Blackberries, also known as brambles, are the largest of the wild berries.

With their deep, purple-black color, these berries are loaded with powerful antioxidants including anthocyanins and are also high in fiber and vitamin C.

Estimated Glycemic Load=4
Antioxidant Score (ORAC)=5,347

Blackberries are widely cultivated in the United States and are available, depending on the region, from May through August. Look for plump, deep-colored berries sans hull. If the hulls are still attached, the berries are immature and were picked too early; the flavor will be tart. Fresh blackberries are best used immediately but they may be refrigerated, lightly covered and preferably in a single layer, for 1 to 2 days.