Fruit guide
Yellow Fruits
Yellow fruits, plate by plate
What each yellow fruit is, when it is generally in season and how it is used, one page per fruit.
Plate I
Fruits
The fruits, one by one
Each card states what its record says: its name and a line of its own description.
-
-
- PineappleA large tropical fruit with a rough, diamond-patterned skin, a crown of spiky leaves and sweet-tart golden flesh. Per 100 g, USDA FoodData Central ...Open the plate
- Golden Delicious AppleA yellow-skinned apple variety with a mild, sweet flavor and pale, fine-textured flesh. Per 100 g, USDA FoodData Central lists the raw fruit (Apple...Open the plate
- Yellow PearA group of pears whose skin turns yellow when ripe, such as Bartlett-type varieties, with soft, juicy flesh.Open the plate
- MangoA tropical stone fruit with a large flat pit and sweet, aromatic flesh; many varieties ripen to golden yellow. Per 100 g, USDA FoodData Central lis...Open the plate
- PapayaA large oblong tropical fruit whose green skin turns yellow or orange when ripe, with soft sweet flesh and black seeds. Per 100 g, USDA FoodData Ce...Open the plate
- Star FruitAlso called carambola, a ribbed, waxy fruit that turns yellow when ripe and forms star shapes when sliced across. Per 100 g, USDA FoodData Central ...Open the plate
- Golden KiwifruitA smooth-skinned kiwifruit with golden flesh and a sweeter, less tart flavor than the green type. Per 100 g, USDA FoodData Central lists the raw fr...Open the plate
- Yellow Passion FruitA round to oval fruit with tough yellow skin that wrinkles when ripe and aromatic pulp full of small seeds.Open the plate
- Yellow WatermelonA watermelon with yellow flesh in place of the usual red, often with a honey-like sweetness.Open the plate
- Yellow PlumA plum variety with golden-green to yellow skin and juicy, sweet-tart flesh.Open the plate
Nomenclature
The terms of the guide
The words of the guide, each with its definition on a page of its own.
- CarotenoidA carotenoid is one of a family of fat-soluble yellow, orange and red plant pigments found in many fruits and vegetab...
- ChlorophyllChlorophyll is the green pigment that captures light in leaves and unripe fruit. It fades as many fruits ripen, which...
- FlavonoidA flavonoid is one of a large group of plant compounds, some of which add pale yellow or cream tones to fruit. Many a...
- EthyleneEthylene is a natural gas released by ripening fruit that helps trigger softening and sweetening in nearby fruit. Ban...
- Climacteric FruitA climacteric fruit is one that keeps ripening after harvest, softening, sweetening and developing aroma off the plan...
- Non-Climacteric FruitA non-climacteric fruit is one that does not ripen much after picking, such as lemon, pineapple and cherry. It is ess...
- RipeningRipening is the series of changes in color, texture, aroma and sweetness that make fruit ready to eat. Chlorophyll fa...
- DrupeA drupe is a fruit with a fleshy outer layer around a single hard pit that holds the seed, such as a peach, apricot o...
- PomeA pome is a fruit with a core of small seeds surrounded by firm flesh, such as an apple or pear. Golden Delicious app...
- Botanical BerryA botanical berry is a fruit developing from a single flower with seeds embedded in flesh, which includes bananas and...
- PithPith is the white spongy layer beneath citrus zest, which is usually bitter. In most citrus it is best left out when ...
- ZestZest is the thin, colored outer layer of citrus peel that carries fragrant oils. It has almost no bitterness as long ...
Guides
Read on
Longer, plain-language guides that put the plates and the terms in context.
- Why Fruits Are Yellow: The Pigments Behind the ColorA plain-language look at the pigments that turn fruit yellow, how color changes as fruit ripens, and what yellow can and cannot tell you.
- Tropical Yellow Fruits: A Field GuideMeet the tropical yellow fruits, from banana and pineapple to mango, papaya and jackfruit, with notes on how to recognize and use each one.
