judging ripeness in sour cherries?
This is the first year I have seen any significant crop on the half dozen varieties of sours we put in.
Without baseline experience on what full ripe tastes likei for the different types, are there any general indicators for how long to let them hang once they color up?
On the trees with enough fruit, I have just started picking a little at a time once they achieve good color, try to be attentive to the changes over time and make notes for next year. Most do seem to continue to "improve" with additional time. But obviously this is weighing against a steadily increasing risk of loss to birds, cracking , rot, etc....
any advice on zeroing in on peak harvest window?