How To Tell When Apples Are Ripe?

We get asked a lot how we test for apple ripeness? Well it’s more than just guessing and hoping for the best. It’s a multi-tool process.

First, there’s the Starch-Iodine Test. It’s like a high school chemistry experiment. You slice the apple, brush it with iodine, and if it turns black, that apple’s still loaded with starch—meaning it's not quite ready. The less it turns, the sweeter it is, which means it's ripe and ready to eat.

Then, we have the Penetrometer. It sounds like something out of a sci-fi movie, but it’s actually a tool that measures how firm the apple is. Give it a little press with this gadget, and you’ll know if your apple is still crisp and juicy or heading towards the mushy side of life.

Next up, the Refractometer. This little device checks the Brix level, which is just a fancy term for sugar content. Drop some juice under its lens, and you’ll see how sweet that apple really is. The higher the Brix, the riper and tastier the apple.

And for the old-school touch, pros always check the seed color and taste the fruit. If the seeds are brown, you’re in business—that apple’s mature. But nothing beats actually tasting it. If it’s sweet with a slight tartness and has that perfect crunch, you’re good to go!

So there you have it.