- The Yellow Citrus Family: Lemons, Yuzu, Citron and MoreA guide to yellow citrus: lemon, Meyer lemon, yuzu, citron, grapefruit and pomelo, with notes on flavor, zest, peel and everyday use.
- Yellow Stone Fruits: Peaches, Apricots, Plums and CherriesExplore yellow stone fruits such as peach, apricot, nectarine, mirabelle plum and Rainier cherry, plus how to tell clingstone from freestone.
- How to Choose Ripe Yellow Fruit at the MarketPractical, sense-by-sense advice for choosing ripe bananas, lemons, pineapples, mangoes, peaches, pears and melons without relying on color alone.
- Storing and Ripening Yellow Fruit at HomeLearn how to ripen bananas, pears, peaches and mangoes, store citrus and pineapple, and keep yellow fruit fresh without waste.
Which fruits are naturally yellow?
Bananas, lemons, pineapples, golden kiwifruit, yellow watermelon, yellow plums and many apricots, peaches, pears and mangoes are commonly yellow when ripe. Others include grapefruit, pomelo, quince, canary melon, yellow passion fruit and Rainier cherries. Color varies by variety and growing conditions: some mangoes stay green or red when ripe, and a few yellow fruits, such as banana, kiwifruit and watermelon, are yellow only in the skin or only in the flesh. The fruit pages on this site describe each one.
Why do fruits turn yellow as they ripen?
As green chlorophyll breaks down, yellow pigments such as carotenoids that were already present become visible, and some fruits also produce more of them. In many cases the yellow is simply unmasked rather than made from scratch, which is why a lemon that is still green-yellow looks mid-transition. Cool nights, warm days and light can influence how much color develops, so the same variety may look slightly different between regions and seasons.
Is a yellow fruit always ripe?
No. Color is one clue, but aroma, weight and a slight give under gentle pressure are often more reliable, especially for pineapple, mango, melon and peach. Some varieties stay green or red when ripe, and some fruit is waxed or dyed in commerce, so a bright surface does not always mean quality. Smell the stem end, feel the weight, press gently with the pad of your thumb and use color only to narrow the choice.
What is the difference between a banana and a plantain?
Dessert bananas are sweet and eaten raw once the peel is yellow, while plantains are starchier and are usually cooked. Plantains can be used at green, yellow or nearly black stages depending on the dish, whereas a dessert banana is firm and starchy when green, soft and sweet when yellow, and very soft and good for baking when spotted. Both are botanical berries from large herbaceous plants that are often mistaken for trees.
Do lemons ripen after being picked?
Not much. Citrus does not ripen much after picking, so what you buy is close to what you will get. Choose fruit that already feels heavy for its size, with fine-grained, slightly glossy skin and no soft spots or mold. A pale green tinge is not a problem, since some lemons are harvested before the skin has fully turned yellow. Thin-skinned lemons tend to be juicier than thick-skinned ones, which have more pith.
How can I tell if a pineapple is ripe?
Look for a fresh green crown, a sweet smell at the base and a fruit that feels heavy for its size. A pineapple will not get much sweeter at home, because it is generally harvested ready to eat, so choose carefully. No smell may mean underripe, while a strongly fermented or vinegary smell suggests overripe. Golden color often starts at the base, but a mostly green pineapple can still be sweet, so rely on aroma and weight too.
Can I eat the skin of yellow fruit?
It depends on the fruit. Apple and pear skin is commonly eaten, while banana, pineapple and melon rinds are not. Citrus zest, the thin colored outer layer, is widely used for flavor, ideally from unwaxed fruit or fruit scrubbed well under warm water. Mango skin contains compounds related to those in poison ivy, so a few sensitive people react to handling it. Wash fruit before cutting, even when you do not eat the skin.
Why does fresh pineapple make my mouth tingle?
Fresh pineapple contains an enzyme that breaks down protein, which can irritate the mouth for some people. The effect is usually temporary and is common. The same enzyme is why raw pineapple stops gelatin from setting and why it is sometimes used in marinades. Cooking or canning generally deactivates it. Cooked or canned pineapple does not have this effect, so you can still enjoy it in baking, sauces and cooked dishes.