Quote:
Originally Posted by robguz24
Let me revise, I meant good to go on tasting them when all yellow, maybe some green on the pedicel. But I like them more ripe, they probably aren't their best that way, but edible, and since you have a whole bunch, see when you like them best. A some green cavendish or GM is good, but awful on a Namwah. I think some brown is better, then at some point the middle gets corky, as has been mentioned before by caliboy and myself. The taste is still good, but the texture declines.
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Well I tried one this morning, it had some green on the stem but otherwise yellow. I think some brown would do it good. Its barely sweet and has minimal tartness, leaving a slight dry mouth astringent taste. Texture right now is firm and reminds me a little of a boiled egg. No cork yet.