Blackberry
The blackberry is a compound of small juicy fruits called drupelets, each of which contains a tiny seed. The berry can be black, burgundy red or even yellowish white in colour. It is difficult to know when to harvest the black-coloured blackberry, since it tends to turn black before it is ripe.
At peak ripeness, when they are sweetest and least acidic, the berries are soft and come off the stem easily. As with raspberries, the best moment to pick them is in the morning.
Unlike the raspberry, however, the central receptacle of the blackberry remains in the fruit after it is detached from the plant. Hybridisations of blackberries with raspberries have produced new fruits, such as loganberries and boysenberries, which are often named after their inventors.
A native of temperate climates, the blackberry is grown in North America, Europe, the British Isles and Australia. They are usually thorny shrubs that produce clusters of delicate whitish or pinkish flowers. More than a thousand varieties of blackberries have been identified, most of which grow wild.
The berries can be frozen whole or in a coulis, with or without sugar. They will retain more of their nutritional value if frozen whole, as this reduces the surface that is exposed to air. To limit the loss of nutrients, add a little lemon juice to pureed blackberries. When sugar has been added to the berries, the amount of sugar called for in recipes should be modified accordingly.
To freeze blackberries, spread them in a single layer on a cookie sheet; once they are frozen solid, they can be stored in an airtight container. Blackberries taste better if they are thawed completely before being used.
Blackberries are also made into jam, syrup, juice, wine and brandy (ratafia). Blackberry coulis can be used as a garnish or as a topping on cakes, puddings, ice cream, sorbets, custards and Bavarian cream. Coulis is prepared by pureeing the berries in a food processor and then passing the mixture through a sieve in order to remove the numerous tiny seeds.
Blackberries can also be dried, as was once a common practice among American Indians. In addition to drying them whole, they made a paste from crushed berries that was left to dry in the sun or over a fire.
At peak ripeness, when they are sweetest and least acidic, the berries are soft and come off the stem easily. As with raspberries, the best moment to pick them is in the morning.
Unlike the raspberry, however, the central receptacle of the blackberry remains in the fruit after it is detached from the plant. Hybridisations of blackberries with raspberries have produced new fruits, such as loganberries and boysenberries, which are often named after their inventors.
History
Blackberries are the fruit of a bramble belonging to the same family as the raspberry and the strawberry and grow in gardens, fields and woods, climbing over walls and any other obstacles in their path. Blackberries should not to be confused with mulberries, which grow on the mulberry bush.A native of temperate climates, the blackberry is grown in North America, Europe, the British Isles and Australia. They are usually thorny shrubs that produce clusters of delicate whitish or pinkish flowers. More than a thousand varieties of blackberries have been identified, most of which grow wild.
Nutritional Value
The blackberry is a good source of vitamin C and potassium and contains magnesium and copper.Buying
Blackberries are delicate fruits that do not stand up well to heat, handling or shipping. They tend to spoil rapidly, contaminating surrounding berries as well. When buying blackberries, choose fruits that are firm and glossy, avoiding soft those that are dull-coloured or closely packed, which are probably lacking in freshness and may be overripe or mouldy. Whenever possible, pick blackberries fresh from the bush; they will keep longer and be sweeter if picked in the morning.Storage
Blackberries are highly perishable fruits. Avoid exposing them to the sun or leaving them out at room temperature for any length of time. Stored in the fridge they will keep for several days. They tend to keep longer if stored unwashed and loosely packed, after the removal of any damaged berries. Adding a little sugar will also help them keep longer and will prevent discolouration.The berries can be frozen whole or in a coulis, with or without sugar. They will retain more of their nutritional value if frozen whole, as this reduces the surface that is exposed to air. To limit the loss of nutrients, add a little lemon juice to pureed blackberries. When sugar has been added to the berries, the amount of sugar called for in recipes should be modified accordingly.
To freeze blackberries, spread them in a single layer on a cookie sheet; once they are frozen solid, they can be stored in an airtight container. Blackberries taste better if they are thawed completely before being used.
Preparing
Blackberries should be washed only if absolutely necessary, as they tend to absorb water and turn soft. Rinse them delicately and briefly just before using them. Shake freshly picked berries lightly in their container to rid them of any insects.Using
Blackberries many used in the same manner as raspberries. Then are delicious fresh, served with ice cream, yogurt or fresh cream. They can be added to fruit salads, crepes and tarts and make a tasty topping on breakfast cereals.Blackberries are also made into jam, syrup, juice, wine and brandy (ratafia). Blackberry coulis can be used as a garnish or as a topping on cakes, puddings, ice cream, sorbets, custards and Bavarian cream. Coulis is prepared by pureeing the berries in a food processor and then passing the mixture through a sieve in order to remove the numerous tiny seeds.
Blackberries can also be dried, as was once a common practice among American Indians. In addition to drying them whole, they made a paste from crushed berries that was left to dry in the sun or over a fire.
