Sometimes your fruit isn’t ready when you are, whether it’s the weather turning, birds getting curious, or you just picking a bit too early.
The good news is, not all fruits are fussy. Some happily continue ripening indoors after they’re picked, softening, sweetening, and becoming far tastier than they were fresh off the plant. Here are the fruits that don’t mind being harvested green and will keep ripening up nicely on your windowsill or worktop.
1. Bananas
Bananas are the poster child for fruits that ripen off the plant. They’re usually picked green and firm, then develop their familiar yellow colour and sweetness over a few days indoors. Warmer temperatures will speed things up, especially if you pop them in a paper bag with an apple or two.
Once they start spotting, you’re in banana bread territory, but even the mushiest bananas have their uses. You don’t need sunlight for this one, just a bit of patience and the right room temperature to bring them to their best.
2. Tomatoes
Technically a fruit, tomatoes continue to ripen after picking as long as they’ve started to turn colour. If you’ve got a bunch of green ones and frost is looming, bring them inside and lay them out on a sunny windowsill or in a paper bag to finish ripening. Try to keep them out of the fridge, which halts the ripening process and flattens their flavour. Some gardeners even hang up whole vines indoors to let the remaining fruit ripen gradually in a protected spot.
3. Avocados
Avocados are one of the few fruits that don’t ripen on the tree. They only begin softening once picked. That means you can buy them rock-hard or pick them firm and let them ripen gently indoors over a few days. Speed things up by storing them in a paper bag with a banana or apple. Once ripe, keep them in the fridge to slow any further softening, but don’t wait too long, or you’ll end up with guac you didn’t ask for.
4. Pears
Pears often taste better when they’re picked slightly underripe and left to ripen off the tree. If you wait for them to ripen fully on the plant, they can go from sweet to mushy in the blink of an eye. Keep them at room temperature and check daily. Once the neck yields slightly to pressure, they’re ready to eat. Different varieties ripen at different speeds, so it’s worth learning your pears if you want perfect timing.
5. Plums
Plums can ripen indoors if picked when they’ve just started turning colour. As they ripen, they’ll soften and sweeten, though they may not develop quite as much flavour as those ripened on the tree. Leave them out at room temperature and give them a gentle squeeze now and then. Once they yield slightly, they’re ready. They also store well in the fridge once ripe if you’re not quite ready to eat them all at once.
6. Peaches
Peaches picked a bit early can still soften and sweeten up indoors, especially if they’ve already developed a bit of colour. They’ll never get quite as flavourful as tree-ripened ones, but a few warm days on the counter will get them close. Try not to stack them, as they bruise easily. Once they’re ripe, move them to the fridge to buy yourself a few more days before they go too soft.
7. Nectarines
Nectarines behave a lot like peaches when picked early. If they’re slightly underripe when harvested, they’ll continue to ripen indoors, especially if you keep them at room temperature away from direct sunlight. Their smooth skin makes them more delicate, so handle with care while checking for ripeness. As with peaches, once they give a little under gentle pressure and smell sweet, they’re good to go.
8. Apples (some varieties)
While many apples are best left to ripen on the tree, some varieties like Granny Smith, Fuji, and Gala will continue to develop flavour and sweetness after they’re picked. They won’t go dramatically soft, but they will mellow and sweeten slightly over time indoors. If they’re still very green, give them a few days in a cool room to finish maturing. You can then store them in the fridge to keep them crisp for longer—unlike most fruits, apples prefer the cold once ripe.
9. Apricots
Apricots will ripen after picking if they’ve already started to turn colour. Picked completely green, they won’t sweeten much, but if they’re showing any blush, they’ll soften and become more fragrant indoors. Leave them in a single layer at room temperature and don’t refrigerate until they’re fully ripe. Their texture and flavour improve dramatically in a few days if timed right.
10. Kiwis
Kiwis are another fruit that don’t ripen on the vine. They’re picked firm and then softened indoors. Commercial growers harvest them that way on purpose, and home gardeners can do the same. Let them ripen slowly at room temperature, or speed it up by placing them in a paper bag with a ripe banana. Once soft to the touch, pop them in the fridge and enjoy chilled for the best flavour and texture.