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Blackberries
In May and early June, wild blackberries are sold along Texas highways. Small plots of cultivated blackberries are also scattered throughout the state. In East Texas, production has accelerated so much in recent years that blackberries are now available in grocery stores in major Texas cities. Research indicates that eating blackberries helps reduce cholesterol and the likelihood of certain cancers. |
Selection: Choose fruit that is dry, clean, plump, bright and well-colored. Avoid leaky, soft or dull berries or those with caps still attached.
Storage: Berries are delicate and should be handled with care. Purchase berries packaged in a clear container so you can check the quality of the berries on the bottom. Discard any soft berries and wash only when you are ready to use. Fresh berries will keep refrigerated for up to three days. |
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| Nutrition: Blackberries are rich in pectin and make wonderful jams and jellies. They also contain a fair amount of vitamin C while being low in fat and high in fiber.
General Produce Safety Guidelines:
- All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
- Hands should be washed with hot soapy water before and after handling fresh produce.
- Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
- Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.
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