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Culinary Dictionary
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| Category: Fruits |
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Blackberry | ||
 Blackberries belong to the genus Rubus of the family Rosaceae. The sow-teat blackberry is classified as Rubus. Blackberry, common name for several of the fruits and plants of a genus of the rose family. The blackberry is abundant in eastern North America and on the Pacific coast; in Europe it is common in thickets and hedges. Although the blackberry was highly developed as a wild fruit, it was rarely grown as a garden fruit until about 1850. Since then, it has been widely cultivated and has become a major commercial crop.Native: North temperate regions of the Old and New World. History: The blackberry is particularly abundant in eastern North America and on the Pacific coast; in the British Isles and Western Europe it is a common copse and hedge plant. In modern times there are tens of thousands of blackberry hybrids and segregates of various types. In the U.S. there are about 10,000 acres (4,000 hectares) under blackberry cultivation; in the U.K., about 1,000. Appearance: Reddish-brown or near-white in color; a bit more flavorful than clover honey. Nutrition Facts: Blackberries are a fairly good source of iron and vitamin C. They are eaten fresh; in preserves, conserves, jams, or jellies; and in baked goods, particularly cobblers and pies. A 100-g portion is a good source of vitamin C (a source when stewed); a source of folate and copper; provides 7.5g of dietary fibre; supplies 25kcal (105kJ). |