Give the fruit a gentle, gentle squeeze. It should yield slightly, like a perfectly firm handshake, not a dead fish. If it’s rock hard, leave it. If it’s too soft, like an overripe peach, it’s past prime. That sweet spot feels like a pillow that’s been fluffed but not flattened. It’s a Goldilocks moment—just right.
And if you’re still unsure? Pick it anyway. A little early is better than too late, because you can always let it ripen on the counter for a day or two. But too late means you get a wrinkled, sad mess that tastes like regret. So go ahead, trust the wrinkles, the weight, and the scent. Your taste buds—and your inner fruit detective—will thank you.
