With the development of modern cultivation techniques, people can now enjoy fruits from all regions and seasons year-round. "Eating watermelon by the stove" is no longer just a dream. However, many people have concerns about off-season fruits: Are they artificially ripened? Are they harmful to the body? Let's explore this topic.
First, let's understand the main harvesting seasons for various fruits:
Strawberries are picked starting in mid-to-late May, when their sweet and sour flavor is most pronounced.
Apricots are in season from late May to mid-July.
Cherries are harvested from mid-May to mid-June.
Peaches are available from mid-June to early October.
Early plum varieties come to market in early June, but the most delicious varieties ripen between August and September.
Muscat grapes only enter their ripening period from late August to early September, at which point they develop their best flavor and texture.
The harvesting season for most jujube varieties is from mid-to-late September to early October. Only then do they develop their characteristic jujube flavor. Jujubes sold before this time are tough, woody, and inedible.
Some apple varieties ripen after "fu" (the hottest period of summer). Mid-to-late season apples like "Hongxing" (Red Star) are ready by the end of September, and "Fuji" series apples don't hit the market until October.
Early pear varieties, such as "Lü Baoshi" (Green Gem), ripen in early August but are quite expensive. Most pears are available in late September or early October.
Centennial grapes only come to market in early-to-mid September.
Are off-season fruits edible?
Regardless of the season, the key to health is to eat plenty of fruits and vegetables. Countless studies have confirmed that the higher the total intake of fruits and vegetables, the lower the risk of cancer and heart disease. Eating fruits and vegetables is always better than not eating them. If we were to avoid off-season fruits and vegetables entirely, what would we eat in winter and spring besides large amounts of meat and fish? Would that be beneficial to our health?
In reality, many off-season fruits and vegetables are not necessarily grown in greenhouses; some come from the south, and some are even imported. For example, in Hainan, fruits and vegetables can be produced year-round, so there is no concept of "in-season," and their nutritional value is not necessarily lower than seasonal produce from the north.
These off-season fruits should not be eaten in spring:
Sugarcane: Spring sugarcane is often leftover from the autumn. After being stored for a whole winter, it is highly prone to spoilage, developing a fluff or wool-like white substance at the tip. When cut, red thread-like substances can be seen on the cross-section. Sugarcane is an excellent "heat-clearing" food, sweet in taste and cold in nature, known for clearing heat, promoting fluid production, and aiding digestion. Its season is November. Improper storage can lead to mold, and unripe sugarcane can also become moldy after being cut.
Bananas: To make banana peels turn a tender yellow for a better appearance, some dishonest merchants use excessive sulfur dioxide to ripen them. However, the pulp remains hard and not sweet at all, and sulfur dioxide is harmful to the human body. Banana is a nutritious tropical fruit, sweet in taste and cool in nature, with effects of moistening the intestines and clearing heat. Its natural season is summer.
Grapes: Some dishonest merchants and farmers soak immature green grapes in a diluted solution of the ripening agent ethylene. After a day or two, the green grapes turn purple. The natural season for grapes is August and September. Grapes are sweet with a slight sour taste and neutral in nature, known for nourishing blood and qi, strengthening bones and muscles, and promoting urination. They are high in sugar, so diabetics should be careful to only have a small amount.
Four methods to identify off-season fruits:
Smell the aroma: Naturally ripened fruits emit their characteristic fruity fragrance, while artificially ripened fruits have no such smell, and some may even have an off-odor. Over-ripened fruits may have a fermented smell.
Test the weight: For fruits of the same variety and similar size, artificially ripened fruits will be much heavier than naturally ripened ones.
Feel the texture: Pay attention to the fruit's texture when purchasing. Some fruits, like mangoes and bananas, become soft when ripe. However, if a fruit looks mature on the outside but feels very hard to the touch, it may have been treated with excessive hormones.
Examine the color: Carefully observe the appearance of the fruit before buying off-season varieties. If a fruit is abnormally large or has an unusually bright color, it may have been treated with excessive hormones. For example, if a banana looks very yellow but its stem is still green, it may have been treated with hormones before it was naturally ripe.