Blackberry

The blackberry is the fruit of species and hybrids of the genus Rubus, in the rose family. Despite its name, it is not a true botanical berry. What looks like one fruit is an aggregate of many units called drupelets, each formed from part of the flower. As they ripen, blackberries change from green to red and then to deep purple-black, although color varies by variety.

The plant is perennial, while its canes often follow a two-year cycle: young shoots develop first, then mature canes flower and fruit before being replaced. Depending on the type, canes may be upright, arching or trailing. Wild blackberries can spread by seeds and vegetative growth, helping them occupy open ground and woodland edges.

Blackberries are eaten fresh or used in desserts, jams, sauces and drinks. They provide dietary fiber, vitamin C, vitamin K and manganese, with amounts varying by variety and growing conditions. Their dark color comes largely from anthocyanins, plant pigments in the flavonoid family. These compounds contribute to antioxidant activity, but blackberries are not a treatment for disease.

The drupelets contain small seeds that contribute to the fruit’s texture. Because ripe blackberries are soft and easily damaged, they should be handled gently and kept cool after harvest. Their sweet-tart taste, juicy flesh and many small drupelets give them a distinctive texture.