The Blackberry is an aggregate fruit, containing many small dark purple colored drupes with soft fragile skin. There is a greenish white core in the middle of the cluster. Immature red and hard blackberries convert into mature black and shiny juicy fruit. Blackberries can be consumed fresh, frozen or canned.
How to Select
In modern times there are tens of thousands of blackberry hybrids and segregates of various types. Choose only ripe blackberries; these are black all over with no red drupelets. Handle blackberries gently as they are fragile. See to it that there is no insect infestation as these are clusters of fruit. Do not get confused with raspberry, which has a hollow core.
They are eaten fresh. Blackberries, due to its appearance and color are used for garnishing deserts, mocktails and juices. It is used to prepare juices, syrup, jams and jelly, in preserves, conserves, and in baked goods, namely pies. Also soups, pancakes, puffs
How to Store
Due to its moisture loss even under refrigerated storage, it has a short shelf life. Fibre baskets are preferred for marketing the berries. Raising CO2 and/or lowering O2 from ambient levels, has become common postharvest practice for extending shelf life, thus can be shipped to increase the scale of production. At household level, Blackberries will keep in the refrigerator for about two days if they are unwashed and stored in an uncovered container. To freeze blackberries, simply put them unwashed in freezer containers, seal, and place in freezer.
Blackberries are a fairly good source of iron and vitamin C. Because of their antioxidant properties, it has been associated with a reduced risk of various degenerative conditions including certain cancers and disease. Due to its antibacterial properties, it helps to cleanse blood. Its high tannin content results in antiseptic and astringent properties, which tighten the skin. It is also beneficial during diarrhoea and intestinal inflammation.