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<blockquote data-quote="guywhofishes" data-source="post: 222656" data-attributes="member: 337">toss them in your mouth - try the darkest, try one redder, try one bright red - your tongue will knowunlike many other berries (chokecherries, etc.) juneberries eat fantastic right off the bushdark reds make tarter jamblueberry blue ones are great raw, in cream, on cereal etc.We pick them almost black down to deep red - we'll pick out the darkest for cereal or cream - then run the mix of colors for jams/jelliesbtw for you foodies - we made our very first small batch of honeyberry jam ever and I am blown away how deep, complex, and &quot;merlot-ey&quot; they tastethey taste like a wine reduction for steak or something&nbsp; - amazinghoneyberry jam will likely become THE dove popper accompaniment - or for reductions on red meats, etc.if you ever get a chance to sample honeyberry jam you need to do it - amazing - way different than the raw berries themselves</blockquote>

[QUOTE="guywhofishes, post: 222656, member: 337"] toss them in your mouth - try the darkest, try one redder, try one bright red - your tongue will know unlike many other berries (chokecherries, etc.) juneberries eat fantastic right off the bush dark reds make tarter jam blueberry blue ones are great raw, in cream, on cereal etc. We pick them almost black down to deep red - we'll pick out the darkest for cereal or cream - then run the mix of colors for jams/jellies btw for you foodies - we made our very first small batch of honeyberry jam ever and I am blown away how deep, complex, and "merlot-ey" they taste they taste like a wine reduction for steak or something - amazing honeyberry jam will likely become THE dove popper accompaniment - or for reductions on red meats, etc. if you ever get a chance to sample honeyberry jam you need to do it - amazing - way different than the raw berries themselves [/QUOTE]

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