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  2. This Is the Fastest Way to Ripen Bananas - AOL

    www.aol.com/lifestyle/fastest-way-ripen-bananas...

    Oven Method: Put unpeeled bananas on a baking sheet and place in the oven at 300˚ until the skins turn black, 15 to 20 minutes. The flesh will be sweet and soft—and perfect for baked goods.

  3. How to Quickly Ripen Bananas, 6 Different Ways - AOL

    www.aol.com/quickly-ripen-bananas-6-different...

    Take a fork or sharp knife and completely poke through the skin of the peel a couple of times on all sides. Place the banana in the microwave for 30 seconds. Let cool slightly and check if desired ...

  4. Ripening - Wikipedia

    en.wikipedia.org/wiki/Ripening

    Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel). Eating unripe fruit can lead to stomachache or stomach cramps, and ripeness affects the palatability of fruit.

  5. Oven temperatures - Wikipedia

    en.wikipedia.org/wiki/Oven_temperatures

    Custards require a slow oven for example, bread a moderate oven, and pastries a very hot oven. Cooks estimated the temperature of an oven by counting the number of minutes it took to turn a piece of white paper golden brown, or counting the number of seconds one could hold one's hand in the oven. [3]

  6. Pineapple - Wikipedia

    en.wikipedia.org/wiki/Pineapple

    The pineapple [2] [3] (Ananas comosus) is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. [ 4 ] The pineapple is indigenous to South America , where it has been cultivated for many centuries.

  7. How to Quickly Ripen Bananas, 6 Different Ways - AOL

    www.aol.com/lifestyle/quickly-ripen-bananas-6...

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  8. Here's How to Tell if a Pineapple Is Ripe, Juicy, and Sweet - AOL

    www.aol.com/heres-tell-pineapple-ripe-juicy...

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  9. Atemoya - Wikipedia

    en.wikipedia.org/wiki/Atemoya

    An atemoya is normally heart-shaped or rounded, with pale-green, easily bruised, bumpy skin. Near the stem, the skin is bumpy as it is in the sugar-apple, but becomes smoother like the cherimoya on the bottom. The flesh is not segmented like that of the sugar-apple, bearing more similarity to that of the cherimoya.