Botanically, the formation of the tree blackberry is different from those of the genus Rubus (blackberries and raspberries); because while in this one each drupe comes from a tiny flower, in the genus Rubus The entire blackberry comes from a single composite flower.
One of the best moments of any walk through the mountains happens when discovering a bush with ripe berries. Smiles appear on faces and, if the plant is not recognized at first glance, the inevitable doubts arise about whether it will be edible.
It is a scene that reproduces those played by our ancestors thousands of years ago, for whom berries were essential. They ate them fresh and dried them to have reserves in the months without harvest.
In common language, forest fruits are those that were not traditionally cultivated, but rather They were collected from wild bushes.
It is the name that has been extended to berries, although from a botanical point of view they are the fruits that develop from the wall of the ovary of the flower.
Properties and benefits of forest fruits
The protective power of small forest fruits makes their regular consumption highly recommended.
Rich in vitamin C, iron and tannins, Wild berries, such as raspberries, blueberries, blackberries, currants or strawberry trees, are a gift for the palate and health, especially for children, who enjoy the most when they can participate live and directly in their collection in the middle of nature.
They are champions in antioxidants
Oxygen radical absorption capacity (ORAC, measured in micromoles per 100 g) is a method of measuring the antioxidant capacity of foods in the laboratory.
There is currently a scientific discussion about whether this capacity occurs to the same extent in the food ingested, but in any case it indicates the antioxidant power of the food.
Berries appear at the top of the ranking: elderberry (14,697), black currant (7,957), blackberry (5,905), blueberry (5,481), raspberry (5,065) and red currant (3,387).
Raspberries
Close relatives of blackberries, they have a somewhat more acidic and delicate flavor, with fewer seeds. They are rich in iron (1 mg/100 g) and vitamin C (25 mg).
The medicinal part is its leaves, more than the berries, which are rich in astringent principles. Its use is recommended in case of pharyngitis (gargling of the leaves), in the treatment of diarrhea and as a tonic in pregnancy and postpartum.
Strawberries
The strawberries are rich in iron (1 mg/100 g), magnesium, potassium and sodium.
Remineralizing and detoxifying, They stand out for their vitamin C content (100 g meets daily needs) and folic acid.
They are recommended in purifying cures and are also indicated in cases of rheumatism, since, in addition to having a cleansing effect, they offer a certain anti-inflammatory activity.
black cranberries
They are used to make compotes and jellies. Are very useful in conditions of the circulatory system, such as varicose veins or hemorrhoids.
The leaves can be taken as an infusion and are recommended as an astringent and antiseptic tonic, as well as in the complementary treatment of diabetes. The fruits are also recommended in the treatment of this disease.
tree blackberry
Although externally the fruits of the mulberry tree resemble those of the blackberry, they have nothing in common. The blackberry is larger and elongated.
Botanically, the formation of the tree blackberry is different from those of the genus Rubus (blackberries and raspberries); because while in this one each drupe comes from a tiny flower, in the genus Rubus the entire blackberry comes from a single composite flower.
It can be of two colors: the white mulberry, without pigments, and the black mulberry, highly pigmented. On a nutritional level, blackberries are rich in organic acids.
Lingonberries
They are the fruit of a low shrub, native to the east coast of the US. These berries contain a large amount of tartaric acid, so they are rarely consumed raw.
Instead, they are delicious for making jams, jellies and sauces. These dried berries are consumed just like raisins.
They are recommended in the treatment of recurrent urinary tract infections, also having a vasodilator effect common to many other fruits of the forest due to its high content of anthocyanidins.
red currants
Red currants have the same properties as black currants, but as they have less dark pigment, their anthocyanidin and vitamin C content is somewhat lower.
Gastronomically delicious and somewhat more acidic than the black ones, they are recommended for their digestive virtues and as liver decongestants, In addition to being excellent for quenching thirst, whetting appetite and stimulating the body’s defenses.
Blackberry
Rich in organic acids, fiber, pigments and tannins, it offers significant amounts of vitamin C (10 mg/100g), calcium (36 mg) and one of the highest doses of iron among fruits (1.6 mg per 100 g), a combination that makes it useful in case of anemia.
It also provides folic acid and vitamin B3, very beneficial for the nervous system. It also helps the immune system and is useful in case of diarrhea.
black currant
It stimulates the hormonal system and can be used as a circulatory tonic. It is five times richer in vitamin C (190 mg/100 g) than the red one (36 mg).
Arbutus
Its leaves help prevent urinary infections.
Hip
The wild rose bush has 20 times more vitamin C than orange. It is taken as an infusion.
Forest fruits in the kitchen
Forest fruits provide color and flavor to a wide variety of dishes. If they are collected in the forest, it is advisable to choose mature, shiny and undamaged specimens, as well as respect the plants not cutting off the branches or tender shoots so that they continue to grow and bear fruit.
After harvesting these fruits have a short life. They should be stored in the refrigerator, without piling up and letting them breathe. It’s better do not wash them until the moment of consumption, since humidity deteriorates them.
If they are purchased packaged, there should be no mold or liquid in the packaging and the fruits should have a bright and fresh appearance. They can also be purchased frozen or freeze-dried, and in jams or concentrated juices.
Strawberries, blackberries and raspberries are delicious as table fruit or snack; On the other hand, other varieties are more appreciated as an ingredient in other dishes: ice creams, smoothies, sorbets, juices, jams, cakes, muffins… there are countless classic ways to use them.
Apart from the berries that are easily found, there are others that are not given as much attention, such as those of the blackthorn, elderberry or juniper, but they are also used to make liqueurs, spirits, syrups and traditional remedies.
Colorful salads
In green sprout salads, red fruits provide an ideal acidic and sweet complement. Blueberries, for example, combine deliciously with walnuts and apples or with pineapple and mango. You can also make exquisite salads with other berries, spinach and nuts.
In cold fruit soups and vegetable creams, they provide color and acidity. Raspberries work well in a melon soup. The carrot or pumpkin cream It can be decorated with some whole fruits or an oil made with them.
A cauliflower cream with a touch of blueberry is another good bet. Or a cream of brown lentils. Strawberry or raspberry gazpacho, or ajoblanco with currant are also appetizing.
Luxury jams
Most red fruits are suitable for making jams and jams. Some, such as blueberries, are especially suitable, as they contain abundant pectin.
For its preparation you can use only one type of berry or several. The fruit must be clean, ripe and healthy. It is cooked with whole cane or white sugar in a variable proportion to taste – like minimum 35% of the weight of the pulp – and is accompanied, if desired, with other aromas such as vanilla and lemon zest.
To thicken you can use a little apple peel or pectin.