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The Blackberry is an edible fruit produced by many species in the genus Rubus in the Rosaceae family. The Blackberry is related to the Raspberry, but can be distinguished from this relative by the fact that the torus (stem receptacle) stays with the Blackbery when picked. Meanwhile, when picked, the Raspberry leaves the torus behind on the plant creating the hollow core that you see in the Raspberry fruit.

The Blackberry fruit is not a berry in the true botanical sense. It is actually an aggregate fruit, composed of small drupelets. The Loganberry is a Blackberry cultivar. Blackberry fruit is red before ripening, leading to the expression that, "blackberries are red when they are green".

Blackberry Health Benefits

Cultivated blackberries are noted for significant amounts of dietary fibre, vitamin C and vitamin K. A 100 gram serving of raw blackberries provides 43 calories and 5 grams of both soluble and insoluble dietary fibre.

Blackberries contain seeds that are not always appreciated by consumers, although they contain oil rich in omega-3 (alpha-linolenic acid) and omega-6 (linoleic acid) fats as well as protein, dietary fiber, carotenoids, ellagitannins, and ellagic acid.

Blackberry Culinary Uses

The soft Blackberry fruit is used in making desserts, jams, seedless jelly, and wine. It is often cooked with apples to make pies and crumbles.