|Sorbus pseudohupehensis in October: one of the many species of Sorbus that produce genetically identical seedlings through apomixis.|
The fruits of each species ripen at different times and become variably softened as they do so. Some of the pink-fruited ones, like S. pseudohupensis and its relatives, remain very hard for a long time into the winter (which is why they give such a long season of interest), while many orange- or white-fruited species have softened and gone long ago. To encourage the softening process, as extracting seed from hard fruits is a very tough job, I bagged each collection in a plastic bag and left them to sweat in a warmish place (nowhere in this house being aptly described as warm).
|Sorbus and Cotoneaster fruits going squishy in sealed plastic bags.|
|The first stage of cleaning: fruit pulp in a bowl of water.|
|After the final wash: almost pure seed left in a little water.|
|Almost pure Sorbus seed knocked out of a sieve onto kitchen roll.|