Now Forage

American persimmon: Must be fully ripe (very soft, almost jelly-like) before eating. Harvest after first frost or when naturally falling. Dark orange to purple when ready. Rich, caramel-sweet flavour.

Guava: Skin turns from green to yellow-green to yellow; flesh yields to gentle pressure and a sweet, tropical fragrance develops. Pink-fleshed varieties show colour through translucent skin. Harvest promptly — overripe quickly.