Now Forage

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.

Orange: Fully orange skin (can be green-tinged in warm climates and still ripe). Heavy for its size, with a smooth, slightly glossy skin. Scratch and sniff — a sweet orange smell confirms ripeness. Navel oranges develop the distinctive navel opposite the stem.