Organic Blackberries

3 Bag (3 lb) order available only when ordered with other frozen products

• No Sugar Added
• Individually Quick Frozen
• Washed and ready to eat*
• Certified 100% Organic by Oregon Tilth, Inc. 
• Certified Kosher (KOAOA) 
• Product of USA

Known as the “cabernet” of berries, blackberries feature an earthy, wine-like flavor.

Our deeply delicious Organic Blackberries are grown by a small-scale farmer in Oregon. 

As well as wonderfully rich flavor, this sweet, dark purple fruit offers an abundance of antioxidants, fiber, vitamin C, vitamin K, folic acid (a B vitamin), and manganese.

They're delicious served over ice cream, yogurt, and other fruits, or used in berry-based recipes for pies, cobblers, and sauces. (See Recipe tab on this page.) 

Blackberries rank as antioxidant aces
Blackberries rank even higher than blueberries, raspberries, and strawberries on the antioxidant scale. In fact, their concentrated antioxidant content is exceeded only by our extra dark chocolate and culinary herbs and spices.

This distinction makes blackberries anti-aging superstars that can enhance the health of our brains, arteries, and more.

The extraordinary antioxidant capacity of blackberries stems from their very high levels of polyphenol compounds, including the same ones that make tea and dark chocolate so healthful (e.g., ellagic acid, ellagitannins, quercetin, gallic acid, anthocyanins and proanthocyanidins).

A vivacious native variety
Known as the California blackberry, Pacific blackberry, and Oregon caneberry, Rubus ursinus is a species of blackberry native to western North America. Many botanists suspect that it is an ancestor of the loganberry and a parent of the boysenberry.

Our blackberries come from a cultivar called “Nightfall”, which was developed by the University of Oregon and the USDA-ARS breeding program from a wild, native blackberry stock.

NOTE: Our berries do not come from the impostors called Himalayan blackberries (Rubus armeniacus, aka Rubus discolor). This insidious invader is considered a noxious weed, and has spread throughout the West, where it chokes out native vegetation and destroys wildlife habitat.

*Please note: Despite great care, small leaf or stem fragments may occasionally remain.

Sources

• Hager TJ, Howard LR, Liyanage R, Lay JO, Prior RL. Ellagitannin composition of blackberry as determined by HPLC-ESI-MS and MALDI-TOF-MS. J Agric Food Chem. 2008 Feb 13;56(3):661-9.
• Halvorsen BL, Carlsen MH, Phillips KM, Bøhn SK, Holte K, Jacobs DR Jr, Blomhoff R. Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. Am J Clin Nutr. 2006 Jul;84(1):95-135.
• Wada L, Ou B. Antioxidant activity and phenolic content of Oregon caneberries. J Agric Food Chem. 2002 Jun 5;50(12):3495-500.
  

Storage Keep frozen. Thaw overnight in refrigerator. Unless otherwise instructed, thaw and drain the blackberries before using them in recipes. Serving Tips Breakfast: Serve thawed berries over whole grain cereals, granola, or yogurt, and blend with kefir and other ingredients for delicious fruit smoothies. Cooking: Thawed, puréed berries make great toppings for fish, meats, or poultry, and will serve as the basis of delightful sauces. Desserts: Perfect for Pie or Tart recipes calling for frozen berries, or poured over ice cream or frozen yogurt.