.Rubus fruticosus , a member of the rose family and also known as a blackberry.
The blacker the berry the sweeter the juice AND the duller the berry the sweeter the flavor.Actually, the blacker the drupe the sweeter the drupe. Each berry is a drupe, an aggregate fruit composed of multiple drupelets with an endocarp, like with a peach, cherry or coconut, and then a seed. Just look at a dried blackberry and you will find a tiny hardened endocarp with a seed inside.
Bright and shiny is great for metals but for fruits, especially berries, a duller tint may offer a milder and sweeter flavor.
Despite their nutritional punch, blackberries don't receive the spotlight that they deserve. Native to Asia , Europe, North and South America, blackberries have been part of the culinary and medicinal history of many cultures. The roots and leaves have been used for their astringent properties and as a tonic. Naturally high in pectin, blackberries are a great fruit for making jelly , preserves or jams.
Growing patterns vary -trailing, erect, semi erect- with thorns and thornless,, and in the US grow well in USDA plant hardiness zones 4-9 where the summers are hot. For me, one my earliest food memories is eating a homemade blackberry cobbler made from wild blackberries. Blackberry cobbler is still one of my favorite desserts with its mix of sweet , tart flavors a crunchy crust and homemade ice cream on the side.
In addition to the brilliant color, and taste, blackberries are a great source of Vitamins C and K, soluble and insoluble fiber and the antioxidants ,anthocyanin, which gives them a rich and vibrant color , lutein, zeaxanthin and betacarotene .