Blackberries
Rubus fruticosus agg. · blackberry · mûre
Blackberries: what every chef needs to know
Blackberries are dark purple-black aggregate fruits made up of dozens of small drupelets around a central core. They grow wild along hedgerows and woodland edges across Europe and are also commercially cultivated. In commercial kitchens, blackberries are valued for their high anthocyanin, vitamin C and polyphenol content, which produces a more intense colour in coulis than raspberries. The flavour combines sweetness with a pronounced tannic acidity that works well as a contrast to rich desserts and game. Raw blackberries are extremely fragile: they shrink, weep and lose colour with careless handling. Return them to 0–2°C as quickly as possible after receipt. Use blackberries for coulis (sieve to remove seeds), compote, tartes fines, panna cotta garnish and as a component in a red fruit soup. Pair with thyme or rosemary in savoury game preparations such as venison loin with blackberry jus.
Blackberries: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Blackberries: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Strained blackberry puree with lemon juice, served as a mirror beneath dark chocolate mousse. The anthocyanins of the blackberries contrast in colour and flavour with the bitterness of 70% cacao.
Classic game gravy based on blackberries, ruby port and game carcass extract. Reduced to a syrupy consistency and mounted with cold butter. Signature dish of the European game season kitchen.
British dessert in which white bread lines a bowl and is filled with warmed summer fruits including blackberries. The bread absorbs the purple saute juices completely.
Blackberries: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Pass through a fine sieve to remove seeds. Add sugar syrup at the end.
Add lemon juice to fix the purple colour. Do not cook too long to preserve the structure.
Use only the firmest specimens. Remove excess moisture with kitchen paper before placement.
Combine with game stock, red port and thyme. Strain before serving.
Blackberries: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Blackberries: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Wild in Northern Europe: August to September. Commercially cultivated: July to October. Year-round import available from Mexico, Morocco and Chile, but quality is significantly lower than seasonal blackberries.
Blackberries: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Blackberries: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Banyuls is the classic partner for intense red-saute desserts. The oxidised notes, fig sweetness, and nuts connect seamlessly with the tannin of blackberries. A Grand Cru (minimum 30 months wood ageing) provides depth alongside blackberry coulis on chocolate cake.
- Banyuls Grand Cru AOC (Domaine du Mas Blanc, Chapoutier)
- Banyuls AOC Tuilé
- Maury AOC (vergelijkbaar, Roussillon)
The fine bubble and the raspberry-strawberry profile of Crémant rosé cut through the tannin of blackberries. Excellent with a blackberry tart or panna cotta with blackberry coulis. A more cost-effective alternative to Champagne rosé.
- Crémant de Bourgogne Rosé (Veuve Ambal, Bailly Lapierre)
- Crémant d'asace Rosé
- Champagne Rosé Brut (premium variant)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Blackberries
How do you remove seeds from blackberries for a coulis?
Warm the blackberries briefly with a little water and blend until smooth. Pass twice through a fine sieve (100–150 micron) or a fine muslin-lined strainer. The seeds remain behind and the coulis is smooth. Add lemon juice to preserve the intense purple colour.
Why do blackberries discolour in a dessert after a day?
Blackberry anthocyanins are pH-sensitive. In contact with alkaline cream or whipped cream, they oxidise and the colour shifts from purple to blue-grey. Add a few drops of lemon juice to the coulis to maintain a low pH and stable colour.
Do blackberries work well in savoury dishes?
Yes. The tannin and acidity of blackberries complement well-cooked game: venison loin, duck breast and hare. Make a blackberry jus by reducing fresh blackberries with game stock, ruby port, shallot and thyme. Strain and mount with a knob of cold butter for a smooth, service-ready sauce.
At what temperature should you store Blackberries?
Store Blackberries at 0 to 2 °C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Blackberries professionally?
The primary professional technique for Blackberries is Coulis (gezeefde puree) at gentlejes koken, 70-80 °C for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Blackberries contain allergens?
Blackberries is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
