Family: Rosaceae
Blackberries planted and commercially cultivated worldwide. Blackberry fruits are eaten fresh or processed. The common primary products from processing are individually quick frozen, canned, pureed, juice and freeze dried fruit.
Blackberries are red to hard brown-red; are hard when they are immature; and turn black, shiny and soft when they ripen.
The ripe fruit is soft and juicy and has a very dark-purplish color with a smooth, fragile skin.
In the wild, blackberries are found growing everywhere, Some of these wild plants creep along the ground, whereas others grow upright like small trees. Three main types of blackberries have been developed into commercial crops: the trailing, erect and semi-erect blackberries.
Because eating quality does not improve after harvest, blackberries should be harvested at the shiny black stage, when fruit attains a glossy fully black color, appears and feels turgid and is easily detached from the plant.
Fruit from trailing blackberries tend to give an excellent, aromatic flavor, with less noticeable seeds than many eastern North American and European species.
Fruit of blackberry
