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.
Sweet Jumbo Passionfruit
Ripeness:
It's ripe when the skin turns from green to a deep purple. The more wrinkled the skin, the sweeter and riper the fruit typically is. When ripe, the inside will be full of fragrant, juicy pulp, and the flavour will be super sweet with a very mild tang.
Eating:
Simply cut it in half. Use a spoon to scoop out the bright, juicy pulp filled with edible seeds.
Egg Fruit / Canistel
Ripeness:
The skin turns from green to yellow or orange, depending on the variety. The fruit should feel slightly soft to the touch, similar to a ripe avocado. When you press gently, it should yield slightly but not feel mushy. The flesh inside will be smooth and creamy when ripe, with a sweet flavour
Eating:
Cut the fruit in half and remove the large seed. Scoop out the smooth, creamy flesh with a spoon and enjoy.
Star Apple / Purple Milk Fruit
Ripeness:
It's ripe when its skin turns from green to a deep purple or sometimes a reddish hue, depending on the variety. The fruit should feel slightly soft to the touch, but not mushy. When ripe, the flesh inside will be smooth and sweet - A subtle strawberry milk flavour, with a jelly-like texture. If the fruit is still firm, it needs more time to ripen.
Eating:
Cut the fruit in half and scoop out the flesh with a spoon. The flesh is sweet and juicy, and it has a unique star-shaped pattern in the centre. Be sure to avoid the seeds, as they are not edible. Enjoy it fresh, or chill it for an even more refreshing treat.
Maracuya
Ripeness:
It's ripe when the skin turns from green to a bright yellow. The more wrinkled the skin, the sweeter and riper the fruit typically is. When ripe, the inside will be full of fragrant, juicy pulp, and the flavour will be tangy with a very mild sweetness.
Eating:
Simply cut it in half. Use a spoon to scoop out the bright, juicy pulp filled with edible crunchy seeds.
Baby Colombian Mangoes
Ripeness:
Their skin turns a golden yellow colour, with a slight blush of red. The fruit should feel soft when gently squeezed, but not mushy. When fully ripe, the flesh inside will be smooth, creamy, and very sweet, with minimal fibrous texture. You can also check by gently pressing the skin—if it gives in slightly, the mango is likely ripe and ready to enjoy.
Eating:
You can either peel the skin away or scoop out the soft, juicy flesh with a spoon. The flesh is smooth and sweet, so it’s easy to enjoy fresh, or you can slice it into pieces. Just be sure to avoid the pit in the centre.
Marian Plum
Ripeness:
The skin turns a vibrant golden-yellow colour and the fruit feels slightly soft to the touch. The flesh inside should be smooth, juicy, and sweet with a mild tang, and the fruit will have a fragrant tropical aroma when fully ripe.
Eating:
slice the fruit lengthwise along the pit. The flesh is bright orange and sweet, similar to mango or apricot. Scoop out the flesh with a spoon or peel the skin off with your hands. Avoid the pit in the centre, as it’s not edible. Enjoy it fresh, or chill it for a refreshing treat!
Snake Fruit / Salak Pondoh
Ripeness:
Ripe snake fruit (Salak) has a firm texture with a deep reddish-brown skin that feels slightly dry and crisp. When you gently squeeze it, it should give a little, indicating it's ready to eat.
Eating:
To eat snake fruit, first peel off the tough, reddish-brown skin using your fingers or a knife. Once peeled, you'll find segmented, translucent flesh inside; just bite into it and enjoy the sweet, tangy flavour, while discarding any seeds.
Tarocco Blood Orange
Ripeness:
A blood orange is ripe when its skin turns a deep reddish-orange colour, and it feels heavy for its size, indicating juiciness. Give it a gentle squeeze—if it yields slightly, it's ready to eat; if it’s firm, it may need a little more time.
Eating:
To eat a blood orange, cut off both ends, then slice off the peel and pith with a knife, just like you would with any other citrus fruit. You can either cut it into wedges or segments, or just squeeze the juice directly into your mouth for a burst of flavour!
Rose Apple
Ripeness:
The skin turns a shiny, deep pink or red colour and the fruit feels firm but slightly yielding when squeezed. The flesh inside should be crisp, juicy, and mildly sweet, with a pleasant floral aroma.
Eating:
Slice into wedges, and remove any seeds. You can eat it raw, enjoying its crunchy, juicy texture, or chill it for a refreshing snack.
Achachairu
Ripeness:
Achachairu is ripe when its skin turns from green to a deep orange or reddish-orange and feels slightly firm but gives under gentle pressure. Inside, the juicy white pulp should have a tangy-sweet, citrusy flavour, similar to mangosteen.
