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I wish it was more of a copy of Sexvilla but it isn't. It has better shading/graphics than Sexvilla, and the pre-built animations are far more fluid than Sexvilla but it doesn't have a pose editor, so you're stuck relying on the animation packs they release, and because of that, Sexvilla has the edge even though it doesn't look as nice. Peach Ripening Q & A. What's happening in the bag? Peaches emit ethylene gas, a naturally occurring plant hormone that triggers the ripening process. Enclosing peaches in a bag traps the gas and speeds the ripening. Some like to put a banana or apple in the bag to boost the ethylene level.
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A perfectly ripe peach combines sweetness with a texture that's soft without being pulpy -- but these peaches require a little care to find. If you know the signs of ripeness, you'll be less likely to bite into an under- or overripe peach.
![]() Looking for the Right Color
As peaches ripen, they change color. The characteristic pink or red blush of a peach isn't a sign of ripeness, though; the real indicator is the background or 'ground' color. Look for peaches with a yellow ground color. If the ground color is still greenish, the peach isn't completely ripe yet.
Another way to spot ripeness is to give the peach a sniff. The stronger the fruit's aroma, the riper the peach.
Judging by Texture
Softness is another sign of ripeness. Pick up the peach, holding it with the pads of your fingers, and give it a very gentle squeeze. If the fruit is firm, it isn't ripe yet. If it feels soft, giving under the pressure, it's ripe. If your fingertips press very easily into the flesh, it may be overripe. Don't throw it out, though; you can still use overripe peaches for jams or other recipes even if you might not want to bite into one.
Speeding the Ripening Process
If you have some underripe peaches, you can help them ripen quickly by storing them correctly. Leave the fruit on a counter at room temperature; if you have the space, arrange them so they're not touching each other. Once the peaches are ripe, you can eat them right away or refrigerate them; don't refrigerate them before they are ripe, however, or they'll stay firm.
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Stop walking by papayas in the supermarket with a shrug when you're shopping, and give them a try. Papayas are a healthy, delicious way to add spark and a nutritional boost to all sorts of menus and recipes.
Eaten both green and at peak perfection, a papaya's ripeness helps you decide the best way to help it reach its full, tasty potential. Here's how to know if a papaya is ripe and ready to eat as-is or green and in need of a little extra love.
Green Papayas
Although they don't have a lot of flavor on their own, green papaya is the perfect pairing for bold flavors, particularly in popular, Thai-inspired green papaya som tam salad recipes. Shredded, pounded into peppery perfection, and married with chilies, garlic, lime and other ingredients, humble unripened green papaya becomes something special, well worth the extra preparation effort.
Cookbook author and Asian cooking expert Andrea Nguyen recommends looking for green papayas in Asian market produce sections. A good green papaya should be firm, with no bad spots, according to Nguyen.
According to Cook's Illustrated, the taste of green papaya is comparable to jicama and cucumber, which both make good substitutes when unripe papayas aren't available.
Almost Ripe, Golden and Green Papayas
Once a papaya's outside flesh has started to turn from green to golden in some spots, it's on the way to ripeness.
Most papayas in the market are slightly underripe and need a bit more time before they're ready to eat. Place your papaya in a brown paper bag, and it will fully ripen in a day or two. Add a banana, which also produces the ripening booster ethylene, and speed up the ripening process even more.
How to Know if a Papaya Is Ripe in Three Steps
Whether you're lucky enough to be near a tree that's dropping ripe papayas or you need to plan a few days ahead, you can tell if a papaya is at peak perfection by checking for three indicators:
Once you have a ripe papaya, you can slice it and eat it plain, toss it in a salad, whip it up in a salsa, or put it in the refrigerator to slow down the ripening process and keep it ready a while longer.
If you've tasted papaya and were disappointed it wasn't as sweet as its tropical fruit cousins the mango and pineapple, science might have some good news to offer. Australian researchers, who prefer to call the fruit pawpaw, are making breakthroughs in unlocking the papaya's genetic code to make it even sweeter.
“We’re unraveling the sweetness pathway using traditional breeding and advanced molecular gene selection, and this knowledge [can] then be applied to other crops,” Dr. Rebecca Ford, a researcher at Griffith University in Queensland, Australia, said. She adds that they're working on cracking the secret to sweetness in papaya.
Until science catches up, shoppers and cooks have to rely on their senses and know-how to find the sweetest, best papayas. And now that you're ready to pick pawpaws like a pro, the only limit to what you can do next is your culinary inspiration.
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