California’s temperate climate and long growing season are ideal for producing fresh blackberries. These deep-colored, aggregate fruits, composed of many tiny drupelets, are a highly anticipated seasonal treat. The combination of warm days and cool nights allows the fruit to develop a rich, sweet-tart flavor. California-grown blackberries are perfect for snacking, baking, and preserving.
The Annual Harvest Calendar
The blackberry season in California begins in late spring, with commercial harvests starting around late May. The season extends into early fall, concluding around early September for most varieties. The peak harvest, when the largest volumes of fruit are available, occurs during July.
Weather patterns influence the exact timing and duration of the season, often shifting dates by a few weeks. A late spring frost can damage emerging buds, delaying the harvest. Conversely, excessive summer heat can shorten the ripening window, accelerating the harvest but potentially compromising the total yield.
Common California Blackberry Varieties
California growers cultivate various blackberry types, including trailing, erect, and popular hybrids. The ‘Triple Crown’ is a widely grown erect variety known for its large, firm, and glossy black berries with a sweet flavor. Its robust nature makes it a favorite for commercial production and home gardens.
A significant hybrid variety is the Boysenberry, a cross between a blackberry, a raspberry, and a loganberry. Boysenberries are recognizable by their large size, deep maroon color, and juicy, sweet-tart taste. Another notable trailing variety is the Olallieberry, which produces medium to large, firm berries with a rich blackberry flavor, often thriving along the Central Coast.
Finding Fresh Blackberries in California
Accessing freshly picked California blackberries is possible through U-pick farms, farmers markets, and commercial stands. Many smaller farms across the state offer a U-pick experience, allowing consumers to harvest the fruit directly. These operations are popular in regions like Ventura County and parts of the Central Valley.
The Central Coast, including Monterey and Santa Cruz counties, is a major commercial growing region. Coastal fog and cooler temperatures here help extend the ripening period and maintain flavor quality. The Central Valley, particularly the San Joaquin Valley, also contributes significantly to the state’s supply. Intense heat often requires shade cloth to prevent sun damage. Local availability varies; Southern California farms may begin harvesting earlier than those further north.
Selecting and Storing Your Harvest
When selecting blackberries, whether at a market or in a field, look for fruit that is entirely black with a glossy sheen, indicating full ripeness. A fully ripe blackberry should release from the vine or stem with only a gentle tug, and its drupelets should be plump and firm, not soft or weeping. It is important to avoid berries with any red coloration remaining, as blackberries do not ripen further once they are picked.
Blackberries are highly perishable due to their high respiration rate and lack of a protective cuticle, so proper post-harvest handling is necessary to maximize freshness. Store them unwashed in the refrigerator at temperatures between 32–35 degrees Fahrenheit, ideally with high humidity of 90–95 percent, which helps prevent water loss and shriveling. Washing the berries just before consumption is advised because the introduction of water accelerates the breakdown of the fruit and encourages mold growth during storage.