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.

Crabapple: Small apples ripen from green to red, yellow, or orange by variety. Very tart raw but excellent for jelly and cider. Ripe when the colour is fully developed and the fruit lifts off with a gentle twist.

Grape: Berries fully coloured and slightly soft. Stem where it joins the bunch turns woody and brown. Seeds easily visible inside. Sweet throughout when fully ripe — taste from different parts of the cluster as they ripen unevenly. Grapes do not continue ripening after harvest.