Both ripe and unripe fruits are consumed. There are also tomato varieties with fully ripe fruit that is still green. The fruit is green and turns yellow when ripe. The fruits of jasmines are berries that turn black when ripe. The plant is harvested when the fruits are ripe, but still green. The oil of leaves, unripe and ripe fruits differ in compounds. Many of these nutrients reach their highest concentrations in red ripe fruit. The palm civet is thought to select the most ripe and flawless coffee cherries. The pulp is yellow when ripe and sweet. The fruits are round-tipped with thin yellow skin that splits once fully ripe. This is often done by removing the pit from a ripe, unrefrigerated avocado fruit. Fruits are blue-purple when ripe and primarily bird dispersed. Chebulic acid is a phenolic acid compound isolated from the ripe fruits. Moreover, protection must be provided against slugs and snails which attack the ripe fruit. They are harvested when ripe and are flavorful when picked.