The ripening time of a particular fruit varies from one location to another and from year to year, though the order in which varieties ripen stays roughly the same. The ripening times we give on our website in the Growing Info sections and in our catalog are relative to the Pacific Northwest where Raintree Nursery is located.
Use the Raintree ripening order charts as a guide to know when to start checking your fruit. This year we have seen a return to more normal temperatures, and the fruit ripening order in our orchard seems to be more normal as well.
Visit the Raintree Recipes page to find basic juice and jelly making information and other recipes.
Here is a list of late summer to early fall ripening fruits, nuts, and berries with some hints to help you know when it’s time to harvest, whatever the weather has been:
Figs are ready when the fruit fully droops from its own weight and is soft. The breba crop (over-wintering crop) typically ripens in August. In September the alpha (spring initiating) crop starts expanding and ripens in areas with hot summers, in October or November. In the Pacific Northwest, our cool fall temperatures prevent the fruit from maturing. If this is your experience, you may be able to hasten the ripening in the fall, and pick that second crop, by applying a bloom fertilizer when the fruits are about nickel size late August or early September. Bloom fertilizers are high in phosphorous, which supports growth of the reproductive parts of the plant. A fig fruit is an ovary, the bloom fertilizer encourages it to start and keep expanding. Use a water soluble fertilizer, so the phosphorous is immediately available. Desert King is particularly rich tasting if you wait until the skin takes on a brown gnarly look.
Sea buckthorn are ready to harvest when the fruit starts to soften and you no longer taste the astringency. The ripe fruit will have a combination of sweetness and acidity. The fruit can be harvested by cutting whole branches and then working the fruit off the branches into a bowl. Or pick the fruits from the plant if your bush is young. Use the juice to make jellies, syrups, or to mix with other juices. The raw fruit and juice are not recommended for fresh consumption in large quantity, the high vitamin C content can cause nausea.
Cornus mas are ripe when the fruits readily drop from the tree or are soft and no longer astringent. Yellow fruited cornus mas will be translucent and incredibly sweet when ready to eat. The fruit tends to ripen unevenly, so check your bush regularly to harvest them fully ripe. Laying a ground cloth down and shaking the bush to loosen the ready fruit can work. Or harvest the berries at the firm ripe stage when they have turned from orange to red (or from white to yellow in the case of the yellow fruited), but are still firm; they will finish ripening off the bush at room temperature. Process berries that are soft when harvested right away, they don’t store well. The red varieties vary in flavor, and are usually preferred for cooking, rather than fresh eating.
Aronia produce copious quantities of blue-black fruits that are usually ready to pick in late summer. Until the berries have started to soften the fruit will be astringent. Use Aronia to make jam; or juice and make jelly or mixed fruit juice beverages. They are not considered a fresh eating fruit. A lingonberry rake (#T300 link) works very well for harvesting the berries; it helps get the job done a lot quicker. If birds become a problem, drape the bushes with bird netting (#T430 and #T432).
European pears are usually harvested before they are fully ripe and kept in a cool place (45-55°F) for a few days or several months, depending on the variety, to allow the outer portion of the fruit to catch up with the ripening of the core. Early maturing varieties (August to early September) tend to need less storage time and may occasionally be in good condition if left on the tree until full ripe (core not over-ripe and starting to rot). For best results, the fruit is ready to pick when its stem readily separates from the tree as you bend the fruit upwards. Stored fruit is ready to eat when the blossom or stem end is soft when you gently press, or the stem easily pulls out of the fruit. Color change is not as reliable an indicator of when the fruit is ready to eat for most varieties.
Asian pears do not continue ripening after they have been picked, so leave them on the tree until they are fully ripe. Look at the background color of the skin on the side facing away from the sun. When the color changes from green to yellow or golden the fruit is approaching maturity. Cut open the fruit, the seeds are black when the fruit is mature, and the taste should be just right. Another option, after the back ground color has changed from green, is to gently poke your thumbnail into the skin of the fruit. If your fingernail easily pierces the skin it is generally ready, if the skin is still tough then it is not ready. The fruit often ripens unevenly on the tree. Only pick those that are ready. If your trees do not receive enough summer heat or water, the fruit may not develop much flavor or sweetness, even though it appears to be ripe.
Shipova, a natural cross between European pear and mountain ash, benefit from being harvested before they are fully ripe, similar to the pear. Look for color change in the portion of the fruit facing away from the sun, from green to yellow. Cut a few fruit open, and check to see that the seeds are mature, deep brown or black. Shipova have a pear flavor when fully ripe, high sugar content, and firm flesh. They dry very well, and can also be canned.
European and Asian plums. The earliest ripening plums are predominantly Asian. Then most of the European’s ripen. Both types over-lap in the middle of the plum season. In our orchard at Raintree Nursery, Hollywood is often the last of the Asian plums we harvest, late August or early September. Opinions vary as to when plums are ready to eat. I like to let them start softening, especially certain Asian varieties with a high water content, such as Methley or Beauty. Others like them more firm, green and tart. For canning or fresh eating purposes, fruit that is just starting to soften around the stem or blossom end, or that easily comes off the tree, can have a high enough sugar content to taste good, but still have a firm texture. As the fruit continues to soften the sugar content will increase, until it is very soft and starts to ferment. Jam and jelly are best made with a mix of slightly under ripe and full ripe fruits.
