Find out these tricks for knowing which fruit is ripe now and which will get mature once you take it home from the market.
When the fruit becomes ripe, they change in size, color, taste, scent, weight, and texture. With these things, you can determine the ripeness.
By looking at the color we can find out whether the fruit is ripe, but not with all fruits. Some fruits like bananas and apples have bright colors underneath the green chlorophyll layer; the colors underneath will come up as the chlorophyll vanishes. Others, like tomatoes, make their red substance at the same time that the chlorophyll breaks down. Bluish-red berries become a deeper, more lively red as they ripen.
The scent will tell you the taste. Smelling a fruit is especially crucial when color is not a sign of ripeness. For instance, with a lot of melons. Inside the melon, there are some chemical changes that cause them to produce sensuous, luscious-smelling scents. Sniff the blossom end of the fruit and only select fruit that has a complete, fruity scent.
As fruits ripen, the substances that hold the cells together (hemicelluloses and company pectic substances) break down and change to water-soluble pectins, which makes the fruit become softer and softer, so a gentle squeeze is a good test for ripeness. The squeeze test is specifically good with fruit that doesn’t have a hard or thick rind, so squeeze stone fruit, pears, kiwis, and avocados.
Mostly weight can be a good sign of ripe fruit. It normally indicates that the fruit is at least completely mature, by being heavy, and this is so easy to test.