Wild blackberries

[Chelle]

(or they could have been wild black raspberries, I'm not sure of the difference)

My husband and I went fishing yesterday. We didn't catch any fish, but up a little ways from the beach area there was this huge wild blackberry patch with loads of ripe blackberries. My husband spent about a 1/2-hour picking them and we left there with at least a quart. We stopped by a supermarket to pick up some vanilla ice cream and had the ice cream with fresh blackberries for dessert last night. They were actually pretty tasty (even if a little on the tart side) -- and this is coming from someone who doesn't like to eat blackberries or raspberries (not because I don't like the flavor, but because the hard pebble-like seeds stick in-between my teeth :lol ). So the fishing trip wasn't a total loss.

[kevinmiller]

Our blackberries haven't started blooming yet. But they're great when they do. :lol

[IM4given]

I like to make mine into cobbler - mix the berries with a cup of self-rising flour and a cup of sugar, then turn them into a greased 13X9 cake pan and pour a batch of pancake batter over them. Bake at 350 until the top is all nice and brown. THEN you serve it with a scoop of vanilla ice cream. SUPER YUMMY!

[Chelle]

I like to make mine into cobbler - mix the berries with a cup of self-rising flour and a cup of sugar, then turn them into a greased 13X9 cake pan and pour a batch of pancake batter over them. Bake at 350 until the top is all nice and brown. THEN you serve it with a scoop of vanilla ice cream. SUPER YUMMY!

About how much berries (as in, cups) would you estimate you use for that? It sounds absolutely scrummy (short for scrumptious)!

[IM4given]

A quart will fill a 13 X 9 cake pan, more or less, I would think. When you make the pancake batter, just use something like Bisquick or your favorite pancake mix/recipe. Make it somewhat thin, then pour it over the top of the berries in a thin layer. You can also use a yellow cake mix batter for the top layer instead of pancake batter.

[Chelle]

Thanks again! :smile I'll have to try that sometime!

[pneu-engine]

(or they could have been wild black raspberries, I'm not sure of the difference)

My husband and I went fishing yesterday. We didn't catch any fish, but up a little ways from the beach area there was this huge wild blackberry patch with loads of ripe blackberries. My husband spent about a 1/2-hour picking them and we left there with at least a quart. We stopped by a supermarket to pick up some vanilla ice cream and had the ice cream with fresh blackberries for dessert last night. They were actually pretty tasty (even if a little on the tart side) -- and this is coming from someone who doesn't like to eat blackberries or raspberries (not because I don't like the flavor, but because the hard pebble-like seeds stick in-between my teeth :lol ). So the fishing trip wasn't a total loss.

YOWZA!!!!!!!!!!!!!!!!! Chelle, what a find !!!!!!!!!!!!!!!!!! :thumb :drool :drool :drool :drool :drool :drool

Here are some pix. You tell which yours looked like. :lol

Blackberries::::::::::



...and,



...and,




Raspberries::::::::



...and,

[pneu-engine]

That's not all, either. :lol

There are wild varieties of "black" berries that have some very unusual names. Please click on the link below and scroll down till you find the exotic berries. :ideas:

http://www.pickyourown.org/unusualfruits.htm

Of the "blackberry" types listed, Boysenberry, Olallieberry, and/or Dewberry are possibilties of what you found.

[Samer]

I'm a mulberry man myself. Mmmm mmm Lebanese black mulberries.

[pneu-engine]

I'm a mulberry man myself. Mmmm mmm Lebanese black mulberries.

I used to love to raid the mulberry trees in fields around our place. However, getting old as I am and with my flavor sensors (i.e. olfactory bulbs in the back of the throat) waning a little I need flavor till it jumps right up and slaps me in the face. :drool

[Bakershalfdozen]

Yummy, Chelle! We had a 1/4 acre section of blackberries at our old place and I would make seedless jam out of them. That was great fun and something we'll miss this summer.

[Chelle]

Yummy, Chelle! We had a 1/4 acre section of blackberries at our old place and I would make seedless jam out of them. That was great fun and something we'll miss this summer.

I don't even think our entire property is 1/4 acre! You need a lot of space to grow enough blackberry bushes to produce any kind of sizable crop. I love seedless blackberry jam, too. :lol I also love wild huckleberry jam. My sister (who lives in Montana) sent me a "Montana basket" filled with great food locally made/grown in Montana. Included were two jars of locally-made wild huckleberry jam. Wow, that stuff is good! Just 4 ingredients: Sugar, huckleberries, water, and pectin. :lol Absolutely scrummy stuff!

PE, I'm not sure which kind our berries are. They kind of look like a cross between those first 2 pictures you posted. One thing I do know -- they are tasty!

[pneu-engine]

PE, I'm not sure which kind our berries are. They kind of look like a cross between those first 2 pictures you posted. One thing I do know -- they are tasty!

Then it's entirely possible that what you found were Olallieberries. They are a very sweet and tasty "black" berry that will naturalize in the wild.

Please click here::::::::

http://commhum.mccneb.edu/fstdatabase/h ... eberry.htm

Olallieberry blackberries are shiny black fruit that
were first developed in 1949 by the U. S. Department of Agriculture at Oregon State University by crossing a Loganberry with a Youngberry.
The result was called the Olallie, a Native American word meaning blackberry. Physically the Olallieberry looks like a classic blackberry. Genetically, however, the Olallieberry is approximately two-thirds blackberry and one-third European Red Raspberry.
Eaten fresh, Olallieberries are excellent, however most are made into preserves and wine. Like Blackberries, Olallieberries are super healthy for you. Anthocyanins - Olallieberries are characterized by
one major pigment: cyanidin-3-glucoside and in some cases cyanidin 3-rutinoside. The total anthocyani concentration is reported as 148
mg/100 g fruit. Phenolics - Similar to raspberries, Olallieberries
are relatively high in the phenolics, hydroxybenzoic acid and chlorogenic acid. Fiber - Olallieberries are high in fiber (5.3 g/100 g,)which has been shown to help reduce the risk of certain cancers.

Here is a site that specializes in Olallieberries
http://www.linnsfruitbin.com/faq.html

Berries | Citrus | Drupes | Exotics | Grapes | Melons | Pomes | Tropicals
Culinary Skills Home | Fruits | Vegetables | Web Resources | Eggs | Dairy | Cheese
Pasta-Grains | Sauces | Sandwiches | Soups | International

[Chelle]

Well, whatever they are, they're delicious! :tum The fact that they're good for you is a bonus! :thumb