On Sat, 30 May 2009 13:29:12 GMT, "brooklyn1"
> wrote:

>
> wrote:
>>
>Actually much tropical fruit is far more perishable than fish... fish
>doesn't bruise nearly as easily, and fish doesn't need to ripen, and much
>seafood is shipped live. Many tropical fruits can't be shipped once ripe,
>they're too delicate, and some have a shelf life of mere hours, if picked
>'green' they are inedible and will not ripen off the plant, and many are
>ruined by refrigeration. Most people on the US mainland have never eaten
>field ripened pineapple other than canned... fresh pineapple for export is
>harvested green and once picked does not ripen. Btw, pineapple is native to
>Central America. Some of the larger US cities have produce markets that do
>carry a pitifully small variety of tropical fruit, not of very good quality,
>and expensive. Many Hispanic markets do sell a larger variety of tropical
>fruit, also frozen and as nectars/juices. Did you know that there are more
>than 300 kinds of bananas, US markets typically sell only one type, maybe
>two. Bananas ripened on the plant taste very different from those you buy
>in the market. The tomato is a semi tropical fruit, those purchased in US
>markets, even in summer, are not very tasty because they are picked green
>and artificialy ripened while in transit... the only way to have good
>tomatoes is to grow your own... I grow my own tomatoes but those I bring in
>at the end of the season to ripen on the counter never come close in flavor
>and texture to vine ripened. Even farm stands pick tomatoes early.
>
>
>
Living in the sub tropics as we do, Sheldon is correct. Pineapples
should ripen on their plant as should bananas. Makes a whole lot of
sense because I think the sugar action happens as a plant ripens.

I remember going from Hawaii to the East Coast as a teenager and
buying some bananas. (We always had bananas growing in our yards here
and they were a natural in my diet.) Oooooh they were so awful and I
found out they were picked green and allowed to "ripen" in the store.
Tasted totally nasty and green despite the yellow skin.

Plant ripened makes all the difference and one can hardly ship around
mangoes or tangerines or local oranges as they are fragile. Best
eaten when naturally matured.

And don't get me started on avocados. Hawaii grows tons of especially
yummy ones and they could stand 2or 3 days in transit when fully
mature, but you know- California won't let us ship them out of Hawaii.
Would ruin the pathetic Haas market for them.

aloha,
Cea