Blackberries

Look for blackberries that are:

• Black or very dark purple
• Plump and shiny
• Dry and loose
• In an unstained container
• Locally grown

Blackberries, like most berries, do not ripen further after they are picked. Berries that are wet, stuck together, or crushed can spoil quickly. Locally grown berries will probably be juicier and sweeter than those bred for shipping. Use fresh blackberries within a day or two of purchase, or freeze them for future consumption.

As long as they are black or very dark purple and don’t have any mold or other evidence of spoilage, blackberries do not need to perfectly meet all the criteria above to be edible or usable in a recipe. The closer they are to meeting these guidelines, however, the higher their quality should be.  

Notes

It’s important to note that you should not wash or rinse your blueberries until you’re ready to use them. The skin of a blueberry can absorb liquids, leading to damage, mold, and spoilage.

Allow one-half to one cup of blackberries per person served. One pint contains two cups of berries.

When you get your blackberries home

Store blackberries unwashed in the refrigerator either spread out in a shallow container or piled no more than five inches high in a colander. Blackberries are most flavorful at room temperature, so remove them from the refrigerator an hour or two before serving. Rinse with cold water just before serving.

To freeze, place unwashed berries in a single layer on a rimmed cookie sheet in the freezer for several hours or overnight. Transfer frozen berries to a freezer bag (removing as much air as possible) or other freezer container, seal, and return to the freezer for up to six months. Rinse thawed berries before using.