Good quality berries should be plump, clean and well-colored. Avoid “weeping” berries or those with shriveled or dry membranes.
Peak Growing Season
Blackberries are available February to September. Their peak season is from June to September.
Eat fresh, use in baking and fruit salads.
Blackberries are extremely perishable and should be handled with care. Stains on the underside of individual pints or cases indicate over ripe berries. Good-quality berries will be fairly firm and clean with good color. Wash berries just before serving.
Blackberries should be stored between 32–35 degrees Fahrenheit with a relative humidity of 90–95 percent. They should be refrigerated upon receiving. Cover berries with plastic and store on higher shelves to prevent absorption of other odors.
Best If Used By
Blackberries will keep for only a few days to a week.
|Saturated Fat||0.010 g|
|Vitamin C||15.1 mg|
|Vitamin A||8 RAE|
|Dietary Fiber||3.8 g|
Source of Information
Produce Marketing Association [http://www.pma.com/]
Produce Oasis [http://www.produceoasis.com]
U.S. Department of Agriculture National Agricultural Library [http://ndb.nal.usda.gov/ndb/foods/list/]