Blackberries originated from the species Rubus and are native to temperate zones. They are believed to be at their best when picked directly from the wild however some newer cultivated varieties do match the real wild flavour. They are low in energy, fat and sugar. Blackberries are a good source of fibre, Vitamins C and E and folic acid.
Nutritional Value

Nutrient Raw Stewed (No Sugar) Stewed with Apples (No Sugar)
Energy kJ 104 88 116
Kcal 25 21 27
Protein g 0.9 0.8 0.6
Carbohydrate g 5.1 4.4 6.4
Fat g 0.2 0.2 0.1

A good source of…

Nutrient Raw Stewed (No Sugar) Stewed with Apples (No Sugar)
Fibre One Tick One Tick One Tick
Vitamin E One Tick
Vitamin C One TickOne Tick One Tick One Tick
Folic Acid One Tick

For more information on nutrition and the details given above, check out our nutrition page.

Preparing and Using

Before using blackberries, just remove the stalks and wash them in potable water. They can be macerated in a liqueur such as crème de cassis and served on their own with cream or with other berries and currants such as raspberries and redcurrants.

Blackberries can also be stewed or baked into pies – blackberry and apple pie is a traditional favourite in Ireland. For an alternative strudel,use apples and blackberry instead of dried fruits. Blackberries contrast well with red fruits and berries and can be used to garnish or flavour foods such as pavlova, ice cream,cream, yoghurt and shortbread, flans and starters and to decorate buffets, tables and cheese boards.

Blackberries can be used in steamed puddings and work well with apple and rhubarb. They are used in winter puddings, tarts, fruit fool,mousse, summer pudding, compote, croqueen bouche, bavarois and vacherin and can be used to flavour sorbets. They can also be used to make jams and jellies, chutneys and relishes,and sauces for sweet or savoury dishes.

Mixed berries can be flambéed with a sweet liqueur to decorate a dessert or as a dessert on their own or with cream. Mix blackberries with other fruit such as raspberries or strawberries, banana, cream and ice to make a smoothie for breakfast, lunch or as a snack.For breakfast, blackberries can be added to muffins and cereals, served with pancakes,added to fruit salads and yoghurt or served asa juice. For lunch, dinner or anytime of the day they can be used in salads, coulis,vinaigrettes, served hot as a sweet dessert“soup” (mixed with other soft fruits) or dipped in chocolate to serve with after dinner coffee.

Blackberries can be used to make “frozen” or other types of alcoholic cocktails such as daiquiri’s, coladas and margherita’s or added to non-alcoholic cocktails and ice cream sundaes.

Flavours that go well with blackberries include, apple, pear, almond, melon,raspberries, strawberries, blueberries and loganberries, mascarpone, ricotta, meringue,dessert wine and rum.


For some blackberry recipes, visit the Bord Bia website here

Merringue with Summer Fruit

A Tasty Summer Treat.

Click here for more

Apple and Yoghurt Pancakes with Blackberry and Honey Sauce

Ideal for a leisurely weekend brunch

Click here for more