Fleshy fruits have a dual function in the reproductive strategies of plants. Initially, fleshy fruits protect the developing seeds from predation and then, once the seeds are mature, they facilitate dispersal of the enclosed seeds. Plants have evolved numerous chemical and physical barriers that discourage seed predation from fleshy fruits. Similarly, the ripening of fleshy fruits occurs through a range of coordinated biochemical processes that convert an unpalatable unripe fruit into a fruit that is nutritious and desirable to seed-dispersing fauna. The biochemical changes that occur at the onset of ripening are species specific but several general processes occur that are common to many fruits, suggesting that the mechanisms that control ripening may be evolutionarily conserved. For example, fruit ripening is often accompanied by the accumulation of brightly coloured pigments, the synthesis of aroma volatiles and the conversion of complex carbohydrates into sugars. These changes facilitate seed dispersal strategies. The genetic and biochemical pathways that lead to fruit ripening are not fully understood. However, significant progress has been made in identifying some of the components of these pathways. This review highlights recent research that has contributed to the understanding of the ripening process at the molecular level and outlines the development of genomics-based resources for fleshy fruit-bearing species.