SC - Blackberries

[HICKS, MELISSA]

Henry,

> Question for both Meliora and Caitlin: How ripe were your blackberries?
> Sometimes blackberries seem to go right on darkening until they're getting
> to the soft and almost bland stage of ripeness. Perhaps when they called
> it
> blue they assumed that the recipe would be made only with the very ripest
> berries. <snip> Remember, when blackberries are green, they're red. ;-)
> 
We thought about this after the event in question, and subsequently made a
number of different batches. I obtained my blackberries from a local organic
place who picks them wild from the surrounding countryside around Canberra.
The fruit was always soft, pulpy and very sweet (February, Southern
Hemisphere).  For one batch (after I had explained the situation) they gave
me fresh berries they had picked that morning.  The fruit was so ripe the
juice was running in the bucket and the juice was still red.

I started wondering if what we in Australia call Blackberries are the same
fruit as what you in US call Blackberries?

I think Mari has kept all of the discussion that was generated in February
on the Cooks List about this.

Meliora.
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