The paper explores five non-destructive techniques, including ultrasonic, capacitance, impulse response, aroma, and color detection techniques to forecast fruit ripening. This paper evaluates the effectiveness and practicality of these techniques for fruit ripeness assessment without harming their structure. In an ultrasonic technique, Ultrasonic waves are transmitted through fruits to gather information about their properties like time of flight, attenuation, and peak frequency properties to help generate important information regarding a fruit's ripeness status. The measurement of electrical properties through the capacitance technique detects fruit composition and moisture content during ripening. The measurement of fruit response to applied forces through the impulse response technique helps to understand the structure and textural properties of fruit. The aroma detection technique relies on volatile organic compound analysis from fruits during the ripening. The ripeness of the fruit can be determined through measurement of volatile organic compound concentrations and their chemical compositions. The color detection technique tracks visible changes that happen to fruits while maturing. The color changes of fruits correlate with pigment level fluctuations which gives useful insight into identifying the ripeness levels of the fruit. The paper addresses a gap in the published literature by summarizing/reviewing non- destructive methods employed to predict fruit ripening. It contributes to compiling the various research works, analyzing their application and reliability, and identifying the prevailing problems, as well as indicate where more research and application will be decisive. Researchers, farmers and the food industry will find the obtained outcome useful in choosing an appropriate approach to ensure their ripeness is detected reliably.