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Blackberries

Department of Defense fresh fruits and vegetables fact sheet for blackberries.

Product Description

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.

Uses

Eat fresh, use in baking and fruit salads.

Preparation

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.

Storage

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.

Nutrition Facts

A 1/2 cup serving provides:

Calories 31
Protein 1.0 g
Carbohydrate 6.92 g
Fat 0.35 g
Saturated Fat 0.010 g
Cholesterol 0 mg
Iron .45 mg
Vitamin C 15.1 mg
Vitamin A 8 RAE
Calcium 21 mg
Sodium 1 mg
Dietary Fiber 3.8 g

Source of Information

Produce Marketing Association [http://www.pma.com/] External link opens in new window or tab.
Produce Oasis [http://www.produceoasis.com] External link opens in new window or tab.
National Agricultural Library [http://ndb.nal.usda.gov] External link opens in new window or tab.
Dole [http://www.dole.com/] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
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