A reader has sparked a debate over the supermarket practice of selling 'ripen at home' fruit. Graeme McIntyre from Edinburgh expresses deep distrust, claiming that such produce often remains rock-hard for weeks or suddenly turns mushy overnight. He asks when consumers started paying extra for fruit that is not ready to eat.
Reader Responses
Many readers have shared similar frustrations. One commenter noted that avocados are particularly problematic, often going from hard to overripe without a usable window. Another suggested that the term 'ripen at home' is a marketing gimmick to shift responsibility for quality onto the customer.
However, some offered tips: storing fruit in a paper bag with a banana can speed up ripening, while refrigeration can slow it down. Others advised buying from local greengrocers or farmers' markets for better quality and ripeness.
The discussion continues, with many calling for supermarkets to provide clearer labeling and more consistent quality in their produce aisles.
