Pro tip: Don’t judge an orange by its color. Some of the sweetest oranges are greenish.
Grapes
What to look for: Plump, firm grapes firmly attached to green stems (brown, brittle stems mean older grapes). A light, white bloom (yeast) on the skin is natural and desirable.
The taste test: Sample one if allowed. Grapes should be sweet and crisp.
Pro tip: Avoid grapes that are wrinkled, soft, or have brown spots.
Kiwis
What to look for: Firm but yields slightly to gentle pressure (like an avocado). Fuzzy brown skin (no wrinkles, which indicate dehydration).
The squeeze test: Gently squeeze. If it’s hard as a rock, it’s not ripe. If it’s mushy, it’s overripe.
Pro tip: Kiwis ripen at room temperature. Once ripe, store in the refrigerator.
Mangoes
What to look for: Slightly soft when gently squeezed (like a peach). A fruity, sweet aroma near the stem end. Red or yellow color (depending on variety), but color isn’t always reliable.
The squeeze test: Gently squeeze. It should yield slightly but not be mushy.
Pro tip: Avoid mangoes with black spots or wrinkled skin.
Peaches, Plums, and Nectarines (Stone Fruits)
What to look for: A sweet, fragrant aroma. Slightly soft when gently squeezed (but not mushy). A creamy-yellow background color (for peaches; red blush doesn’t indicate ripeness).
The squeeze test: Gently press near the stem end. It should give slightly.
Pro tip: Avoid fruits with green near the stem (they were picked too early and won’t ripen properly).
Pears
What to look for: Firm but yields slightly to gentle pressure near the stem end (like an avocado). Smooth, unblemished skin.
The neck test: Gently press your thumb at the stem end (the “neck” of the pear). If it gives slightly, it’s ripe.
Pro tip: Pears ripen from the inside out. The neck ripens first, so always test there.
Pineapple
What to look for: A sweet, tropical aroma at the base. Fresh, green leaves (not brown or wilted). Firm but slightly soft when squeezed.
The leaf test: If a leaf pulls out easily, it’s ripe. (But this isn’t always reliable.)
The smell test: Sniff the base. It should smell sweet and pineappley. If it smells fermented or sour, it’s overripe.
Pro tip: Avoid pineapples with soft spots, dark eyes, or a musty smell.
Watermelon
What to look for: A creamy-yellow spot (field spot) on the bottom where it sat on the ground. The darker and creamier the yellow, the sweeter the melon. A hollow, deep sound when tapped.
The thump test: Knock on the watermelon with your knuckles. A ripe one will sound hollow, like a drum. An underripe one will sound flat, like tapping a wall.
The weight test: It should feel heavy for its size (means it’s full of water and not dried out).
Pro tip: Avoid watermelons with soft spots, cracks, or a white (instead of yellow) field spot.
How to Ripen Fruit at Home (And How to Store It)
At room temperature (on the counter):
Avocados, bananas, kiwis, mangoes, peaches, pears, plums, tomatoes
In a paper bag (to speed ripening):
Place unripe fruit in a paper bag with a banana or apple (they release ethylene gas, which speeds ripening). Fold the top loosely.
In the refrigerator (once ripe):
Most fruits can be refrigerated once ripe to extend their life. Berries, grapes, cherries, and citrus do well in the fridge.
Do not refrigerate before ripe:
Avocados, bananas, peaches, pears, plums, tomatoes (cold temperatures stop the ripening process).
What About Organic vs. Conventional?
This is a personal choice. Here’s what you should know.
The “Dirty Dozen” (fruits with the most pesticide residue): Strawberries, grapes, peaches, nectarines, apples, blueberries.
The “Clean Fifteen” (fruits with the least pesticide residue): Avocados, pineapple, mango, kiwi, cantaloupe, honeydew.
If you’re on a budget, prioritize organic for the Dirty Dozen. Conventional is fine for the Clean Fifteen.
Frequently Asked Questions
Is it better to buy fruit that’s already ripe or still firm?
Both. Buy some ripe for immediate use and some still firm for later in the week.
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