Blackberries

The blackberry is an edible fruit produced by many species in the genus Rubus in the family Rosaceae, hybrids among these species within the subgenus Rubus, and hybrids between the subgenera Rubus and Idaeobatus. Blackberries are distinguished by their color, distinctive structure, and flavor. Blackberries, like raspberries, are not strictly berries; rather, they are an aggregation fruit made up of several drupes bound together by extremely tiny, almost invisible hairs. They have a solid, edible core rather than a hollow center. It has a rich inky sheen with purple tints when fully ripe. It is juicy, soft, and succulent. Their flavor is sweet, slightly tart, with earthy undertones.

It is impossible not to mention blackberries when it comes to famous Spanish berries. The Huelva region of Andalusia is the most popular blackberry area in Spain, thanks to the favorable conditions for soil, water, and climate. In addition, it also appears commonly in Jerte Valley. The collective species Rubus fruticosus, which consists of six species, is found across Europe. In a temperate region with pleasant and humid weather, blackberries flourish. They are a good source of vitamins A and C, iron, calcium, and dietary fiber. Blackberries get their dark purple pigmentation from the phytonutrient anthocyanin, which also has antioxidant properties.