Did you know that ripe fruits contain more antioxidants? This is because the breakdown of chlorophyll produces health boosting antioxidants called catabolytes. Chlorophyll is what makes the color of unripe fruits. For so long, nobody knew what happens to the chlorophyll in this process, but in a recent study, it was known that NCCs [nonfluorescing chlorophyll catabolytes] replace the chlorophyll in ripe fruits. NCC is a highly active antioxidant and can be found in the peel or the flesh nearest to the peel. Now I know why my mom always tell us to eat the peel of an apple or a pear. To simply put it, when the fruit is still raw, the chlorophyll decomposes and turns into any other color when it ripens.