Fruit Ripening and Selection Guide

Selection: Choose apples that are firm and have a vivid color. Avoid apples with blemishes, wrinkles, and squishy spots.

Ripening: Apples will not ripen after purchase. Store them in a cold place to keep them fresh longer.

Season: September through November

Selection: Avoid avocados with brown blemishes. Size and color have very little affect on flavor. If you find brown spots or brown stringy things inside the avocado, it is usually still okay to eat (unless it tastes bad).

Ripening: Avocados are ripe when they slightly give to finger pressure. They will ripen after purchase.

Season: Different varieties have different seasons.

Selection: Avoid bananas that are squishy in certain spots. This indicates bruising or spoilage.

Ripening: Ripen bananas in a room that is 60 degrees or warmer until they are fully covered with black spots (like the picture to the right). Ripe bananas should break off easily from the stem.

Season: Full year

Selection: Avoid bananas that are squishy in certain spots. This indicates bruising or spoilage.

Ripening: Ripen red bananas in a room that is 60 degrees or warmer until they become wrinkled and soft.

Season: Full year

Selection: Blueberries should be firm and plump. Test this by shaking the case. If the blueberries easily move around, they are fresh. If not, they are overripe and squishy.

Ripening: Blueberries will not ripen after purchase. Store in cold temperatures. Blueberries are prone to mold.

Season: May through October

Selection: Choose coconuts that are heavy for their size (this indicates they have a lot of water). Avoid coconuts with liquid leaking from it.

Ripening: Coconuts will not ripen after purchase.

Season: October through December

Selection: Choose dates that look plump and glossy. Avoid dates that have white crystals on the surface (these are sugar crystals).

Ripening: Dates will not ripen after purchase.

Season: September through November

Selection: Choose figs that are plump and slightly soft, and have a vivid color. Prefer figs with a slightly sweet aroma. Small cracks in the skin are normal. Avoid figs with a milky sap at the stem.

Ripening: Figs will not ripen after purchase. Figs are extremely perishable, so store them in a cold place immediately.

Season: June through October

Selection: Choose grapefruits that are firm and heavy (this indicates they are full of juice). Avoid grapefruits with wrinkles and blemishes.

Ripening: Grapefruits will not ripen after purchase. Store them in a cool place. Grapefruits mold easily.

Season: January through June

Selection: Choose grapes that are firm and plump. The stems should be crisp and green.

Ripening: Grapes will not ripen after purchase.

Season: June through September

Selection: Lemons should be heavy for their size, and should have smooth firm skin.

Ripening: Lemons will not ripen after purchase

Season: April to July

Selection: Limes should be heavy for their size, and should have smooth, firm skin.

Ripening: Limes will not ripen after purchase. Green limes are less ripe, but more tart.

Season: June to August

Selection: Avoid mangos that are too soft, this indicates spoilage.

Ripening: Ripe mangos will give slightly to pressure, and have a sweet aroma. They will ripen after purchase.

Season: Depends on the variety.

Selection: Choose oranges that are firm and heavy (this indicates they are full of juice). Avoid oranges with wrinkles and blemishes.

Ripening: Oranges will not ripen after purchase. Store them in a cool place. Oranges mold easily.

Season: October through April

Selection: Avoid papayas that are too soft or have a fermented smell

Ripening: Ripen in a room above 60 degrees (otherwise it will not ripen properly). A ripe papaya will give to slight pressure. Color does not indicate ripeness.

Season: Full year

Selection: Choose peaches that are plump with unwrinkled skin and a yellowish hugh. Avoid peaches that have a green hugh (picked too soon) or tan spots (sign of decay).

Ripening: Ripen peach until it gives to slight pressure. A ripe peach should smell sweet at the top end.

Season: June through September

Selection: Choose pears with smooth skin that do not have any blemishes or punctures.

Ripening: Ripen a pear until it gives to slight pressure in the area by the base of the stem. A ripe pear will have a sweet aroma.

Season: August through December

Selection: Choose persimmons that are plump, smooth, and free of blemishes. Avoid persimmons that are missing the leaves.

Ripening: Ripen persimmons until they become very squishy, and have a deep red color. The deeper the color, the better it will taste. This normally takes 4 to 6 weeks (or more) from time of purchase (it's almost impossible to ripen a persimmon too much). Be sure to ripen your persimmons fully before you eat it. An unripe persimmon will have a grainy, bitter flavor, whereas a ripe persimmon will taste like delicious citrus jelly.

Season: September through December

Selection: Choose a pineapple that has a sweet aroma coming from the bottom. If it does not have a sweet aroma, it is not ripe. Healthy green leaves means that the pineapple is fresh. Note that color does not indicate ripeness and picking a leaf does not indicate ripeness. Avoid pineapples with a fermented smell.

Ripening: Pineapples will not ripen after purchase

Season: March through July

Selection: Avoid plantains with blemishes or squishy spots.

Ripening: You can eat a plantain raw if you ripen it enough. To fully ripen a plantain, let it sit in a warm place (above 60 degrees) until it is black (no yellow spots), wrinkled, and very soft. This will normally take about 4 - 6 weeks from the time you purchased it.

Season: Full year

Selection: Choose pomegranates that are heavy (indicates a lot of fruit inside) and have a deep red color. Avoid pomegranates that are cracked, wrinkled, or squishy.

Ripening: Pomegranates will not ripen after purchase.

Season: November through December

Selection: Choose strawberries that are firm, and have a deep red color. The stems and leaves should look green and healthy.

Ripening: Strawberries will not ripen after purchase. They are prone to mold. Refrigerate immediately.

Season: April through July

Fun fact: Did you know that you can eat the strawberry leaves too?

Selection: Choose tangerines that are firm to slightly soft and heavy for their size (this indicates they are full of juice). Tangerines with a sweet smell will also have a sweet taste. Avoid tangerines with wrinkles and blemishes.

Ripening: Tangerines will not ripen after purchase. Store them in a cool place. Tangerines mold easily.

Season: October through April

Selection: Choose tomatoes that have a deep red color, are slightly soft, and have a rich aroma. They should feel heavy for their size, and should not have any blemishes or wrinkles.

Ripening: Tomatoes will ripen after purchase, but they taste best when picked ripe.

Season: June through October

Selection: Select watermelons with a bright yellow spot on the underside (this indicates they were ripened in the sun). Watermelons should be a dark green color, and should be heavy for their size.

Ripening: Watermelons will not ripen after purchase.

Season: May through August