Ripening & Storage Guide

Quenepas "Spanish Lime"

Quenepas are ready to eat upon arrival. If not eating right away, keep unwashed fruit refrigerated. Quenepas have a tough and leathery skin and are small in size. They are filled with a gelatinous pulp much like a lychee. The flavor of this variety is sour with an acidic taste similar to a lime. These are commonly eaten fresh right out of the skin. Puncture or bite the thin skin so it can easily be peeled off (similar to eating a lychee or longan). The seed can be discarded or roasted and eaten like a chestnut.

Quenepas "Spanish Lime"

Quenepas are ready to eat upon arrival. If not eating right away, keep unwashed fruit refrigerated. Quenepas have a tough and leathery skin and are small in size. They are filled with a gelatinous pulp much like a lychee. The flavor of this variety is sour with an acidic taste similar to a lime. These are commonly eaten fresh right out of the skin. Puncture or bite the thin skin so it can easily be peeled off (similar to eating a lychee or longan). The seed can be discarded or roasted and eaten like a chestnut.

Rambutan

Rambutans are ready to eat upon arrival. If not eating right away, store these in the refrigerator for a few days. They are prone to drying out and have a short shelf-life so they should be consumed immediately for the best quality and flavor. Each just as you would a lychee or longan. Use a knife and cut part part way through the rind, going all the way around the circumference so that the rind is split into two halves. Then hold the rind and twist it until one half of the rind is pried away from the fruit. At this point the flesh will still be sitting in the other half of rind so simply squeeze the rind until the fruit pops out in one solid ball. The rind and seeds are inedible.

Rambutan

Rambutans are ready to eat upon arrival. If not eating right away, store these in the refrigerator for a few days. They are prone to drying out and have a short shelf-life so they should be consumed immediately for the best quality and flavor. Each just as you would a lychee or longan. Use a knife and cut part part way through the rind, going all the way around the circumference so that the rind is split into two halves. Then hold the rind and twist it until one half of the rind is pried away from the fruit. At this point the flesh will still be sitting in the other half of rind so simply squeeze the rind until the fruit pops out in one solid ball. The rind and seeds are inedible.

Purple Passionfruit

The purple passionfruit variety is usually smaller in size than yellow passionfruit and it has a round to oval shape. The skin is smooth, waxy, and purple to dark red. The pulp and all seeds inside are edible. Cut in half and scoop out the pulp and seeds to eat. When ripe, the skin will get darker and become wrinkled and dimply. The skin of this fruit may have some scarring. Passionfruit can be left at room temperature for a day or so to help ripen faster and then should be kept refrigerated.

Purple Passionfruit

The purple passionfruit variety is usually smaller in size than yellow passionfruit and it has a round to oval shape. The skin is smooth, waxy, and purple to dark red. The pulp and all seeds inside are edible. Cut in half and scoop out the pulp and seeds to eat. When ripe, the skin will get darker and become wrinkled and dimply. The skin of this fruit may have some scarring. Passionfruit can be left at room temperature for a day or so to help ripen faster and then should be kept refrigerated.