The black raspberry, R. occidentalis L, is the common name dedicated to two different species of the genus Rubus. It is a primarily self-fruiting bramble berry and member of the family, Rosaceae along with strawberries and blackberries. Wind and honey bee pollination also account for the continued propagation of blackberry fruits.

Black raspberries are an aggregate fruit with individual drupelets that are held together by very fine, nearly invisible hairs. When picked, the stem and the receptacle of the raspberry stay on the plant, leaving a hallow center within the fruit. Black raspberries are generally smaller than other colored raspberries, more tart than sweet, with a slight note of earth in their flavoring. Once ripe, they have a highly perishable shelf-life.

Serving Ideas

Black raspberries are most commonly used in sweet preparations, desserts and baked goods. Their high acidity makes them ideal for preserving and canning. They can be used in fruit salads along with other bramble berries, cooked down into a syrup or gastrique, added to cocktails, ice creams, gelatos and sorbets and simply be eaten fresh out of hand. Complimentary pairings include fresh creamy cheeses, bloomy rind cheeses, coconut, chocolate, stonefruits such as peaches and nectarines, apples, honey, pork, lamb, quail, herbs such as basil and mint and nuts such as pistachios and pine nuts.

Geography/History

Black raspberries are indigenous only to North America, both the Eastern and Pacific coast, depending on the variety. They exist as trailing vines and upright growing bushes. Black raspberries are more abundant in the Eastern U.S., especially among the Gulf states. They have found very limited commercial success, as they can be found growing mostly wild and they have simply been crowded out by the popularity of the now ubiquitous Red raspberry.

Seasons/Availability

Black raspberries are available in summer.