Now Forage

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.

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.

Plum: Colour fully develops (purple, red, or yellow by variety) and a waxy bloom appears on the skin. Softens slightly at the tip. Taste-test for sweetness — European plums are better slightly soft; Japanese types can be harvested firmer.

Pomegranate: Skin turns from pale orange to deep red; fruit becomes angular and the blossom end flattens slightly as arils expand. Tap the skin — a ripe pomegranate sounds metallic. Heavy for its size. A slight crack at the shoulder is fine. Do not wait for it to fall.