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What Is the Difference Between Blackberries and Raspberries?

Blackberries and raspberries are both members of the rose family. However, both plants are separate species. While the fruits of blackberries have a bluish-black hue, raspberries can be recognized by their bright red color.

Both berries grow on bushes. In contrast to blackberries, raspberries are easier to pluck from the bush during harvest – the fruit is only very loosely attached to the base of the flower. When picking the blackberry, on the other hand, the fruit soil comes off and gets stuck in the berry as a greenish stalk. On the other hand, the fruits of the raspberry bush are much more sensitive to pressure than the more robust blackberries.

What both berries have in common is a relatively high vitamin C content. Blackberries score with 15 milligrams per 100 grams, and raspberries even contain 25 milligrams. For comparison: Lemons are significantly richer in vitamin C with 50 milligrams per 100 grams, but the berries provide folic acid (approx. 30 micrograms per 100 g) and fiber.

Both blackberries and raspberries are now available almost all year round thanks to imports and protected cultivation. German raspberries are in season between June and September, domestic blackberries a little later between July and October. The great demand for berries and the progressive development of stable varieties and improved cultivation techniques now even allow very good and stable qualities from overseas. For example, there are imports of both raspberries and blackberries from Mexico that come onto the European market. These berries are imported as air freight.

Both berries can be eaten raw, but are also delicious as a compote or jam, in a pie filling, as a tart topping, as an accompaniment to ice cream, as part of smoothies or fruity dressings like in our summer blackberry salad.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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