Now Forage

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.

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.

Pear: Unlike apples, pears ripen from the inside out. Harvest when the skin colour lightens and the fruit separates with a gentle upward twist. Ripen off the tree at room temperature — leave on a counter until the neck yields to thumb pressure.

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.

elderberry: Dark blue-black clusters when ripe. Cook thoroughly before eating — raw berries are mildly toxic. Ripe when all berries are dark and clusters hang downward.