarines are similar to regular peaches in both taste and appearance, so they are often confused. Nectarines most often have a smooth (rather than fluffy) reddish-yellow skin. And these are the best peaches of the entire season.

When selecting nectarines, look for fruits that are soft and pliable but still retain their shape. Ripe nectarines are very fragile and smell sweet. To ripen nectarines at home, simply place them at room temperature in a brown paper bag. They should arrive within 1-2 days. Conversely, overripe nectarines should be stored in a plastic bag in the refrigerator.

Cooking with nectarines

They're great on their own, but adding them to a variety of recipes couldn't be easier. The advantage of nectarines for cooking is that since they do not have a hard, fluffy skin, they do not need to be peeled.

Prepare or defrost the butter dough, roll it into a “pancake”, place more or less thinly sliced ​​nectarines on it in a circle, drip a little fresh honey right on top and, finally, fold the edges of the dough in a circle. Brush the folded edges with butter or an egg beaten with milk (water) and vanilla. Place in the oven for about 25 minutes at 200 degrees.

Nectarine salads are simply summer earthly ambrosia. For the basis of such salads, we advise you to experiment with a wide variety of exotic greens, which have appeared in huge quantities on the Russian fresh produce market. Start with Iceberg and Romano, continue with pre-mixed custom greens in bags. In the future, just try adding nectarines to any(!) salad.

Tear the greens and distribute them among two deep plates. To both, add equal amounts of nectarines cut into small slices (1 piece each) and avocado (one for both dishes), wheat kernels (cooked according to the instructions on the package and cooled), thinly sliced ​​red onion (1/2 onion for both dishes ). Also add some diced marinated tofu (this can be substituted with seasoned chicken if desired).

Dressing: mix a quarter cup of lime juice, 2 tablespoons of honey, 2 tbsp. l. tamari, 2 tbsp. l. extra virgin olive oil, 2 tbsp. l. freshly chopped cilantro, 2 tbsp. l. chopped fresh mint, 2 teaspoons lime zest, 2 tsp. chopped ginger + salt and pepper to your taste. Divide in half between bowls with salad, do not mix with the ingredients of the latter - just “sprinkle” on top.

Place 1 pitted nectarine in a blender and process until smooth. Pour the resulting mixture into a shaker, add 57 g of gin, 14 g of elderflower liqueur, 14 g of lime juice, 7 g of sugar syrup and half a teaspoon of chopped fresh thyme leaves. Fill the shaker with ice, shake thoroughly and pour the cocktail into chilled glasses.

Salsa with nectarine

A great addition to summer tacos or summer salads. As well as seasoning for chicken or fish. And it’s simply impossible to describe how well nectarine salsa goes with chicken kebab or grilled chicken!

Cut the nectarines (4 pcs.) into thick quarters (do not make thin quarters - the peach will leak onto the grill or into the fire). Grill the wedges over medium heat on the grill or carefully and high over the fire on the grill: place flesh side down, cook until you get obvious grill marks, then flip and hold over the heat for the same amount of time. It takes about 1-2 minutes on one side. Transfer the fried wedges to a bowl and let cool completely. Combine red onion (one-third cup diced), low-fat feta (one-quarter cup, crumbled) and basil (2 tablespoons fresh, chopped) in a medium bowl. “Sprinkle” with salt and pepper. Cut the cooled nectarine into small pieces, combine the resulting mixture with the previously prepared mixture, and mix thoroughly.

The healthiest dessert known. Pieces of nectarine, finely but not powdered crushed nuts (walnuts are the tastiest and healthiest, but a combination of walnuts and almonds also works well) and a “cream” of your choice: sour cream with sugar, yogurt, ice cream or whipped cream with added sugar and vanilla. If you wish, you can add caramel sauce, vanilla and raisins to the “parfait” to taste, but believe me, it will be VERY sweet even without them. It is permissible to add lemon juice (from half a lemon) if desired. Also, instead of those described, you can use real lemon cashew cream, which is perfect for this dish.

Lemon Curd: Soak a cup of cashews in cold water for 30 minutes. (or overnight in the refrigerator), then remove the nuts and dry with napkins; mix 120 ml of clean water, ready-made cashews, juice and zest from one lemon and 2 tbsp. l. fresh honey in a blender and process there at maximum speed until completely smooth (or crush the nuts with a potato masher and then mix with the rest of the ingredients). The cream can be kept in the refrigerator for up to 3 days in an airtight container.

Find 8 more recipes with nectarines (from smoothies and frozen yogurt to muffins and pizza) in the second part of the article “How to cook nectarines (peaches). Part 2."

Fragrant fluffy peaches can delight anyone! They are good not only on their own, but also can decorate any dish with their wonderful taste with a bright fruity aftertaste. And thanks to the vitamins and antioxidants they contain, peaches have long ago gained fame as fruits of longevity - in the East they are generally considered a divine gift. How can you preserve this delightful gift of nature longer?

How to choose good peaches?

First of all, when choosing peaches, it is important to try to determine their ripeness. This can be done by palpating and pressing. Good peaches should be velvety and fairly soft, but at the same time elastic. And for greater confidence, you can smell these beautiful fruits - they should emanate a fairly strong sweetish aroma. By the way, large peaches often turn out to be harsh and less sweet compared to their smaller relatives. Therefore, sweet tooth lovers should first of all pay attention to small fruits and medium-sized peaches. But large fruits are great for freezing and canning!

It is not at all forbidden to purchase slightly unripe fruits - they can easily ripen at home (they ripen especially quickly in the company of other fruits). The most important thing is that there are no green spots on the selected fruits - this indicates that the peaches have not reached the minimum ripening threshold.

As for the quality of purchased peaches, it is not difficult to determine it by the seeds. Broken or shriveled pits indicate that the peaches were treated with various chemicals for best storage.

When going home from the market with a bag of fragrant peaches, it is important to make sure that the fruits do not get crushed along the way - these delicate fruits do not tolerate transportation very well and with the slightest mechanical damage they begin to quickly deteriorate. Ideally, it is better to take a basket rather than a bag for peaches. If, nevertheless, some fruits are damaged, then they must be used first - eaten or made into jam or compote.

How to store?

In rooms at room temperature, strong, ripe peaches can be stored for several days. To increase their shelf life, you can place them in the refrigerator, then they will last about a week longer.

It is strictly not recommended to store peaches in plastic bags - the humidity inside such packaging constantly increases, and this is extremely undesirable for delicate fruits. The most ideal packaging option would be paper bags.

As for the temperature regime, peaches are best stored at a temperature of about zero degrees Celsius. At higher temperatures, fragrant fruits will be stored less. By the way, the most ordinary cellar is quite suitable for storing them.

To avoid crushing pliable peaches, they should not be stacked on top of each other. And if it is necessary to preserve a sufficiently large number of peaches, then it is recommended to either wrap them in paper (each fruit separately) or pack them in special cellular trays.

Some summer residents store peaches in sand - for this, slightly unripe, strong fruits of late varieties are selected in advance. First, they are laid out for three or four days in a well-ventilated dark room - this is done so that excess moisture comes out of the fruits. Then each fruit is wrapped in paper and the peaches are placed in a box in layers, alternating each layer of fruit with a layer of dry and clean river sand. As a result, the entire space between the fruits should be filled with sand. The most ideal for storing this way would be low boxes that can hold no more than four layers of peaches. If there are more layers, the fruits can easily become wrinkled under the pressure of each other.

There is another way to store peaches - using a solution of salicylic acid. Each fruit is coated with this solution separately. And preparing it is not difficult: for one liter of ninety-degree alcohol, take 10 g of salicylic acid.