Fruit is in general a fleshy seed, a connected part of a specific plant; it is natural and for the most part safe to eat and when raw is usually quite sweet.
In general each and every one of us will love fruit, though there will be those who don’t.
Fruit is also healthy and is something which has equally in content flavour and nutrients.
Anyway enough of all that lets get to the Fruit of the week!
The humble blackberry picked by the ton in my childhood along the hedgerows and lanes of my home in Lancashire, epitomises the glorious end of summer and the start of autumn I can still see in my minds eye all of my friends descending on Tottleworth lane with all sorts of containers ready to pick these plump red-black fruits of which maybe half of those picked made it back home, we kids were always covered in the dried juice of the blackberries we had crammed into our mouths tasting the stored up summer days in those plump tasty fruits, can anything else bring back so many happy memories than this soft fruit?
As I have said the blackberry season bridges the end of summer and the beginning of autumn and their use can be personalized as a result, during August, we like to enjoy blackberries simply served with a little sugar and a lot of cream, later we love deliciously comforting hot pies and puddings made by themselves or by mingling blackberries with the first apples of the season, to glorious effect, Maureen’s mother made the best blackberry pies ever.
Then there is the jam and jelly again made with blackberries alone or mixed with fruits such as apples (a marriage made in heaven).
Blackberries have been grown wild and cultivated across Asia, Europe, and the Americas for thousands of years.
Archaeological records prove that European people ate them as long ago as 10,000 BC.
All through World War One, the children in England were given time off school to collect blackberries for the making of juice that was sent to the soldiers at the front to help sustain health.
Today there are over 2,000 varieties all through the cooler regions of the world. Blackberries are more highly prized as food in Britain and Northern Europe than anywhere else in the world.
Blackberries are (sorry I just couldn’t help this) Jam-Packed with antioxidants, including vitamin C and ellagic acid, which might provide protection against cancer, their countless tiny seeds make them a good source of fibre.
And they also contain salicylates, which are a group of analgesics that include the active substance in aspirin.
They have also been declared a “Super-Food” see this link “Superfood of the week: blackberries”
Best British Season Is; July, August, September, October.
Buying Blackberries, Well, wild berries have a depth of flavour hardly ever rivalled by cultivated varieties.
So for a fun day out foraging, take a container and a walking stick or an umbrella, no not for the rain but as a useful tool for hooking branches, and search out brambles near you, steer clear of roadside or polluted spots. Even in cities, you can find blackberries growing on scrubland, canal side paths and in wooded areas.
On the other hand try a farmers’ market or a farm (good blackberries aren’t widely available in supermarkets as they’re difficult to transport intact).
You must look for fat, dry, darkly coloured fruit that are neither too firm nor too soft when buying always make sure the bottom of the container is free from stains from soft and squishy berries.
Trust your sense of smell to help you measure quality and ripeness.
Storing Blackberries, Unless you are freezing them don’t, it’s an exceptional person indeed who can consider storing blackberries!
Fresh, they will not keep even overnight without losing taste and form, and that’s without thinking about in the most infamous marauder of the freshly picked blackberry; the Hunter-Gatherers own family.
As I have said they do freeze very well, though, making a surplus a nice predicament to have. It’s a good idea to get a few bags in the freezer to use with apples in puddings throughout the winter.
As with other soft fruit, spread them in a single layer on a tray and freeze them before putting in a container, or why not simmer them briefly and freeze or refrigerate the resulting purée for a couple of days the purée is yummylicious on ice cream.
If you really want or need to store them keep them dry and cool and eat within a couple of days.
Preparing and Cooking Blackberries, Wash carefully before use, blackberries fluctuates in sweetness so fiddle with the amount of sugar you add to recipes according to taste.
- The Blackberry (salmonfishingqueen.wordpress.com)
- Preserving Berry Season (brooklynlocavore.wordpress.com)
- Berry Recipes – Strawberries, Raspberries & More! (berries.com)
- Sweet and Creamy, Sour and Crunchy (bangordailynews.com)
- Blackberry Harvest (virtuousprogress.wordpress.com)
- Which Fruits Are Summer Fruits (proflowers.com)
- United Kingdom: Blackberries fruiting at record late time of the year (guardian.co.uk)
- Superfood of the week: blackberries (plantstrongliving.com)