Do you cut out the bruises or overripe parts and use the rest?
I do cut out bruises in apples and pears.
I cut our bruises, overripe parts and catfaced parts of strawberries.
What do you do with overripe or bruised plums, peaches or nectarines?
I had 2 quarts of peaches that went from perfectly ripe to fruit that was 1/3 to 1/2 brown overnight. I cut into each peach, and ultimately tossed the whole peach if the yellow flesh looked mealy, or if the brown overripe part went right to the core.
Now I’m reading that some people cook the overripe fruit.
Yes! I always cut out the bad spots if enough of the fruit is salvageable. This applies to most all fruits or vegetables, but if a fruit/veg is too compromised I will chuck it. Also, I tend to put the re-habbed fruit into cooked or baked concoctions, including jam. I think apples and pears are very forgiving, but I don’t hesitate to rescue other stone fruits either. I’ve got a big plum tree, which we don’t spray, so often I cut out wormy places, etc. before using. I’m a firm believer in utilizing good food, even if not perfect.
That said, if using fresh in a salad or raw prep, I’ll use best possible, especially for company/special dinners, etc.
As an aside, a few years ago I decided to try eating bruised spots on things to see if it was a childhood fixation to avoid imperfect/ugly things…no it’s not - the damaged parts all tasted like crap!! Just another way Mother Nature looks out for us lol. Lucky for us we can cut the bad stuff out.
For me, it depends HOW bad a spot is, and my use for the fruit. I usually don’t discard iffy spots if they’re destined for something that is not going to show or doesn’t require firm texture.
I actually think that–on a continuum–slightly overripe fruit can be a flavor boon.
Well, foul bananas make great baked goods so I suppose you could make peach bread instead.
Definitely trim any gross parts. Depending on the fruit/season either make sorbet (or freeze for smoothies) or bake. Either simply with a dash of sugar and acid for a compote to add to yogurt or ice cream, or in a crisp or galette. Or puree & use in drinks.
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Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
5
Yep. Any bananas getting over ripe go in the freezer until there’s a few. Then it’s banana bread or banana pancake time.
Other fruits get trimmed for bruises, etc. Last week, I was given about 5kg of apples by a neighbour. No idea what variety. There was some damage to a few of them but most were fine. Half have been used for chutney. The other half simply peeled, sliced and frozen for future pies.
I definitely cut off bruises from most fruit, but tend not to eat it it is starting to taste fermented.
If you have enough, bruised and over ripe fruit can be used in shrub, but I think I want to know it tastes good first. I think fruit can be brown and soft for other reasons.
I cut the bruised/bad spots off of my fruit too. Any bananas that get really ripe will morph into banana muffins/bread and apples will get morphed into homemade apple sauce. Other fruits can be turned into pies or other baked goods but my baking skills are limited
Yep. absolutely agree. No point wasting good butter.
I don’t bake that often, and butter costs around $8- $9/ CAD/ lb, so I’m unlikely to use lesser fruit when I bake something that also requires $8 of butter and $5 of flour, sugar, baking powder/yeast etc.
