Pomegranate color ripens to a bright red/deep red shade on the outside. The color depends on the potash availability in the soil. Usually before ripening, the skin is hard, tight and cannot be easily scratched. When ripe, the outer skin becomes bit soft. If you are able to scratch the skin using your fingernail and gentle pressure, then it is ripe.
Another sign is when the patals of the crown turn inside, it is a stage of maturity and the fruit is ready to eat.
The unripe fruit is exactly round in shape like apple. When ripe, the round shape is changed with the sides slightly become square. This happens due to the arils pressing against the outer wall as they reach maximum juice content. A pomegranate has slots inside the fruit, the round shape is stressed and the fruit looks flattened on the sides.
An easy way to remove the seeds is to cut the pomegranate in half then hold one half in your hand seed side down over a large bowl. Wallop the half with a wooden spoon. The seeds come out quite easily saving time over the old fashioned method of using a pin to remove each individual seed.
The best way to get to the seeds is to slice the pomegranate almost in half, from crown to halfway to the bottom. Use your fingers to break the two halves apart, and then tear away the connecting membranes and remove the seeds over a large bowl, half filled with water. The seeds will sink to the bottom and the membrane will float on the top. Skim off the membrane and strain the seeds of water. To juice them, put the seeds in a blender and pulse a few times, just enough to break up all the seeds. Let the mixture sit for a minute for the hard seed bits to settle and pour through a strainer. Add sugar to taste.
One of my earliest memories is that of using money my grandmother had given me to buy candy to buy a pomegranate instead. Oh, I loved them. I loved the fact that we kids had to dress up special in our worst clothes in order to eat them. We had to eat them outside, too (it's still pretty warm in November in Los Angeles where we lived when I was a kid), and spit the seeds out into the shrubbery. Messy, juicy, sweet food that involves sanctioned spitting? We were in heaven.
Now we have our own pomegranate tree and we get to hang out in pom heaven come every November. (No more seed spitting, we grownups eat them whole.) Here's the thing to know about pomegranates (other than the juice stains) - just because the fruit is red doesn't mean that the seeds inside are ripe. We don't pick our pomegranates until they begin to burst at the seams. This usually happens a few days after a rain. The seeds absorb the moisture and the skin cannot contain them anymore. Once the skin has cracked to reveal the seeds the pomegranates must be picked immediately, and used up quickly, or they will get moldy.
== == Pomegranates are ripe when the skin is a crimson color, and the fruit should feel heavy and the skin should be shiny. You should avoid fruit with cracks and splits in the skin.
A pomegranate is ripe when the skin is bright red, and you are able to scratch it with your fingernail. not applying too much pressure!
sometimes when a mango is ripe, it will turn soft and yellow-ish, but still a little green. also, when a mango is very sweet you can tell by the sticky-ness of the outside. that sticky stuff is the juices in the mango.
When a mango is ripe you should be able to smell it: sweet, fruity smell. It should also be soft to the touch, so when you squeeze it, it gives slightly. Very much like a plum or nectarine.
The guava is usually green before maturity, but becomes yellow, maroon, or green when ripe.
The common name for a granadilla is passionfruit. Passionfruit are ripe when they are no longer green. When ripe, most varieties of passionfruit turn either yellow/orange or purple.
Pomegranates are ripe when the skin is a crimson color, and the fruit should feel heavy and the skin should be shiny - avoid fruit with cracks and splits in the skin
when it is yellow
How to tell me when a Spanskek is ripe
An easy way to tell if your avocado is ripe is by flicking the small brown stem off the top. If it comes off easily and the bit underneath is green, it's ripe. If it doesn't or is brown, it's not ripe.
when it turns a brown and yellow.
it must be quite soft
A lemon can be used before it is ripe, but it will not have as much juice and be harder to squeeze. The ripeness of a lemon can be judged by its color, and it is ripe when no green tinge remains.
A Lemon is a bitter fruit. Grapefruit is another bitter fruit. ------------------------------------------------------------ BITTER is that the KARELA (bitter melon), the most bitter fruit in the world especially when it is ripe.
because chocolate buiscuits were ripe
You will find most nuts are ripe right about the time of first frost. But to be sure watch the squirrels. They will tell you when the nuts are ripe. I will bet they will get more than you do. You also can press into the husk with the ball of your thumb and if it leaves a dent the nut is ripe. Good Luck
You wait until they're ripe and press the A button when you're in front of them. If you can't tell when it's ripe, then press A anyway and on a day it is ripe you'll pick it. It's not that hard, really.
Depending on the fruit it is different. The way that you can tell is if it is slightly squishy.
yes beacaeuse you teach me and u will see the dafadell