Benefits of blackberry

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Summer is spelled as ‘blackberries’ for me. I love blackberries. For starters, it is easy to eat (no peeling!). Plus the sweet and juicy flavour makes for a tasty treat. No wonder it’s a favourite among kids. But along with these immediate benefits, this delicious fruit has a lot more on offer. Continue Reading

Blackberries are a soft and delicate fruit which grows on thorny bushes or trailing vines. Technically, the blackberry is a drupelet, or a cluster of fruits, like a bunch of grapes, and the seed inside each drupelet contributes to the berry’s nutrient value. Continue Reading

This week marks an exciting time in blackberry history. Research In Motion (RIM) officially changed its name to BlackBerry, and presented its new smartphone running ‘the next-generation platform,’ BlackBerry 10, to the world. Continue Reading

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Like other berries, blackberries are commonly eaten out of hand. You can also use these versatile fruits in baked goods, add them to fruit or vegetable salads or turn them into jellies or sauces. Mix blackberries with apples, kiwi and strawberries to make a delicious fruit salsa you can eat with chips, use to top ice cream or other desserts or use as a condiment with meat or seafood. Blackberries are a good source of fiber and essential vitamins and minerals and have a number of potential health benefits. Continue Reading

Sweet, succulent blackberries are summer delicacies in the northern temperate regions. As in raspberries, they grow on shrubs known as brambles in the vast Rosaceae family bush berries. The plant is native to Europe and now grown at a commercial scale from North America, particularly in the USA, to as far as Siberia. Continue Reading

The blackberry is an aggregate fruit that is composed of many smaller fruits called drupes. The fruit is very dark purple with smooth, fragile skin. In the center of the cluster is a greenish-white core that extends to almost the bottom of the berry. Blackberries can be easily confused with raspberries, but raspberries (including black raspberries) have a hollow center. Blackberries are red and hard when they are immature and turn black and shiny when they ripen. Continue Reading

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Blackberries are the fruit with the highest level of antioxidants. What this means for people who eat blackberries is that they are eating a fruit that is known to prevent or reduce the risk of breast cancer, cervical cancer, pancreatic cancer, and gastrointestinal cancer. Continue Reading

Health benefits of blackberry include better digestive health, strengthened immune defense, healthy functioning of heart, prevention of cancer and relief from endothelial dysfunction. Blackberry provides cognitive benefits and aids in enhancing memory, weight management, keeping the bones strong, healthy skin, improved vision and disease-free eyes, normal blood clotting and may also serve as a valuable food during pregnancy owing to an impressive gamut of healthful nutrients. Continue Reading

Strong scientific evidence exists that eating blueberries, blackberries, strawberries and other berry fruits has beneficial effects on the brain and may help prevent age-related memory loss and other changes, scientists report. Continue Reading

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The recent “mulch” post regarding fruit trees was quite interesting to read and got me thinking again about mulching my three new 300-foot rows of Natchez blackberry plants I planted last winter. To prepare the soil, I tilled the new rows periodically (down to maybe 7-8 inches) that previous spring and summer to initially minimize the weed growth and add organic matter to the soil to give the plants a fighting chance to survive the following spring. Continue Reading

I have had this blackberry plant now going on the third season (IIRC), and just curious if I should trim / prune the two stems that are shown in the pics? Continue Reading

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Issues in General Food Research: 2013 Edition.

University of Arkansas, Fayetteville: The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits By a News Reporter-Staff News Editor at Biotech Business Week.