mezzomediBlackberry
Juicy, sweet-tart blackberry with a woody note and astringent seeds.
Blackberries are black fruits with a sweet and slightly tart taste, and tender, juicy flesh. In Mediterranean cuisine, they are primarily used in pastries, jams, or as an accompaniment to cheeses. Their natural acidity makes them a prized ingredient for desserts and coulis.
Best pairings
Strawberry Classic84%Blackberries and strawberries share vibrant acidity and floral notes, an essential pairing in Provençal pastry.
Mint Classic82%Menthol freshness contrasting with tart fruit, traditional in the Levant and Maghreb.
Lemon Classic81%Citrus acidity exalts the minerality of blackberry, a base for Mediterranean syrups.
Chocolate Classic80%Blackberry and dark chocolate, woody fruitiness and cocoa.
Raspberry Classic79%Natural complementarity between red fruits: balanced acidity and sweetness, a base for Mediterranean desserts.
Orange Aroma bridge76%Citrus acidity complements blackberry tannins, a classic citrus-berry combination.
Honey Classic74%Blackberries and honey: sweet-tartness.
Almond Classic74%Blackberry and almond in tarts.
Black pepper Aroma bridge72%Piquant spice highlighting blackberry's tannic structure, a Greco-Italian subtlety.
Fig Classic71%These two Mediterranean fruits offer a natural sweet-tart complementarity in jam.
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FAQ
What goes with blackberry?
Blackberry pairs especially well with strawberry, mint, lemon, chocolate and raspberry. Blackberries and strawberries share vibrant acidity and floral notes, an essential pairing in Provençal pastry.
When is blackberry in season?
Best season: summer, autumn.
What can I substitute for blackberry?
If you don't have it, try: raspberry, strawberry, fig.