Happy Fun Ball. There is nothing subtle about the Himalayan bush. The berries come on the trailing blackberry first, as you can see, mine are already nearly done, while my Himalayans are still in bloom. I find the flavor of the native berries far superior, more concentrated and "blackberry" tasting. The Himalayans are much larger, but always let me down in the flavor department. They are great for cooking with because they are just so darn prolific, so I like to eat the natives plain and save the big boys for adulteration with sugar and pie crust.
Rubus leucodermis. Again, I was afraid at first that I might confuse this plant with those darn Himalayans, but even though this plant is upright, the canes are much thinner than the Himalayan and also have a slightly powdery looking stem in the Spring. These berries are a very dark red when completely ripe and will fall off in your hand when ready to be eaten. These have a very light raspberry flavor, but it is still delicious. Mine don't produce as prolifically as the Himalayans, but then, what does?
Here is an unripe berry.
And this is what they look like when green.
And here's what they look like right before I toss them into my mouth! Nom!
The evilly attractive flower of the accursed Himalayan blackberry. (hiss, boo...) She's Delilah, I tell you. Lures you in with her promises of pie and jam and then sneaks into your room at night and cuts your hair. When you wake up, she'll have eaten half your garden and climbed up your trees and the only way to get rid of her is to drop a house on her.
As always, if you're not positive what a berry is, don't eat it. Still, these are all a fairly safe bet since they are so distinctive.
Later on in the year, I'll have some Low Oregon grapes producing, some Salal berries, and hopefully some Evergreen Huckleberries, too. Very late in the year, I will hopefully have another of my favorite berries, the (inedible) Snowberry. I'll post pictures of them when they're ripe, too. Why? I just find it interesting!