COOKING TIPS AND HINTS SECTION

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See also: Article on Berries;   Blackberry Trivia

BLACK BERRIES

Blackberries:
one quart = about 1 1/3 pounds

Blackberries have a similar appearance to raspberries, but they are larger, hardier, and have a dark purple to black color. In general for this berry, the more intense color, the more sweet the fruit. There are blackberry hybrids that include boysenberries, loganberries, and ollalieberries, which are all, tart tasting and primarily used in jams and pies. Blackberry peak season is June and July with harvesting beginning in May and ending in September.

Select blackberries that are unblemished dry, in an unstained container. Blackberries should be shiny and black — avoid those that are dull or reddish. Moisture will increase spoilage, so the berries themselves should be relatively dry. Shelf life for blackberries is short, and they should be consumed within 2–3 days of purchase. Eat at room temperature for fullest flavor.

Frozen Blackberries are available in 16 oz. poly bags. A 16 oz. bag of whole frozen blackberries is equal to about 3 cups frozen berries. Whole frozen berries destined for your baked goods should be used frozen. Gently fold into pies, cakes and muffins just prior to use. Store whole frozen berries in their unopened or tightly resealed packages in your freezer. If berries are to be served alone, thaw until they are pliable and serve partially frozen. Add sugar to taste — it brings out both the flavor and the luscious juices.
CDC.gov - 5 a Day