Manda Ruby wrote:
>
> On Nov 23, 6:18 pm, dsi1 > wrote:
> > Arri London wrote:
> >
> > > Manda Ruby wrote:
> > >> If barely ripe pineapple has bit of sour ttse unlike the fully ripe
> > >> one which is sweet, is the sugar content (fructose form) the same or
> > >> less if compared between the pinepples of same size of the two types
> > >> (fully ripe pineapple and . barely ripe pineapple)?
> >
> > > Get hold of a handheld refractometer to measure total sugars and see
> > > Any student chem lab will have one.
> >
> > Or you could just use your eyes.
> Your answers to his response made me realize that his response was to
> the question how to choose a ripe pineapple versus not barely ripe
> one, which btw, was not my question. Sorry. My question was not about
> choosing ripe pineapple versus barely ripe pineapple. The question
> was literally about comparing total amount of sugar content in
> pineapples of the same size.


And my answer was equally literal! The easiest way to measure sugar
content is with a refractometer, such as winemakers use. It's first-year
basic chemistry and quite fun. Your taste will tell you which is sweeter
but of course that isn't quantitative




Of course, there is a reason behind the
> question and it had to do with eating pineapple of ripe one versus
> barely ripe one. The only justification to choose a barely ripe
> pineapple would be if it has less sugar content than the ripe one of
> the same size when both are the same price.
>
> > When confronted with pineapple pieces,
> > you'd be wise to choose the darker, semi-translucent pieces first,
> > unless you enjoy sour pine. :-)