@Mossy said in The peatiest fruit suggestions:
@Jennifer said in The peatiest fruit suggestions:
@Mossy said in The peatiest fruit suggestions:
@Jennifer said in The peatiest fruit suggestions:
@Mossy, those are the two main varieties we have where I live. I don’t know if it’s because they’re often unripe, but I find them to be fibrous, especially compared to the ataulfo—its flesh is buttery, IMO—and pine-like/resinous in flavor, something I never taste with ataulfos. But how nice to have access to a guava orchard. I haven’t tried freezing guava before, but I’ve been successfully juicing and freezing fruit for at least 20 years now, including tropical varieties, and frozen fruit was a staple of mine the roughly 8 years in total that I followed Dr. Graham’s 80/10/10 diet and Dr. Morse’s protocol so my guess is it freezes just as well as all other fruit.
Ok, interesting. Indeed, I also would call those two varieties fibrous; and the longer I let them ripen the smoother they get, and less fibrous. I will definitely have to try the ataulfo. I think another reason I probably go for the larger variety is they are larger for the same price, if not cheaper. But, I will try the ataulfo when I get a chance. I don't always see them.
Yes, it is nice having the orchard relatively close. I didn't even know the orchard was by me all these years. I found it by accident, searching for local growers. Actually, I haven't been there in years, due to the quantity requirement, but I think I'll attempt it again. Though, I could imagine it's past harvest time currently (P.S. seems like the harvest may still be happening, but the tail end).
Good to know about your success with freezing fruit. Your diet, and food planning and management, all seem very good. I have a bit of a love-hate relationship with it — haha. The more real and whole foods it is, the more time consuming; but no doubt, the better. It's just a matter of finding a balance and making room for yet another from scratch, so to speak, additional process.
That’s good to know. I’ll try letting them ripen longer then. In this climate there’s a fine line between ripe and rotten when it comes to tropical fruit and overall, it has been less hit and more miss, for me. I hope you get a chance to try some good ataulfos and fingers crossed guavas are still available—I love happy accidents, especially those involving food. lol
I have a love-hate relationship with it, too. I’m all for quality nutrition, but this level of organization was born purely out of necessity. I don’t thrive on a diet native to this region or my family (mainly Swiss-French), and I meal plan, shop and cook for two and our diets are different—mine is fruit-based and his is meat-based—so I have to be organized if I want a life outside of a kitchen. lol
Indeed. There definitely is a fine line between ripe and rotten. And I don't know if there is any scientific truth to my letting them ripen so they're less fibrous, other than it appears that they are smoother. I could guess it's like bananas and plantains, where the sugars are a factor in making things less fibrous as they ripen. I welcome the more scientific minded to set me straight if I have this wrong.
We are in the same boat: I do this out of necessity as well. Helping my elderly father and myself eat as healthy as can be had, given the price, availability, and time factors. I ebb and flow with my Peatiness, but to a large degree I do attempt to filter everything through a Peat lens.
I believe your experience. The only thing I’m not sure of is ripening. It’s said that fruit will ripen after picking if it reaches a certain level of maturity before harvesting, but the only fruit I know for certain ripens, i.e., increases in Brix, after harvesting are bananas/plantains. However, all fruit, whether picked prior to or at maturity, will soften as their fiber breaks down so I can see a picked mango becoming smoother, even if it’s not actually ripening. I just need to catch it before it starts to ferment. I’m actually allergic to mangoes (I get a rash from the urushiol) so I haven’t consumed them with enough frequency to get the ripening down.
Ah, so you’re caring for your father, too. Like you, I try to filter things through a Peat lens, but my dad has a processed-food palate, and I don’t feel right forcing a grown man to consume foods he dislikes, nor having him grossly under-eating, which has been a struggle since my mum’s passing, so I make concessions. I make his meals mostly from scratch so he isn’t consuming fraken food, but the only ingredient I’m a stickler about avoiding is PUFA-rich fats. I cook with butter and coconut oil, but he prefers starches to fruit, meat to milk and so on.
