Your Fruit Guide
Find your fruit. Know when it’s ready.
Every box contains a seasonal selection—not every fruit pictured below. Match the fruits you received to the photos to learn when they’re ready and how to enjoy and store them.
Find the fruits in your box
Tap a photo for the guide
Egg FruitLet it softenSoft all over, even if the skin is already yellow.
Canistel · Yellow sapote
Yellow skin, often with a pointed end. Inside is dense, golden-yellow flesh and a few glossy brown seeds.
When it’s ready
Gently press with your fingertips. It should feel soft across the fruit, not just near the stem. If it is still firm, leave it indoors to ripen and check each day. Yellow skin alone does not mean it is ready.
How to eat it
Cut it in half, remove the seeds and scoop out the yellow flesh. It has the colour and slightly crumbly texture of cooked egg yolk, with a sweet flavour that can remind you of maple syrup or sweet potato. Try it chilled or blended into a milkshake.
How to store it
Keep firm fruit at room temperature, away from sunlight. Refrigerate once soft and enjoy soon. Cover and refrigerate any cut flesh.
Wait for softness before cutting. A firm egg fruit can taste dry and chalky.
Monstera FruitWait for the scalesScales fall away naturally; the flesh beneath releases easily.
Monstera deliciosa · Fruit salad fruit
A long green fruit covered in small, tightly fitted scales, a little like a green corn cob.
Please check: Never force off attached scales or eat firm, unripe flesh: it can irritate your mouth and throat. Stop eating if it feels prickly or causes burning.
When it’s ready
It ripens in sections, usually from the stem end towards the tip. Wait until the scales fall away by themselves and the exposed white flesh is soft, fragrant and comes away from the central core easily. One ripe section does not mean the whole fruit is ready.
How to eat it
Gently lift away only the fully ripe, exposed flesh with a fork or spoon. Leave covered or resistant sections to ripen further. The flavour is sweet and tropical, often compared with pineapple and banana. Discard the scales and central core.
How to store it
Rest the fruit on a plate indoors, out of direct sunlight. Check it daily. Refrigerate flesh taken from fully ripe sections in a covered container and enjoy soon.
Read the ripeness guide before tasting. Enjoy a small portion at a time.
Macapuno CoconutChill & enjoyNo extra ripening needed. The gel-like contents are natural.
Jelly coconut
A coconut with unusually soft, spoonable flesh and thick, gel-like coconut liquid inside.
When it’s ready
Enjoy it when it arrives; leaving it on the counter will not turn it into a regular coconut. Its soft flesh and thickened liquid are the reason this coconut is special. The texture varies between individual coconuts.
How to eat it
Open the shell on a stable surface using a suitable coconut-opening tool. Scoop out the soft flesh and thick liquid with a spoon. Expect a rich coconut flavour with a creamy, jelly-like texture. Try it well chilled.
How to store it
Keep it refrigerated and enjoy promptly. Once opened, transfer the contents to a clean, covered container in the fridge and use as soon as possible.
The jelly texture is normal. A sour or fermented smell is not.
JicamaEnjoy it crispFirm and heavy, with crisp white flesh. No ripening needed.
Crunchy tropical root
A rounded root with dry, light-brown skin. The flesh is white and looks a little like a turnip or potato.
When it’s ready
It is ready to prepare when it arrives. Firmness is what you want here, so do not wait for it to soften.
How to eat it
Wash the root, peel away all the brown skin and cut the white flesh into slices or sticks. Eat it raw. It is crunchy, refreshing and mildly sweet, like an apple with the crunch of a water chestnut. A squeeze of lime works well.
How to store it
Keep the whole root somewhere cool, dry and shaded. If your kitchen is warm, refrigerate it. Keep peeled or cut pieces in a covered container in the fridge.
Only eat the peeled white root. Discard the skin; the plant's leaves, pods and seeds are not edible.
StarfruitEnjoy it crispYellow to golden skin; a little brown on the ridges is normal.
Carambola
A yellow or yellow-green fruit with long ridges. Cut across it and each slice looks like a star.
Please check: People with kidney disease should avoid starfruit.
When it’s ready
Yellow fruit is usually sweeter; greener fruit is tangier. The flesh should still be crisp and juicy. There is no need to wait for it to become soft.
How to eat it
Wash it, trim the ends and slice across the ridges. The skin is edible. Remove any seeds as you go, and trim thin brown ridge edges if you prefer. Expect a refreshing, lightly sweet and tart flavour.
