Food storage is an important part of preparing for the big “what if.” Not only can it be pricey buying from the store but hard to find because of its seasonal nature. In this article I’ll cover 10 healthy and easy to grow fruits that you can tend to yourself. Here’s why you should:
- Provide fruit through the spring, summer, and fall
- Are easy to dehydrate
- Mix with other ingredients to create easy to transport energy foods such as energy bars or trail mix.
- Are very cost effective
- Do not overwhelm you with too much product at one time
- Everyone loves fruit
- Are both a quick energy source and a long-burning energy source.
Fruit harvests between June – July and again from September – October. Dehydration takes about 5-7 hours. Raspberries are easy to grow and they do well in a raised bed. The most labor intensive part of growing raspberries is trimming last year’s canes away.
Harvest season is July – August. Dehydration takes about 10-15 hours. Easy to grow fruit, as are most berries similar to blackberries. Best grown on trellises or as a hedge. Trim runners back yearly.
Harvest from August – November. Dehydration takes about 7-15 hours. Simple to grow with very little maintenance needed after planting. A good tip is to grow a variety of apples as they are dependent on bee pollination. Also, pay attention to when the apple is ready as you can extend your harvest season by planting varieties that harvest at different times.
Perfect for drying from September through the end of October. Dehydration takes about 24-30 hours – less if cut in half. Requires pruning yearly. Pay attention to the variety as some require spraying.
5. Japanese Persimmon
The season for Japanese persimmons is late – Expect harvest-ready fruit from October – February. Dehydration takes about 11-19 hours. The persimmon is cold hardy and very disease resistant. The Japanese varieties are hard and crunchy. These are easy to grow, easy to care for and they produce a ton of fruit.
Early varieties might be harvest-ready by late April but those are typically in tropical zones. In general expect to harvest apricots from June to the beginning of August. Dehydration takes about 20-28 hours – faster if made into fruit leather. Easy to grow and require very little maintenance.
Fruit is harvest-ready from mid-July – mid-October. Dehydration takes about 8-16 hours – less if sliced thinly. Easy to grow with little maintenance. Peaches are susceptible to a few diseases such as peach curl. You can find disease resistant varieties.
Early varieties are often ready in May and in general from May – July. If growing plums, the Japanese variety are prized for their early harvest while European plums ripen later. A good tip is to mix varieties so that you gain a longer harvest season with plums. Dehydration takes about 15-30 hours depending on the variety. Not a lot of maintenance required with plums. Annual pruning helps produce better crops.
Typically fig harvests begins in mid-July and last until September. Dehydration takes about 22-30 hours. Figs are excellent if dried as leathers. They require very little maintenance but can take up a lot of space.
In warmer states harvest occurs from April – June and slightly later in colder regions. Dehydration takes about 7-15 hours, less so if sliced. Easy to grow. Perfect for containers. If grown up off of the ground there is less danger from slugs and snails. Very little maintenance, prolific both in terms of producing fruit and runners. Runners become new plants.
All of these fruits are easy to grow, require little labor and produce crops throughout the summer, and fall. Some even produce late spring crops as well. One trick to extending the harvest is to pay close attention to harvest dates and then plant a variety fruits that ripen at different times. If you could only grow three types of fruit, which would you grow?
When it comes to survival, nothing is more important than access to food and water.
You’ve probably never heard of pemmican, but its one of the most nutritious and accessible foods in the wild. Invented by the natives of North America, pemmican was used by scouts as well as early western explorers. These people spent a great deal of time on the go and depended on having portable, high-energy, highly nutritious, and filling foods that would last for long periods of time without refrigeration.
People should avert their gaze from the modern survival thinking for just a bit and look at how folks 150 years ago did it. Thanks for reading! Let us know what you think in the comments below.