Unripe green apples ?

5 years ago

I have to cut down my apple tree to build a garage. I did take off all the apples but they are not ripe. Is there anything I can make with them?

I'll dry the wood to use for smoking fuel.

Sort by:Oldest

Comments (5)

plllog
5 years ago
Cooking should do the trick. Apple pie, apple butter, etc. If they're too tart add sugar, but I'd try to use them as tart than use a lot of sugar.
gardengal48 (PNW Z8/9)
5 years ago
My mom made a great green tomato and apple relish/chutney every summer. Usually a bit later in the season when the chance of unripened fruit before frost was a strong possibility but no reason it couldn't be done earlier :-) You've already got the apples and there should be plenty of green tomatoes around.
Related Discussions
Green apples safe from 2 legged squirrels?
Q
Comments (5)
I think hanging a few Pesticide Re-Entry type warning signs with the name of a chemical an application date, and a harvest date printed on it would go a long way towards keeping people from picking the fruit to eat. The ones with DANGER, POISON printed prominently on them. Might not deter neighborhood brats who just want to pelt passing cars with green apples !!! :-) Should deter most people. And,none of it has to be "real" -- make up some nasty sounding chemical name and put a really long "safe to harvest" date on it -- something like: Chemical Used: DieToxin 25 WP (2-4 Dihydrodioxin fluorcarbobenze tetrachloroaldehyde) Application Date: 08/21/2010 Safe Harvest/Re-entry Date: 10/05/2010 Be sure to use the little plastic signs with the skull and crossbones symbols -- those are the best. Make sure your safe harvest date is well after the real date you want to harvest. Of course, if some neighbor complains, you might just have to let them in on the fact that it's all a psy-ops operation, but you can always bribe them with fruit.
...See More
Green (unripe) tomato variety flavors
Q
Comments (1)
And I should have put this on the Tomato forum. I'm sorry. :) I'm putting it there now...
...See More
Apples, Apples, Apples
Q
Comments (5)
Pick one from each tree and taste.. Sometimes apples can ripen at diferent times even on the same tree. I had a couple that were a bit dry and mealy, but most were nice and crisp and juicy. The two trees I have do ripen at slightly different times, and most are always green with just a red blush on the exposed side. I picked all from one tree and most from the other so far, and have already made a big batch of apple pie filling. The spices used were cinnimanon, nutmeg, ginger, and some cardamom. These apples remained firm even after the whole batch was brought to a boil. I use some added acid too, because I prefer a thicker filling, and had used Splenda as the sweetener. Love that hand crank apple peeler, corer, slicer. Turn the crank and your apple is all done in 3 seconds or less..
...See More
Mes Confitures Green Unripe Apple Jelly for Pectin
Q
Comments (3)
First I want to say for a more "conventional" book with preserves in a similar vein, I'd recommend Gourmet Preserves Chez Madelaine. I'm assuming when you juiced the apples, you cooked them as per Ferber's instructions. Based on what you're saying I don't think you did anything wrong. The fact that the jelly was clumping as you poured it indicates it was setting even before it went into the jar. But to be fully set a jelly, even an apple jelly, can take as long as six weeks on the shelf. I think traditional preserving requires a certain tolerance for insecurity and unpredictability. The ripeness of the fruit, the character of the fruit, will affect the final result, regardless of the preserver's skill or the caliber of the book. You can "strengthen" the apple jelly by boiling peels, cores and seeds in a bag with the juice or by double-cooking the pulp to extract every bit of natural pectin. A 6-7 pound batch of fruit and sugar will yield generally 5-7 8-oz. (250mL) jars. Ferber's recipes are small-batch and all the ones I've tried fall within that range. Working with natural pectin, it's not recommended to go beyond a batch of that size, though sometimes you can stretch it. However, you risk overcooking. Ferber follows European practice for preservation, which means no heat processing. It's not "unsafe" per se, but it does tend to reduce the shelf life and increase the risk of mold. So yes, 5 minutes with sterilized jars or 10 minutes BWB with hot clean ones is a good idea. Carol
...See More
sleevendog (5a NY 6aNYC NL CA)
5 years ago
last modified: 5 years ago
Lots of choices but depends on what you like. You can buy some time keeping them stored in a cool dry area or a crisper drawer...how many? 3 dozen, 10 dozen?.

I had a teen bear take out a big pear tree branch a few years ago, then a big apple branch came down prematurely. I caught him in the pear tree and he ate all those but the apples were not ripe. (good guess he took that one down as well)

Apples are climacteric, continue ripening, but picked too soon is a grey area. Picked too soon somewhat defeats that. Good chance they will never fully ripe but un-ripe apples have more pectin. Good for jellys and jams. AC vinegar was my go-to when i researched what to do with mine. I did make freezer apple butter but not on our radar so eventually got tossed.

Since they have a long self life stored propery, you could experiment without a 'stress-date-to-use-up' dealio. The opposite of that is the 3 cups of raspberries i just picked today...ate some in the field, and now have 24 hours to decide what to do or freeze.

Apple farmers will test sugar content with a refractometer to determine the best harvest time.

Some, like me, are sensitive to un-ripe fruits like green bananas. Stewing or cooking helps that for most.

Our fruit harvest is September, so a bit out of season for July. We mosly make freezer juice when fruit comes in unexpected. ..

.
Islay Corbel
5 years ago
Apple chutney.

https://www.bbcgoodfood.com/recipes/classic-apple-chutney
floral_uk z.8/9 SW UK
5 years ago
As well as chutney there’s apple jelly, mint jelly and pectin stock.

Related Stories

DECORATING GUIDES Crisp, Fresh: Go for Green Apples

By Lily Gahagan

On the Walls or Au Natural, Green Apples Pack a Decorative Bite

Full Story

GREEN Kitchen of the Week: Green and Gorgeous in California

By Vanessa Brunner

An apple-green countertop color matches this kitchen renovation's green approach: ecofriendly floors, sustainably harvested wood and more

Full Story

COLOR Apple Accents: Color from the Orchard Comes Home

By Shawn Gauthier

Cheerful reds and crisp greens inspire everything from centerpieces to bedscapes

Full Story

COLOR Yummy Colors! Apple and Lime

By Becky Harris

Full Story

COLOR PALETTES Summer Color Combo: Blue and Green

By Becky Harris

Consider 10 fresh approaches to the tried-and-true pairing

Full Story

GREEN Color Guide: How to Work With Green

By Samantha Schoech

With as many green hues as leaves in a forest, it's easy to find one that grows on you

Full Story

COLOR Create Enviable Interiors With Green Design Schemes

By Julia Pockett

Borrow from nature's playbook for your interior decorating with the color thought to boost balance and youthfulness

Full Story

COLOR Color of the Week: 10 Tangy Ways with Citrus Green

By Jennifer Ott Design

Add some zest to your home with a little — or a lot of — lively lime

Full Story

122

DECORATING GUIDES Nature’s Color Wisdom: Lessons on Green From the Great Outdoors

By Laura Gaskill

Green will grow on you for interiors when you look outside for ideas on how to use it

Full Story

COLOR Bathed in Color: When to Use Green in the Bath

By Jennifer Ott Design

Splash some spring-conjuring green paint, tiles or accessories around your bathroom for natural appeal

Full Story

Unripe green apples ?

Comments (5)

plllog

gardengal48 (PNW Z8/9)

Related Discussions

sleevendog (5a NY 6aNYC NL CA)

Islay Corbel

floral_uk z.8/9 SW UK

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US