The Blacker the Berry

.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 .