The 4 Major Benefits, Contraindications and Ways to Eat Blackberries, and How They Differ from Mulberries?

In rural areas, mulberry is a common fruit, but today we are talking about a fruit that looks very much like mulberry, the “blackberry”, which is very popular in European and American countries. It has been introduced and cultivated in Nanjing, Jiangsu, China. Because it is not easy to preserve after picking, it is hard to find fresh fruit on the market. So what is the difference between blackberries and mulberries? What are their effects, functions and contraindications? Now here is a summary for everyone:

I. Nutritional Composition Table

II. Introduction to the Effects, Functions and Contraindications of Blackberries

1. Blackberry effect and function: lowering blood lipids and blood pressure

Blackberries contain eight amino acids essential to the human body, among which γ-aminobutyric acid has the effect of lowering blood pressure and blood lipids.

2. Blackberry effect and function: supplementing minerals

Blackberries are rich in the six major minerals needed by the human body, such as potassium, calcium, sodium, magnesium, zinc, iron and selenium.

3. Blackberry effect and function: helping blood coagulation

Vitamin K in blackberries can promote blood coagulation.

4. Blackberry effect and function: anti-aging and strengthening the constitution

Vitamin E and selenium in blackberries can delay aging and improve immunity.

5. Blackberry contraindications: Most blackberries are bright in color, mellow and delicious in flavor, and have a unique pleasant aroma. They also have some unique nutritional and health-care functions. No foods that conflict with blackberries have been found so far, and generally everyone can eat blackberries.

III. What is the difference between blackberries and mulberries?

1. Different places of origin

The place of origin of blackberries is North America, while the place of origin of mulberries is China.

2. Different families.

Blackberries belong to the genus Rubus in the Rosaceae family, while mulberries belong to the Moraceae family.

3. Different types

The blackberry plant is a widely distributed and well-known shrub, while the mulberry tree is a deciduous tree of the Moraceae family.

4. Different appearances

Blackberry: the fruit is an aggregate fruit; the young fruit is green, then turns red, and when fully ripe it is dark purple-black.

Mulberry: it is a multiple fruit; when unripe it is green, gradually grows to become white and red, and after ripening it is purplish red or purplish black with a sweet-and-sour taste.

5. Different fruits

Blackberry: each small drupelet of every blackberry is a small fruit, each containing a blackberry seed, and each small fruit is round and plump after ripening.

Mulberry: the fruit shape is oval, and the whole fruit is in a long spike shape, 1—3 cm long, with an unsmooth surface.

IV. How to Eat Blackberries So They Taste Good

Pan-fried Duck Breast with Red Wine and Blackberries

Ingredients: 4 boneless duck breasts, about 175 grams each, 1/4 teaspoon five-spice powder, appropriate amounts of salt and black pepper, 5 tablespoons blackberry liqueur, 5 tablespoons red wine, 1/2 stick small cinnamon, 1 star anise (optional), 1 small orange, 300 grams fresh blackberries, 2 level teaspoons arrowroot powder

Method:

(1) Remove the sinews from the duck meat, and lightly cut a diamond pattern into the duck skin. Mix the five-spice powder, salt and black pepper together and rub onto the duck breasts.

(2) Put the blackberry liqueur, red wine, cinnamon stick and star anise (if using) together into a small saucepan. Wash the wax off the orange peel, grate it, and add it to the pan too, then bring everything to a boil.

(3) Place the duck breasts skin-side down in an oil-free frying pan and fry over medium heat for 4—5 minutes. When the duck skin is golden brown and the rendered duck fat is enough to fry the other side, turn the duck breasts over and fry for 5—6 minutes until medium-rare (if you want them fully cooked, fry for a longer time). Use a spoon to skim off the excess duck fat.

(4) Wash the blackberries and put them into the wine and spice juice. Squeeze the orange for juice, pour half of it into the wine, bring to a boil, then lower the heat and simmer for 5 minutes. Mix the remaining orange juice with the arrowroot powder until well combined.

(5) Strain out the blackberries and put them into a bowl. Pour the wine and spice juice into the frying pan, add the prepared arrowroot water, bring to a boil, and stir constantly until thickened. Add the blackberries and heat through.

(6) Slice the duck breast meat and arrange it on a serving plate, then pour over the red wine and blackberry sauce and it is ready to eat.

V. How to Clean Blackberries Thoroughly

I especially like the somewhat special sweet taste of blackberries. Because the surface of blackberries is uneven and the texture is relatively soft, cleaning them is a bit troublesome.

Method 1:

Put the blackberries into a basin, add clean water and rinse them, repeating the rinsing 2-3 times until the dirt on the surface is washed away;

Soak them in rice-washing water, or add 1 small spoon of edible salt to clean water and soak for 15 minutes;

Then wash them clean again with clean water.

Method 2:

Gently clean the blackberries.

After picking (or buying) ripe, juicy blackberries, clean them gently but thoroughly. Pour the blackberries into a colander, rinse them under the tap with cool water, while gently shaking them or stirring them with your fingers. Drain the water, and gently pat dry the excess moisture with a soft towel.

While cleaning and drying the blackberries, pick out any rotten, unripe or damaged fruits. Leaves, dirt or other debris should also be picked out.