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Plantains should be harvested when they are green and fully developed. Use a sharpened blade to cut the bunch from the tree while supporting its weight to prevent damage to the fruit.

Passion fruits fall from the vine when ripe and should be harvested from the ground every 1 to 2 days. Fruits should be cleaned and handled with care to avoid bruising.

Cocoa pods should be harvested by cutting the pod's stem using a well-sharpened blade without damaging the flower cushion to ensure continuous production. Pods must be split open within one week after harvest to prevent spoilage.

Papayas are harvested when they start showing yellow color. They should be cut with a sharp knife from the stem, leaving a short piece of the stem attached to the fruit.

Oil palm fruit bunches are cut from the tree with a sickle attached to a long pole when fruits begin to ripen and one or two have fallen. The bunches should be transported carefully to avoid bruising.

Guavas should be plucked by hand or with clippers when they are fully grown and start to change color. Fruits should be handled gently to prevent bruising.

Taro should be harvested when the leaves start yellowing. Dig up the corms carefully, making sure not to cut or bruise them.

Dragon fruit should be harvested when it is evenly colored and the wings along the fruit edges become withered. They are typically clipped from the plant while wearing gloves to protect from the spines.

Sugarcane is harvested by cutting the canes close to the ground using a cane knife or mechanical harvester to ensure maximum yield. Leaves and tops should be removed to facilitate processing.

Vanilla beans should be harvested when they are mature but not fully ripe, indicated by slight yellowing at the tips. They are hand-picked one by one to avoid damaging the vines.

Harvest starfruits when they are yellow and the ribs are slightly brown. The fruit should be clipped from the tree to avoid damage.

Bananas should be harvested when they are 75-80% mature to prevent damage and ensure ripening after picking. To harvest, cut the stem with a sharp knife or machete above the first hand of bananas.

Harvest jackfruits when they are mature, which is usually indicated by changes in fruit color and the emission of a sweet fragrance. It's best to cut the fruit with a portion of the stem still attached.

Noni fruits are harvested when they are fully white and have a strong smell. Harvest by hand-picking each fruit gently to avoid bruising and damage.

Coffee should be hand-picked ensuring only ripe cherries are harvested. This can be done using selective picking or strip picking, but selective picking is preferred for higher quality.

Mangos should be harvested at the mature green stage. They can be picked by hand, with clippers, or with a harvesting pole. It's crucial to avoid sap burn by detaching the fruit carefully.

Pineapples should be harvested by twisting and pulling by hand or using a knife to cut the fruit from the stalk when it reaches a desirable size and has a good flavor.

Avocados should be harvested by cutting the fruit from the tree with hand pruners, ensuring a small piece of stem remains on the fruit to reduce the risk of decay.

Yams are harvested by digging around the base of the vine, being careful not to damage the tubers, and gently lifting them out of the soil.

Durians are generally harvested when they drop naturally or are close to falling. Use safety helmets and nets for protection and catch the fruit to minimize damage.

Coconuts are generally harvested once they've matured which varies depending on their use. Climbing the tree to reach the nuts or using a long-handled cutter, the nuts are twisted until they break free.

Cassava roots should be harvested by hand-pulling the plant from the soil or by using a shovel or spade to dig around the roots, being careful not to break them.

Rambutans are ready to harvest when the skin turns from green to a bright red or yellow color. They should be clipped off the branch in bunches, retaining a piece of the branch to maintain freshness.

Rubber is harvested from rubber trees through a process called tapping, where a cut is made in the bark of the tree to allow the latex to flow out and be collected.