Now Forage

Grapefruit: Large, yellow to pale orange. Heavy for its size; skin slightly smooth rather than puffy. Can hang on the tree for months once coloured. Taste is the best test — should be sweet-tart, not bitter.

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.

Orange (Citrus): Fully orange and heavy for its size. Skin yields slightly when squeezed. Fruit will hang on the tree well past colour development without falling — taste-test for sweetness.

Papaya: Skin turns from green to yellow-orange starting at the base. Yields to gentle pressure. Sweet, floral aroma develops. Green papaya is eaten as a vegetable (unripe). Ripe fruit has orange flesh and black seeds inside.