How to Pick (the Right) Ripe Produce

Season: Mostly imported to the US from tropical climates and can be found year-round.

Continues to ripen after picked: Yes, mangoes ripen and get sweeter.

Look: Avoid bruising, soft spots, and wrinkled skin. Mangoes come in many colors, but the most common ones turn mostly yellow, orange, or red when ripe.

Touch: A ripe mango should be firm yet yield somewhat when gently pressed. Avoid any that give too easily as they are likely overripe and stringy.

Smell: It should smell sweet and fragrant, especially near the stem.

Ethylene: Producing.

Go-to recipes: Mango-Avocado Salsa, Mango Tuna Poke Bowl, Black Rice Pudding with Coconut Milk and Mango.

When overly ripe: Make mango lassis or freeze for smoothies.

Season: Summer.

Continues to ripen after picked: No.

Look: Avoid bruising, soft spots, and cracks. Look for one that has a creamy yellow field spot (the spot where it was sitting on the ground)—if this is white or nonexistent, the watermelon is probably underripe. Look for one that is dark green but has a dull rather than shiny appearance and is a nice uniform shape.

Touch: Pick it up! It should feel heavy for its size. Knock with your knuckles—this trick is heavily debated, but we find that if it sounds hollow, it’s probably ripe.

Smell: Watermelons don’t have a strong scent.

Ethylene: Neutral.

Go-to recipe: Summer Watermelon and Ceviche Salad.

When overly ripe: Make watermelon agua fresca or margaritas.

Season: Summer.

Continues to ripen after picked: Yes, peaches get softer and juicier but not sweeter.

Look: Avoid bruising, soft spots, and dents. Look for peaches with a deep-orange or yellow hue, and check near the stem, as any green or white color there means it’s underripe.

Touch: Should be firm but give slightly when pressed.

Smell: If it doesn’t smell delicious, it’s not ripe.

Ethylene: Neutral.

Go-to recipes: Peach and Mozzarella Skewers with Basil and Lime, Tomato and Peach Salad, Rosé and White Peach Sangria.

When overly ripe: Make jam or a pie, or freeze for smoothies.

Season: Summer.

Continues to ripen after picked: Yes, cantaloupes get softer and juicier but not sweeter.

Look: Avoid bruising, soft spots, and cracks. The surface of the melon (under the weblike outer cage) should have a golden rather than white or green hue.

Touch: Look for one that is heavy for its size and has a little give at the base opposite the stem, called the blossom end. Make sure there is no mold or discoloration there.

Smell: Should have a fresh, sweet melon-y smell, especially at the blossom end. Avoid any melons with an overly sweet or fermented smell, though, as this is a sign of decay.

Ethylene: Producing.

Go-to recipes: Summer Melon with Crispy Prosciutto, Melon Mimosas.

When overly ripe: Freeze for smoothies.

Season: Fall and winter.

Continues to ripen after picked: Yes, pears get softer and sweeter.

Look: Avoid bruising, soft spots, dents, and wrinkled skin. Check at the stem to make sure the skin looks firm and fresh.

Touch: A perfectly ripe pear should feel firm but yield to gentle pressure at the base.

Smell: Ripe pears smell sweet and delicious.

Ethylene: Neutral.

Go-to recipes: Satsuma-and-Red-Wine-Poached Pears over Vanilla Pavlovas; Jerusalem Artichoke, Celery, and Pear Salad; Grilled Radicchio and Pear Salad.

When overly ripe: Make pear butter or compote.

Season: Spring and summer.

Continues to ripen after picked: Yes, avocados ripen only off the vine.

Look: Avoid bruising, soft spots, and cracks, but size, shape, and color are not great indicators of quality or ripeness.

Touch: A perfectly ripe avocado feels firm with just a little give, and the flesh is pressed up tight against the skin. If they are very soft and the flesh feels separated from the skin, they are overripe. If they are rock hard, they will ripen, but don’t plan to use them for at least a couple of days.

Smell: Avocados develop a scent only when they are overripe. Go for ones that have no smell.

Ethylene: Producing.

Go-to recipes: Superpowered Avocado Toast; Avocado Carpaccio with Smoked Salmon, Walnuts, and Cherries; Roasted Beet-Cheese-Basil Caprese with Avocado and Toasted Almonds.

When overly ripe: Make guacamole or freeze for smoothies.

Season: Summer and fall.

Continue to ripen after picked: No.

Look: Look for a uniform deep-red color. They should look plump, dry, and firm. Avoid any that are mushy, moldy, or leaking.

Touch: If they are in a plastic clamshell, give it a gentle shake to make sure they move freely. If they don’t, there are likely moldy or soggy berries hiding in there. Check the bottom of the clamshell and avoid any with stickiness or stains.

Smell: Should smell subtly sweet and fragrant.

Ethylene: Neutral.

Go-to recipe: Raspberry Chia Overnight Oats.

When overly ripe: Freeze for smoothies or make chia-seed jam.

