ඹ are quite juicy and can be very messy to eat. However, those exported to temperate regions are, like most tropical fruit, picked under-ripe. Although they are ethylene producers and ripen in transit, they do not have the same juiciness or flavour as the fresh fruit. A ripe අඹ will have an orange-yellow or reddish skin. To allow a අඹ to continue to ripen after purchase, it should be stored in a cool, dark place, but not in a refrigerator as this will slow the ripening process.A woman selling අඹ in VenezuelaNative green අඹ from the PhilippinesRipe අඹ are extremely popular throughout Latin America. In Mexico, sliced අඹ is eaten with chili powder and/or salt.  Street vendors sometimes sell whole අඹ on a stick, dipped in the chili-salt mixture. In ඉන්දුනීසියාව, green අඹ is sold by street vendors with sugar and salt and/or chili. Green අඹ may be used in the sour salad called rujak in Indonesia, and rojak in Malaysia and Singapore. In Guatemala, Ecuador, Nicaragua and Honduras, small, g