Quantity sold in: Pint
Flavor: Sweet, tart
Use: Can be consumed raw or cooked
Grown in: Field
Grown by: Horticulture Research Station
Storage and Preparation
Short Term Storage: Store blackberries unwashed covered loosely by plastic or a paper towel in the refrigerator for 1-2 days
Long Term Storage: Blackberries can be frozen or canned.
More information from ISU extension on:
Canning Fruit Spreads
Preparation: Select berries that are plump, firm and rich in color. Check all berries and discard moldy or mushy berries. Place unwashed berries in a loosely covered container or on a plate covered with plastic wrap in the refrigerator. Use berries within 1-2 days, consuming soft, overripe berries first. Berries are very perishable so do not leave at room temperature for long periods of time. Just before serving, gently wash berries with cold flowing water. Blackberries can be easily frozen and keep for a year when frozen.
Pairings and Nutrition
Pairings: Blackberries are great additions to desserts or breads. They also go well on common breakfast foods such as oatmeal, cold cereal or pancakes. Blackberries are also delicious to make into jam to enjoy all year long.
Nutrition: Adults should consume 1.5-2 cups of fruit total per day according to the USDA MyPlate recommendations. Blackberries are high in dietary fiber. One half cup of blackberries contains four grams of fiber, or 16% of our daily recommended value for fiber. Blackberries are also a good source of potassium and vitamin C.
Blackberry Almond Bread Pudding
- Softened unsalted butter, for custard dishes
- 3 cups half-and-half
- 6 large eggs
- 3/4 cups sugar
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- Grated zest of 1/2 orange
- 4 cups packed, cubed (1/2-inch) day-old challah or other rich egg bread (8 ounces)
- 1 1/3 cups blackberries
- 6 Tbsp. natural sliced almonds
- Whipped cream or vanilla ice cream for serving (optional)
- Preheat the oven to 325°F. Lightly butter six 10-ounce custard dishes or ramekins.
- Heat half-and-half in a saucepan over medium heat until simmering.
- Whisk together eggs, sugar, vanilla, almond extract and orange zest in a large bowl. Gradually whisk in the warm half-and-half. Add cubed bread and let stand, stirring occasionally, until some of custard has been absorbed, about 10 minutes.
- Divide blackberries evenly among custard dishes, about 5 berries per dish. Spoon equal amounts bread mixture into the dishes. Sprinkle each with 1 Tbsp. almonds.
- Bake until puddings are evenly puffed and a knife inserted in the center comes out clean, about 40 minutes. Let stand 10 minutes. Top each with whipped cream, if using, and sprinkle with remaining sugar. Serve warm.
Pork Medallions with Blackberry Ginger Sauce
- 1 pork tenderloin (about 1 pound)
- 1 tsp. salt
- 1 Tbsp. olive or canola oil
- 2 2/3 cup (1 pint) blackberries
- 3 Tbsp. honey
- 1 1/2 Tbsp. reduced sodium soy sauce
- 1 Tbsp. grated fresh ginger
- Slice pork crosswise into 8 pieces.
- Press slices with palm of hand or meat mallet to about 1/2-inch thickness. Season both sides with salt.
- Heat olive oil in a 10 or 12-inch wide skillet over medium-high heat.
- Cook pork 2 to 3 minutes per side or until browned and internal temperature reaches 140°F. Remove from pan and keep warm.
- Add blackberries, honey, soy sauce and ginger to skillet.
- Simmer over medium heat, stirring frequently until berries release juices and sauce is slightly reduced, about 5 minutes.
- Serve berry sauce over pork.