Quote:
Originally Posted by xMenace  I'm not sure sitting on a counter will add sugar. I think it still has to be on the plant... |
As California peaches, plums and nectarines ripen, several changes take place. Green color, acidity and firmness decrease as yellow color, flavor and aromas increase. As acidity decreases, the ratio of sugar to acid increases and the fruit tastes sweeter. (link)
Maybe it's just the acid decreasing. Same effect?
But the wiki on does mention starches turning into sugar.
This sounds to me like: "As fuit ripens, the Glycemic Index increases"
