The utilization of fruit that has not yet reached full maturity presents both challenges and opportunities. Due to their tartness and firm texture, these fruits are not typically consumed raw. However, their unique characteristics make them suitable for a variety of culinary applications.
Employing these underripe fruits can reduce food waste and allow for the exploration of different flavor profiles. Historically, methods of preserving and transforming such produce have been developed to maximize their usability. This practice reflects a resourceful approach to utilizing available resources.