Now Forage

Common fig: Two crops: breba (June–July on old wood) and main (Aug–Oct). Ripe figs hang downward, skin may crack, feel very soft, and often show a drop of nectar at the eye. Colour depends on variety (green, brown, purple). A milky sap at the stem means underripe.

Feijoa: Grey-green skin stays the same colour regardless of ripeness — rely on feel and drop. Ripe when it falls naturally from the tree or gives to gentle squeeze. Interior jelly turns clear from white. Intensely aromatic, pineapple-guava flavour.

Lemon (Citrus): Uniformly yellow skin; heavy for its size. Can stay on the tree for months once yellow. Scratch the skin — a strong lemon scent confirms ripeness.

Lime: Persian limes are harvested green and mature green; Key limes turn slightly yellow when fully ripe and very juicy. Heavy for its size and yields to light pressure. Green limes are still at peak acidity and fully usable.

Mango: Smell is the best guide — a ripe mango is intensely fragrant at the stem end. Skin colour varies (yellow, red, green) by variety and is not reliable. Fruit yields to gentle pressure. The cheeks fill out and round. Harvest slightly firm for best transport; ripen at room temperature.

Olive (Olea): Green in October (oil forming), turning purple-black November–December. Harvest for oil when 50% black; for table olives, pick to match intended colour. Must be cured in brine or lye — extremely bitter raw.

Pomegranate: Skin turns from pale orange to deep red; fruit becomes angular and the blossom end flattens slightly as arils expand. Tap the skin — a ripe pomegranate sounds metallic. Heavy for its size. A slight crack at the shoulder is fine. Do not wait for it to fall.