Preparation, uses, and tips
Eaten out of hand at room temperature, blackberries are delicious. They are also yummy
mixed with cream, or cooked into cobblers, jams, and other baked goods, such as pies.
Buying and storing tips
Look for plump, shiny blackberries; most varieties will have a core to which the drupelets
are attached, but this does not indicate that they are immature. If the berries have a rich
aroma, they are ripe. Check the bottom of the container to make sure it has not been stained
by crushed or moldy fruit. Fresh blackberries are best used immediately, but they may be
refrigerated in a non-airtight container lined with paper towel, preferably in a single layer,
for one to two days. They should be washed only just prior to use.
To prevent blackberries sticking together when freezing them, place them on a cookie sheet
so that they are not touching each other, and then in the freezer; once frozen, put the
berries in a sealable plastic bag.
Varieties
Most varieties of blackberries, such as the Evergreen Blackberry, are sold under the
generic “blackberry” label. One exception is the Marion Blackberry, or
Marionberry, a flavorful cross between the Chehalem and Olallieberry blackberries.
In addition to fresh blackberries, some food markets sell bags of frozen blackberries and
cans of blackberries in sweet syrup.
Nutrition Highlights
Blackberries, 1 cup (144g)
Calories: 75
Protein: 1g
Carbohydrate: 18g
Total Fat: 0.6g
Fiber: 7.6g
*Good source of: Folate (49mcg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.