You are probably familiar with the following scenario: You are standing in the fruit department in the supermarket or at the market and have no idea whether the avocado you want to buy is really ripe enough.

You’re not quite sure about the kiwi either. You can’t look in – so what to do? Here you can find out.

Kiwi – if the peel gives, it is ripe

The kiwi hardly changes its color during the ripening process. However, if the skin gives way when you press it lightly, the fruit is ripe. When you cut it open, you can see immediately whether the kiwi is ripe because the flesh is juicy. If the kiwi is still hard and tastes sour, it is unripe.

Watermelon – color and sound provide information

Two characteristics tell you whether a watermelon is already ripe. If you hear a metallic sound when you tap the shell, it’s immature. If it sounds rather dark and rich, the melon should be ripe.

In addition, you can tell from the color how ripe it is. If the spots where the melon lay on the ground are slightly yellow, it’s ripe. If it is already intensely yellow, the melon is already overripe.

Pineapple – you can tell the degree of ripeness by looking at the bottom of the flower

If you want to recognize a ripe pineapple, smell the bottom of the flower. Sounds weird, but actually helps. If the smell is wonderfully fruity-sweet, the pineapple is perfect.

Even if the inner leaves can be easily detached, this indicates a good degree of ripeness. On top of that, the skin can help you: it’s softer on a ripe pineapple than on an unripe one, but it doesn’t give way immediately when pressure is applied.

Banana – it’s not just the color that matters

Probably most recognize unripe, ripe and overripe bananas by the color: green, yellow, brown are the steps. But actually the brown spots (not bruises) and a brown stalk are indications of maturity. It is only at this point that bananas are the perfect source of energy.

Apple – you can also use shriveled apples

The ripeness of apples can also be recognized by their color. But don’t be fooled: not all apple varieties turn red when ripe. You can recognize ripe fruits by their firmness to the bite, they are nice and crunchy and the stem is firm. You still don’t have to throw away shriveled apples, they are perfect for applesauce, for example.

Coconut – you should shake this fruit

If you want to identify a good coconut, shake it first. If it sounds like there is a lot of liquid in it, the fruit is fresh. Over time, the coconut dries out from the inside, which means the older it is, the less coconut water it contains.

However, you can only be sure after opening it: If the coconut tastes soapy and smells rancid, you better keep your hands off it.

Mango – you should trust your nose

Also with the mango you should not trust your eyes but your nose. The color says nothing about the ripeness, but the smell is intense when the mango is ripe. In addition, a skin that gives way under pressure is an indication of a good degree of ripeness.

Grapes – should be plump and the right color

Grapes, on the other hand, reveal their ripeness through their color. Blue-purple grapes become darker as they ripen, while green varieties become more yellowish. The individual fruits should be nice and plump and not wrinkled.

Galia Melone – sweet and fruity smell

The galia melon signals that it is ripe with an intensely sweet and fruity smell at the base of the stem. If there is still a stem left on it, pay attention to its color: if it is green, the melon is still quite fresh. If it comes off easily, the melon should be ripe.

Tangerines – how do you peel them?

We usually peel tangerines with our fingers. You can immediately see whether they have been there for a few days longer. Ripe fruits are easy to peel, if it feels as if the flesh inside is too small for the peel, then the tangerine is older and maybe not quite as fresh.