Now Forage

Persimmon: Non-astringent types: eat when orange and firm. Astringent types: wait until very soft and wrinkled. Both fully orange when ripe.

Prickly pear: Turns from green to red, orange, or yellow depending on species. Ripe when skin gives slightly and colour is fully developed. Use tongs and burn off the tiny glochid spines with a flame or rub in sand before handling. Sweet, mild flesh.