{"id":77912,"date":"2024-09-06T15:34:11","date_gmt":"2024-09-06T21:34:11","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=77912"},"modified":"2024-09-06T15:34:11","modified_gmt":"2024-09-06T21:34:11","slug":"es-como-lograr-al-maximo-el-dulce-sabor-en-las-frutas-de-verano-pruebe-esta-ensalada-de-frutas-con-hueso","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/es-como-lograr-al-maximo-el-dulce-sabor-en-las-frutas-de-verano-pruebe-esta-ensalada-de-frutas-con-hueso\/","title":{"rendered":"C\u00f3mo resaltar al m\u00e1ximo el sabor dulce en frutas jugosas. Pruebe esta ensalada de frutas."},"content":{"rendered":"
<\/div>
\"Las
Las frutas de verano est\u00e1n en su m\u00e1ximo esplendor. Aprenda consejos y trucos para resaltar al m\u00e1ximo el sabor dulce en las frutas. Y pruebe una deliciosa ensalada de frutas (con hueso). Foto de cortes\u00eda de Colorado Proud.<\/figcaption><\/figure>\n

Para \u201cmacerar\u201d una fruta implica suavizar sumergi\u00e9ndola en un l\u00edquido como az\u00facar o miel, jugo de fruta, vino o incluso un aderezo de aceite y vinagre. El t\u00e9rmino “macerar” proviene del lat\u00edn macerare<\/em>, que significa “ablandar”.<\/p>\n

Durante la maceraci\u00f3n se extrae la humedad de la fruta y esto la ablanda. Esto puede ser \u00fatil si la fruta, como una ciruela o una pera comprada en la tienda, est\u00e1 un poco dura o verde. Pero puede ser problem\u00e1tico o no servirnos si la fruta ya est\u00e1 madura y jugosa. Por ejemplo, la mayor\u00eda de las bayas, as\u00ed como las uvas, los c\u00edtricos y la pi\u00f1a, se venden maduras.<\/p>\n

El objetivo de macerar frutas es obtener una especie de salsa o postre que sea f\u00e1cil de disfrutar, permitiendo saborear los trozos de fruta ablandados. Sin embargo, al macerar frutas maduras y jugosas, a menudo se obtiene una mezcla espesa como un pur\u00e9. Dulce y sabroso, pero espeso a final de cuentas.<\/p>\n

Al macerar frutas, es \u00fatil conocer la diferencia entre las dos familias grandes que hay en las frutas. Estas dos familias maduran o, simplemente, endulzan de manera diferente.<\/p>\n

Familia de frutas climat\u00e9ricas <\/strong><\/h2>\n

Las frutas denominadas \u201cclimat\u00e9ricas\u201d pueden madurar solas, es decir, adquirir sabor y volverse m\u00e1s dulces, incluso despu\u00e9s de separarse de la planta. Contienen suficiente almid\u00f3n que se convierte en az\u00facar con el tiempo. Ejemplos de frutas climat\u00e9ricas son los frutos que contienen hueso como los duraznos, las nectarinas, los albaricoques y las ciruelas. Otras frutas climat\u00e9ricas incluyen manzanas, tomates, pl\u00e1tanos, peras, mangos y aguacates.<\/p>\n

Las frutas climat\u00e9ricas maduran despu\u00e9s de ser cosechadas, incluso cuando ya son cortadas o separadas de la planta. Por esta raz\u00f3n, a menudo se recogen y env\u00edan cuando todav\u00eda est\u00e1n algo verdes, ya que son menos propensas a da\u00f1arse durante el transporte. Sin embargo, si se env\u00edan de esta manera, es importante tener en cuenta que necesitar\u00e1n tiempo para madurar, ya sea en el supermercado o en su cocina.<\/p>\n

Tambi\u00e9n es importante se\u00f1alar que macerar frutas climat\u00e9ricas que a\u00fan no est\u00e1n maduras en az\u00facar no reemplaza el proceso de maduraci\u00f3n. Lamentablemente la maceraci\u00f3n las ablanda, pero no las madura ni intensifica sus sabores.<\/p>\n

La ciencia detr\u00e1s de las frutas climat\u00e9ricas radica en el gas etileno que producen y liberan durante la maduraci\u00f3n; este gas acelera el proceso de maduraci\u00f3n en cada fruta y en las que se encuentran cerca.<\/p>\n

Por esta raz\u00f3n, es aconsejable no almacenar frutas o vegetales climat\u00e9ricos como las papas cerca de las frutas de la otra familia, las no climat\u00e9ricas. Las primeras aceleran la maduraci\u00f3n de las segundas, como se puede observar y descubrir si guarda manzanas o frutas con hueso en el mismo compartimiento que las lechugas o pepinos.<\/p>\n

