Harvest the Last of the Autumn Fruits in November: Tips and Advice for a Successful Harvest

As November approaches, it’s time to gather the last of the autumn fruits before winter sets in. Many late-season fruits, such as apples, pears, persimmons, and quinces, reach their peak during this time, making it crucial to harvest them before they are damaged by frost. Properly harvesting and storing these fruits will allow you to enjoy your garden’s bounty well into the winter months. In this guide, we’ll provide tips on how to harvest the last of your autumn fruits in November and preserve them for long-term enjoyment.

Why Harvest Autumn Fruits in November?

November is the final opportunity to harvest the remaining autumn fruits before they are damaged by cold weather or frost. Late-season fruits, such as apples and pears, can tolerate some cold, but prolonged freezing temperatures can ruin their texture and flavor. By harvesting them in November, you ensure they are picked at peak ripeness and stored properly, extending their shelf life through the winter.

Step-by-Step Guide to Harvesting the Last of the Autumn Fruits in November

Check for Ripeness:

Apples: To check if apples are ready to harvest, gently lift the fruit and twist it. Ripe apples will easily detach from the branch. The skin should be smooth and firm, with the color fully developed for the variety. Avoid harvesting apples that are still hard or have green patches, as they may not fully ripen off the tree.
Pears: Pears are typically harvested when they are mature but still firm. They ripen off the tree. Look for pears with a slight change in skin color (from green to yellowish), and gently press the flesh near the stem. If it gives slightly, the pear is ready to pick.
Persimmons: Persimmons are best harvested when they are fully orange and soft. For astringent varieties, wait until the fruit is almost mushy to touch before picking.
Quinces: Quinces should be picked when their color changes from green to golden-yellow, and they develop a fragrant aroma. The fruit will still feel firm but will soften slightly when ripe.
Medlars: Medlars are harvested when they are hard and left to “blet” (soften) after picking. They should be stored in a cool, dry place until the flesh becomes soft and sweet.

Pick Fruits Gently: When harvesting, handle the fruit carefully to avoid bruising or damaging the skin. Use both hands to gently twist and lift the fruit from the tree or bush. For taller trees, use a fruit picker or ladder to reach the higher branches safely.
Sort and Store the Fruit: After harvesting, sort through your fruits and separate any that are damaged, bruised, or overripe. These should be used first, as they won’t store well. Only store undamaged fruits that are fully mature.

Apples and Pears: Store apples and pears in a cool, dark place such as a root cellar, basement, or refrigerator. Ideal storage temperatures are between 32-40°F (0-4°C). Keep fruits in a single layer, or wrap them individually in paper to prevent them from touching and causing bruising. Apples and pears can last several weeks to months when stored properly.
Persimmons: Store persimmons at room temperature to ripen fully if they are not yet soft. Once ripe, they can be refrigerated for up to a week. For longer storage, persimmons can be frozen or dried.
Quinces and Medlars: Store quinces and medlars in a cool, dark place. Medlars need time to blet (soften) after harvest, which can take a few weeks. Quinces can be stored for several weeks if kept cool.

Check for Frost Damage: If you’re harvesting after a frost, inspect the fruit for signs of frost damage, such as soft spots or browning skin. Damaged fruit should be used immediately, as it won’t store well.
Preserve or Process the Fruit: If you have more fruit than you can eat fresh, consider preserving it for later use. There are several ways to preserve autumn fruits:

Freezing: Apples, pears, and persimmons can be sliced and frozen for use in pies, sauces, or smoothies.
Drying: Dried fruit makes a delicious snack and is easy to store. Apples and persimmons dry well and can be stored in airtight containers.
Canning: Applesauce, pear preserves, and quince jelly are great ways to preserve your harvest through canning. Properly canned fruit can last for up to a year in storage.
Fermenting: Autumn fruits can be used to make cider, wine, or vinegar. Fermenting is a great way to extend the life of your harvest and create unique flavors.

Fruits to Harvest in November

Apples: Late-season apple varieties such as Braeburn, Fuji, and Granny Smith are typically harvested in November. These apples tend to have a longer shelf life and are great for storing.
Pears: Varieties like Bosc, Anjou, and Comice are ready to harvest in November. Harvest when mature but firm to allow them to ripen off the tree.
Persimmons: Fuyu and Hachiya persimmons are commonly harvested in November. Fuyus can be eaten when firm, while Hachiyas must be fully soft before eating.
Quinces: Harvest quinces when they turn golden-yellow and have developed a fragrant aroma.
Medlars: Pick medlars while they are hard and allow them to blet after harvesting. The fruit is ready to eat once it softens and turns brown.

Benefits of Harvesting Autumn Fruits in November

Prevents Frost Damage: Harvesting in November ensures that your fruit is picked before frost can cause damage. Freezing temperatures can ruin the texture and flavor of late-season fruits.
Maximizes Flavor and Freshness: Picking fruits at their peak ripeness in November ensures they are full of flavor and nutrition. Late-harvested fruits often have a more concentrated sweetness due to cooler growing conditions.
Extends Storage Life: Properly harvested and stored fruits can last for several weeks to months, providing a fresh supply of homegrown produce throughout the winter.
Allows for Preserving and Processing: November’s harvest gives you the opportunity to preserve fruits through canning, drying, or freezing, ensuring you enjoy the flavors of autumn long after the season ends.

Additional Tips for Harvesting Autumn Fruits in November

Harvest Before Heavy Frosts: While some fruits can tolerate light frosts, it’s best to harvest before heavy frosts to prevent damage. Keep an eye on the weather forecast and plan your harvest accordingly.
Use Proper Storage Techniques: Store fruit in a cool, dark place with good air circulation to prevent rot. Check stored fruit regularly and remove any that show signs of spoilage.
Preserve Damaged Fruit Immediately: If any fruit is bruised or damaged, use it right away for sauces, jams, or preserves to avoid waste.
Label Your Preserves: If you’re canning or freezing your fruit, label each jar or bag with the contents and date of preservation. This helps you keep track of what you have and ensures you use older preserves first.

Common Questions and Answers

Q1: How do I know if my apples are ready to harvest?
Gently lift and twist the apple—if it detaches easily, it’s ready to harvest. Also, check the color and firmness of the skin. Apples should be firm and fully colored for their variety.

Q2: Can I leave pears on the tree to ripen?
No, pears should be harvested when they are mature but still firm. They ripen off the tree. Harvest when the skin color begins to change, and the flesh near the stem gives slightly when pressed.

Q3: How long can I store apples and pears after harvesting?
Apples and pears can be stored for several weeks to months in a cool, dark place with good ventilation. Apples typically last longer, while pears should be monitored closely as they ripen quickly after harvest.

Q4: Can I harvest fruit after a frost?
Yes, but check the fruit carefully for signs of frost damage, such as soft spots or skin discoloration. Frost-damaged fruit should be used immediately or processed, as it won’t store well.

Q5: How do I preserve persimmons for long-term storage?
Persimmons can be dried, frozen, or made into jams and preserves. Dried persimmons make a delicious snack, while freezing allows you to use the fruit later in smoothies, desserts, or sauces.