An Easy Way to Identify Chemically Treated Fruits

Here are some tips to distinguish chemically treated fruits from naturally ripe fruits.
Durian: Ripe durian can be easily separated by hand, has a very distinctive and big thorn. When squeezed, the thorns are still small and not fully bloomed, so you need to use a knife to separate them. Ripe durian has a bland taste without the distinctive aroma.

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Banana: Chemically treated bananas have a shiny yellow color, feel powdery on the surface, have green stems, and have a black core. They have a bland taste.

Jackfruit: Naturally ripe jackfruit has a rough and dark skin, fully bloomed eyes with sparse thorns, consistent color throughout, slightly pale yellow fibers, a sweet and fragrant taste. When squeezed, ripe jackfruit has a green outer skin, sharp thorns, and it is hard to separate; the inside is ripe with yellow flesh to fiber, the flesh is slightly bland.
Mango: Avoid buying mangoes with green or light yellow skin but ripe yellow flesh, many fruits have white or brown spots or stains on the outer skin as these are mangoes ripened with chemicals.
Lychee: Lychees sprayed with sulfur for long-term preservation often have an even and shiny skin, round shape, no natural roughness, when eaten the flesh is crisp, firm, and lacks the characteristic sweet taste.
Rambutan: When buying rambutans, check the small fruits, if they are crushed like when they are left for a long time, when separated, there will be a lot of water flowing out, the flesh layer shows signs of foam-like texture, so they should not be purchased.

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