In the eyes of consumers, the riper the fruit, the sweeter and more delicious it is, and the more nutrients and health-promoting components it contains. In reality, this is not the case.
Measurement results show: in the case of tomatoes, the most ripe ones do not have the highest vitamin C content; on the contrary, the seven-ripe tomatoes have the most. When kiwis are half-ripe, the vitamin C content in 100 grams of fruit can be as high as 240 milligrams, but after fully ripening, it drops to only 60-80 milligrams.
Among ripe fruits, the content of colored natural pigments, mainly carotenoids and anthocyanins, is higher.
Therefore, it might be a good consensus to have this: for colored fruits, the deeper the color, the more antioxidant components they have, so it's better to choose riper ones; for fruits whose flesh has little color, there's no need to wait until they are fully ripe to eat them. If we can enjoy naturally ripe and sweet fruit, we can savor its flavor and texture; if we really can't, we are not necessarily at a great loss, because vitamins and dietary fiber are there to help us.