During the brief and glorious three-week May blackberry harvest, master gardener Bethany Wiltse of the JW Marriott San Antonio Hill Country Resort & Spa and executive chef Ryan Littman deliciously conspire to offer guests bespoke treats that include pickled blackberries served with sweet onion jam and house-made bacon; and blackberry jam served with freshly made biscuits and donut holes. Laura Chelikha, the granddaughter of the late William Winkenwerder, who grew blackberries in nearby Shiner, Texas, donated the heirloom blackberry vines to the resort’s organic garden.

Enjoy the resort’s extensive Lantana Spa, nearby golf, or the onsite River Bluff Water Experience — a water park that includes a 35-foot water tower with access to two 275-foot long tube slides. There’s also a 650-foot long rapid river ride, and a 1,100-foot lazy river where guests can float along a leisurely winding water route. Dry off and head to 18 Oaks for a Black and Blue Mojito made with agave nectar and fresh, muddled blackberries. Try one at home with Chef Littman’s recipe.