How to store it
Refrigerate and enjoy while crisp. Keep sliced fruit covered in the fridge.
Velvet TamarindCrack & enjoyA dry, brittle shell. The pulp is naturally dry, not juicy.
Small black shells · Sweet-sour pulp
Small dark shells with a velvety surface. Inside is a thin layer of orange-brown pulp around a hard seed.
When it’s ready
Ready to eat when it arrives. The shell should crack easily. The dry, slightly powdery pulp is normal; do not wait for it to become soft or juicy.
How to eat it
Crack the thin shell between your fingers. Suck or scrape the sweet-sour pulp from the hard seed, then discard the seed and shell. It is a little like a tangy fruit candy.
How to store it
Keep it dry in a closed container, away from heat and humidity. Avoid washing the shells before storing them.
Do not bite down on or swallow the hard seed.
AbiuEnjoy on arrivalGolden-yellow skin and soft, translucent flesh inside.
Golden skin · Translucent flesh
A smooth yellow fruit that may look like egg fruit. Inside, abiu is pale and translucent rather than dense and golden.
When it’s ready
We send abiu ready to eat. Enjoy it on arrival or keep it chilled. If yours is unusually hard or green, send us a photo before opening it.
How to eat it
Cut it in half and scoop the flesh away from the skin. Remove the seeds. The flesh is silky and almost jelly-like, with a gentle sweetness that can remind you of caramel, vanilla or pear.
How to store it
Refrigerate on arrival and enjoy soon. Keep cut fruit covered and chilled.
Avoid the skin and the flesh directly against it if it is sticky with latex.
AmbarellaCrisp or softerFirm for a tangy crunch; yellower and softer for a sweeter bite.
June plum · Kedondong
An oval green-to-yellow fruit, often with brown surface marks. Inside is a large stone with tough, spiky fibres.
When it’s ready
You can enjoy it firm and crunchy. If you prefer a gentler, sweeter flavour, leave it indoors until it becomes yellower and gives slightly when pressed.
How to eat it
Wash, peel and cut slices away from the centre. Expect a refreshing sweet-sour flavour with green-mango and pineapple notes. Take care around the fibrous stone and avoid biting close to it.
How to store it
Leave whole fruit indoors if you want it to soften. Refrigerate once it reaches the texture you like; keep cut pieces covered and chilled.
The spiky centre is not for eating.
Black SapoteWait until very softExtremely soft all over, with pudding-like flesh inside.
Chocolate pudding fruit
A round green fruit with a broad leafy cap. The flesh changes to dark brown as it ripens.
When it’s ready
Wait until it feels very soft across the whole fruit, almost as though it could collapse. The skin may become duller or darker. A little give is not enough for black sapote; do not cut it while it is firm.
How to eat it
Cut it in half, remove the seeds and spoon out the dark flesh. It is mild, lightly sweet and pudding-like. The nickname comes largely from its appearance and texture; do not expect the intensity of a chocolate bar. Try it chilled.
How to store it
Let firm fruit ripen indoors, away from sunlight. Refrigerate once fully soft. Cover cut flesh and keep it chilled.
Dark flesh is normal when ripe. Discard fruit with mould or an unpleasant fermented smell.
Cocoa FruitOpen & enjoyReady on arrival. The pod stays hard; do not wait for it to soften.
Cacao · The fruit chocolate comes from
A ridged pod, with colour varying by variety. Inside are beans surrounded by soft white pulp.
When it’s ready
Our cocoa pods are selected for eating on arrival. A hard shell is normal. Colour varies, so the outside does not need to match the photograph exactly.
How to eat it
Carefully open the thick pod on a stable chopping board, keeping your hands away from the blade. Pull out the pulp-covered beans and suck off the silky white flesh. It is sweet and slightly sour. Put the beans aside: these become chocolate after fermentation and roasting.
How to store it
Keep the pod cool and enjoy promptly. Once opened, refrigerate the pulp-covered beans in a covered container and use soon.
The fresh white pulp has its own tropical flavour; it does not taste like chocolate.
Crimson KadsuraCheck the segmentsDeep red colour and individual segments with a little give.
Kadsura coccinea
A striking red cluster made up of many fleshy segments, rather than one smooth-skinned fruit.
When it’s ready
Look for developed red colour and segments that have softened slightly. If yours feels very hard or looks immature, send us a photo before opening; colour and sweetness can vary between fruit.
