Here are some small tips to distinguish chemically treated fruits from naturally ripened fruits.
Durian: Fully ripe durian can be easily separated by hand, has a very distinctive fragrance and large thorns. But pressurized ripe durian requires a new knife to separate, tastes very bland and does not have a distinctive fragrance, the thorns on the durian are still small and not fully bloomed.
Banana: Chemically treated bananas have a shiny yellow color, feel powdery on the outside, green stems, black flesh, and taste starchy.
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Jackfruit: Natural ripe jackfruit has rough skin, dark black color, large blooms, sparse thorns, even color, light yellow in the middle, sweet and fragrant taste. Pressurized ripe jackfruit has green outer skin, sharp thorns, not fully bloomed; inside is yellow from the core to the fiber, the flesh is slightly starchy.
Mango: Do not buy mangoes with green or light green outer skin, but ripe yellow flesh, many fruits have white or brown spots on the outer skin because these are mangoes artificially ripened with chemicals.
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Lychee: Typically sprayed with sulfur for preservation, so it has an even color shell, beautiful gloss, round and plump, without a natural rough layer, when eaten the flesh is crunchy, firm, and has no characteristic sweet taste.
Rambutan: When buying rambutans, check the small fruits, if they look like they have been left long and withered, when the fruit is split there will be a lot of water flowing out, the flesh layer has signs of being spongy, it is not recommended to buy.
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Longan: Only ripe longan has a black color, the skin is easily peeled, the flesh is clear, sweet, aromatic and the tongue can feel the juice when eating.
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Frequently asked questions
Start by looking at the fruit’s color. Ripe fruits often have a vibrant, even color specific to their type. Then, gently squeeze the fruit. Ripe fruits will have a slight give, but they should not be too soft or mushy. Check for a sweet fragrance, as ripe fruits often emit a pleasant aroma. Finally, look for signs of deterioration, such as mold or bruises, as these indicate over-ripeness.
When it comes to apples, look for a vibrant red, yellow, or green color, depending on the variety. Ripe apples will also have a slight give when pressed with your thumb near the stem. Avoid apples that are too hard or too soft.
Bananas change color as they ripen, so look for a yellow banana with some brown speckles. The brown speckles indicate that the banana is ripe and sweet. Avoid bananas that are completely brown or have a lot of bruises.
Avocados are a bit tricky as they don’t change color like other fruits. Gently squeeze the avocado. A ripe avocado will yield to gentle pressure but should not feel mushy. Avoid avocados that are too firm or have dents and bruises.
Yes, in general, ripe fruits will have a sweet aroma, and their texture will be slightly softer than unripe fruits. Avoid fruits with signs of mold or those that are overly soft, as they are past their prime. Also, don’t judge solely by appearance; feel the weight of the fruit in your hand, as ripe fruits often feel heavier.
