There are several fairly new thornless blackberry varieties to be had. Among the biggest and sweetest are those introduced by Arkansas State. The two I have from this collection are Apache and Arapaho. Both are erect and do not 'spread', making them ideal for growing in containers.
Careful research led me to choose Apache. I also bought Arapaho because it was on sale. Both are quite high in sugar content. Now that the plants are near the picking stage, I find that, (at least for me), the Arapaho bears earlier, bears more heavily and has larger fruit. Time will tell which tastes the best.
When picking blackberries, one might be tempted to pluck a berry just because it is shiny and very black. This alone is no indication the berry has reached a fully ripened state. In fact, when a blackberry is at its optimum level of ripeness and sweetness, it will have lost its shine and become quite dull. The pictured Arapaho blackberry should be left on the bush for two or three more days.
So, now you know. Not a chance I'll run into an occasional sour berry when you invite me over some Sunday afternoon for hot blackberry cobbler topped with a generous portion of vanilla ice cream. Yes!
And thank you.
The mention of that blackberry cobbler makes my mouth water and my mind wander. My mother very rarely baked a cake but wild blackberry cobbler was a weekly staple. Of course, we did not have ice cream to top it with but many times we had fresh cream and that was a treat.
