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Almond · Apple · Apricot · Black walnut · Cherry · European pear · European plum · Fox grape · Japanese plum · Mulberry · Peach · Pecan · Persian walnut · Quince · Wild goose plum
📍 641 Scenic Dr, Torrey, UT 84775, USA
🗓 Season: July · August · September · October · November · June · May
🔍 When is it ripe?
Almond: The green outer hull splits and pulls back, revealing the hard shell. Harvest when at least 75% of hulls have split. Spread in sun to dry for 1–2 weeks, turning daily, until kernels rattle inside. Eat immediately or store in shells.
Apple: Background colour changes from green to yellow or cream (variety determines final colour). Seeds inside should be brown. Flesh yields slightly to thumb pressure. A ripe apple releases with a gentle upward twist — no pulling. Check the ground for natural drops.
Apricot: Golden-orange colour all over; red blush is fine but green means unripe. Gives slightly under thumb pressure and separates cleanly from the pit. Sweet, floral aroma. Short window — harvest daily once they start colouring.
Black walnut: Harvest when the green husk turns yellow-green and the nut falls naturally or can be shaken loose. Wear gloves — the husk stains permanently. Remove husk immediately, then cure nuts in a cool, airy place for 2–3 weeks before cracking. Intensely flavoured.
Cherry: Deep red and glossy; stem pulls cleanly. Taste is the best test — sweet and juicy when ripe, still astringent if picked too early.
European pear: Pick when background colour shifts from green to yellow-green and the stem separates cleanly. Finish ripening indoors — flesh near the stem should give slightly when pressed.
European plum: Deep purple with a dusty bloom when ripe. Flesh softens and detaches cleanly from the stone. Sweet, rich flavour. Drops to the ground when fully ripe — check beneath the tree daily.
Japanese plum: Red, yellow, or purple depending on variety. Ripe when fully coloured, slightly soft, and pulls cleanly from the branch. Sweeter than European plums, often firmer.
Mulberry: Ripe when fully coloured (white, red, or black by species) and falls at a touch. Spread a sheet and shake the branches. Extremely perishable — process or eat immediately.
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.
Pecan: The green husk splits into four sections and turns brown when ripe. Shake branches or wait for fall. Cure in a cool, dry place for 2–3 weeks. Kernels should be full and not shrivelled.
Persian walnut: Green husk cracks and turns brown-black when ripe, exposing the shell. Shake branches — ripe nuts fall freely. Gloves essential. Cure in a single layer for 2 weeks before storage.
Quince: Yellow, fragrant, and very hard when ripe — not soft like apples. Look for a deep golden-yellow colour and a strong quince aroma. Inedible raw (very astringent); excellent for jam, paste, and jelly after cooking.
https://www.visitutah.com/places-to-go/parks-outdoors/capitol-reef/must-see-capitol-reef/fruita-and-u-pick-orchards
Historic orchards now preserved and protected within Capitol Reef National Park and managed by the National Park Service. The orchards contain approximately 3,100 trees. Visitors are welcome to consume ripe fruit in any unlocked orchards, but fruit taken from the orchards must be paid for at self-pay stations.
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