The blackberry is a purplish black, cone shaped berry made up of many small fruits, each containing a small seed.
In ancient times, the fruit was important only for its supposed curative qualities. A syrup prepared from the berries was used medicinally. During this period the supply of berries seemed unlimited. In fact, some people considered the blackberry to be a nuisance and referred to the fruit as a wee. However, as with many other wild plants, the flavorful blackberry soon found its way into the kitchen. Its popularity increased as more uses were delegated to this once lowly berry.
Although blackberries still row wild in some areas, it is necessary to cultivate the fruit commercially to meet market demands. When picked, the ripe berry separates easily from the stem cap. Before maturity, the berries are either red or green.
Fresh berries are in season from May through August. Select those which are plump, bright, clean, tender but not mushy, and of uniform color. Avoid those where leakage or staining is apparent on the container. Berries are also available canned or frozen.
Sort berries discarding soft or damaged fruit. Lightly cover unwashed berries and refrigerate. They can be refrigerated one to two days. For longer storage, they may be frozen.
Wash berries just before using. Serve fresh with sugar and cream, or add to fresh fruit cups or salads. Berries are used in jams, jellies, tarts, puddings, and pies.
Nothing smells or tastes better than a freshly baked blackberry cobbler hot from the oven. Find some blackberries and bake one for yourself today.