Season: Mostly imported from tropical climates, but peak season is March to July.

Continues to ripen after picked: No.

Look: A ripe pineapple can be uniformly green, but your best bet is to look for one that is a nice yellow color at the base, if not all the way up the fruit. The leaves at the top should be green, and the skin should look firm.

Touch: Should be firm but not rock-hard. A little give when pressed indicates juicy ripeness. Check the bottom of the pineapple to make sure there is no mold or discoloration.

Smell: It should smell sweet and fresh but not at all sharp or fermented, as that indicates decay and overripeness.

Ethylene: Neutral.

Go-to recipes: Pineapple Slaw, Pineapple Agua Fresca with Ginger and Cilantro, Pineapple-Avocado Salad with Kale and Red Onion.

When overly ripe: Freeze for smoothies or use in piña coladas.

Season: Spring and summer.

Continue to ripen after picked: No.

Look: Look for strawberries that are uniformly red—any white or light green means they were picked too early. Check to see that none are moldy, squashed, or leaking liquid.

Touch: If they are in a plastic clamshell, give it a shake to make sure they move freely. If they don’t move, there are likely moldy or soggy berries hiding in there. Check the bottom of the clamshell and avoid any with stickiness or stains.

Smell: Ripe strawberries smell delicious, sweet, and very fragrant.

Ethylene: Neutral.

Go-to recipes: Strawberry Rhubarb Galette, Strawberry Fruit Leather, Strawberry Bellini.

When overly ripe: Make jam or freeze for smoothies.

Season: Early summer and early fall.

Continues to ripen after picked: Yes, figs gets softer and juicier but not sweeter.

Look: Look for smooth, firm skin. Small cracks are okay as long as they are not leaking. Make sure none are moldy, have soft spots, or are leaking liquid. Avoid any that are oozing a milky substance at the stem.

Touch: A perfectly ripe fig will be plump and juicy; it will hold its shape but feel tender when lightly squeezed. If too firm, it is likely underripe or dry inside, and if overly soft, it’s most likely too mature.

Smell: Ripe figs will smell fresh and mildly sweet.

Ethylene: Neutral.

Go-to recipes: Feta, Figs, Thyme, and Honey; Roasted Figs with Candied Pine Nuts and Vanilla Ice Cream; Warm Goat Cheese Croutons with Roasted Beets, Figs, and Apple-Mustard Dressing.

When overly ripe: Make fig jam.

Season: Winter.

Continues to ripen after picked: No.

Look: Look for firm skin and avoid bruises, visible mold, and soft spots.

Touch: Ripe citrus tends to feel heavy for its size.

Smell: Not a great indicator but might smell sweet near the stem.

Ethylene: Sensitive.

Go-to recipes: Citrus and Fennel Salad; Chicken with Herbs, Citrus, and Capers; Grapefruit-Orange Marmalade.

When overly ripe: Make fresh juice or use the juice for cocktails or granita.

Season: Fall.

Continues to ripen after picked: Yes, apples get softer and sweeter.

Look: Avoid any with bruising, soft spots, dents, or wrinkled skin—whether the skin is shiny or matte doesn’t matter.

Touch: Should be extremely firm—press gently with your thumb. If you make an indentation, skip it.

Smell: A ripe apple will have a pleasant and subtle smell, and an overripe apple will smell strongly sweet and slightly fermented. Less smell is better.

Ethylene: Producing.

Go-to recipes: Fennel, Apple, and Walnut Salad; Roasted Pork Tenderloin with Apples; Crockpot Apple Cobbler.

When overly ripe: Make applesauce or roast with brown butter and sugar for dessert.

Season: Late spring and summer.

Continue to ripen after picked: Yes, blueberries get softer and juicier but not sweeter.

Look: Avoid any that are moldy, overly soft, or leaking or have wrinkled skin. They should be a deep-blue color and often have a slightly chalky wash or hue.

Touch: If they are in a plastic clamshell, give it a gentle shake to make sure they move freely. If they don’t move, there are likely moldy or soggy berries hiding in there. Check the bottom of the clamshell and avoid any with stickiness or stains.

Smell: They are not particularly fragrant when ripe.

Ethylene: Neutral.

Go-to recipes: Blueberry Bliss Chia Bowl, Blueberry Salad.

When overly ripe: Freeze for smoothies or use in pancakes.

Season: Fall.

Continue to ripen after picked: No.

Look: Look for plump, firm grapes that are strongly attached to fresh-looking stems, don’t have wrinkled skin, and don’t have any bruising or brown spots. Make sure the skin around the stem is not brown or leaking.

Touch: Depending on the variety, some grapes are naturally softer than others, but they should always feel relatively firm and springy.

Smell: Not a great indicator for grapes but avoid any that smell overly sweet or fermented.

Ethylene: Neutral.

Go-to recipe: Add to a cheese plate.

When overly ripe: Freeze and eat as a snack or roast and use to garnish a cheese plate.