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Blackberries are sweetly delicious, but fragile - and best when purchased or picked locally
These little fruits grow worldwide, but North America produces all commercial harvests, with the highest production in
• 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.
• 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.
• 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.
• 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).
• Raspberries or red currants
Cereal, cream, ice cream, shortcake, sour cream, yogurt