Blackberry

Remember those days when you could skip out to the woods and pick some blackberries?

Blackberries are a fruit often considered a berry, even though technically speaking they aren’t, and various species originated in parts of America, Asia, Europe and northern Africa.
Blackberries grow on a variety of plant species from the Rubus genus, that comes from the family Rosaceae, the family of roses.
Blackberries’ are also known as ‘bramble berries’, ‘brambles’, and ‘black-caps’, although this name is technically reserved for referring to a raspberry variety coloured black.
Although similar to a raspberry, a blackberry can be distinguished by its stem’s habit to break at the branch when ripe, unlike its cousin, which breaks at the fruit.
Wild varieties of blackberry plants will typically contain sharp prickles that have have the ability to rip through thick fabric, although many commercially grown varieties have been cultivated to not feature any.

Usually blackberries will contain nutritious seeds and they form in small druplets that make up the fruit.
In 2005, the United States was the largest producer of blackberries in the world, producing approximately 31,840 tonnes (35,100 tons).
Blackberries are commonly eaten raw or cooked, often in desserts, and they can be made into jam, or used to flavour wine and jelly.
Blackberry fruits are typically a purple or black colour, and they are usually a red colour when they are not yet ripe.
Blackberries are very high in vitamin K, vitamin C and manganese, as well as fibre, and they are contain many other vitamins and minerals.

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