The Fruit Ripener makes hard fruit ripe and ready to eat, year round. The Fruit Ripener bowl set is scientifically designed to assure that the fruits' natural ripening elements (water vapor, ehtylene gas, and carbon dioxide) are properly circulated and retained to achieve optimum ripening results without shrivel.
The Fruit Ripener ripens peaches, pears, plums, nectarines, apricots, papayas, mangos, melons,
kiwi, bananas, cherries, apples, avocados and tomatoes.
Bakers will also find the Fruit Ripener useful for proofing (proving or raising) dough.
For year-round ripening, arrange "market-hard" fruits in the
bottom bowl of the Fruit Ripener and put on its cover. You can keep it
on your kitchen counter, away from direct sunlight.
For quicker ripening, place a ripe apple or banana inside the ripener with the hard fruit.
Keep the filled Fruit Ripener at room temperature, as cooler temperatures, such as in the refrigerator, inhibit the fruit from producing ripening gases.
Check fruits daily and remove fully ripened ones that are ready for eating.
Always keep it clean. Wash the bowl and cover by hand in mild, soapy water, then dry. Never put it in the dishwasher.
Pears (Bartletts, Anjous, Comice, Bosc, Winter Nelis)
Yield to gentle pressure regardless of color. Bartletts will be full yellow when ripe; Anjous will be yellowish-green, Bose and Winter Nelis will be golden russet, and Comice will be greenish-yellow.
Apricots, Peaches, Nectarines
Yield to gentle palm pressure, full golden yellow color, no green at stem end. Red blush is not a sign of ripeness.
Ripen well on their own to full yellow. May be included in bowl to help other fruits ripen more uniformly. Overripe bananas may be saved for future baking use by storing in freezer.
Yield to slight pressure with softening at the tip. Different plums show their ripeness with similar full color.
Greenish-yellow to yellow-bronze with a definite pineapple fragrance.
Avocados, Mangos, Papayas, Kiwi, Guava
All yield to gentle palm pressure when ripe. Papayas should be yellow green to full yellow. Color not significant in judging ripeness of others.
Apples, Oranges, Grapefruit, Other Citrus
Seldom need ripening, but flavor may be enhanced by keeping in bowl for a day or two.
Not suitable for the ripener, as they keep flavor and appearance better when simply refrigerated.
Full red in color, but still firm. When under-ripe or soft and over-ripe, flavor is lacking. Move daily in ripener for best results.
Slight softening at the blossom end is the best test for ripeness.
When kneading is complete and the dough shows a smooth surface, use both hands in an opposing position to form the dough into a ball. This process is also known as "rounding".
Dough rises best when the top has been rounded and smoothed. An improperly rounded and smoothed dough will have a rough surface with breaks, which allow the gases to escape and will thus not achieve proper fermentation.
Dough has to be "greased" with butter or oil on all sides before being placed in the fruit ripener. Spray, brush, or rub the inside of the bowl, then rub the dough in it so it's completely greased. Or you can spray, brush, or rub the dough ball and move it around in the bowl so that it's also greased. This keeps it from sticking to the bowl.
Ideally,the dough should be kept between 75°F and 85°F in the bowl. An overly warm rising place contributes to an unpleasant beer taste and crumbly loaf. Cooler temperatures (65-75°F) will slow down yeast activity, take longer to rise, and create a more flavorful dough.
Place the cover on the bowl, and keep it away from drafts.
Doneness Touch Test
Using the tips of two fingers, lightly and quickly press about ½" into the dough. If the impression of your fingers remains, the dough has risen to about double its original size. If the indentation quickly disappears, it needs a little more time, so cover and let rise longer.
Wash your fruit ripener by hand with warm soapy water. Never place in the dishwasher. Always keep it clean.