Yes, the other answers are right, there is no such ripening. I am writing this answer to explain in more depth why this is so.
From a plant's point of view, a botanical fruit (b.fruit) is the package for its seeds. Its purpose is to be eaten by animals, so that the seeds can germinate somewhere far away, avoiding resource competition with its mother and sister plants. To entice animals to eat the b.fruits, the plants have evolved b.fruits which become easy to spot and tasty (= full of energy-dense and easily digested sugars) at the same time as the seeds are mature enough for reproduction. The plant expends quite a lot of its limited energy supply on creating nutrients for its seeds and sugars, pigments and fruity-smelling esters for its b.fruit, and this process takes time. When it is finalized, the b.fruit is what we call "ripe".
This process works the same way for any plant with typical b.fruits, including the ones we eat as culinary fruits (strawberries, apples), the ones we eat as vegetables (tomatoes, aubergines) and the ones we don't eat (yew berries). There are of course exceptions, for example maple seeds get dispersed by the wind, and don't get "plumped" to be tasty for animals.
Of course, the plant can choose to expend its energy (which is the generic currency for life) for other purposes. Instead of adding mass to its b.fruit, it can add mass to any other part of its body - stems, leaves, etc. It can also create intricate nonbulky molecules for these body parts. Some plants can even chemically save energy in body parts which function as "savings accounts" such as tubers (potatoes) or modified roots (carrots, parsnips, onions).
But from the plant's point of view, these body parts are not meant to be eaten, unlike b.fruits. So, when the plant invests energy in them, it does it in ways which support the body part's role. Especially for structural parts like stems, this makes them stronger, so tougher and woodier. But also other parts like leaves or roots tend to get structurally reinforced with time. Others don't change much, except to increase in size. If the plant uses unpleasant molecules to deter eating, it also needs time to build up a supply. There certainly is no swift transition to an animal-enticing state, just slow growth, and in some cases, toughening or a slow buildup of bitter or otherwise unpleasant taste.
This is why it is culinary optimal to pick vegetables (the ones which are not b.fruits) when they are young, with a few exceptions (e.g. for dolmas, you want both the larger area and the stronger taste of older grape leaves).
This goes against the economic interest of the grower, because the tastier young plants have less mass.
In the end, you can eat any fruit or vegetable at any stage, but it is unlikely that you would enjoy the taste if you veer too far off from the traditional picking stage.