Ripe and unripe pistachios lies in their appearance, taste, and texture, as well as their uses. Ripe Pistachio: The kernel inside is vibrant green with purple skin, larger, and fully developed. More aromatic and flavorful than unripe pistachios. Widely used in desserts (ice creams, baklava, pastries) and savory dishes. Unripe Pistachio: The nut kernel is smaller and pale green or yellowish. Less sweet and not as flavorful as ripe pistachios. Sometimes used in specialty cuisines, pickling, or as a garnish. This dataset contains 966 images for ripe and 966 images for unripe classes.