Blackberry - Healthy Recipes And More

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Blackberry - Healthy Recipes And More
Blackberry - Healthy Recipes And More
Video: Blackberry - Healthy Recipes And More
Video: 5 Incredible Health Benefits Of Blackberries 2023, February


Their shiny fruit skin and the intense dark color of the blackberry tempt you to snack in the garden - but be careful of the many small spikes when picking! The sweet and sour aroma of the blackberry is particularly refreshing. The blackberry gets its typical color from the flavonoids it contains. These substances have numerous health-promoting effects. Homemade blackberries are available from July through October…


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  • more on the subject
  • Botany
  • ingredients
  • Use and preparation
  • storage


The blackberry (Rubus fruticosus) grows on bushes and belongs to the rose family (Rosaceae). It is often mistakenly called a berry. It is unmistakably related to the raspberry. In the botanical sense, both are not berries, but aggregate drupes. The fruit is made up of many small, lonely stone fruits that collect on a fruit cone. In contrast to the fluffy raspberry, the blackberry has a shiny outer skin. You should be careful when picking the fruit, as the bush has numerous spines, newer varieties no longer have any. The blackberry grows two to three centimeters in size and is dark red or purple, almost black in color. It tastes less sweet than the raspberry and is slightly sour.


The blackberry has only 44 kcal per 100 grams. In addition to vitamin C and E, it contains the precursor to vitamin A. Blackberries contain the minerals calcium, potassium and magnesium. The flavonoids (anthocyanins) contained, which give the blackberry its typical color, have numerous health-promoting effects, including lowering the risk of cancer and cardiovascular diseases, regulating blood pressure and positively influencing the immune system.



per 100 g edible

portion, raw



per 100 g edible

portion, raw

Energy (kcal) 44 Iron (mg) 0.9
Fat (g) 1 Vitamin A (µg) 45
Protein (g) 1.2 Vitamin B1 (mg) 0.03
Carbohydrates (g) 6.2 Vitamin B2 (mg) 0.04
Dietary fiber (g) 3.2 Niacin (mg) 0.4
Potassium (mg) 180 Vitamin B6 (mg) 0.05
Calcium (mg) 44 Vitamin C (mg) 17th
Magnesium (mg) 30th Vitamin E (mg) 0.7

Use and preparation

Blackberries are very good to eat raw. They give fruit salads, milk preparations such as yoghurt, buttermilk etc. a strong color and fruit accent. Cakes and other pastries can also be topped with the dark fruits. Blackberries are also suitable for making jams, chutneys, compotes, etc. If you are bothered by the many small stone fruits, you can remove them by straining them and straining them. When shopping, give preference to plump, dry fruits without bruises.

Tip Treat blackberry stains on clothes, tea towels, etc. with vinegar or lemon juice before washing.


Blackberries should be consumed as quickly as possible. They keep in the refrigerator for a maximum of two to three days. If they are stored around zero degrees, for example on the glass plate in the refrigerator, they will stay fresh for up to four days. If you want to store larger quantities, it is best to freeze the blackberries. So that the frozen food does not stick together later, the fruits should be individually pre-frozen on a tray, for example.

Note Harvest blackberries when they are ripe as they do not ripen.

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