TRUE COLOURS OF FRUIT BEHIND THE TASTE: WHY YOU AND WILD ANIMALS HAVE SOMETHING IN COMMON WHEN IT COMES TO THE COLOUR OF FRUIT

One of the most striking signs that a fruit is ripening is its color change. 

From green to yellow, red, orange, or even purple. It’s not just a signal to you at the grocery store, it's a visual biological billboard, telling animals in the wild, “I’m ready to eat!”. More things change, the more they stay the same, perhaps? You could shop in the wild now.

But what causes these vivid color changes? The answer lies in a group of natural compounds called plant pigments, and their transformation during ripening is as much chemistry as it is communication.

In this post, we’ll break down the pigment shift that occurs during ripening, the science behind those vibrant hues, and why color is more than just a pretty face in the fruit world.

Starting Green: The Role of Chlorophyll

So what are plant pigments? Plant pigments are the colours that are present on plants and often have these colours due to specific chemical compounds. Think of it, like paint on various walls or surfaces.

The pigments often absorb, different wavelengths of light, to be able to produce these pigments

Most fruits start their lives green due to chlorophyll, the same pigment responsible for photosynthesis in leaves.

- Chlorophyll absorbs red and blue light, reflecting green.

- While the fruit is growing, it photosynthesizes, especially if it's exposed to sunlight.

- In this stage, the plant’s priority is energy production, not seed dispersal.

As the fruit matures, chlorophyll begins to break down, revealing other pigments hiding beneath the surface, or triggering the production of new ones.

Meet the Ripening Pigments: Carotenoids and Anthocyanins

Carotenoids (Yellow, Orange, Red)

Carotenoids are fat-soluble pigments that are often present in unripe fruit but masked by chlorophyll. As chlorophyll degrades, the vibrant yellows and oranges emerge.

- Found in: bananas, mangoes, papayas, peaches, citrus fruits.

- Responsible for: yellow to orange coloration.

- Also act as antioxidants and vitamin A precursors (e.g., beta-carotene).

Anthocyanins (Red, Purple, Blue)

Anthocyanins are water-soluble pigments that are often produced during ripening, not just revealed.

- Found in: berries, cherries, grapes, plums, apples (especially red-skinned varieties).

- Color depends on pH, which include, red in acidic environments, purple/blue in more neutral ones.

- Serve as antioxidants and offer protection from UV light and pathogens.

What's Really Happening Inside the Fruit?

As fruit ripens, several biochemical shifts drive color change:

Chlorophyll breakdown	Green fades away
Carotenoid unmasking	Yellow/orange becomes visible
Anthocyanin synthesis	New pigments are produced
Process Cell wall softening	Effect on Pigments Allows light to pass through tissues, enhancing color perception
Sugar accumulation	Sweetness increases, often correlates with visible color changes

In short, enzymes dismantle the green and build the red/orange/purple, signaling ripeness.

Why Color Matters in Nature

This is where, us, as humans, get together with animals in the wild. Ripening color isn’t just for aesthetics, it’s an evolutionary strategy.

Color = Communication:

- Bright colors attract birds, mammals, and insects, signaling that the fruit is ripe and tasty.

- In return, animals eat the fruit and disperse the seeds, helping the plant reproduce.

Color is nature’s marketing campaign.

Color and Nutritional Value

Interestingly, the pigments that give ripe fruits their color also contribute to their health benefits:

Pigment	Color	Health Benefit
Beta-carotene	Orange	Antioxidant, Vitamin A precursor
Lycopene	Red	Heart health, found in tomatoes
Anthocyanins	Red/blue	Antioxidants, anti-inflammatory
Lutein & Zeaxanthin	Yellow	Eye health, found in corn, mangoes

This means that as fruits ripen and become more colorful, they often become more nutritious as well.

When Color Can Be Deceptive

While color is a good general guide to ripeness, it’s not foolproof.

- Some fruits, like tomatoes, can be artificially colored using ethylene, without developing full flavor.

- Bananas can turn yellow in cold storage but remain starchy inside.

- Some varieties are bred for color first and flavor second (looking at you, store-bought strawberries).

Always pair color with feel and smell to judge ripeness accurately.

Cultural Perceptions of Color and Ripeness

What’s considered “ripe” varies across cultures:

- In many Western countries, bright red strawberries are preferred, while in some Asian markets, white or pale varieties are prized for their unique flavor.

- Green mangoes are eaten unripe in many cuisines, often with chili and salt.

- In Latin America and the Caribbean, plantains are eaten both green (starchy) and black (fully ripe and sweet).

Ripeness is part biology, part tradition.

Final Thoughts from the Biolab desk

The color change that fruits undergo during ripening isn’t just cosmetic, it’s a deep reflection of internal transformations in chemistry, purpose, and nutrition. From green chlorophyll to red anthocyanins, these pigments serve as visual signals, nutritional assets, and evolutionary tools.

So the next time you see a green banana turning yellow or a pale peach blushing red, you’re witnessing a transformation millions of years in the making, a fruit getting ready to complete its mission, to be eaten. Either in the market or in the forest.

What are some of your experiences with fruit ripening and the colour?