But I’m trying to get caught up because next week will be all about the release of The Bariatric Foodie Breakfast Book! I’m so excited about that (and nervous).
Ok, so maybe that’s a bit dramatic, but my main point here is that over-ripe fruit can still have a place in your food plan! But first a few words:
- Over-ripe and rotten are NOT the same thing. You should be able to tell the difference just by looking at the fruit but if there is any doubt, cut a piece of fruit in half. If it is mostly still healthy inside with only a few soft/bruised spots, cut those out and keep it moving.
- However, note that over-ripe fruit is fruit whose sugars have developed and intensified. That means it’s naturally sweeter than the day it was picked and therefore when you prepare stuff with it, you’ll need to adjust additions accordingly.
- My ultimate rule for over-ripe fruit goes like a page from the Johnnie Cochran playbook: “If in doubt, throw it out!”
- 4-6 whole pears (Nearly any kind works, but the ones in the picture are Bosk. Also note they don’t have to be over-ripe. They can be freshly bought.)
- 2 tsp. lemon juice
- Optional: ½ c. no-calorie sweetener (I used Splenda) or to taste, 1 tsp. cinnamon or 1 tsp. apple pie spice and I’ll say below how you can add protein, if you wish.
I also used it to make the dessert at the top of the post which I called "deconstructed pear crumble." It's basically 1/3 c. of the pear butter, about 1/4 c. of Bear Naked protein granola (I also used Fiber One another time but did not photo that) and a little poof of whipped cream. Yummy!