Blackberry
Blackberry is an edible fruit produced by many species in the Rubus genus in the Rosaceae family, hybrids among these species within the Rubus subgenus, and hybrids between the Rubus and Idaeobatus subgenera. What distinguishes the blackberry from its
raspberry relatives is whether or not the torus 'picks-with' the fruit. When picking a blackberry fruit, the torus does stay with the fruit. With a raspberry, the torus remains on the plant, leaving a hollow core in the raspberry fruit.
Culinary Uses
Blackberries are eaten raw as fresh fruit, however, there are many dishes that have the fruit as their primary ingredient. It is commonly used in the preparation of cakes, yogurt, jelly, ice creams, and jams.
It is sometimes used in the preparation of wine. The soft fruit is popular for use in desserts, jams, seedless jelly, and sometimes wine. It is often mixed with apples for pies and crumbles. Blackberries are also used to produce candy.
It is used to make fresh blackberry juice or blackberry concentrate. Some popular recipes using Blackberry are
Blackberry Sauce (see Here and Here), Blackberry Pie (also see Here and Here), Blackberry Jam (also see Here and Here), Blackberry Frozen Yogurt (also see Here and Here), Blackberry Cake (also see Here and Here), Blackberry Pudding (also see Here and Here), Blackberry Jelly (also see Here and Here), Blackberry Fluff (also see ), Blackberry Smoothie, Blackberry Muffin,( also see Here and Here) Blackberry Cake (also see Here and Here), Blackberry Buckle,
Blackberry Bar,
Blackberry cobbler,
Blackberry Crisp (also
see),
Blackberry Dumplings,
Blackberry cocktail, Blackberry Fool, Blackberry Frosting (also see), Blackberry Bread, Blackberry Leather (also see), Blackberry Mojitos, Blackberry Margaritas, Blackberry Napoleons, Blackberry Nectar, Blackberry Preserves, Blackberry rhubarb, Blackberry crumble, Blackberry Sangria (also
see),
Blackberry Sorbet,
Blackberry Syrup (also
see),
Blackberry Scones,
Blackberry trifle,
Blackberry Torte,
Blackberry Vodka,
Blackberry Zucchini Bread (also
see ).
Select plump, well-colored blackberries. They should not have stem caps attached. If hulls are still attached, the berries are immature and were picked too early. Avoid berries showing any signs of decay.
When buying berries, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises. If possible, buy locally grown berries. They're likely to be sweeter and juicier than those that are bred for shipment. Select berries that are in dry, unstained containers. (Stained containers may indicate over soft berries that are not freshly picked). Mold on berries spreads quickly. Never leave a moldy berry next to a good one.
Do not wash or hull berries until you're ready to use them, and refrigerate unwashed berries as soon as possible. Store them in a colander in the refrigerator. This allows the cold air to circulate around them.
Remove berries from refrigerator 1 to 2 hours before serving. Berries are at their fullest flavor at room temperature.
Nutritional Value:
Blackberries are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K, and the essential mineral manganese. Blackberries have both soluble and insoluble fiber. One cup of blackberries has an average of 7.6 g of fibre and contains half the daily recommended dose of vitamin C. Dietary fiber is important in maintaining a healthy digestive system, as it supports regular bowel movements.
Blackberries contain numerous large seeds that are not always preferred by consumers. The seeds contain oil rich in omega-3 and -6 fats as well as protein, dietary fiber, carotenoids, ellagitannins and ellagic acid.
Blackberries can be eaten fresh, frozen and canned and are popularly made into jams, juices, desserts and even wine. Rich in vitamins, minerals and fiber, blackberries are highly nutritious and rich in antioxidants. They are also low in calories, carbohydrates, and fat, making them one of the best fruits out there for a balanced diet.
Cancer Prevention: Anthocyanins, which give blackberries their dark color, are an antioxidant shown to reduce inflammation. As an antioxidant, they destroy free radicals in the body that harm cells and lead to cancer. Research has also shown that the ellagic acid in blackberries may have anti-cancer properties. One cup of blackberries contains half of the daily recommendation of the antioxidant vitamin C, which protects the immune system and may lower the risk of developing certain types of cancer.
Cardiovascular Benefits: The anthocyanins that give blackberries their dark color are antioxidants shown to reduce inflammation by helping combat free radicals in the body that destroy cells and lead to heart disease. Vitamin C in blackberries acts as an antioxidant, and one cup of this delicious berry contains half of the daily recommendation of vitamin C. The immune system uses vitamin C to fight illness adequate vitamin C intake may lower the risk of developing heart disease. One cup of blackberries contains over thirty percent of the daily recommended amount of fiber, promoting healthy digestion and reducing the risk of heart disease.
Skin Health: As are all berries, blackberries are a great source of ellagic acid, an antioxidant shown to protect the skin from damage from ultraviolet light. Studies have also shown that ellagic acid may also repair skin damaged by the sun. Vitamin C helps heal wounds, and studies also show vitamin C may even lessen the appearance of wrinkles. Studies of cyanidin-3-glucoside, a compound found in blackberries showed it prevents skin cancer by inhibiting tumors from growing and spreading.
Eye Health:- Vitamin C functions as an antioxidant in blackberries and one cup contains half of the daily recommendation of vitamin C. The body uses vitamin C for protection from immune system deficiencies, and may reduce the chances of macular degeneration, a condition in which fine vision deteriorates, resulting in central vision loss and is the leading cause of blindness in people over 50.
Women's Health: Phytoestrogens are naturally occurring plant estrogens found in blackberries that may help relieve the common symptoms of PMS like bloating, food cravings, and even menopausal symptoms including hot flashes.
Digestive Tract Health: Just one cup of blackberries contains over thirty percent of the daily recommended amount of fiber, which promotes healthy digestion and aids in maintaining bowel regularity by bulking up the feces and reducing the time it takes matter to pass all the way through the intestines. Bowel regularity is commonly associated with a decreased risk for colon cancer.
Diabetes: Thirty percent of the daily recommended amount of fiber is to be found in just one cup of blackberries. The steady movement of fiber through the digestive system allows for a measured breakdown of food into its component parts. This even breakdown of food helps to curtail extremes regarding simple sugar uptake from the digestive tract. An excess of simple sugar uptake all at once can produce an unwanted blood sugar spike. A lack of simple sugar uptake may produce a rapid blood sugar drop. Either extreme can upset blood sugar balance. The quantity of fiber in blackberries helps avoid both extremes.
Bone Health: Blackberries are a good source of vitamin K, offering 36% of the daily recommended amount of this nutrient used by the body for the clotting of blood and to aid the absorption of calcium.
Read More at
WikipediaAlso see
Cashew Apple, Bael, Apple.
Recipe using Blackberries see
Here and
Here.
