after learning about diurnal shift from nostr:npub153xmex42x4chdf757hp3q6zxagykkek7pdgwuwd074964dkyha9s82ryu8, ive noticed the blackberries on our property that ripen in high sun areas have bright sweet flavor, and the shade ripening blackberries have a slightly less sweet, but more complex flavor. interesting 🤔
Discussion
Climate matters so much in fruit flavor.
You don't notice it because the fruit you eat
from the supermarket was picked green.
It's even more noticeable in wine.
Yeah it’s crazy! My Cabernet Sauvignon grown on the edge of Carneros (takes 2-4 weeks longer to ripen than everywhere else in Napa) is completely different than Napa valley and hillside vineyards ie Oak Knoll District, Oakville, Rutherford, Yountville, Stags Leap District, St. Helena all super ripe styles of fruit showing softer tannins but rich fruitiness and supple acidity. Higher elevation like Diamond Mountain District, Mount Veeder, Howell Mountain, Atlas Peak, Spring Mountain are more acidic and substantially more denser than all with intense tannin structures.
I didn't look at your name at first, my immediate thought was "yeah, this guy's a chef" 🤣
I often pick wild blackberries near a river, and I've experienced this for years! Berries from shadier areas result in a more dense but sour berry with a satisfying texture, while berries in the sun taste more akin to sugar and are much, much softer.
I eat the sour ones straight, however I use the softer ones to make jams or crumble filling. Ever had blackberry crumble? Stuff is NECTAR OF THE GODS!