Plump, dark, sweet and juicy, tentatively picking blackberries from hedgerows tangled with thorny brambles brings back so many fond memories. Purple-stained fingers, tubs full of ripened fruit, juice dripping down our chins… blackberry season signifies the start of autumn.
A good source of vitamin C and high in fibre, blackberries are nuggets of goodness. They contain high amounts of antioxidants and are rich in minerals such as magnesium and potassium, both associated with regulating blood pressure.
As the nights draw in, there’s nothing more comforting than a blackberry and apple crumble served with custard. There’s also cinnamon French toast accompanied by a thick, syrupy blackberry compote flavoured with vanilla.
Blackberries are traditionally used in autumn pudding too – their sweetened juices soaking into thin slices of soft, crustless white bread encasing seasonal berries. Served with a dollop of Chantilly cream, it is mouth-wateringly good.
Another favourite, bread and butter pudding, made with panettone then dotted with juicy blackberries with a scattering of orange zest for a citrusy twist, also makes for a hearty pudding.
You can also toss a few blackberries into muffins, cakes and baked cheesecakes, or vary a traditional Bakewell tart by adding blackberry jam over the pastry base. Or try adding a handful of fresh berries to overnight oats for a nutritious start to the day.
Used for jellies, jams and chutneys, blackberries work well with savoury dishes too. The tartness of blackberry chutney, flavoured with a hint of chilli, is great with rillettes, pâtes and cheeses; and served with torn crusty bread for a tasty ploughman’s lunch. A fillet of beef or venison pairs beautifully with the tartness of a blackberry sauce made in the pan with the meat juices. Fry chopped shallots and flavour with a couple of sprigs of rosemary and thyme. Add a glug of ruby red port then reduce until thickened and season to taste. Serve with a side of seasonal veg for a taste of autumn.
So, while you’re out and about, watch out for those thorns, don’t pick fruit too low to the ground, and enjoy the fruits of your labour.
Food stylist and home economist Linda Lee has more than 30 years’ experience developing, writing and styling recipes for some of the world’s biggest food brands. www.instagram.com/lindaleefoodstylist
