Guyabano Maturity Assessment

I have been eyeing for this guyabano fruit for weeks. Observing how the appearance changes as I get down and climb up the stair. The soursop tree is about three steps away downstairs.

Here are the changes that could be observed when soursop fruit is mature or nearing its ripe stage.

As the fruit grow bigger, the spaces between thorns become wider. It is not applicable to area with healed wounds though. The wounds I was referring to maybe caused by pests or other forces of nature such as wind, dents by nearby branches and falling debris.

near ripe and scarred  guyabano fruitThe original deep green to green color becomes light green to yellow green. This change might not be noticeable if the fruit is covered with either powdery mildew, black mold and red ants. This color change assessment is obviously harder than other fruits. Mango, santol, and banana turn yellow. Avocado and duhat fruits become brown. Orange turns orange. While aratilis and coffee become red.

The surface becomes shiny under sunlight. I often refer to this property when assessing guyabano maturity. This guyabano surface is already shiny so I decided to pick it for good. Perhaps it is soft ripe by tomorrow afternoon.

near ripe guyabano fruitEasily ripped off from stalk when pulled. As the fruit ripens, the bond to its stalk weakens until it falls to ground due to mild wind blow or naturally, with gravitational pull.

It becomes softer. If the fruit is within hand reach, then slightly pinching it once everyday is the most reliable method. The part near the stalk of this guyabano is soft already.

Additional information.

Perhaps wet or moist area encourages guyabano fruit ripening. My uncle’s habit is placing it near wet places such as kitchen sink and faucet. The juice manufacturing company where I used to work was sprinkling guyabano crates with water every morning.


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