Apples
Anishinaabemowin: bishiimin(ag) | Ojibwe: mishiimin
Readiness
Ripe between late July to late October
The easiest way to detect ripeness is by cutting an apple open. If the seeds are brown, they’re ready to go! They should be easy to remove from the tree without pulling. Ripe apples will be hard to the touch, but crisp and juicy inside.
Harvesting
Average yield 50 to 300 lbs
If picking by hand, turn fruit upside down & twist. Use picking poles with larger trees. Never force or pull apples off the tree. Apples bruise very easily so be gentle when placing them into their storage containers!
Storing and Eating
Apples store for a long time at room temperature (out of direct sunlight). If storing in the fridge, make sure to keep them separate from other foods in a crisper drawer, as they can pick up other food flavours.
To freeze, first wash, peel, core, and slice apples. Freeze on a single layer on a baking sheet, then transfer to a bag or container. Frozen apples are best used for baking and cooking, and can be used without thawing. Apple sauces and juice can also be frozen. Use within 6 months.