Ciku of jantung variety attains maturity after six months from fruit set. The weight, length, width and volume of the fruit increase until harvest but slows between six to seven months. The slow rate of growth coincides with the colour changes of the pulp and pip. The firmness of the fruit decreases towards maturity. Moisture and tannin content reach maximum level between the fifth and the six month. At the same time, total titratable acidity starts to decrease gradually. Total soluble solid, total sugar and reducing sugar increase throughout fruit development, being particularly rapid between the seventh and eighth month. Starch- content decreases as growth increases. Respiratory pattern of ciku is similar to that of a climat eric fruit. Fruit harvested after six months have a low rate of respiration. The lengths of width of the fruit are greatly influenced by age and can be used as an index of maturity.