Taking flesh pressures gives an indication of the state of ripening of a large number of fruit. In most cases, the skin is removed (approximately 2 cm²) and the pressure is tested by means of a pressure tester with either a small or a large tip. The small tip is generally used for most fruit, except for apples, for which a large tip is used. Some countries, such as South Africa, use the large tip also for stonefruit. An exception to the foregoing methodology is pressure testing for melons. Here, the melons are cut equatorially and flesh pressure is taken half way between the core and the skin. Pressures of the following fruit are usually taken: apples, nectarines, peaches, plums, kiwifruit, melons, mangoes and apricots.
For avocadoes a densimeter is used, which is an instrument determining the ripeness of the fruit. This is a non-destructive method, in contrast to the penetrometers used for pressure testing.