On food and cooking the science and lore of the kitchen ( PDFDrive ) 705
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free varieties with yellow, red, and purple
flesh.) Cross-sectional slices of kiwi are thus
very attractive. When harvested, kiwi fruits
contain a large amount of starch. During
months of storage at 32ºF/0ºC, the starch is
slowly converted to sweet sugars. Then at
room temperature they undergo a climacteric
ripening that takes about 10 days. The flesh
softens and the aroma becomes more
pronounced, with strongly fruity esters
(benzoates, butanoates) coming to dominate
moredelicate,grassyalcoholsandaldehydes.
SomekiwivarietiesarerichinvitaminCand
incarotenoids.
Kiwifruitspresentacoupleofchallenges
tothecook.Theycontainastrongproteindigestingenzyme,actinidin,whichcan
damageotheringredientsinamixtureand
irritatesensitiveskin.Heatinactivates
enzymes,butitalsomuddiesthefruit’s
delicatecolorandtranslucency.Kiwifruits
alsocontaincrystalsofcalciumoxalate(p.
259),whichpureeing,juicing,anddryingcan
makemoreapparentandirritatinginthe
mouthandthroat.
Mulberry Mulberries are the surprisingly
small,fragile,compositefruitsoftreesofthe
genusMorus. They resemble the blackberry,
but each small fruitlet actually arises from a
separatefloweronashortfloweringstalk.The
white mulberry,M. alba, is native to China,
where its leaves have long been used to feed
silkworms. Its color ranges from white to
purple, and it is relatively bland; often it’s
dried, which helps intensify its flavor. The
Persian or black species,M. nigra, comes
fromwestAsia;it’salwaysadarkpurpleand
is more flavorful. The North American red
mulberry,M.rubra,ismainlytart.Mulberries
are used to make preserves, syrups, and
sorbets.
Strawberry Strawberries come from small
perennialplantsofthegenusFragaria,whose
