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Blackberry

SCIENTIFIC NAME

Rubus spp

CLASSIFICATION

Fruit

SEASON

January, February, March, September, October, November, December

About

The Blackberry, true to its namesake, is a deep purple to black, shiny berry. Like the raspberry it is comprised of individual fruits clustered. This delicate berry has a more complex taste than other berries – richer, sweeter and juicier. Full of nutritional benefits the blackberry also provides many options for entertaining from decadent desserts and jams to sauces and wines.

These delicate, fragrant, succulent berries burst in your mouth and release a deep sweet and complex flavour.

West Australian grown blackberries are grown in the regions of the South West and Perth & Surrounds. They are available from September through to March.

Due to their delicate nature, select carefully.

Look for firm, dry, deep coloured, purple to black, shiny berries and avoid very soft fruit.

They are easily crushed therefore take care when transporting home. Store in refrigerator until ready to use and allow to warm to room temperature when ready to eat.

They should be eaten as soon as possible as they are highly perishable.

When using fresh berries, rinse gently with cool water, pat try with paper towel and warm to room temperature for the sweetest tasting fruit. These are then ready to eat.

When using frozen berries these can be used straight from the freezer in smoothies or baking. If recipe required fruit to be thawed, place in refrigerator to thaw. If you require the frozen berries quickly these can be thawed at room temperature or with a water bath. That is, place berries in bowl on top of a bowl of hot water. Do not use mircrowave or stove top to defrost as this will liquefy the fruit (fine though if you are making a berry sauce).

 

BLACKBERRIES
Nutrient Value per 100 g
Proximates
Energy, including dietary fibre 211 kJ
Moisture 84.2 g
Protein 1.4 g
Nitrogen 0.22 g
Fat 0.3 g
Ash 0.3 g
Dietary fibre 6.1 g
Fructose 3.9 g
Glucose 3.6 g
Sucrose 0 g
Total sugars 7.5 g
Starch 0 g
Mannitol 0 g
Available carbohydrate, without sugar alcohols 7.5 g
Available carbohydrate, with sugar alcohols 7.5 g
Organic Acids
Lactic acid 0.1 g
Malic acid 0.2 g
Citric acid 0.4 g
Minerals
Calcium (Ca) 30 mg
Copper (Cu) 0.16 mg
Iron (Fe) 0.42 mg
Magnesium (Mg) 30 mg
Manganese (Mn) 0.55 mg
Phosphorus (P) 29 mg
Potassium (K) 114 mg
Selenium (Se) 2 ug
Sodium (Na) 0 mg
Sulphur (S) 16 mg
Zinc (Zn) 0.24 mg
Vitamins
Thiamin (B1) 0.02 mg
Riboflavin (B2) 0.03 mg
Niacin (B3) 0.3 mg
Niacin Equivalents 0.53 mg
Pantothenic acid (B5) 0.35 mg
Pyridoxine (B6) 0 mg
Biotin (B7) 1.4 ug
Folate, natural 36 ug
Total folates 36 ug
Dietary folate equivalents 36 ug
Alpha carotene 0 ug
Beta carotene 150 ug
Cryptoxanthin 340 ug
Beta carotene equivalents 320 ug
Retinol equivalents 53 ug
Vitamin C 38 mg
Alpha tocopherol 1.4 mg
Vitamin E 1.4 mg
Fatty Acids
Total saturated fatty acids (g) 0 g
Total monounsaturated fatty acids (g) 0 g
Total polyunsaturated fatty acids (g) 0 g
Cholesterol 0 mg

Source: NUTTAB 2010(Food Standards Australia New Zealand); The University of New South Wales; Professor Heather Greenfield and co-workers at the University of New South Wales; Tables of composition of Australian Aboriginal Foods (J Brand-Miller, KW James and PMA Maggiore).