Storing Apples and Fruit Properly in November
November’s bounty often includes baskets of apples, pears, quince, and late plums—plus any excess soft fruit frozen earlier in the season. Storing fruit well now means crisp, juicy apples and perfect desserts for months ahead. Here’s how to store your autumn fruit harvest in tip-top condition right through winter.
1. Harvest Carefully
- Pick fruit on a dry day. Handle gently to avoid bruising—only perfect, undamaged fruit stores well.
- Twist apples upward from the branch to detach without pulling off the spur.
2. Select the Right Varieties
- Good for storing:
- Apple: ‘Bramley’, ‘Egremont Russet’, ‘Braeburn’, ‘Cox’, ‘Lord Lambourne’
- Pear: ‘Conference’, ‘Comice’
- Quince, medlar, and late plums can be stored for a few weeks to months.
- Early apples and soft fruit (like raspberries, blackberries): Eat fresh or freeze; they don’t keep long.
3. Check and Sort
- Only store firm, blemish-free, unbruised fruit.
- Eat damaged or windfall fruit first; don’t pack it with the rest—it encourages rot.
4. Cure for a Few Days
- Lay fruit in a single layer in a cool, airy shed for a week to let skins toughen and minor surface moisture dry.
5. Store in the Right Conditions
- Cool (2–7°C or 36–45°F), dark, and well-ventilated: Cellar, cool shed, unheated spare room, or garage (if frost-free).
- Store apples/pairs in shallow trays, or wrap individually in paper and stack in boxes.
- Never store in plastic bags or sealed tubs—fruit needs to breathe.
6. Arrange and Monitor
- Arrange fruit so they don’t touch, or use thin paper wrappers between them to avoid one rotten apple spoiling the rest.
- Label varieties and harvest date if keeping more than one type.
7. Check Regularly for Spoilage
- Every couple of weeks, inspect for soft spots or rot and remove spoiled fruit promptly to protect the rest.
Tips for Freezing Berries and Soft Fruit
- Flash-freeze clean, dry berries on trays, then tip into freezer bags—use straight from the freezer in smoothies, bakes, or compote.
- For larger fruit, slice or stew before freezing for use in puddings, pies, or porridge.
Storing apples and fruit well in November means a taste of autumn all winter—crunchy, sweet, and ready for pies, snacks, and festive treats.