Storage:
We recommend storing your fruits in a dry aerated area and consuming them when they reach peak ripeness. As a general rule if you want to store your fruits for a prolonged amount of time i.e 4+ days, refrigeration is an option as this dramatically reduces the ripening process. although we don't advise it as it may affect the flavour and texture of some fruits.

White Flesh Dragon Fruit

Ripeness: 
Gently squeeze and should yield slightly to some pressure, should emit a slightly sweet fragrance.

Eating: 
Slice it in half and then scoop out the slightly firm flesh with a spoon and eat it right out of the shell, or carefully use a sharp spoon to cut and remove the flesh from the skin. Then slice or cut it any way you like.

Red Flesh Dragon Fruit

Ripeness: 
Gently squeeze and should yield slightly to some pressure, should emit a slightly sweet fragrance.

Eating: 
Slice it in half and then scoop out the slightly firm flesh with a spoon and eat it right out of the shell, or carefully use a sharp spoon to cut and remove the flesh from the skin. Then slice or cut it any way you like.

Yellow Pitaya

Ripeness: 
Look for a slight yielding when gently squeezed, accompanied by a sweet, floral scent.

Eating: 
Slice it in half and then scoop out the slightly firm flesh with a spoon and eat it right out of the shell, or carefully use a sharp spoon to cut and remove the flesh from the skin. Then slice or cut it any way you like.

Nam Dok Mai / Thai Mango

Ripeness: 
Look for a vibrant yellow or orange colour, there should be a slight give when gently squeezed. A sweet aroma near the stem is another indication that it's ready to eat.

Eating: 
With a sharp knife, carefully slice along each side of the flat central pit to obtain two large mango cheeks. You can then score the flesh into cubes while still attached to the skin and invert it to create mango cubes. Alternatively, you can peel and dice the mango.

Haden Mango

Ripeness: 
Look for a vibrant yellow or orange colour, there should be a slight give when gently squeezed. A sweet aroma near the stem is another indication that it's ready to eat.

Eating: 
With a sharp knife, carefully slice along each side of the flat central pit to obtain two large mango cheeks. You can then score the flesh into cubes while still attached to the skin and invert it to create mango cubes. Alternatively, you can peel and dice the mango.

Golden Maracuya


Ripeness: 
Look for a deep yellow colour and should yield slightly to pressure. A strong sweet aroma will emanate from it. If the fruit is very hard and firm it likely needs more time to ripen.

Eating: 
Cut it in half and scoop out the juicy pulp, the seeds are edible and add a nice crunch enhancing the overall experience.

Granadilla

Ripeness: 
Should feel slightly soft to the touch and smell sweet and fragrant, indicating it's ready to eat.
Eating: 
Cut it in half with and scoop out the jelly-like pulp and seeds with a spoon for a delightful burst of flavour.


Horned Melon / Kiwano

Ripeness: 
It should have a bright yellow-orange skin. If it's still green or pale, it's likely not ripe yet. Gently squeeze it, the skin should feel firm but slightly soft.
Eating: 

Slice the horned melon in half lengthwise. The bright green, jelly-like pulp inside is what you eat. Use a spoon to scoop out the edible seeds and pulp. 

Star Apple / Milk Fruit

Ripeness: 

The skin changes color as it ripens. The skin will turn pale green or yellowish when ripe. The skin should look smooth and not too wrinkled. Gently press the fruit. A ripe star apple will yield slightly to pressure, similar to a ripe avocado. If it feels firm, it's not ripe yet. It should have a mild, sweet fragrance. 

.Eating:

Slice in half horizontally. Inside, you’ll find a translucent, star-shaped pattern in the flesh. The flesh inside is white and has a creamy texture. Use a spoon to scoop out the flesh. It can be slightly sticky and has a mild, sweet milky flavour with hints of apple and pear. The fruit contains large seeds that are not edible.

