MonaVie® The Blackberry

 

Blackberries have a similar appearance to raspberries, but they are larger, hardier, and have a dark purple to black color. In general for this berry, the more intense color, the more sweet the fruit. There are blackberry hybrids that include boysenberries, loganberries, and ollalieberries, which are all, tart tasting and primarily used in jams and pies. Blackberry peak season is June and July with harvesting beginning in May and ending in September.

 

Blackberries fresh from the vines are useful in many foods; they are delicious in frozen packs, canned, as blackberry wine, ice cream, fresh blackberry juice, blackberry pies, blackberry jelly, blackberry jam, and best of all when eaten as a fresh fruit.

 

The blackberry tends to be red during its unripe (green) phase, leading to an old expression that "blackberries are red when they're green". In various parts of the United States, wild blackberries are sometimes called "Black-caps", a term more commonly used for black raspberries, Rubus occidentalis.

 

Blackberries are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K, folic acid - (a B vitamin), and many antioxidants. The seeds of blackberries contain rich amounts of omega-3, protein, dietary fiber and other nutrients. Fossil evidence shows humans have been eating blackberries since ancient times.

 

Primary cultivation takes place in the North American State of Oregon located in the United States of America making Oregon the leading blackberry producer in the world.