I usually use same tricks as that of the avocado. Sometimes for those once that changes to brown skin when ripe, I just judge by the colour. Same goes for papaya too. The skin usually turn yellow, then I know is ready for consumption.
Anothet fruits that gets difficult to know if is ripe is orange, lime and lemon. Sometimes, they have the skin all green and they are ripe. Pineapples too. I love all kind of fruits, but does not like mango.
So true about orange/lemon/lime! For limes, I like to pick out the ones that have the thinnest-feeling peel. Those tend to be the juiciest. It also helps to roll it on the counter before cutting to release more juices. Typically, the thinner the citrus peel, the more sweet and juicy I've found them to be.
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