Virtually every food changes its flavor when cooked in addition to changing its texture. How you cook a food can also provide it with a different flavor. I like the flavor cooked broccoli, for example, but find little or no flavor to raw broccoli.
Within almost every type of fruit there are a variety of flavors due to the ripeness of the fruit and the variety. Think of a standard grocery store banana, which is a Cavendish. When it is green there is little flavor and what there is almost seems a little mouth puckering acrid. When the banana turns yellow it has a mild banana flavor but little odor. As it becomes 'over ripe' more of the starches turn into sugars and the banana tastes and smells very much like banana. If you are making something like banana bread, you must use those over ripe bananas that are about to collapse in a mush if you want "banana" flavor in the final product.
When I walk into a produce department I take a deep sniff. What I smell is what is ripe and getting over-ripe. I will find my best product in that display. Some things are packaged or skinned such that you don't get to smell so you have to use other cues as to whether they are ripe.
When a peach or a mango is not ripe the flesh is just a little more exciting than a raw potato. When ripe, both have a sweet, floral smell and taste. We have three types of mango trees that are old enough to produce. One I don't like because there is something in the flavor that reminds me of soap. Another one is absolutely huge (can get up to 5#) but the flavor is pretty much as uninteresting as grocery store mango. It is our big tree that produces fruit up to about 2# each. The ripe fruit frozen still has the flavor and floral notes even a year later when it is thawed. Without the flavor there is little point in preserving the fruit.
Within almost every type of fruit there are a variety of flavors due to the ripeness of the fruit and the variety. Think of a standard grocery store banana, which is a Cavendish. When it is green there is little flavor and what there is almost seems a little mouth puckering acrid. When the banana turns yellow it has a mild banana flavor but little odor. As it becomes 'over ripe' more of the starches turn into sugars and the banana tastes and smells very much like banana. If you are making something like banana bread, you must use those over ripe bananas that are about to collapse in a mush if you want "banana" flavor in the final product.
When I walk into a produce department I take a deep sniff. What I smell is what is ripe and getting over-ripe. I will find my best product in that display. Some things are packaged or skinned such that you don't get to smell so you have to use other cues as to whether they are ripe.
When a peach or a mango is not ripe the flesh is just a little more exciting than a raw potato. When ripe, both have a sweet, floral smell and taste. We have three types of mango trees that are old enough to produce. One I don't like because there is something in the flavor that reminds me of soap. Another one is absolutely huge (can get up to 5#) but the flavor is pretty much as uninteresting as grocery store mango. It is our big tree that produces fruit up to about 2# each. The ripe fruit frozen still has the flavor and floral notes even a year later when it is thawed. Without the flavor there is little point in preserving the fruit.