While it shares the name 'mango', it is truly a distinct product in terms of flavor and experience. It ripens on the tree, naturally, giving it a shorter shelf life. When soft to touch, it's ripe, regardless of color. The mango has a flat seed inside; slice along each side of the seed. For a 'hedgehog' style, score the flesh in squares without cutting through the skin, then turn the skin inside out and savor its juicy, sweet taste.

Also ripe when soft to touch. The RTE mango, especially popular varieties like Keitt and Kent, lasts longer but retains its juiciness and sweet flavor. Different varieties can vary in taste and fibrous texture, but they're all perfect for consumption as a standalone fruit or in both sweet and savory dishes.

A ripe avocado is soft to touch. Haas has a dark, rough skin, while Fuerte is light green with smooth skin. Haas is great for guacamole or spreading on toast due to its creamy texture, while Fuerte is often used in salads for its slightly firmer texture. Both have a mild, creamy taste. Slice around the seed, remove it, and either scoop out with a spoon or peel and slice.

Recognized by its bright orange color when ripe. Firm but with a slight give, like a ripe peach. For a firmer texture, consume immediately; for a juicier feel, let it soften. Seedless, simply slice or, if juicier, enjoy with a spoon. Its taste is sweet with hints of vanilla and honey. Some use it in salads, desserts, or eat it on its own.

A ripe passionfruit is wrinkled. Slice in half and scoop out the juicy inside filled with seeds. The seeds are edible and add a crunchy contrast to its sweet-tart pulp. Commonly used in juices, desserts, salads, or simply eaten with a spoon straight from the shell.

When ripe, granadilla has a light orange to golden-yellow hue with a slight shine. The skin is firm and smooth, but the inside is filled with juicy pulp and edible seeds. Slice in half and scoop out the inside with a spoon. The taste is sweet with mild citrus notes, similar to passionfruit but milder.

This vibrant fruit varies in color. Red Pitaya has a red interior, Yellow Pitaya reveals a white flesh, and the common White-fleshed Pitaya has a pinkish-red skin with a white inside. Regardless of the type, when the skin is slightly soft to the touch, it indicates ripeness. Slice them open, scoop out the juicy flesh, and savor the unique flavors each one brings. Perfect for fruit salads, smoothies, or as a refreshing standalone treat.

A large fruit with a spiky green exterior. When ripe, it has a sweet aroma and a slightly soft outer skin. The inside contains golden-yellow flesh pods with large seeds. Its taste combines notes of apple, banana, and mango. Often used in both sweet and savory dishes, it's also a common meat substitute in vegan recipes due to its texture when cooked.

When ripe, its skin is yellow-green. Even if firm outside, the inside is juicy and ready to eat. Slice in half, discard seeds, and scoop out the flesh (peel the skin). The flesh is slightly orange and rich in vitamin C. Its taste is sweet, with hints of melon and peach. Can be consumed on its own, in salads, smoothies, or desserts.

Recognized by its golden-yellow skin when ready to eat. Pineapple leaves detach easily with a slight twist, indicating ripeness. After removing the top and bottom, peel the skin. Slice into rings, ensuring to remove the tough center. Baby pineapple has a sweet, tropical taste, richer and sweeter than regular pineapples. Ideal for fruit salads, smoothies, dessert, or as a refreshing standalone snack.

Recognized by its white skin, a result of the green exterior being peeled for transport. Open with a sharp knife to access its refreshing water. The soft, jelly-like flesh inside is perfect for smoothies.

As it matures, the coconut develops a characteristic brown skin that conceals its rich flesh. After piercing the 'eyes' on top to drain the water, crack it open to enjoy the tasty flesh. It's worth noting that the water from a mature coconut might be sour and is typically not consumed, which is perfectly normal. The flesh of the mature coconut is firmer, making it ideal for cooking or as a standalone snack.

Part of the Sapindaceae family, alongside relatives Rambutan and Longan. When ripe, lychees have a red, rough skin. The taste is sweet with subtle floral notes, reminiscent of roses or grapes. Lychees are a favorite in desserts, from sorbets to tarts, and are often featured in cocktails for their fragrant sweetness. Remember to peel and enjoy, but watch out for the central seed.

Referred to as the "hairy" relative of the Lychee, Rambutans have a unique appearance. Even though a ripe rambutan often has a light red hue, don't worry if it's darkened - it's perfectly fine! Simply slice around the middle and open to access the flesh. Rambutan's taste is sweet with a slightly tangy tone. They're a great addition to fruit salads and are sometimes used in jams or syrups.

With a smooth, light brown skin, ripe Longans exude a musky sweetness, often compared to honeydew melon. Peel away the skin and enjoy the translucent flesh. Among the three, it offers a more subtle and soothing palate experience. They are common in Asian desserts, especially sweet soups, and their subtle sweetness complements teas and other beverages.

A ripe mangosteen is recognized by its dark purple color. When cutting, ensure not to slice through the soft, fleshy center. Ideally, slice around the middle, like a cap, revealing the inside that visually resembles garlic cloves. Gently scoop out this delicate part. Mangosteen's taste is incredibly sweet and creamy, with hints of berries and citrus. This "queen of fruits" is often enjoyed fresh, but it's also used in sorbets and desserts.

A ripe guava ranges from green to light yellow, depending on the variety. The flesh can be white, pink, or red. When soft to touch, similar to a ripe peach, it's ready to eat. Slice in half and enjoy the flesh, but watch out for the small seeds inside. Guava is sweet with a mild tropical taste. It can be consumed fresh, in juices, smoothies, or desserts.

This miniature orange-like fruit is ripe when it turns bright orange. Unlike most citrus, kumquats can be eaten whole, including the skin. The skin is sweet, while the inside is tangy. They can be consumed fresh, added to salads, or used in desserts and jams.

Physalis, often encased in a protective leafy husk, can be found both with and without these leaves in our selection. When ripe, it boasts a light orange color. It's normal for the fruit, especially those without leaves, to have a slightly greasy or waxy feel. Consume it whole, much like a cherry tomato, and relish its sweet-tart flavor. Physalis is great on its own or added to salads, desserts, and jams for a tangy twist.

A ripe salak is recognized by its reddish-brown skin resembling snake skin. The inside is firm and crunchy with a mildly sweet taste reminiscent of an apple. Peel the skin and eat the flesh, but watch out for thin seeds inside. Salak is ideal for fresh consumption or as an addition to fruit salads.

A star-shaped tropical fruit with a glossy, yellow-green skin. When ripe, it's slightly soft to the touch and has a crisp texture. The flavor is a blend of sweet and tart, reminiscent of apples, pears, and citrus fruits. It's often sliced and eaten fresh, but can also be used in salads, drinks, and desserts.

An egg-shaped fruit with a smooth skin that can be red, orange, or yellow. The inside is juicy with a mix of sweet and tangy flavors. The skin is usually not consumed due to its bitter taste. Tamarillo can be scooped out and eaten raw, or used in sauces, salads, and desserts.