Fante's Kitchen Shop - fantes.com

 
Page Contents:
-Fruit Ripener
-How to Test for Ripeness
-Tips for Rising Dough

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Fante's Fruit Ripener™

Fante's Fruit Ripener makes hard fruit ripe and ready to eat, year round.

The Fruit Ripener ripens peaches, pears, plums, nectarines, apricots, papayas, mangos, melons, kiwi, bananas, cherries, apples, avocados and tomatoes.

Bakers will also find Fante's Fruit Ripener handy for proofing (proving or raising) dough.
 

Fruit Ripener Fante's Fruit Ripener™

$15.99
#29192
10-3/8" outside diameter,
9-3/4" widest inside diameter,
8" high,
Plastic
Made in USA Made in USA

 
All natural process fruit ripener

 
Fresh fruits produce water vapor, ethylene gas and carbon dioxide, which promote fruit ripening. The Fruit Ripener's scientific design assures that the gases and water vapor are properly circulated and retained to achieve optimum ripening results without shrivel.

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.

Wash the bowl by hand in mild, soapy water; never clean it in the dishwasher. Always keep it clean.

Simulated airflow diagram of Fruit Ripener Elements that interact to ripen fruit

How to Judge the Ripeness of Fruits

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.

Bananas
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.

Plums
Yield to slight pressure with softening at the tip. Different plums show their ripeness with similar full color.

Pineapples
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.

Grapes
Not suitable for the ripener, as they keep flavor and appearance better when simply refrigerated.

Tomatoes
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.

Melons
Slight softening at the blossom end is the best test for ripeness.
 


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Tips for Rising Dough in the Fruit Ripener

Rounding
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 Place in the Food RipenerGreasing
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.

Temperature
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.

Risen Dough in Fruit RipenerCover
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.

Always Store it Clean
Wash your fruit ripener by hand with warm soapy water. Never place in the dishwasher.

 


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Fante's Fruit Ripener

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www.fantes.com
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19147-4798
USA

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