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.
- Coconuts – Press your thumb against the three “eyes” compared to the hard shell, they should feel slightly soft and dry. In a mature fruit, you should also be able to heat liquid sloshing around inside.
- Cantaloupes – The stem and blossom ends should smell very sweet and feel tender if you press on them. Tapping it should also produce a hollow sound.
- Cherries – The stems should still be attached and the skin should be dark and firm, soft fruit means the cherries are past their prime.
- Tomatoes – Ripe tomatoes have glossy and slightly shiny skin and should give slightly to touch without being too soft. The weight should feel dense and heavy relative to its size.
- Mangoes – The fruit should smell ripe near the stem ends. It should also be soft enough to keep imprint of your finger when you press on it.
- Strawberries – If it has white shoulders (the part of berry beneath leaves). Then it was picked too early. Leaves should be dark green and not dried out. The fruit should also smell really good.
For more inspiration tap here > https://empress2inspire.blog/2021/03/25/the-ultimate-cheat-sheet-for-fruits/