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.

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.

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

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.

Raspberry: Deep red (or gold/yellow for golden varieties) and slides off the receptacle — the hollow centre is the tell. Does not pull: a ripe raspberry separates at a touch. Extremely fragile; use within hours of picking.

Strawberry: Uniformly red with no white or green at the tip or shoulder. Strong strawberry fragrance even from a distance. Cap leaves (calyx) are fresh and green. Completely red flesh inside when cut. Wild strawberries are smaller but more intensely flavoured.