Natchez Blackberry

Natchez was developed by the University of Arkansas to be thornless and can be distinguished by its high yields, large fruit size, good fruit quality, early season ripening, prolific fruiting row establishment, and healthy plants. Fruit of Natchez begin ripening 7 days earlier than the fruit of the cultivars (specifically Ouachita), and both have a similar ripening period with an average of 35–40 days. Average first ripening date is early June. Fruit yields of Natchez are usually 5 to 7 lb. per plant. Yields are consistent from year to year. The flavor is sweet and mildly acidic, with a distinct blackberry aroma. Hardy to 7F degrees. Natchez can be eaten fresh and can be used for processing, jellies, and jams.