Blackberry

Pitch-black and shiny: This unmistakable appearance harbors a powerful taste explosion full of intense forest aroma that can be used in a variety of culinary ways. Find out everything you need to know about blackberries now!

Interesting facts about blackberries

Like the raspberry, the blackberry, which is botanically a member of the rose family, originally comes from the forests of North America, Europe, and Asia. In these regions, the summer fruit is cultivated today, but can still be found wild.

Good to know: Ripe blackberries have a sweet and sour taste. The riper the fruit, the sweeter. Wild-growing specimens are significantly smaller but at the same time many times more aromatic than those from commercial cultivation. So it’s worth looking for yourself.

Blackberries grow on forest and meadow paths. But only pick from shrubs that are far away from roads and industrial plants. They are less contaminated with pollutants. The ideal time to collect them yourself is July to October. In these months, the blackberry harvest time falls in this country and the fruits are in season. However, the cultivated aggregate fruit is now commercially available all year round.

Shopping and cooking tips for blackberries

Blackberries are very sensitive to pressure and spoil quickly. Ideally, consume fresh specimens within two days and store blackberries on a plate in the fridge for that long. For longer enjoyment, simply freeze the fruit. How to store the berries for up to a year. Incidentally, you can recognize fresh specimens when you go shopping by their plump, round shape and shiny appearance. Ripe blackberries go well with sweet treats. Whether as a cake, blackberry tart, or in small tarts: the strong forest aroma cleverly rounds off desserts.

For breakfast you can enjoy the healthy blackberry as a jam on crusty bread or together with strawberries, blueberries, and co. in a smoothie or in porridge, muesli, yoghurt, or fruit salad.

The finely sour wild berries also taste good in savory blackberry recipes. Try blackberries with goat’s cheese and rocket or in a tangy cucumber salad: the mixed fruit gives these light summer dishes a very special touch.