Why not Puriras? 'Cause it took about a zillion of them to make a bucket (the pickers charged me $1.50/lb to pick them), the destemmers (my neices & nephews) went on strike when they got to them (took them over an hour per bucket to destem (they charged me $10/bucket to destem) and that is going to make for an expensive sauce! They also ripened slow & it would have been even more expensive for me to have them 'color picked'. I should have broke them in on Tepins first. Then they would have rejoiced at getting to the puriras :-) Oh yeah, no dried. All went into mash. -Jim C Mild to Wild