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.

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.

Fig: Hangs heavily and droops at the neck; skin softens and may split. A sweet drop of nectar at the base eye and the absence of white sap at the stem confirm ripeness. Pick with a gentle twist.

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.