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Avocado: Avocados ripen off the tree, not on it. Harvest when full-sized and skin darkens (Hass: dark green to black). Test by removing the stem button — green underneath means not ready, yellow-green means close, brown means overripe. Ripen at room temperature for 3–7 days.

Bitter orange: Turns fully orange when ripe. Flesh is very sour and seedy — not for fresh eating. Excellent for marmalade, liqueur (Cointreau), and fragrant peel. Harvest when colour is deep orange.

Lemon: Fully yellow with no green remaining; skin slightly glossy and gives a little when squeezed. Heavy for its size indicates juiciness. Unlike most fruit, lemons can hang on the tree for months once ripe without deteriorating.

Lime: Persian limes are harvested green and mature green; Key limes turn slightly yellow when fully ripe and very juicy. Heavy for its size and yields to light pressure. Green limes are still at peak acidity and fully usable.

Orange: Fully orange skin (can be green-tinged in warm climates and still ripe). Heavy for its size, with a smooth, slightly glossy skin. Scratch and sniff — a sweet orange smell confirms ripeness. Navel oranges develop the distinctive navel opposite the stem.