Everything you need to know about storing, ripening, and enjoying our tropical fruits. Get the most from your harvest.

Mango Guide

How to tell when it's ripe: A ripe Maha Chanook will give slightly when pressed (like a ripe avocado) and smell fragrant and sweet at the stem end. Don't rely on color alone — some may still have green patches when perfectly ripe.

How to store: If your mangos arrive firm, leave them on the counter at room temperature for 2-5 days. Once ripe, refrigerate for up to 5 days. For longer storage, cut and freeze the flesh.

How to cut: Stand the mango on its end and slice down about ½ inch from the center on each side, avoiding the flat seed. Score the flesh in a crosshatch pattern without cutting through the skin, then invert to create "hedgehog" style cubes.

Sugar Apple Guide

How to tell when it's ripe: The skin turns slightly yellow-green and gives to gentle pressure. The segments will start to separate slightly. Don't wait too long — overripe sugar apples become mushy.

How to eat: Simply pull apart the segments and scoop out the creamy white flesh with a spoon. Avoid the black seeds. Best eaten fresh and cold.

Soursop Guide

How to tell when it's ripe: The skin turns from dark green to yellow-green and the spines soften. The fruit gives to gentle pressure, similar to a ripe avocado.

How to eat: Cut in half lengthwise, scoop out the white flesh, and remove the black seeds. Blend into smoothies, freeze for ice cream, or eat fresh with a squeeze of lime.

Star Fruit Guide

How to tell when it's ripe: Look for bright yellow color with slightly browned edges on the ridges. A little brown is good — it means peak sweetness.

Quick Tips

• Be patient — most fruit ships slightly underripe to survive transit

• Use your senses — smell and touch tell you more than color

• Fridge = pause button — once ripe, refrigerate to slow ripening