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  • In the shop: min 4°C – max 6 °C
  • Ethylene sensitivity: low
  • Ethylene production: low
  • At home: keep refrigerated

Blackberries are best consumed as quickly as possible after purchasing or harvesting them. They remain fresh for 1 to 2 days if refrigerated. You can prevent the fruits from bruising by spreading them across a larger surface area. You can also freeze wild blackberries, but those are only suitable as part of a recipe. Once defrosted, they will have lost part of their shape and colour.

Quality and ripeness

Blackberries are sensitive fruits, bruises can quickly lead to mould. Keep this in mind when buying the fruit.

  • A blackberry has a conical shape and is an aggregate fruit.
  • The colour varies between purple and black.
  • A ripe blackberry is very juicy and has a sweet taste.


Do not wash the blackberries under a flowing tap but use a colander to move them in cold water instead. Ice-cold water helps the wild blackberries stay nice and firm. This prevents them from absorbing too much water while being rinsed which would also cause a watery taste. Carefully damp them with paper towels or a kitchen towel.

Blackberries are delicious on their own. They can also be enjoyed as breakfast with yoghurt or cream cheese and muesli. Blackberries have a refreshing taste which makes them a popular ingredient for crumbles and muffins. They are a delicious ingredient for a chocolate fondue or a refreshing salad. Don't forget to try the original Gin& Tonic with blackberry and lime; guaranteed success!

Types and varieties

During the past years, blackberries have gained in popularity both among growers and consumers. This is due to the introduction of the Loch Ness variety, which is known for its sweet taste, large size and much longer shelf-life. Other varieties include the Chester, Tupi and Loch Tay.

Special Fruit is currently the only player on the market offering the Sweet Royalla blackberry variety from Portugal. Production is at full speed and the quality of the blackberry is at its best. This promising variety offers a combination of excellent characteristics necessary to boost blackberry sales in the soft fruit category. The crunchy blackberry has a very generous flavor that rounds out nicely with a mild sweetness, something most standard varieties lack. Its long shelf life and lack of red cells are additional strengths.


Did you know that...

  • the blackberry contains the most fibres of all berries? Because fibres digest slowly, you feel full longer and therefore snack less!
  • blackberries are rich in vitamin C and low in calories? 
  • in the past, blackberries were used as indigo and marine blue dye for wool? The cuttings were used to produce brown dye.
  • rule of thumb when it comes to blackberries: the larger the druplets, the tastier!?

Transport methods

Air Sea Land


Transport method
not used
Transport method

Recipe: blackberry muffin


  • 250 g plain flour
  • a pinch of salt
  • 75 g sugar
  • A packet of vanilla sugar
  • 2 eggs
  • 1 ½ dl milk
  • 50 g melted butter
  • 250 g blackberries

Preparation method

Preheat the oven to 200°C. Sift the plain flour. Add the salt, sugar and vanilla sugar. Beat the eggs, together with the milk and the melted butter. Mix together with the flour mixture and beat for 5 minutes until the mixture becomes thicker. Divide the mixture into the muffin tins and add a few blackberries to every tin. Put the muffins into the centre of the preheated