How to eat it
Separate a segment and enjoy the flesh around its seeds, then discard the seeds and tough outer parts. Expect a juicy, aromatic fruit that may be quite tart. Not every fruit in a box will be very sweet.
How to store it
Refrigerate ripe fruit and enjoy promptly. Keep separated segments covered and chilled.
This is a seed-filled fruit: eat around the seeds rather than biting through them.
Ice Cream BeanEnjoy on arrivalNo extra ripening needed. Open for the fluffy white pulp.
Inga edulis · Guaba
A long, ridged pod containing dark seeds wrapped in soft white pulp.
When it’s ready
It is ready to eat when it arrives. The pod can stay firm; you do not need to wait for it to soften or turn brown.
How to eat it
Split the pod along its seam and pull out the white pulp-covered seeds. Eat the fluffy pulp and discard the seeds and pod. It is mildly sweet, with an airy texture often compared with cotton candy or vanilla ice cream.
How to store it
Refrigerate on arrival and make this one of the first fruits you enjoy. Once opened, keep any remaining pulp covered and chilled.
Eat only the white pulp for this tasting; do not eat the raw seeds.
Indian PlumLook for deep colourDeep red to purple skin and flesh that gives slightly.
Flacourtia jangomas
A small, round fruit with red-to-purple skin and several small seeds inside.
When it’s ready
Deeply coloured fruit is usually best for eating. A firm, pale fruit will be more astringent. Gently rolling a ripe fruit between your palms can soften the flesh before you eat it.
How to eat it
Wash and eat the skin and flesh, spitting out the seeds. Expect a sweet-sour flavour that may leave a slightly dry feeling in your mouth.
How to store it
Keep ripe fruit in the fridge and enjoy soon. Handle gently to avoid bruising.
Remove the small seeds, especially when preparing fruit for children.
Mamey SapoteLet it softenGives gently across the fruit, like a ripe avocado.
Brown skin · Orange-pink flesh
A large fruit with rough brown skin, orange-to-salmon flesh and a glossy dark seed inside.
When it’s ready
Gently check several areas. It should yield across the fruit rather than feeling hard with one soft patch. The outside can stay brown as it ripens, so feel is more useful than colour.
How to eat it
Cut it lengthways around the seed, open the halves and remove the seed. Scoop out the flesh. It is dense, creamy and sweet, with flavours that can remind you of sweet potato pie or pumpkin. It makes a good milkshake.
How to store it
Leave firm fruit indoors, out of direct sunlight. Refrigerate once ripe and keep cut flesh covered and chilled.
Discard the skin and seed.
Sprouted CoconutOpen & enjoyReady on arrival. The airy ball inside is the part to try.
The coconut with a sponge inside
A mature coconut containing a pale, spongy ball where the coconut water used to be.
When it’s ready
No extra ripening is needed. Waiting for a bigger external sprout will not improve your tasting experience.
How to eat it
Open the shell on a stable surface using a suitable coconut-opening tool. Lift out the soft ball and break it into pieces. It is light and spongy, with a mild coconut flavour and a slightly richer outer layer.
How to store it
Keep refrigerated and enjoy promptly. Once opened, store the edible contents in a clean, covered container in the fridge.
A sponge-like texture is normal. Discard if it smells sour, rancid or fermented.
White SapoteLet it softenSoft under gentle pressure. Ripe skin may still be green.
Casimiroa · Zapote blanco
A round green-to-yellow fruit with thin skin and pale, creamy flesh around large seeds.
When it’s ready
Judge it mainly by touch: the fruit should yield gently and feel soft. Depending on the variety, the skin can remain green or turn yellow. Handle carefully, because it bruises easily.
How to eat it
Cut it in half and scoop out the flesh, leaving the skin and removing every seed. The texture is custard-like, with a gentle sweetness that can remind you of banana, peach or vanilla. Try it chilled.
How to store it
Let firm fruit soften indoors and check each day. Once ripe, refrigerate and enjoy soon. Keep cut flesh covered and chilled.
Do not eat or crush the seeds into smoothies.
No matching fruit yet. Try another name or a simple description, such as yellow, red or coconut.
Still unsure? Send us a photo and we’ll help identify it.
Photos show examples; colour, size and shape naturally vary. Availability refers to new orders. Your fruit guide stays accessible after a fruit sells out.