Eating:
To eat Achachairu, gently press or twist the shell until it cracks open, then peel it away to reveal the juicy white pulp. Suck or bite the flesh off the seed, enjoying its sweet-tangy flavour, but avoid eating the bitter seed.
Golden 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 Pithaya
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.
Thai Yellow Mango
Ripeness:
Look for a vibrant yellow 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.
Brazilian 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.
Mexican Atulfo Mango
Ripeness:
Look for a vibrant yellow 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.
Cherimoya
Cherimoya is ripe when its skin turns slightly brown and yields to gentle pressure, but it's not overly soft. If it feels firm, it needs a few more days to ripen, and if it's mushy, it may be overripe.
Eating:
Cut it in half and scoop out the soft, creamy flesh with a spoon, avoiding the black seeds in the centre. The flesh has a sweet, custard-like flavour
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.
Japanese Pear
Ripeness:
Look for a light yellow-brown or golden colour. It should feel firm but slightly yielding when pressed. The flesh inside should be crisp, juicy, and sweet, with a fresh, fragrant aroma when fully ripe.
Eating:
simply wash it, then slice it into wedges or bite directly into it like an apple. The flesh is crunchy and juicy, so you can enjoy it fresh, or chill it for a more refreshing experience.
Cactus Fig
Ripeness:
The fruit should feel slightly soft to the touch but not mushy, and it will have a sweet aroma when fully ripe.
Eating:
Wear gloves or use tongs as a precaution as the skin can have small, prickly spines. Cut off both ends, then make a slit down the side and peel off the skin. You can then slice or scoop out the sweet, juicy flesh, which may have small crunchy edible seeds.
Cacao Fruit
Ripeness:
The skin will turn a vibrant colour, typically yellow, orange, or red, depending on the variety, and the fruit feels slightly soft when gently pressed. The fruit should also have a sweet, fruity aroma, indicating the beans inside are ready for harvesting.
Eating:
First cut open the pod with a sharp knife to reveal the white, fleshy pulp surrounding the cacao beans. Scoop out the pulp, which is sweet and tangy, and enjoy it directly. The beans inside can be eaten, but they’re often bitter and need to be fermented or roasted to develop their flavour for chocolate-making.
Hawaiian Papaya
Ripeness:
Observe the skin turning from green to a golden-yellow colour and they will feel slightly soft to the touch. The flesh inside should be bright orange, sweet-smelling, and soft, with a smooth texture when fully ripe.
Eating:
Cut it in half lengthwise and scoop out the black seeds with a spoon. Then, slice or scoop out the vibrant orange flesh, which is sweet and juicy. You can enjoy it as is, or chill it for a refreshing snack. The seeds have many medicinal properties and are edible but have an extremely peppery taste.
Golden Kiwi
Ripeness:
The skin will feel slightly soft to the touch, similar to a ripe avocado. The colour should be a golden-yellow with no green spots, and the fruit will have a sweet, fragrant aroma when fully ripe.
Eating:
Simply cut it in half or slice off the ends, then scoop out the soft, golden flesh with a spoon. Unlike green kiwis, the skin of golden kiwis is smooth and edible, so you can also enjoy it by eating the entire fruit without peeling if you prefer.
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.
Pink Guava
Ripeness:Look for a yellow or light green colour. It should yield slightly to pressure and release a sweet, floral scent when ripe.
Eating:
Slice it open to reveal the rosy flesh and enjoy it raw, or blend it into smoothies for a tropical kick.
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 centre, 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 colour with purple streaks or spots. As it ripens, the yellow colour 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 centre 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.
Baby Mauritian Pineapple
Ripeness:
A ripe baby pineapple should have a golden yellow colour 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 centre. The core is tough but edible, so you can leave it if you prefer.
Red Banana
Ripeness:
Red bananas are ripe when their skin turns a deep red or reddish-purple with slight softness to the touch. The flesh inside should be creamy, sweet, and mildly tangy, with hints of raspberry and mango.
Start by peeling the skin from the top. Red bananas have a thicker 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.
Sweet Tamarind
Ripeness:
To know if sweet tamarind is ripe, check for a brown, slightly wrinkled shell. Gently squeeze the pod; it should feel hard and crunch/crack to pressure. When opened, the pulp inside should be sweet and tangy, not sour or astringent.
Eating:
Crack the pod with your fingers and gently peel away the outer shell of the tamarind pod. Then, carefully separate the pulp from the thin, string-like veins that run through it.
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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