These little fruits grow worldwide, but North America produces all commercial harvests, with the highest production in Oregon. Not only are they delicious fresh or as a jam or in pie, they’re made into wines and liqueurs such as crème de mûre.

Varieties

• Blackberries that grow as ground runners are called dewberries.

• Blackberries are also sold frozen and canned.

• The bulk of blackberry production is used for processed jams, jellies, and pie fillings.

• Boysenberries, Marion berries, loganberries, and youngberries are hybrids – a blend of blackberries and raspberries.

Buying Tips

• Summer is peak growing season. Buy locally if possible.

• Berries should be dry and reasonably firm with few color variations. Those with stems are not ripe.

• Deep color means sweeter berries.

• They mold and are crushed easily. Inspect containers carefully.

Storage Tips

• Blackberries spoil quickly. Refrigerate in a colander or separate on a plate and use within two days.

• Freeze berries on a tray, then place in a plastic bag. 

Usage Tips

• Do not rinse until ready to use. Cleaned berries will turn mushy quickly.

• When preparing fresh blackberries for a filling, strain the seeds.

• Use berries only in thicker batter to prevent the fruit from sinking to the bottom.

• Blackberries taste best when brought to room temperature.

• One pint of blackberries is equal to approximately two cups (they’re usually sold by the half-pint).

Substitution Tips

• Raspberries or red currants

Try one of our favorite blackberry recipes:
Flamed Blackberries
Tasty Torte
Blackberry Dressing

Suggested Pairings

Cereal, cream, ice cream, shortcake, sour cream, yogurt