Fruit mostly ripens due to the release of the plant hormone ethylene, which is a gas. Most fruits will give this off more and more as they ripen and especially in a warmer environment (which is why you put fruit in the fridge if you want it to slow the hell down and stop ripening). Some fruits just don’t produce much ethylene gas once they’re off the tree/vine/whatever, while others get all crazy and ripen in the blink of an eye—I’m looking at you bananas and avocados.
So without further ado, here are a bunch of tips on how to tell if various fruits are ripe or not.
- Watermelons – Take a look at the “fieldspot” where the melon was touching the ground before harvest. If it is yellow, it is probably ripe. Hitting it should produce a hollow sound and it should feel heavy when you pick it up.
- Pineapples – A ripe one should have a sweet scent; unripe ones have no scent and old ones smell vinegary. Leaves should be healthy green and the fruit should feel heavy (which means it is juicier). If you give it a squeeze it should feel firm but give very slightly.
- Avocados – Flick the dry stem off. If it is brown, the avocado is already overripe. If it is yellowish green, then the avocado is still good. It should also yield to firm gentle pressure but not feel mushy. Has avocados also get dark as they ripe.
- Peaches – Ripe peaches are tender to the touch but not too soft. One good indicator is that they smell like the should taste.
- Oranges – The skin should look bright and firm. It is unripe if it looks too pale and overripe if the skin looks leathery.
- Apples – A ripe apple should have tight, hard skin. As colours vary by type. Lookup what thee colour should look like for the particular apple you are eating.
Come back tomorrow for more tips of ripe fruits.