Now Forage

Apple: Background colour changes from green to yellow or cream (variety determines final colour). Seeds inside should be brown. Flesh yields slightly to thumb pressure. A ripe apple releases with a gentle upward twist — no pulling. Check the ground for natural drops.

Cherry: Deep red and glossy; stem pulls cleanly. Taste is the best test — sweet and juicy when ripe, still astringent if picked too early.

Chokecherry: Small clusters ripen from red to very dark purple-black. Intensely astringent until fully dark; seeds and leaves contain hydrocyanic acid — cook or dry before eating in quantity. Best for jams and syrups.

European pear: Pick when background colour shifts from green to yellow-green and the stem separates cleanly. Finish ripening indoors — flesh near the stem should give slightly when pressed.

Himalayan blackberry: Large, fully black berries. Same cues as common blackberry: comes free easily, no red core, dull rather than shiny. Vigorous canes — protect arms when harvesting.

Peach: Background skin colour shifts from green to yellow; red blush is variety-dependent and not a reliable indicator. Fruit yields to gentle pressure near the stem end. Fragrant aroma at the base. Harvest when it detaches with a slight twist — no tugging needed.

Plum: Colour fully develops (purple, red, or yellow by variety) and a waxy bloom appears on the skin. Softens slightly at the tip. Taste-test for sweetness — European plums are better slightly soft; Japanese types can be harvested firmer.