HARVESTING “TREE-RIPE” HOME-GROWN FRUITS
Originally written 1971 by D.C. Alderman of the University of California, Berkeley
Adapted for Arkansas by Dustin Blakey, Sebastian County Extension Agent
The popular ideal of a tree-ripened fruit is a
fruit that has been allowed to reach optimum
flavor, sugar, juiciness, texture, and color
before harvest. This is a luxury that a home
orchardists can enjoy since there need be no
delay from the “tree to the table.”
Fruit maturation or ripening is an extremely
involved physiochemical process. Fortu-
nately, there are a few simple, common
indicators you can use to determine when
the fruit has reached the delectable stage
known as “tree ripe.”
Skin Color
Skin color—the most obvious indicator of
ripeness on many fruits—can often be sepa-
rated into two main parts. The most
noticeable factor is the overlaying or
predominant color that is commonly referred
to as skin color. It is a crude method for
approximating the fruit’s ripeness
The other factor—ground color—is incon-
spicuous on most fruits, but is a fairly good
indicator of properly matured fruit. On red
apple varieties, for example, the ground color
is visible between the red stripes and quite
often shows through around the stem and
blossom end. It is most evident on the
shaded side of fruits.
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Fruit Firmness
Firmness is another useful way to estimate
fruit maturity. It is particularly helpful in
gauging the degree of ripeness in soft fruits
like peaches, nectarines, plums, persim-
mons, and apricots.
Seed Color
In apples and pears, you can tell ripeness by
the seed color if the ground color is not
obvious. This involves cutting open the fruit
to expose the seeds that are located in the
center or core. If the seed coat color has
turned completely brown, the remaining fruit
is usually ripe enough to pick.
The individual fruits produced on fruit
plants never ripen simultaneously. Fruit at
the top and on the outside of the tree tends
to ripen ahead of that on the inside. Do not
pick the entire crop at one time. Plan to
make to or more harvests.
The following table is useful as an
approximate guide in judging when the fruits
on your home orchard trees are ready to
pick.
 APPROX.
SEED FLESH TEXTURE
FRUIT HARVEST SKIN COLOR GROUND COLOR REMARKS
OR PIT AND/OR FIRMNESS
DATES

Stripes and/or blush When picked, fruit should

Changes from green to
Apples, red change from dull- to bright- release easily from tree—
yellow-green or yellow
red stem intact
Seeds should
Should be crisp, juicy,
Aug-Oct be solid, dark- Same as above
somewhat melting
On certain varieties, a Turns to light yellow-green brown
Apples, yellow delicate blush overlays or yellow—often waxy in Late varieties store at 32-
yellow base appearance 34ºF; higher temperatures
shorten storage life
In most Entire fruit yields to
Changes from dull varieties, pit gentle hand pressure
Changes to light yellow- Many varieties ripen
Apricots Jun-Jul greenish-orange to bright does not
green unevenly
yellow-orange adhere to flesh Flesh tender and
when mature melting
Berries release readily
Changes from red to black Berries become soft,
Best not to sample from
skin tender and easily
Blackberries Jun-Aug - - fruit on very tip
Not all berries ripen damaged—sometimes
together shatter or break apart
Cool A.S.A.P. after picking
Pick fresh figs with stems
Flesh turns from attached
On dark varieties, changes greenish-white to
Turns from green to to yellowish-green strawberry or to amber Dried figs are left on the
Figs Jul-Oct purplish brown, or to yellow - tree to partially dry; then
depending on variety. On light varieties changes Fruit bend at neck and picked, trayed and dried
to golden-yellow yield to gentle hand completely
pressure
Figs must be tree-ripened

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 Flesh yields to gentle
hand pressure
Green changing to
“Spot” pick fruit as it ripens
yellowish-cream
Nectarines and Flesh color often
Jun-Aug Depends on variety -
Peaches yellowish with red Cool immediately and eat
Not fully ripe until green
toward pit on freestone soon
disappears
Juicy, good flavor
Taste is best indicator
If not russeted many turn Flesh is crisp, very
yellowish-green juicy Usually three harvests
Pears, Asian Aug-Oct - -
needed
Not a dependable indicator Taste is sweet
Serve chilled
“Ripen” harvested fruit in
Harvest fruit when full size cool place off tree (50-
Pears, European but still green in color Ground color still green, Texture is buttery, 70ºF) until ground color
Jul-Sep
(yellow varieties) but shows faint tinge of juicy, and melting turns light yellow-green
Seeds should
Do not ripen fully on tree yellow-green.
be light-brown
to brown
Harvest when full size Blossom end sometimes
Hold winter varieties at 32-
Pears, European gets reddish tint. Varies, but generally
Jul-Oct 34ºF until ready to eat
(other varieties) Harvest reds just as ground similar to above
Ripen as above
color shows through
Color may be solid or Does not keep long
Firm yet yielding to
mottled, red, dark blue or
gentle hand pressure
Plums Jun-Sep purple Yellow-green to yellow - Cool immediately
Juicy and aromatic
Some times yellow or green Taste best indicator
Firm, crisp; inclined to Fruit ripens unevenly—
be tough leave on tree until fully
Bright light-yellow to yellow in color
Quince Sep-Nov Yellow Brown
yellow-green Sub-acid flavor,
inclined to be Can be used in jams,
astringent jellies, preserves