Harvesting and storing fruit: September to secure the first harvest

September: fruit harvest season begins

September marks the start of the major harvest for many gardeners. Apple trees bow under weight, espaliers laden with pears, even small fruit bushes have reached their peak. This is the moment to harvest carefully and strategically - not all at once, but selectively so your fruit stays good for months.

Good fruit harvest starts with knowing WHEN to pick what. Too early and fruit is hard and sour. Too late and it rots on the branch. September is the perfect month to perfect your technique.

When to harvest: the ripeness stage

This is the art. Fruit is ripe when:

For apples:

• Colour fully developed (not green in the creases)
• Light pressure gives slightly
• Seeds are brown, not white
• Fruit releases slightly from branch if lifted gently

For pears:

• Colour changed from green to yellow/pink
• Fruit feels soft but not mushy
• Light pressure gives a little

For plums and mirabelles:

• Deep coloured, almost dark blue/purple
• Fruit is soft but not overripe
• A gentle twist and fruit almost falls into your hand

The harvest itself: careful and skilled

Time of day

Pick in early morning once dew has dried but temperature is still mild. Fruit picked in warm afternoon heats up and damages faster. Cool is best, so morning picking is perfect.

The picking technique

Always handle fruit gently. Twist lightly while lifting upward. Much fruit is damaged by rough pulling. With apples and pears you can twist gently and release; they come free with minimal force.

With plums, which release easily, place one hand underneath so fruit falls gently into your palm, not onto the ground.

Avoid damage

No dents, no scratches. Damaged fruit rots within days. Check each piece before placing in basket. Bruised or damaged fruit goes aside - eat quickly or turn to jam.

Use soft baskets, not hard crates. Wood or rattan work better than plastic boxes which bruise.

Selective harvesting

You don't need to pick EVERYTHING at once. Many gardeners pick the ripest, largest fruit first, leaving smaller pieces to grow. These grow another two weeks and reach full size and flavour. Two-phase harvesting gives better results.

How long can fruit stay on the tree?

Apples: Until October. Many apples hang until deep October and become sweeter.

Pears: Until early October usually. Don't leave too long - they become mushy and drop.

Plums: Until late September. After that they deteriorate fast.

Check regularly for rotten pieces and remove immediately. One bad apple infects others.

Immediate storage: the first week

Fruit picked in September is not immediately ready for long storage. The first week fruit needs to "acclimatise" - acidity decreases, flavour develops fully. Keep this week in a cool place (cellar, garage around 10-15 degrees) in airy baskets, not plastic bags.

This is also the moment to sort fruit:

• Largest pieces for long storage
• Medium pieces for immediate eating
• Small pieces for compote or jam

Long-term storage

Apples (can store until April)

Optimal conditions:

• Temperature: 2-4 degrees (cooler box or cool cellar)
• Humidity: 90-95 percent
• Dark (light speeds ripening)
• Well ventilated (not airtight)

Method:

Lay apples on wooden shelves or in wooden crates. White paper between layers - apples must not touch. One rotting apple infects neighbours. Check every two weeks and remove damaged pieces.

Cultivars for long storage:

• Cox: until January
• Elstar: until December
• Jonagold: until January
• Bramley: until March
• Braeburn: until February

Quick-ripening varieties (Gala, Fuji) keep only 4-6 weeks.

Pears (shorter, until November usually)

Optimal conditions:

• Temperature: 0-2 degrees (cooler than apples)
• 85-90 percent humidity
• Dark and well ventilated

Pears are more sensitive than apples. Many rot despite care. This is normal. Check weekly.

Plums (short storage, until late October)

Plums keep much shorter. Eaten by late September, or early October maximum. After that they deteriorate fast.

Storage:

• Temperature: 0-1 degrees
• Humidity: 90-95 percent

Use paper bags with holes. Don't seal airtight.

Without cool space: what then?

Immediate consumption: Fruit picked in September is eaten in the first two weeks. Lay loosely in cool corner and eat through.

Processing:

• Jam: apples and plums become jam (preserves long)
• Compote: sealed in jars (2-3 months in fridge)
• Drying: apple slices dried in oven (keeps for months)
• Juice: apple and pear juice (frozen until next summer)

These are best alternatives without cool space. Many families make September their jam-and-preserve month.

Frequently asked questions

Can I store apples in plastic bags?

No. Plastic creates condensation and oxygen shortage. Apples rot fast then. Use wooden boxes or crates.

Why do my pears always rot?

Pears are more sensitive than apples. Check weekly and remove any suspicious pear immediately. Temperature also matters - 0-2 degrees is needed, not 5 degrees.

Can I dry apple slices myself?

Yes. Slice apples centimetre thick, remove seeds, lay on baking tray. Oven at 70 degrees, door ajar, 6-8 hours. Check regularly. Dry slices keep for months in airtight jar.

Should I wash fruit before storage?

No. Wash fruit only before eating. Washing water removes the natural waxy coating that protects against rot.

What to do with large quantities?

Make jam, juice or compote. This is traditionally what gardeners do. Many families use September-October to make 20-30 jars of jam for the whole year.

Step-by-step

Step 1: Determine harvest time

Check fruit daily. Look at colour and soft-press test. Wait until ripeness is correct.

Step 2: Harvest carefully

Pick in cool morning. Twist fruit gently free. Place in soft baskets.

Step 3: Sort fruit

Divide by size and perfection. Large perfect pieces separate for storage.

Step 4: First week acclimatisation

Keep fruit cool but not freezing, well ventilated. Let flavour develop fully.

Step 5: Long storage

Place best pieces in cool room (apples until April), check weekly. Remove damaged pieces quickly.

Step 6: Process the rest

What you don't store, make jam, compote or juice. This gives long shelf-life.

The advantages of your own harvest

Shop-bought fruit: picked months ago, dusted for shine, transported in cold chains. Your fruit: picked at tree exactly ripe, full flavour, free. No comparison.

A September full of harvest work - careful picking, sorting, storing - gives you fresh fruit until April without the shop. This pays off already.

Go now

Next time you walk past your fruit trees and see how laden they are, remember: September is the moment to do this right. Careful harvesting, correct storage, and your fruit lasts months. With a bit of preparation you have fresh home-grown fruit deep into winter.

Visualise your garden with productive fruit trees on [gardenworld.app](https://gardenworld.app). Plan where you place your fruit structures and see your harvest already.