One of Maxine Thompson’s propagation efforts Kuchi aka Maxie ripening here in Appalachia currently. Birds getting some. Sweeter when pulp darkens. This green pulp was tangy like a cross between a wild blueberry and a kiwi. Blue Honeysuckle berries overview More Kuchi / Maxie:

Three days after snow and the final freeze (hopefully, 28 F), the first blue honeysuckle berry is picked ripe with the gel texture of a grape and the flavor of a mild wild blueberry. This berry was probably ripe days ago but overlooked on the little bush. Blue Diamond variety. Meanwhile the much larger Kuchi/Maxie… Continue reading First Ripe Berry 2020

A day after a dusting of snow, some of the first berries of spring begin to blush toward being ripe, juneberries aka serviceberries and blue honeysuckle berries, variety Kuchi aka Maxie.

Some new varieties ripening of late. From top to bottom: Negra D’Adge, GT-1, Siblawi, Pingo de Mel, Verdino del Nord, Sucrette, Pernette Noir, Negra D’Adge (again), Golden Riverside (278-128), GT-1 (again), Planera, Alvas Verdal, Madeleine Des Deux Saisons.

Autumn Olive, aka Autumnberry, classified as an invasive species, produces a sweet berry in late summer, fall. Related to spring-ripening goumi:

Goji ripens through summer, very juicy, a little spicy. No berry flavor in goji. This Phoenix Tears variety tastes and looks like a shrunken cross between a mild Tabasco pepper and a Roma tomato. A juicy mild spicy bland vegetable taste with a bush fruit growth habit. Continuous fruiting. Bumble bees pollinate, male and female… Continue reading Goji Berries