I trust that this will change, but as a newbie, I have to say that eating ripe fruit is FREAKY.
I'm pushing through, particularly with bananas (brown just looks WRONG to me) by making a lot of smoothies. Read Freelee's discussion piece on ripe fruit - the pictures really helped.
Does anyone else go through this in the beginning? I am sort of partial to almost green bananas when eaten raw... I had no idea it wasn't good for me.
~ Josette ~
The fruit available at the market is an extremely narrow field of edible fruits based on their ability to ripen "well" off the tree and handle the harsh conditions of transportation. The more natural way to eat these products is to leave them on the tree until they are ready to fall off by themselves. There would be an abundance of fruit available and we would only select the most appealing.
Due to the socially constructed "civilized" world fruit is rare and expensive.
When you get more experience and practice at choosing what is most edible you will find yourself craving fruit at its sweetest. Soon you will notice how texturally harsh poorly ripened fruit is both in the mouth and on your digestion.
Wow, that reminds me... fruit is way sweeter than I remember. I added dates to a smoothie, and BAMM, so sweet!
I'm curious about this DATERADE people keep mentioning. Are we talking just 10 pitted dates and some water in a blender?
Thank you Andrew. Wow, I have never looked for fresh dates before - that sounds like a new adventure :-)
You eat BROWN bananas? Are you talking about the peel or the flesh? I'm pretty sure, Freelee never recommended to eat brown bananas.
LOL - the skins, of course. All those spots
Well, it depends on the banana variety, how they have ripened: temperature, in a bag etc. If you let your bananas ripen in a plastic bag, there will be almost no spots at all, even when they turn alcoholic. I think the ripening process just happens too fast then, or maybe some nasty agent of the plastic interferes, I don't know... Best let them ripen outside plastic at room temperature.
Another sign of ripeness is that they fall of when you pull them at the stem, no matter if there are a lot of spots or not. They should have a full aroma and smell sweet, not like oxidised (brown) banana smoothie.
Thanks! Have a great day in Germany - my best friend is from there! (Hamburg)
The only one I still have issues with (and in the end, decided not to eat) is kiwi! For me its either too sour or tastes fermanated.
Bananas where weird to me at first- but I bet you'll get used to it! I used to eat them just yellow all the time, now they gotta be spotty or I just can't stand 'em!