May apple fruits are delicious when ripe. The rest of the plant (roots, stem, leaves) is poisonous to eat, but not to touch. The roots are used medicinally, but the proper dosage is critical. In my younger days (when I too lived in S/W Mich.) I gathered and prepared May apple fruits every year. May apples usually ripen in early to mid-August. The plants will have fallen over and turned brown. The ripe fruits are soft and yellow and will drop off into your hand when ripe, or they will already have fallen off the plant. The soft pulp of the ripe fruits reminds me of some tropical fruit, but it is best in pie or marmalade.
My favorite recipe for May apples is from "Stalking the Wild Asparagus" by Euell Gibbons:
Gather two quarts of ripe May apples, cut off the stem ends and blossom ends, cut into quarters and put in a suitably sized kettle. Add 1 cup of water and simmer for about 15 minutes, stirring occasionally to keep any of the pulp from sticking to the bottom of the pan. When the fruit is soft enough to mash easily, press it through a colander to remove the seeds and skins. To 4 cups of this thick pulp, add 1 box of Sure-Jell and bring it to a boil. As soon as it boils, add 5 cups of sugar. While stirring constantly, let it come to a hard boil and maintain that boil for one minute. Skim off the foam and pour immediately into half pint canning jars and seal.
I agree with Gibbon's statement: "In fragrance, flavor and appearance, May apple marmalade is unequaled by any commercial jam or jelly preparation."
