When you buy fruit at the shops you really do not have any choice besides buying what they are offering.
But when picking yourself you should only pick the ripest and best fruit available. A fruit that matures on the plant is much better tasting as any fruit that is picked to early and left to ripe in a bowl or bag.
The tree or bush will continue to give the fruit what it needs and when picked that process stops.
Most of the time therefore picked and frozen fruit in the shops will therefore be of better quality as fresh fruit in the shops. Frozen fruit will be picked at the top and immediately frozen otherwise it will start degrading.
So called fresh fruit is picked way to early because it has to be transported, and lays around in the shop for god knows how many days.
Next:
Unripe and too early picked fruit will have a far larger acidity as fresh fruit.
I did a story on this:
http://wijnmaker.blogspot.com/2008/08/bramen-gaan-voor-blackberries-have.html
It is about blackberries however can be applied to almost any other fruit.
My blackberries were so ripe that the acidity was at 8 so there was almost no watering down needed and made a full bodied wine.
There is another post in the Fruit Wines section now that is called BLACKBERRIES SOUR in which the author states that his blackberry wine is sour just because he picked to early, just what i was raging about in my web-log entry and above.
Luc