Red Passion Kiwis

Ripeness: 

The skin of a red passion kiwi will be a deep brown with a slightly reddish tint. Gently press the fruit; it should yield slightly to pressure, like a ripe avocado or regular kiwi. If it’s too firm, it’s under-ripe; if it's too soft, it may be overripe

Eating: 

Slice the kiwi in half lengthwise. Unlike regular kiwis, the skin of the red passion kiwi is usually thin enough to eat, but many prefer to scoop out the flesh with a spoon, just like a regular kiwi. The flesh will be sweet with a slightly tangy flavor, and the seeds are edible. You can eat it directly from the half, or cut it into slices.


Snake Fruit

Ripeness: 
Look for a firm exterior that gives slightly when pressed, with a sweet, nutty fragrance.
Eating: 
Peel away the scaly skin to expose the crunchy, sweet edible flesh inside. 



Banana Passion Fruit / Curuba

Ripeness: 
Gently squeeze and should yield slightly to some pressure, accompanied by a sweet aroma.
Eating: 
Slice it in half and scoop out the tangy pulp, rich in flavour, perfect for smoothies or eating on its own.



Feijoa / Pineapple Guava

Ripeness: 
Look for slightly soft exterior and a sweet, aromatic scent.
Eating: 
Cut it in half and scoop out the fragrant, jelly-like flesh, perfect for enjoying fresh or in desserts.

 


Chocolate Navel Orange

Ripeness: 

A ripe chocolate navel orange will have a fragrant citrus aroma. Should have a dark orange to reddish-brown skin, which is what gives it its "chocolate" appearance. While the color may be a bit different from regular navel oranges, it should still look vibrant and rich. Gently squeeze the fruit. It should feel firm but slightly tender when pressed, indicating juiciness inside. If it feels too hard, it may be under-ripe.

Eating:
You can easily peel the skin with your hands or a knife. The skin may be a bit thicker than regular oranges, so you might need to use a bit of force to remove it. Cut it into segments or just pull apart the individual wedges with your fingers, as the flesh is usually segmented and easy to separate.

Rambutan

Ripeness: 

It should have bright red or yellow skin (depending on the variety). The spiky "hair" on the outside should be vibrant and slightly firm. If it's still mostly green, it's under-ripe. If it’s too hard, it might not be ripe yet. A ripe rambutan will have a mild, sweet fragrance.

Eating:

Use your fingers or a knife to break open the spiky skin. The outer skin is not edible. You can either tear it open with your hands or slice it gently with a knife. You'll find a translucent, white or pinkish flesh inside, similar to lychee. Be careful—there’s often a pit in the center, so don’t bite directly into it. The pit is not edible, so discard it after eating the flesh.


Mangosteen

Ripeness: 
It should feel firm yet yield slightly when pressed, with a sweet aroma hinting at its juicy insides.
Eating: 
Break open the thick rind to reveal the delicate, white segments. The skin does harden if the fruit is overripe, you can carefully cut around the rind but beware the segments may have browned.


Starfruit

Ripeness: 
It should feel firm and yield slightly, with a fresh, citrusy fragrance and a bright yellow colour.
Eating: 
Slice it into star-shaped pieces and enjoy raw, or add it to salads for a decorative touch and tangy flavour.


Lulo 

Ripeness: 
Look for a slight yield to pressure and a sweet, zesty aroma.
Eating: 
Cut in half and scoop out the vibrant, tangy flesh with a spoon for a refreshing treat.



Pepino Melon

Ripeness: 

Typically has a yellow to pale green color with purple streaks or spots. As it ripens, the yellow color deepens, and the purple streaks become more pronounced. If it’s too green, it’s likely under-ripe. Gently press the fruit. When ripe, it will feel firm but yield slightly to pressure, similar to a ripe peach. If it feels too hard, it’s likely under-ripe; if it’s very soft, it might be overripe.

