Loquats are typically harvested in New Zealand from late spring to early summer, around November to December, depending on the climate and variety.

How to Tell When Loquats Are Ripe

1. Colour: Ripe loquats turn a vibrant yellow-orange or deep orange, depending on the variety. Avoid greenish fruit, as it’s not fully ripe.
2. Texture: Ripe loquats are slightly soft to the touch but not mushy. A firm fruit might still need a few more days.
3. Taste: Fully ripe loquats are sweet and tangy with a mildly floral flavour.

How to Harvest Loquats

1. Choose the Right Time: Pick the fruit when it has fully changed colour and softened slightly on the tree. Loquats do not ripen well after being picked.
2. Use Scissors or Pruners: Cut the fruit clusters with a small length of stem attached. This helps prevent bruising and keeps the fruit fresh longer.
3. Be Gentle: Handle loquats carefully, as their thin skin is prone to tearing.

How to Eat Loquats

1. Raw: Rinse the fruit under cold water, remove the stem, and peel off the skin if desired (though it is edible). Split the fruit to remove the seeds, which are not edible.
2. In Recipes:
   • Use loquats in fruit salads, smoothies, or desserts.
   • Cook them into jams, jellies, or chutneys.
   • Add them to baked goods like tarts or muffins.
3. Preservation: Loquats can be frozen, canned, or dried for later use.

Typically ready for harvest from summer to early autumn, depending on your region and local growing conditions.

1. Colour Change - The fruit changes from green to a bright yellow or golden-orange hue (depending on the variety). The colour should be rich and uniform.

2. Softness - Gently squeeze the fruit; it should feel slightly soft but not squishy.

3. Separation from the Vine - Ripe fruit often falls from the vine on its own. If it’s still attached but shows the above signs, it may still be ready to harvest.

How to Harvest

1. Manual Picking - Use sharp pruning shears or scissors to cut the fruit from the vine, leaving a small stem attached to prevent damage. Handle the fruit gently to avoid bruising.

2. Collect Fallen Fruit - Check around the plant regularly for fallen fruit, as these are often at peak ripeness.

Tip: Avoid eating the skin as it is not palatable and may contain compounds that can be slightly toxic in large quantities.

In New Zealand, raspberries are typically harvested during the summer months, from December to February, depending on the variety and local climate. Dual bearing or ever bearing raspberries have a second autumn crop.

How to Tell When Raspberries are Ripe

1. Colour: The berries should be fully coloured, usually a vibrant red, though some varieties may be yellow or black when ripe.
2. Texture: Ripe raspberries feel firm but tender, not hard or mushy.
3. Ease of Picking: They are ready when they easily come off the stem with a gentle tug. If you have to pull hard, they’re not ripe yet.
4. Flavour: Ripe raspberries taste sweet with a slight tang. If possible, taste a berry to ensure it’s fully developed.

How to Harvest Raspberries

1. Time of Day: Pick in the morning when it’s cool, as this helps maintain their freshness.
2. Gentle Handling: Raspberries are delicate. Hold the berry between your thumb and forefinger, gently pulling it off the stem.
3. Avoid Overripe Berries: Check the plants regularly (every 2–3 days) to pick berries at their peak and prevent spoilage.
4. Use Shallow Containers: Place the berries in shallow containers to avoid squashing them.

Tips for Optimal Harvest

• Regular picking encourages more fruit production.
• Refrigerate immediately after harvesting to prolong freshness.
• If freezing, spread the berries on a tray to freeze individually before transferring to a bag or container.