Seasonal Produce: Blackberries

They’re delicious served on their own with a little sugar and cream, baked into pies and cobblers, or turned into jams, jellies and sauces. Pick up a pint or two at a farmer’s market and add them to your favorite summer meals.

Purchasing Blackberries

• Select plump, almost black-colored berries that are slightly soft and have no attached hulls. (Hulls indicate immature berries that taste tart.)
• If packaged in a carton, check to make sure there are no juice stains at the bottom of the carton, or moldy or crushed berries inside.
• Fresh blackberries are very perishable and should be used as soon as possible after purchasing for best results.
• Refrigerate unwashed blackberries in a single layer covered with a damp paper towel for 1 or 2 days. Discard any moldy berries before storing.
• For longer storage, freeze washed and dried blackberries by placing them in a single layer on a baking pan. Freeze until hard, then transfer to freezer bags. Store frozen blackberries for up to 10 months.

Preparing Blackberries

• Remove and discard any damaged berries. Gently rinse under cold water just before using. Spread them out on paper towels to dry.
• Use a food processor or blender to purée blackberries for sauces. Pour the purée through a sieve before using to strain out the seeds.

Blackberry Nutrition