We have good news and bad news on the blackberry soft fruit front.
The bad news: they are only in season at Castleton until the end of November (yes, our growing seasons are quite something).
The good news: there are loads of them and there are loads of delicious things to do with them.
Why blackberries? Well, their low calorie content means they are helpful for those looking to manage their weight. What’s more, the antioxidants in blackberries may contribute to healthier, more youthful-looking skin.
So yes, slim and beautiful by Christmas (maybe).
They are also a good source of essential nutrients. They contain plant compounds that have a protective effect and potentially reduce the growth of cancer cells, provide anti-inflammatory properties and offer benefits for the heart, gut and immune system.
Instead of spiking blood sugar, blackberries – being a low-GI fruit – may help to slow the digestion of glucose and reduce insulin spikes, making them a healthy choice for those with type II diabetes.
So super healthy. But most of all, Castleton blackberries are delicious!
If you’re looking for inspiration for what to do with them, here are some ideas:
- Simple snacking: you can enjoy blackberries as a healthy, refreshing snack.
- Blackberry jam: make homemade blackberry jam or preserves. It’s a great way to preserve the fruit for later use, such as spreading on toast or using as a topping for desserts.
- Blackberry compote: cook blackberries down into a compote to serve over oatmeal, yogurt, or as a side for meats like pork or poultry.
- Blackberry sauce: make a sauce by simmering blackberries with a bit of sugar and lemon juice. This can be used as a topping for pancakes, waffles, ice cream or yogurt.
- Blackberry smoothies: add blackberries to your morning smoothie for a burst of flavour and antioxidants.
However you may not need our inspiration: our social media followers certainly had some great suggestions…
- Bramble curd – as in lemon curd – glorious colour and delicious (Joanna Smith)
- Blackberry gin or vodka (Sandie Gillbanks)
- Blackberry and chilli jam (KR Krobb)
- Blackberry sorbet (KR Kobb)
- Blackberry cobbler or crumble (Karen Horsburgh and Diane Keith)
- Apple and blackberry scones (Vicky Crabb)
- Blackberry and red onion chutney, or blackberry and jalapeno jelly (Annette Sangster)
Joanna Smith even included her recipe for bramble curd. Thanks to them for all the suggestions and if anyone rumbles some of these together – send a picture!
