Below is a pic of my Juliet cherry on July 21 of last year, just before I did the main harvest. The cherries are actually much darker than they appear in the photo, but sometimes it’s hard to capture real colors in sunlight. I left some on the bush for another 4 weeks just to see how’d they do holding on the bush, and they then had a brix of 16. I didn’t yet have my brix tester when I did the main harvest, so I can’t say if the brix was any lower when I did the main harvest, or not. But taste seems more due to the balance between sugars and acids rather than just on brix, as I find the Juliet quite easy to eat out of hand, yet Romeo is too tart to eat more than a few, and it’s brix in my garden was 15.5, almost the same as Juliet. By comparison, my Carmine Jewels had a brix of 12.5.
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