The temptation to squeeze the fruit before buying it is almost inevitable. However, all you need is a careful look and a keen sense of smell to know if it is in the right spot. The color, smell and texture are enough to distinguish a mature piece from one that still needs time. The recommendation is simple: if you touch it, take it with you.
According to the lifestyle and current affairs website, SAPO, there are small signs that reveal a lot about the condition of the fruit. Each species has its own tricks, and knowing how to identify them can avoid waste and guarantee flavor at the table.
Pineapple and avocado show the way
The crown of the pineapple indicates whether the fruit is overcooked. If the leaves come off easily, the pineapple is overripe. The base should feel firm, but slightly soft to the touch, and the smell should be sweet, never acidic.
Avocado is one of the fruits that most confuses consumers. The color of the skin can vary from bright green to dark brown, but the shine is the most reliable sign. A good avocado has no blemishes or holes.
For immediate consumption, choose one that yields slightly to the pressure of your palm. If you are going to store them, opt for the stiffer ones. Removing the stalk is another effective test: if the base is green, it is still raw; if it’s yellow, it’s ready; if it’s dark, it’s over. According to the same source, the “rattle test” also works, if the lump moves, it is ready to eat.
Vivid colors and sweet aromas
The plum should have smooth, even skin, without wrinkled areas. The sweet aroma is a sign that it is ripe. In bananas, dark spots indicate overripeness. The slightly green ones ripen in a few hours and reach the ideal yellow color.
Cherries with shiny skin and green stems are best. The smell should be sweet, while those with dull or wrinkled skin should be left aside. In the case of coconuts, weight is decisive. Heavier coconuts have more pulp. A hollow sound when tapping is a bad sign, it indicates that it is dry.
In the case of oranges, they must have smooth and firm skin, without blemishes. Mangoes reveal themselves through their smell: the sweet aroma is a sign of ripeness, while the “green” smell shows that they still need time.
Summer fruits and those that are deceived by their smell
The watermelon must be symmetrical and have a yellowish spot on the rind, on the side that was in contact with the ground. The more yellow, the more ripe. Between two of the same size, choose the heavier one. In melons, the “navel”, or opposite end of the stem, should yield slightly to the touch. The smell should be sweet and fresh. Melon follows the same rule: the heavier and denser, the better. If the aroma is too sweet and the pulp is soft, it is starting to rot.
Strawberries are known for their color and smell. They must be red, uniform and fragrant. Those with whitish pulp near the stalk or a neutral smell must be rejected. The same applies to peaches and pears. In the first, the ripe and sweet aroma is the right sign; in the second, the light green color is preferable, as they ripen easily at home. If the stalk comes off easily, the fruit is too soft.
According to , even kiwi has its trick: the smell should be slightly citrusy and the skin should be firm, without wrinkles. Those with dark spots should remain on the stand.
Choosing fruit is an exercise in patience and attention. Just observe, smell and trust your instinct, without needing to press to know the flavor inside8.
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