Knowing when are green apples ready to pick is the key to enjoying their perfect flavor and texture. Picking them too early means a sour, hard fruit, while waiting too long can lead to a mealy, soft apple. This guide will help you spot the exact signs of ripeness so you can harvest your green apples at their peak.
Green apple varieties, like Granny Smith, Newton Pippin, or Crispin, stay green even when fully ripe. Unlike red apples, you can’t rely on a color change. Instead, you need to use a combination of simple tests. With a little practice, you’ll be harvesting like a pro.
When Are Green Apples Ready To Pick
This is your main question, and the answer involves several clues. Ripeness happens from the inside out, so the external signs are your best hints. Let’s break down the primary indicators you should check for.
The Color Clue: It’s Not Just About Green
Even though they’re called green apples, the shade of green can shift. A truly ripe green apple often loses any hint of a dark, forest green. It transitions to a more yellowish or lighter, luminous green. Look at the skin’s base color in good sunlight.
Check for any areas where the green might have a slight, creamy undertone. The skin should also look dull, not shiny. A glossy, bright green apple is usually underripe. Sometimes, a faint blush may appear on the side that got the most sun, but this isn’t always the case.
The Stem and Seed Test
This is a very reliable method. Carefully lift the apple and twist it upwards with a gentle rotating motion. If the stem separates easily from the branch, the apple is likely ready. If you have to tug hard and risk breaking the branch, it needs more time.
Next, pick one test apple that passed the stem test. Cut it open horizontally to see the seeds. For most varieties, ripe apples have dark brown or nearly black seeds. Pale white or tan seeds indicate an immature fruit. This is a great way to confirm your other observations.
Understanding the Background Color
Horticulturists talk about “ground color” or “background color.” This is the skin color beneath any blush. For green apples, this is the main color you’re assessing. As chlorophyll breaks down, the green fades, allowing underlying yellow pigments to show. A move from a blue-green to a more yellow-green is a strong signal.
The Taste Test: The Final Judge
Your palate is the ultimate tool. Sample an apple from your tree. A ripe green apple should be crisp and juicy with a balanced flavor. It will have that characteristic tart zing, but it should be followed by a noticeable sweetness. If it’s unpleasantly sour or starchy, like a raw potato, it’s not ready yet.
Remember, apples ripen from the outside of the tree inward and from the top down. So, test apples from different parts of the tree. The ones at the top and south side will likely be ready first.
The Fingernail and Flesh Firmness Check
Gently press the skin of the apple with your thumb. The flesh should feel firm but not rock-hard. You shouldn’t be able to dent it easily. Another old trick is to try to puncture the skin with your thumbnail.
- If your thumbnail doesn’t penetrate easily, it’s ripe.
- If the skin breaks with little pressure, the apple may be overripe.
- If you can’t make a dent at all, give it another week.
A Step-by-Step Guide to Harvesting
Once you’ve determined your apples are ready, proper technique ensures you don’t damage the fruit or the tree. Here’s how to do it right.
- Plan Your Day: Harvest on a dry day, after the morning dew has evaporated. Wet fruit is more prone to bruising and spoils faster in storage.
- Use the Right Motion: Don’t pull straight down. Cup the apple in your hand, lift it slightly, and twist it with a gentle rolling motion. The stem should detach cleanly from the spur (the short twig it’s attached to).
- Handle With Care: Place each apple gently into your harvesting bucket or bag. Avoid dropping or throwing them. Bruises lead to rot.
- Be Kind to the Tree: Avoid yanking or breaking the spurs. These are the fruit-bearing structures that will produce again next year. Damaging them can reduce your future harvest.
- Sort as You Go: Have separate containers for perfect fruit and any with blemishes, insect damage, or bird pecks. Use the damaged ones first for cooking or eating.
Post-Harvest Handling for Best Results
What you do after picking is just as important. Apples continue to breathe and release ethylene gas, which can affect other produce.
- Cool Quickly: Get your apples into a cool, shaded place as soon as possible after picking. This stops the ripening process rapidly.
- Store Properly: For long-term storage, keep them in a cool, humid environment, like a refrigerator crisper drawer. Space them out so they aren’t touching.
- Check Regularly: Even in storage, check your apples every week or so. Remove any that start to soften or show spots to prevent them from spoiling the others.
Common Mistakes to Avoid
Even experienced gardeners can make a few errors when harvesting apples. Here’s what to watch out for.
Waiting for a Red Blush
This is the most common mistake with green varieties. You might wait forever for a Granny Smith to turn red—it simply won’t. Rely on the other signs we discussed instead.
Harvesting All at Once
Apples on a single tree don’t all ripen simultaneously. They may be ready over a period of 1-3 weeks. Plan to make 2-3 passes through your tree, picking only the ready fruit each time. This gives the later apples time to mature fully.
Ignoring the Early Drops
A few apples dropping prematurely is normal. However, if you see a significant number of healthy-looking apples on the ground, it’s a good sign that the ones still on the tree are reaching maturity. Test a few from the tree immediately.
FAQ: Your Green Apple Harvest Questions
What month are green apples ready to pick?
This depends heavily on your climate and the specific variety. Generally, early green varieties can be ready in late summer (August), while classic late-season types like Granny Smith are often harvested in mid-to-late autumn (October or even November). Check with your local nursery for your area’s timeline.
How can you tell if a green apple is ripe?
Use the combination method: check for a lighter, yellower green color; see if the stem snaps easily; cut one open to confirm the seeds are dark brown; and finally, taste for a balance of tart and sweet with a crisp texture.
Do green apples get sweeter after picking?
No, apples do not get sweeter after they are picked. They may soften and their starch can convert to sugar slightly, but their sweetness potential is set at harvest. They will not develop new sugars off the tree. This is why picking at the right time is so crucial.
Can you pick green apples too early?
Absolutely. Picking too early results in apples that are exeptionally sour, hard, and starchy. They will not ripen properly in terms of flavor or sweetness, though they may soften over time. It’s always better to err on the side of slightly later if you’re unsure.
What happens if you pick apples to late?
Overripe apples become soft and mealy in texture. Their flavor turns bland and they lose their refreshing crispness. They are also more susceptible to bruising and will not store well at all, often rotting quickly.
Final Tips for a Successful Harvest
Trust your senses. After using the visual and physical tests for a season or two, you’ll develop an intuition for it. Keep a simple garden journal note the date you first saw signs and when you harvested. This record will be invaluable for planning next year.
Remember that weather plays a big role. A hot, sunny season can accelerate ripening, while a cool, cloudy one may delay it. Always use the condition of the fruit itself as your primary guide, not just the calendar date. With these tips, you’ll capture your green apples at the moment of perfect ripeness, ensuring the best possible flavor from your own orchard.