This is a serving for Autumn, or Fall, depending on your culture.

Summer has officially ended in the Northern Hemisphere. As the leaves change colour and warm weather fades, a new crop of natural goodness appears from the land.

Blackberries have come into season and they are widely available in producing regions.

There is something whimsical about marking the passage of time and seasonal produce certainly does a good job of reminding us to appreciate the now.

I don’t often pair fruit with a martini but it’s certainly not unheard of (as my recent post on the Physalis indicates). I do prefer my savoury accompaniments.

Blackberries of course come from the virulent and frankly nightmarish bramble bush, scourge of many a garden. The berry, however, is a form of compensation.

They look almost obscene with their juicy sheen, prone and poised to create an explosion of messy juices.

Nonetheless, their tart, hopefully sweet, sometimes sour flavour and juicy, berried texture make them a delicious bite.

Whether you buy them in the supermarket or pick your own, they can be turned into jams, puddings or even some cocktails (such as the kir royale or blackberry gin fizz).

However, I like to keep it simple and serve them on their own.

You could even thread them on a skewer or toothpick to serve with extra panache. This is good if you’re serving them to guests.

If you’ve got yourself a big crop and want to turn it into something substantial, go right ahead, but maybe save a handful to serve alongside your martini and savour the appearance, flavour and texture, alongside the passage of time. It will be winter soon enough.

Have a good Autumn/Fall!