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American persimmon · Apple (Malus) · Apricot · Asian pear · Carmine Jewel dwarf sour cherry · Chinese chestnut · Common hazel · Currant · European pear · European pear (Pyrus communis 'Harrow Delight') · Japanese plum (Prunus salicina 'Shiro') · Jujube · Peach · Sour cherry · Sweet cherry · Sweet cherry (Prunus avium 'Lapins')
📍 4898 Troost Ave, Kansas City, MO 64110, USA
🗓 Season: October · November · December · August · September · June · July
🔍 When is it ripe?
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.
Apple (Malus): Background skin colour shifts from green toward yellow; seeds turn brown when ripe. Fruit separates from the spur with a gentle upward twist. Aroma develops near the base. Wild Malus fruit is often small and tart — excellent for cider and jelly.
Apricot: Golden-orange colour all over; red blush is fine but green means unripe. Gives slightly under thumb pressure and separates cleanly from the pit. Sweet, floral aroma. Short window — harvest daily once they start colouring.
Asian pear: Round, yellow-bronze skin. Unlike European pears, eat when still firm — they do not soften at room temperature. Ripe when colour develops fully and a sweet fragrance is detectable. Crisp, juicy flesh.
Chinese chestnut: Large burs with very sharp spines. Fall naturally when ripe. Easier to peel than European chestnuts. Roast or boil; peel while warm.
Common hazel: Husk browns and pulls back; nuts shake free. Gather daily from the ground before squirrels. Dry well before storing.
Currant: Red: translucent, jewel-like clusters. White: pale cream. Both are ripe when fully coloured and hang as a bunch. Tart and high in pectin — best for jelly and summer pudding. Harvest the whole strig.
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.
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.
Sour cherry: Bright to deep red, slightly translucent. Firmer than sweet cherries when ripe. Strong tart flavour — avoid if still pale or streaked green. Harvest before birds; fruits hang briefly after colouring.
Sweet cherry: Dark red (or yellow for golden varieties) with a glossy skin. Stem stays green and pliable. Flesh is firm but yields to pressure; taste is sweet with no bitterness. Harvest promptly — birds follow the same cues.
Orchard is for anyone passing through, "take some leave some for your fellow humans". The community garden (raised beds) however are for the individuals who garden there.
100+ fruit trees!
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