Even fruits that were picked fairly green will ripen on their own at room temperature on the kitchen counter.
Initially olive green, they ripen with a reddish blush, the best of them with the stems still attached.
The clusters of berries start out green, then ripen through yellow and lilac until they shine purple blue through autumn-colored leaves.
Bananas that are still basically green will ripen slowly over a period of time, whereas, already fully ripe bananas will become overripe very quickly.
Before ripening, cheese is said to be fresh or green; after ripening it is called cured, aged, or ripened.
End-of-season tomatoes come full circle back to green, not ripening fully before falling off the vine.
The duration (in days) of the following fruit development stages was also recorded: flower bud, full open flower, unripe green berry, ripening pink berry, and ripe berry.
In midsummer the green fruit ripens to an edible berry up to 1 cm in diameter, very dark purple in colour, almost black, with a glossy skin and a persistent calyx at the apex, and containing several seeds dense in nutrients (notably Vitamin C).
For the fruit species that remain green throughout ripening, reflectance data of ripe and unripe fruit samples need to be collected, which would enable us to examine correlation of foraging efficiency with visual contrast between ripe and unripe fruits of various plant species.
Of the 832 ESTs analyzed using microarrays, 335 (40%) were found to be modulated by at least two-fold (2x-ESTs) in at least one fruit tissue type, specifically early fruit development (green), fruit ripening (pink), and ripe (red) fruit collected in the first (Biorep1) of three growing seasons.
