Blackberries are a good source of vitamins C and E and other antioxidants, giving the fruit antibacterial and antiviral properties. Blackberries have been shown to fight and prevent cancer in laboratory studies. They are also very high in soluble fiber, which has been shown to reduce the production of cholesterol.
Blackberries are a bramble fruit, which means that the plant is typically a shrub with prickly stems. All bramble fruits are also aggregate fruits, formed by the clustering of several smaller fruits. Each bubble of the tiny blackberry is actually a single fruit called a drupelet. Each drupelet has roughly the same structure as a plum, cherry, or apricot, with flesh beneath a thin skin and a pit at the center containing the seed. The drupelets of the blackberry lack the fine hairs of raspberries and appear, instead, to be shiny and smooth.
Blackberries are very fragile. Thus, nearly all blackberries grown commercially are processed into preserves, jams, and jellies. A very small portion of blackberries is sold fresh, while the rest are canned, individually quick frozen (IQF), or made into juices or extracts. Blackberries add wonderful flavor and color to a variety of applications including baked goods, ice creams, yogurts, and even beer!
The most common type of blackberry is the evergreen blackberry. The Marionberry is a variety of blackberry grown only in Marion County, Oregon. Marionberries are more expensive than evergreen blackberries, have a deeper color and a much stronger blackberry flavor.
Some of the most important commercially grown brambles are blackberry–red raspberry hybrids. Examples include boysenberry, loganberry, and youngberry, each with their own unique flavor.