Apples. In the Pacific Northwest, the earliest varieties are often ready to start picking by mid-August. If you are not sure when you should start checking the varieties in your yard for their ripeness, review the ripening order list in the catalog or on our web site as a guide. To find the ripening order on-line click on Growers Info in the top tool bar, then find Pollination and Ripening Guides under Plant Care. Again, some people like their fruit more green and tart, others more ripe. As with Asian pears, the background color of the fruit skin away from the sun will change from green to a yellow or pale orange as maturity approaches. A further test is to cut the fruit open and look at the seed color, dark brown indicates the seed and the fruit are mature. Varieties like Pristine or Chehalis are considered best a little on the green side, turning soft and starchy as the skin turns yellow. Others are better after some storage, such as Karmijn de Sonneville. Maturity is relative to seed ripening, ready to eat is relative to your taste preferences.
Early ripening apples, such as Centennial, Pristine, and Williams Pride, tend not to last long on the tree. Expect to harvest all of the fruit within 10-14 days after the first fruit is ready to eat. Applesauce is a great way to make use of all that fruit ripening at once. A Fruit Strainer and Sauce Maker (#T387) will help you get the job done quickly. Use it also to make seedless blackberry or mulberry pulp for jam or fruit leathers.
September and October, with their cooler temperatures, slow down the ripening process, so fruits will tend to last gradually longer on the tree. The latest ripening varieties, in October or November, will also have the best storage properties.
Berries. Enjoy ever bearing strawberries, late ripening blackberries, loganberries, blueberries and fall-fruiting raspberries. Elderberries may be ripe now for you to make juices, wines, and jellies from. Harvest elderberries by clipping off the fruit cluster, rather than picking each little berry. A pole pruner will help you reach the fruit clusters of the taller growing Blue Elderberry native to the Pacific Northwest. Remove the thickest of the stems when you clean the fruit. Gently simmer in the pot or steam in a juicer for no more than 10 minutes to extract the juice without imparting a stem flavor.
Kiwi can be picked when the fruit is firm ripe (berry feels firm, but when you cut it open the seeds inside are mature, dark brown in color), and stored in a cool (35-45°F) location. Finish ripening the fruit in a warm area when you are ready to eat it. Or pick regularly as the fruit finish ripening unevenly on the vine. When they are ready to eat they will be soft and come loose easily. Kiwi are enjoyed fresh, and made into jam, jelly, or wine. Small fruited kolomikta or arguta kiwi are also delicious dried like a raisin. To dry, the fruit needs to be at the ready to eat soft stage. Remove the blossom end and a pinch of skin, and place the fruit on the dehydrator.
Pawpaw. When the fruit is soft and aromatic and the skin has become speckled and streaked with brown, it is ripe and ready to eat; but it may also be picked in the firm ripe stage (fruit feels firm and the seeds inside are mature, dark brown to black in color) and ripened off the tree. Harvesting at the firm ripe stage may be the best option for those growing pawpaw in short season or cool growing areas. Look for background color changes in the portion of the fruit facing away from the sun, from green to a light yellow. Check one or two fruit by cutting them open, the seeds should be mature, very dark brown or black. Harvest and store in a cool place (above 40°F to avoid off flavor), or finish ripening the fruit in a warm area and enjoy its exotic banana-like flavor. Remove the pulp with a spoon and use in drinks, ice cream, custard pie, or eat fresh.
Grape harvest times can be determined by the personal test system (try a few, if they’re good they’re ready); or you can take a more accurate approach by using a Refractometer (#T215). Measure the soluble solids in the fruit to determine the sugar content and harvest at the optimal time for fresh eating and making raisins (table grapes) or for making juice or wine (seeded dessert or wine grapes). The refractometer can also take the guess work out of harvesting apples, pears, and other fruit. In the Pacific Northwest most early ripening grape varieties ripen in October.
Filbert (or hazel) nuts are enjoyed by many creatures, including people. How do you make sure you get your fair share? If your only competition is the jay birds (blue, stellar, etc.) you are in luck. They are very adept at knowing when the nuts are mature, as soon as the jays start harvesting it is time for you to harvest. The nuts will still be green, but just starting to turn to a tan color. Leave the nuts the jays discarded on the ground, those will be empty, or otherwise no good. Remove the green husk before it dries and wash the nuts in a bucket of water. Discard any nuts that float, they will be empty. Spread the nuts in thin layers on the floor or on wire mesh trays in a warm well-ventilated area out of direct sun to cure that is pest proof (mice, squirrels, jay birds, etc.). Curing will take several weeks; the nuts will tend to rattle in the shell when they are done. Store the nuts in a cool location with moderate humidity, such as a root cellar.
Walnut, Butternut, and Heartnut are cured and stored like the filbert, but cleaning them is a bit more involved. Knock the nuts from the tree when the green hulls begin to split and the packing tissue between and around the kernel halves has just started to turn brown. Remove the hulls as soon as you can. Use a knife, stomp and roll the nuts with your foot, roll over them with the car tire, or work them over a rough screen to loosen and remove the hulls. If the hulls stick tightly to the shells, moisten them and cover with a moist tarp or burlap sheet for several days to loosen. Particularly with black walnuts, but also with the others, wear gloves when handling the hulls to avoid staining your hands. Wash the nuts to remove clinging fibers, discard any floaters. Cure like the filberts above. Store the nuts in their shell in a cool, dry, well-ventilated location for several months. Shelled nuts may be frozen for up to a year. We offer the Kenkel Nut Cracker for cracking Black Walnuts, Butternuts and Heartnuts (#T360).