• A_norny_mousse@feddit.org
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    3 天前

    Off topic, but in Portugal was the first time me, a Central European, ever ate a ripe Papaya. Yum! Thanks to the Azores. The shit you get in the supermarkets round here is useless. Same for mangoes, usually.

    • pdqcp@lemmy.dbzer0.com
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      2 天前

      You are in luck then, because both are climacteric fruits, meaning they continue to ripe after being harvested, due to producing ethylene gas that triggers the ripening

      Throw them in a paper bag and let them rest at room temp. If you want to speed up the process, add a ripe banana or apple (or other ripe climacteric fruits)

        • pdqcp@lemmy.dbzer0.com
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          2 天前

          You might have eaten a different cultivar than those exported. In that case, I agree, there are so many different varieties that we never get to taste, supermarkets usually only have 1 or 2 different types

          • AnarchistArtificer@lemmy.world
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            2 天前

            It’s baffling to me how customisable some fruit features can be. I know someone who works in plant genomics and cultivation and it’s really cool how they can use genomic analysis alongside selective breeding to select for traits. I imagine that imported papayas are cultivars that are easier to transport internationally.