What happens if you pick apples too early?

When you pick apples too soon, the results are underwhelming. The apples are hard and too sour because the starch has not been changed to sugar. You don't get that crisp and sweet-tasting apple that you have been looking forward to. You can do this either way, potentially compromising quality and leading to repercussions on storage life.

Apples harvested early never achieve maximum flavor. They stay starchy and acid rather than sweet. The texture becomes mealy in storage. I know this from harvesting McIntosh apples two weeks early. They became soft without any sweetness at all.

Storage challenges increase with early pickings. Early-picked apples shrivel faster and bruise for any reason. The cell structure is still undeveloped. I had an early-picked Gala 1 time that lost 50% of its weight in storage. Properly timing apples keeps them plump and firm for months.

Rescue raw apples through cooking: the high pectin level will enhance binding in sauces. Introducing either honey or maple syrup to moderate the tartness is an option. I convert early harvests into spiced apple butter. Adding it to pork, ham, or even grilled cheese is simple to elevate flavors. The prolonged cooking creates rich flavor development.

To avoid harvesting too soon, look for a gradual increase in ripeness from one day to the next. Check for color with background color changes near the stem. Test for firmness by gently applying pressure with your thumb and sample apples from different locations within the tree. Your investment of time will yield the rewards of perfectly crisp fruit.

Read the full article: When to Harvest Apples: Expert Timing Guide