A scale of sweetness

Today I was reading up on the two cherry trees I bought, and came across the term brix. Have you heard of that? I hadn’t.

Anyway, people interested in food or gardening might want to check out The 10.0 Brix Tomato Challenge from Jon Rowley’s blog, The Beautiful Taste. Here’s the part that fascinated me:

Brix is a measurement of the percentage of sugars in fruits or vegetables as measured by a refractometer. You can find inexpensive refractometers on eBay for about $30.

The ones I use come from Atago (model Master Alpha) and Vee Gee (model BX-1) in Kirkland. It is a simple instrument. All you do is put a drop of juice on a lens and then look through the viewfinder to get the instant reading. I’m forever befuddled why every farmer, fruit grower, buyer and home cook doesn’t have one.

So what does a Brix measurement tell us? A high brix reading (each fruit and vegetable has a different Brix range) indicates the fruit came from a successful plant and that the farmer has soil, watering, air and sun working together optimally. A plants primary job is photosynthesis. photosynthesis formulaEverything manufactured in the plant uses glucose as a building block. If if a plant has high brix it has more of everything, especially taste.

Moreso than a simple sweet taste, high brix usually comes across as a deeper, more satisfying varietal flavor. [continue]

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