Technical Abstract: Peanut maturity has previously been correlated with the color of the mesocarp of the peanut hull going from light to dark as the peanut matures. The color of the mesocarp of freshly harvested peanuts was determined using a Hunter colorimeter. Hunter L*, a*, and b* values on individual peanuts, representative of each class, with wet and dry hulls were reproducibly determined with standard deviations of less than 0.8%. Peanuts were sorted into maturity classes of yellow, orange A, orange B, brown and black based on the hull scrape method of Williams and Drexler. The Hunter L*, a*, and b* values were then measured on the dry pods for each class. Yellow peanut pods had a median Hunter L* value of 70.0, while mature black peanut pods had a median Hunter L* value of 51.7 and median values for orange A, orange B and brown pods were 68.0, 63.7, 57.0, respectively. A similar inverse relationship was observed for the Hunter b* value and maturity, while the Hunter a* value reached a maximum at orange A. No correlation was observed between the peanut maturity and Hunter L*, a*, and b* values acquired with the exocarp intact.