During the heat of summer, blackberries ripen on vines throughout California. While blackberries grow well in many regions of the state, the types that grow in wilderness areas tend to be smaller and contain more seeds than the large, sweet berries grown in gardens and on farms. These cultivated blackberries come in many different varieties, including Marionberries and Olallieberries, but all should be a dark purple or black when fully ripe. They get this rich color from a type of antioxidant called anthocyanins, which may support cardiovascular health. Blackberries are also an excellent source of Vitamin C and fiber, and contain magnesium, calcium, Vitamin A, iron, and potassium. Like all berries, blackberries are highly perishable and should be eaten or preserved quickly after picking or purchasing them. See below for healthy blackberry recipe ideas, or learn more about blackberries and view their nutrition facts at the USDA's Seasonal Produce Guide.
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