.Eating:

The skin of a pepino melon is edible but can be a bit thick and bitter, so you can peel it if you prefer. If the skin looks thin and tender, you can also leave it on. Slice the pepino melon in half lengthwise. You can then scoop out the seeds in the center or just slice it into wedges or cubes. The flesh is juicy, sweet, and slightly melon-like, with a flavour reminiscent of cucumber and honeydew.

Sharon / Persimmon

Ripeness: 

Sharon fruit should have a bright orange color when ripe, with a smooth, glossy skin. The color is a key indicator—if it’s still green or yellow, it's not fully ripe yet. A ripe Sharon fruit will be firm but slightly tender when gently pressed. It should not feel soft or mushy, as that indicates over ripeness. If it's very hard, it’s under-ripe. Ripe Sharon fruit has a mild, sweet aroma.

.Eating:

The skin of Sharon fruit is thin and edible, so you can eat it with the skin on. However, if you prefer, you can peel it using a knife or vegetable peeler. Slice the fruit into wedges or rounds. The flesh inside will be a bright orange and very firm, similar to an apple or pear. The flesh is sweet, crisp, and non-astringent.

Baby Pineapple

Ripeness: 

A ripe baby pineapple should have a golden yellow color at the base, which gradually fades to a greenish-yellow as it ripens towards the top. The more yellow it is, the sweeter it’s likely to be. Gently squeeze the fruit. A ripe baby pineapple will feel firm but will yield slightly to pressure, especially near the base. If it's too hard, it may need more time to ripen. Ripe baby pineapples will have a sweet, tropical fragrance, particularly near the base. If there's little to no scent, it's probably not fully ripe.

.Eating: 

Stand the pineapple upright on the flat base. Slice it vertically into 4 quarters, cutting down through the middle. You'll now have four long, quartered pieces of the pineapple, with the core still intact in the center. The core is tough but edible, so you can leave it if you prefer.

Baby Banana

Ripeness: 

A ripe baby banana should be yellow with a few brown spots. It's important to wait until it's fully yellow for the best sweetness. If it's still green or mostly green, it's under-ripe and will be firmer and less sweet. There should be a sweet, banana-like fragrance. If it doesn’t smell sweet, it may still need time to ripen.

.Eating: 

Start by peeling the skin from the top. Baby bananas have a thinner peel compared to regular bananas, so they are easy to peel. You can either pull the peel down with your hands or slice it with a knife.

Longan / Dragon's Eye

Ripeness: 

The skin of the longan should be light brown and slightly translucent. The flesh inside is typically pearly white or pale yellow when ripe. If the skin is green it may not be ripe yet. A ripe longan will feel firm but with a little give when gently squeezed. it should also have a sweet, floral fragrance. If the fruit lacks a noticeable fragrance, it may not be ripe yet.

.Eating: 

To open a longan, gently squeeze the fruit until the skin cracks open. Then, peel off the thin, brown skin to reveal the translucent, pearly flesh inside. The flesh of the longan surrounds a hard seed, so carefully discard the seed once you've peeled the fruit. The flesh is sweet and juicy, similar to lychee. Once the seed is removed, the flesh can be eaten fresh. Longans are sweet with a slightly floral, honey-like flavour.


     


    Lychee

    Ripeness: 
    The fruit should be slightly yield to pressure with a sweet, floral aroma.
    Eating: 
    Peel off the outer skin to reveal the juicy,  translucent flesh that surrounds a central pit. Enjoy the flesh, making sure to discard the central pit.


    Kumquat

    Ripeness: 
    It should feel firm and have a sweet, citrusy scent.
    Eating: 
    Enjoy the whole fruit, skin and all, for a delightful burst of a healthy, sweet and tangy flavour.

    Physalis

    Ripeness: 
    The fruit should feel slightly soft within their husks and emit a sweet, tangy aroma.
    Eating: 
    Remove the husk to reveal the bright orange fruit inside which can be eaten whole.

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