Fruit

Flesh

Blackberry flesh is the juicy interior of each drupelet—deep purple-red when ripe, sweet-tart, and soft. Cooking releases juice for pies and sauces; raw flesh stains fingers and pastry. Flavour concentrates as water cooks off into jam. Puree and strain only if a seedless sauce is required; many cooks keep seeds for rustic texture. Acid and sugar balance vary by cultivar and rain at harvest—taste before sweetening fillings.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshFrozenPureedSauce

Traits

Deep ColourJuicyJuicy PulpMain YieldSoftStainingSweet-TartWiney

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 52.3

Amount per 100 g

Total Fat 0.31 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 5.08 mg
Salt 0.01 g
Total Carbohydrate 12.6 g
Dietary Fibre 2.1 g
Total Sugars 9.83 g
Complex / starch 0.96 g
Protein 0.84 g
Water 83.8 g

Detailed nutrients

Energy 52.3 kcal
Water 83.8 g
Carbohydrates 12.6 g
- Sugars 9.83 g
- Starch 0.96 g
- Fibre 2.1 g
Protein 0.84 g
Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.39 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.2 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.6 µg
Minerals 355 mg
- Major Minerals 353 mg
  - Calcium 34 mg
  - Sodium 5.08 mg
  - Potassium 314 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.39 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.2 · vitamin-e: 0.28 · vitamin-k: 4.6 ·

Minerals

Sodium: 5.08 · Potassium: 314 · Calcium: 34 · Iron: 1.5 ·

Flesh of Blackberry: composition reflects this culinary part relative to the whole ingredient.

History

1800GB

Cooked blackberry pulp filled British pies, fools, and hedgerow preserves.

1950

Commercial purees standardised blackberry flesh for ice cream and yoghurt.