Mangoes, peaches, and plums and apricots are examples of stone fruits. You can usually determine whether stone fruits are ready to eat by touch and scent, so you may disregard any best before dates. Stone fruit should be kept at room temperature.

You want your peaches and nectarines to be tender to the touch if they are ripe and juicy. They’re not ready to eat if they’re too hard. To expedite the ripening process, store it in a paper bag at room temperature. Try this recipe for delicious peach and courgette pizza, or check out this advice on preserving and preparing nectarines and peaches.

When plums are ready to eat, they get a deeper shade of red. Plums are ripe when they feel soft to the touch, much as peaches do.

When you press a mango, it should feel hard yet yield slightly. It will also smell very pleasant on the stem. Mangos are usually more ripe when they weigh more, much as melons do.

Summertime is when cherries are at their juiciest. Though they MELONSturdy to the touch, they are sufficiently soft to bite into.

Nothing is more annoying than an underripe avocado. Place it in a brown paper bag and let it ripen at room temperature. When pushed, the flesh should yield slightly, indicating that it is ripe. Peeling back the stem at the top of the fruit indicates that it is ripe and ready if it comes off easily and the flesh is green.


Berries are tiny, roundish fruits that are often in season during the summer months; they do not contain a stone in the center. The easiest way to store berries is in the refrigerator to prevent them from ripening too rapidly and becoming moldy. 

Strawberries will not be mushy or squishy; instead, they will be glossy and robust. To add flavor to sparkling water, save the tops.

When blueberries have firm, blue skin instead of being excessively soft or wrinkled, they are ripe for consumption. Biting into ripe blueberries reveals their sweetness. Freeze blueberries to add to pancakes or smoothies to extend their shelf life.

Ripe raspberries have spherical, plump drupelets and a vibrant color. As you can see, raspberries and blackberries are composed mostly of small, spherical drupelets. When you bite into one, it ought to taste really sweet. 

When blackberries are mature, they are juicy and have a sweet, somewhat tangy taste. They have a dark, inky gloss and plump, spherical drupelets.

Gooseberries have a taste that is very crisp and somewhat sweet. If the gooseberry is ripe, it will yield slightly when pressed between your fingers. Gooseberries freeze nicely straight off of the bush, exactly like other berries. 

Fully ripe grapes are solid and glossy. When they are soft and wrinkled, they are overripe. If you have any leftover grapes, freeze them for a tasty and revitalizing snack or to replace ice cubes in your beverages.


Melons are produced in hot areas all over the globe, although they originated in central Asia. Though there are numerous varieties of melons, the three most popular varieties that we are aware of are watermelon, cantaloupe with orange meat, and honeydew with yellow skin.

To check whether your watermelon is ripe, give it a little tap. It will make a hollow sound when knocked. Note that watermelons do not mature like other melons. When they were gathered determines how ripe they are. The skin of ripe watermelons will be dull in color as opposed to shining. You can make chutney out of the rind, did you know that?

Like watermelons, honeydew melons have a drab look when they are mature. A honeydew or cantaloupe melon will smell somewhat sweet and be little squishy when it is mature, so you may check by pressing your thumb on the circular part where the melon was connected to the vine.


Although these British fruits keep well for months, even until spring, they grow best in the fall. Fruits that grow on trees are referred to as orchard fruits. Did you know there are more than 2,200 different types of apples in the UK?

Apples kept in the refrigerator can last for months. When apples are crisp and solid and free of bruises, they are at their finest. To gauge how firm they are, feel them. Peel the skin and trim away any damaged flesh if they are somewhat wrinkled, then slice the remaining portion to add to your breakfast dish. 

Gently push the pear’s stem to see whether it is soft and yields slightly to determine if it is juicy. Pears must be allowed to grow at room temperature on their own as they do not ripen on the tree.


Fruits classified as citrus include grapefruits, oranges, limes, and lemons. These fruits are taken after their skin becomes solid and glossy, having ripened on the tree. Ripe citrus fruits often have a zesty, vibrant scent, reminiscent of the sun-drenched citrus orchards from which they are grown. 

A ripe grapefruit or orange will have smooth, thin skin and be firm. Oranges and grapefruits are heavier the more ripe they are. 

Lime and lemon skins are shiny and should yield slightly when squeezed, but they should remain relatively solid. 


These brightly colored group, which are a varied selection of our favorite fruit, are from further out.

Determining the ripeness of bananas is a simple task. Unripe bananas are green all over; but, in certain cuisines, you may boil them in a soup after slicing them; the result is excellent! When bananas are yellow with occasional black patches, they are still edible. Overripe bananas may be used as a stand-alone component or as a deliciously sweet and mushy base for pancakes or banana bread. 

In pineapples, the more yellowish the outer layer, the more ripe they are. When you touch them, they should feel somewhat delicate rather than very hard. Smell your pineapple; if it has a pleasant, delicious aroma, it is most likely ripe. 

When kiwis are firm and yield slightly under pressure, they are ripe. To help them mature, store them at room temperature; to extend their shelf life, transfer them to the refrigerator. 

Because they are ripe while they are wrinkled, unlike other fruits, passion fruits may be misleading. Keep an eye out for dark-purple skin that is slightly wrinkled; if the skin is too wrinkled, the fruit may be overripe.

Sweet and juicy persimmons, also known as kaki, are a delectable fruit. They are ripe when firm yet yield slightly when squeezed, much like kiwi fruit. Store them at room temperature until they develop if they’re too hard. 

Fruit pomegranates are reticent. The colour alone doesn’t always tell you how ripe they are; it might range from pink to dark crimson. They may not be unripe even if they contain flaws as well. Similar to oranges, the easiest method to determine a pomegranate’s ripeness is to hold it; the heavier it is, the more mature it probably is.