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.

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.

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.

Sweet chestnut: European chestnuts: burs split on the tree in September–October. Collect from the ground daily. Cook before eating — roast, boil, or dry and grind. Score the flat side before roasting to prevent explosion.

Walnut: Green outer husk splits and darkens; nuts fall or shake loose. Remove husks immediately and cure for 2 weeks to develop full flavour. Gloves prevent staining.