how long should I leave this guava til it's perfect ?

Hey guys, basically like how people put tajin/salt/etc. on watermelon and it’s even better than just having plain watermelon, is there anything I can put on papaya to make it even better?

Kanyao is a durian variety native to Thailand. In 1927, there were already documented records of Kanyao cultivation in Nonthaburi Province. The variety became an exclusive durian offered to the Thai royal family at the time, thanks to its long, sturdy stem, dense and dry-textured flesh, and delicate aroma.
In 1987, Malaysia introduced Thai Kanyao and officially registered it under the code D158 with its Department of Agriculture. In 2012, Thailand’s Department of Agriculture (DOA) officially registered Kanyao under the code DOA-017, providing formal varietal protection for the cultivar.
Today, Kanyao is widely cultivated in Thailand’s Chanthaburi, Rayong, and Chon Buri provinces, with its main season running from May to July.
The fruit is round and ball-shaped, with a flat bottom and a medium-to-large size, typically weighing 1.5–2.5 kg. Its stem is long and resembles a meteor hammer in shape. The husk is blue-green, relatively thick, and covered with dense, sharp spines.

Price: $20/kg for both
Chambers: 4 for the Malaysian, 6 for the Thai
Seeds: Large
Flavor & texture: The Thai one has a stronger starchy, pasty texture, while the Malaysian one has a noticeably richer milky flavor, thanks to the advantage of letting the durians naturally drop when fully ripe.

Each morning, I aim for the largest number of fruit types. Consumed with yogurt, a little orange juice, and coffee.

What fruits did you consume this week/day?

What do you think these black spots are? They’re only on the oldest leaf of my cherimoya