December 1, 2015
Mayapples are an uncommon foraged find in the American Northeast. Technically they are ripe and ready to eat in July, but would-be foragers must contend with other animals; mayapples are more likely to end up in the guts of squirrel, raccoon, and deer than a human.
At this point though [illustrated above], mayapples are hardly apple-tasty.
Though take note of the locations of these green mayapples and the blossoms that precede them: the recognizable foliage of mayapple plants drops off at the same time that the mayapple fruits ripen. Finding then returning to active mayapple sites are the best bet for collection upon ripening.
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