What are Blackberries
Blackberries are polydrupe fruits formed by an "aggregation of small drupes placed on the same convex receptacle (they belong to the category of aggregate or compound fruits).
While blackberries are produced from a wild, thorny, semi-deciduous shrub, several meters long and equipped with arched thorns, mulberry blackberries are the fruit of a deciduous tree with not very valuable wood that was once cultivated for harvesting. some leaves; these constituted a primary forage in the feeding of silkworms.
Both plants that produce blackberries, despite the evident botanical differences, are characterized by a white or yellowish or pinkish flowering, which occurs in the month of May, while the fruit is harvested between the end of July and that of August.
Curiosity: blackberries being highly delicious fruits, once (when it was NOT common to sweeten) they were considered as a dessert; obviously, being available for 30-40 days a year, blackberries were a very coveted fruit that everyone was waiting for to ripen. So it was that, to indicate a long wait when it is difficult to obtain something, the saying was born: it is more difficult / distant than January from blackberries!
Use of blackberries
Nutritional values (per 100 g of edible portion)
Blackberries are therefore useful fruits for fresh consumption, but they lend themselves considerably to the preparation of jams, to the mixture of sweets and to the packaging of flavored ice cream or yoghurt. From the blackberry flower, the bees elaborate an excellent honey while the sprouts, prior cooking, like other wild species, are among the edible herbs.
Nutritional aspects
Blackberries are fruits that, more than others, vary chemically with the progress of ripening. The early blackberries, with a sour taste, have a moderate energy value while those picked in an advanced and arid season, with a very sweet taste, contain less water and a lot of However, making an average of the blackberries on the market (much more watery than the wild ones), one obtains a sufficiently low energy density, which fully reflects the profile of the "summer fruit".
Blackberries are NOT recommended foods for those suffering from diverticulosis; they contain numerous small seeds which, if stuck inside a diverticulum, could inflame or infect it, causing the onset of diverticulitis. However, despite being unsuitable in such circumstances, blackberries are advisable for the diet of those suffering from constipation thanks to the good content of dietary fiber.
Blackberries also possess a very useful nutritional characteristic for the body, namely the high concentration of polyphenolic antioxidants: tannins (especially in the seeds) and anthocyanins (also in the pulp). These compounds, associated with the good presence of vit. C and retinol equivalents (pro-vit. A, β-carotene) make blackberries potentially useful for the prevention of oxidative stress, therefore of carcinogenesis.
NB. While containing only traces of lipids in the pulp, blackberries make use of a good content of essential fatty acids such as omega3 (α-linolenic acid) inside the seeds. take full advantage of its nutritional function.
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