Familia de frutas no climat\u00e9ricas<\/strong><\/h2>\n

Las frutas no climat\u00e9ricas obtienen todo su az\u00facar de la planta madre y, por lo tanto, deben comprarse solo cuando est\u00e9n completamente maduras. Estas frutas solo maduran mientras est\u00e1n unidas a la planta antes de ser cosechadas. Ejemplos incluyen la mayor\u00eda de las bayas y c\u00edtricos, cerezas, uvas, la mayor\u00eda de los melones, pi\u00f1as, granadas y pepinos.<\/p>\n

Si las frutas no son climat\u00e9ricas (y si no se cosechan verdes), ya estar\u00e1n bastante jugosas. A\u00f1adirles az\u00facar, como en una ensalada de frutas, puede provocar que liberen una gran cantidad de jugo en solo unos minutos. Esto puede o no ser lo que usted o sus invitados deseen, pero es importante tenerlo en cuenta.<\/p>\n

Nota: en recetas de cobblers o crumbles, tenga cuidado con el exceso de jugo que puede resultar de la adici\u00f3n de az\u00facar. Demasiado jugo puede arruinar el borde crocante de la corteza de las piezas horneadas.<\/p>\n

Entonces, es recomendable preparar ensaladas de frutas de verano usando frutas maduras de una sola familia, o ser precavidos al mezclar frutas de las dos familias para evitar el exceso de humedad al final en la ensalada.<\/p>\n

Receta de verano: ensalada de fruta con hueso.<\/strong><\/h2>\n

Adaptado por Kim Laidlaw, chowhound.com<\/p>\n

Ingredientes<\/strong><\/h3>\n

1\/4 taza de az\u00facar
\n1\/3 taza de agua
\nEl jugo de 1 lim\u00f3n
\n1 cucharada de extracto de vainilla
\n3 nectarinas maduras o duraznos pelados, sin hueso y cortados en rebanadas de 1\/4 de pulgada
\n6 albaricoques maduros, sin hueso y cortados en rebanadas de 1\/4 de pulgada
\n6 ciruelas maduras, sin hueso y cortadas en rebanadas de 1\/4 de pulgada
\n1 taza de cerezas sin hueso, partidas por la mitad<\/p>\n

Instrucciones <\/strong><\/h3>\n

En una cacerola peque\u00f1a a fuego medio, mezclar el az\u00facar, el agua y el jugo de lim\u00f3n. A\u00f1adir el extracto de vainilla. Cocinar hasta que hierva suavemente y el az\u00facar se disuelva, luego reducir el fuego y dejar que la mezcla hierva a fuego lento hasta que se espese, unos 5 minutos.<\/p>\n

Deje enfriar a temperatura ambiente y luego refrig\u00e9relo hasta que est\u00e9 bien fr\u00edo. En un taz\u00f3n grande, mezcle las frutas. Vierta el jarabe sobre la fruta, m\u00e9zclelo suavemente y adorne con pistachos. \u00a1Y queda listo para servir!<\/p>\n

Contacte a Bill St. John en bill@billstjohn.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Para \u201cmacerar\u201d una fruta implica suavizar sumergi\u00e9ndola en un l\u00edquido como az\u00facar o miel, jugo de fruta, vino o incluso un aderezo de aceite y vinagre. El t\u00e9rmino “macerar” proviene del lat\u00edn macerare, que significa “ablandar”. Durante la maceraci\u00f3n se extrae la humedad de la fruta y esto la ablanda. Esto puede ser \u00fatil si […]<\/p>\n","protected":false},"author":2197,"featured_media":25739,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[9192],"tags":[9132],"class_list":["post-77912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-espanol","tag-traducciones-en-espanol"],"acf":[],"yoast_head":"\nC\u00f3mo obtener el m\u00e1ximo sabor dulce de las frutas (con hueso) de verano. 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He writes and teaches about restaurants, wine, food & wine, the history of the cuisines of several countries (France, Italy, Spain, Belgium, and the USA), about religion and its nexus with food, culture, history, or philosophy, and on books, travel, food writing, op-ed, and language. Bill has lent (and lends) his subject matter expertise to such outlets as The Rocky Mountain News, The Denver Post, The Chicago Tribune, 5280 Magazine, and for various entities such as food markets, wine shops, schools & hospitals, and, for its brief life, Microsoft\u2019s sidewalk.com. In 2001 he was nominated for a James Beard Award in Journalism for his 12 years of writing for Wine & Spirits Magazine. 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