Fruit stems are thick, tough and spiny and should be cut with secateurs or a sharp knife, leaving the fleshy calyx and a short piece of stem attached to the fruit. Handle carefully to avoid puncturing other fruits. Place in a cool store if immediate packing is not possible. Pick fruit early in the morning and do not expose to the sun. Pick fruits when they have reached the glossy, firm, deep purple stage and when the small seeds are white and tender.
Fruit is over-mature if the seeds are brown and the skin is dull and crinkled.
There should be no surface blemishes or sun-scorch. Do not allow fruit to become over-mature, as fruit becomes fibrous with a wrinkled stem. The best sizes are 10 to 15 cm long and 8 to 9 cm diameter for the globular types. Miniature gourmet varieties are picked at the finger to hot-dog size and at 7 to 10 cm long. After harvesting, carefully wipe the fruit to give a clear, bright appearance.