Blackberry
What distinguishes the blackberry from its raspberry relatives is whether or not the torus (receptacle or stem) 'picks-with' (i.e. stays 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.
The term 'bramble', a word meaning any impenetrable thicket, has traditionally been applied specifically to the blackberry or its products,[2] though in the United States it applies to all members of the Rubus genus. In the western US, the term caneberry is used to refer to blackberries and raspberries as a group rather than the term bramble.
The usually black fruit is not a berry in the botanical sense of the word. Botanically it is termed an aggregate fruit, composed of small drupelets. It is a widespread and well-known group of over 375 species, many of which are closely related apomictic microspecies native throughout Europe, northwestern Africa, temperate western and central Asia and North and South America.
Depending upon cultivar type, blackberry bush can be classified into erect, semi-erect, and trailing types. Erect type bush generally features cane thorns, and spreads by root suckers (which send cane shoots) along the hedgerows, whereas, trailing shrubs require trellis to support growth, and spread by fresh shoots known as canes or primocanes. In the second year, these primocanes become floricanes. White or pink flowers appear in the floricanes.
Technically, blackberry is an aggregate fruit consisting of small drupelets arranged in circular fashion. Each drupelet composes of juicy pulp with single tiny seed. Each berry measures about 3-4 cm in length containing about 80-100 drupelets.
Loganberries and phenomenon-berries are hybrids between blackberry and red raspberry. Several other bramble berries such as boysenberry, nessberry, youngberry, marionberry etc., are hybrids of dewberry, blackberry, and wild raspberry cultivars.
Health benefits of Blackberries
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Fresh blackberries can be eaten out-of-hand directly from the bush. If you are purchasing from the stores, they best used immediately.
To prepare, do not wash them until you are ready to use. Just rinse in a bowl of cold water, swish around to remove surface dirt. Gently lift them out of water and pat dry using an absorbent towel. This method will also help bring them back to normal room temperature, increases their flavor and enrich their taste.
Here are some serving tips
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The term 'bramble', a word meaning any impenetrable thicket, has traditionally been applied specifically to the blackberry or its products,[2] though in the United States it applies to all members of the Rubus genus. In the western US, the term caneberry is used to refer to blackberries and raspberries as a group rather than the term bramble.
The usually black fruit is not a berry in the botanical sense of the word. Botanically it is termed an aggregate fruit, composed of small drupelets. It is a widespread and well-known group of over 375 species, many of which are closely related apomictic microspecies native throughout Europe, northwestern Africa, temperate western and central Asia and North and South America.
Depending upon cultivar type, blackberry bush can be classified into erect, semi-erect, and trailing types. Erect type bush generally features cane thorns, and spreads by root suckers (which send cane shoots) along the hedgerows, whereas, trailing shrubs require trellis to support growth, and spread by fresh shoots known as canes or primocanes. In the second year, these primocanes become floricanes. White or pink flowers appear in the floricanes.
Technically, blackberry is an aggregate fruit consisting of small drupelets arranged in circular fashion. Each drupelet composes of juicy pulp with single tiny seed. Each berry measures about 3-4 cm in length containing about 80-100 drupelets.
Loganberries and phenomenon-berries are hybrids between blackberry and red raspberry. Several other bramble berries such as boysenberry, nessberry, youngberry, marionberry etc., are hybrids of dewberry, blackberry, and wild raspberry cultivars.
Health benefits of Blackberries
As in other kinds of bush berries, blackberries too are packed with numerous plant nutrients such as vitamins, minerals, anti-oxidants, and dietary fibers that are essential for optimum health.
The berries are very low in calories. 100 g provide just 43 calories. Nonetheless, they are rich in soluble and insoluble fiber (100 g whole berries consist of 5.3 g or 14% RDA of fiber). Xylitol, a low-calorie sugar substitute in the fruit fiber which absorbs slower than glucose inside the gut. It, thus, help in steadying blood sugar levels.
Blackberries compose significantly high amounts of phenolic flavonoid phytochemicals such as anthocyanins, ellagic acid, tannin), quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol, and salicylic acid. Scientific studies show that these antioxidant compounds may have potential health benefits against cancer, aging, inflammation, and neurological diseases.
Fresh berries are an excellent source of vitamin-C (100 g of berries contain 23 mg or 35% of RDA), which is a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps develop resistance against infectious agents, counter inflammation, and scavenge harmful free radicals from the human body.
They carry adequate levels of vitamin A, vitamin E, and vitamin K (16% of RDA/100 g). In addition, they are rich in several other health promoting flavonoid poly-phenolic antioxidants such as lutein, zea-xanthin, and ß-carotene in small amounts. Altogether, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
Blackberries have an ORAC value (oxygen radical absorbance capacity, a measure of anti-oxidant strength) of about 5347 µmol TE per 100 grams.
Further, blackberries contain a good amount of minerals like potassium, manganese, copper, and magnesium. Copper is required in the bone metabolism as well as in production of white and red blood cells.
They contain moderate levels of B-complex group of vitamins. It contains very good amounts of pyridoxine, niacin, pantothenic acid, riboflavin, and folic acid. These vitamins work as co-factors for enzymes that help metabolize carbohydrates, proteins, and fats inside the human body.
The berries are very low in calories. 100 g provide just 43 calories. Nonetheless, they are rich in soluble and insoluble fiber (100 g whole berries consist of 5.3 g or 14% RDA of fiber). Xylitol, a low-calorie sugar substitute in the fruit fiber which absorbs slower than glucose inside the gut. It, thus, help in steadying blood sugar levels.
Blackberries compose significantly high amounts of phenolic flavonoid phytochemicals such as anthocyanins, ellagic acid, tannin), quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol, and salicylic acid. Scientific studies show that these antioxidant compounds may have potential health benefits against cancer, aging, inflammation, and neurological diseases.
Fresh berries are an excellent source of vitamin-C (100 g of berries contain 23 mg or 35% of RDA), which is a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps develop resistance against infectious agents, counter inflammation, and scavenge harmful free radicals from the human body.
They carry adequate levels of vitamin A, vitamin E, and vitamin K (16% of RDA/100 g). In addition, they are rich in several other health promoting flavonoid poly-phenolic antioxidants such as lutein, zea-xanthin, and ß-carotene in small amounts. Altogether, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
Blackberries have an ORAC value (oxygen radical absorbance capacity, a measure of anti-oxidant strength) of about 5347 µmol TE per 100 grams.
Further, blackberries contain a good amount of minerals like potassium, manganese, copper, and magnesium. Copper is required in the bone metabolism as well as in production of white and red blood cells.
They contain moderate levels of B-complex group of vitamins. It contains very good amounts of pyridoxine, niacin, pantothenic acid, riboflavin, and folic acid. These vitamins work as co-factors for enzymes that help metabolize carbohydrates, proteins, and fats inside the human body.
Preparation and serving methods
Fresh blackberries can be eaten out-of-hand directly from the bush. If you are purchasing from the stores, they best used immediately.
To prepare, do not wash them until you are ready to use. Just rinse in a bowl of cold water, swish around to remove surface dirt. Gently lift them out of water and pat dry using an absorbent towel. This method will also help bring them back to normal room temperature, increases their flavor and enrich their taste.
Here are some serving tips
- Blackberries make a delicious addition to fruit/vegetable salads. They can be added in ice creams.
- Pureed, the berries can be added in sorbets, coulis (thick French sauce), etc.
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- Pureed, and sieved, added in juice, jams, jellies, syrup, and sorbet preparations.
- They add special flavor to muffins, bread, pie, pastry, crumbles, tarts, and puddings.
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