Blackberry

With its dark purple-red color and deep, rich dusky flavor, this delicious berry is considered the 'Cabernet' of black berries. Our Blackberry puree captures all the renowned characteristics of this unique and distinctive berry. Whether used in a gourmet dessert sauce, beverage, or savory dish, Blackberry makes a statement in flavor, color and aroma. Use one of our easy recipes, or work it in with your own favorites.


Click here for pdf profile sheet
How to order for foodservice
 

Featured Recipe

Citrus Pain Perdu with Coconut Ice Cream

Yield: 8 Servings
Source: Susan Walter, Chef
    • 1/2 cup sugar
    • 1/4 cup water
    • 1/4 cup The Perfect Purée Blood Orange Concentrate,  thawed
    • 1/4 cup The Perfect Purée Key Lime Concentrate,  thawed
    • 1/4 cup The Perfect Purée Meyer Lemon Concentrate,  thawed
    • 1 tsp The Perfect Purée Orange Zest,  thawed
    • 8 tbsp. butter
    • 16 slices crusty sourdough or other rustic bread, cut into 3" rounds, 1/2" thick
    • 3/4 cup The Perfect Purée Blackberry,  thawed
    • 4 tsp. The Perfect Purée Orange Zest,  thawed
    • 1 tbsp. fresh mint leaves, chiffonade
    • 1/2 cup fresh coconut shards

Method:
1. Heat sugar and water, stirring until sugar is melted.
2. Remove from heat and cool slightly.
3. Stir in and Orange Zest.
4. Heat butter in 8" saute pan. Dip bread in citrus syrup and saute until lightly carmelized. Repeat until all bread is carmelized. Bread carmelizes very easily so watch carefully and remove just as it starts to color.
5. Decorate plate with lines of Blackberry puree. Top with 2 slices of Pain Perdu. Place a scoop of coconut ice cream on Pain Perdu. Place 1/2 tsp. Orange Zest on top of ice cream, then sprinkle with mint.
6. Sprinkle toasted coconut shards around plate.


Coconut Ice Cream:
    • 2 cups milk
    • 1/2 cup sugar
    • 6 egg yolks
    • 1/2 tsp. vanilla
    • 1 1/2 cups The Perfect Purée Coconut,  thawed
    • 1/2 cup heavy cream

Method:
1. Heat milk and sugar.
2. Beat egg yolks in a small bowl.
3. Add a little hot milk to eggs.
4. Place egg mixture in pan and cook until thickened, about 180 degrees.
5. Cool and add vanilla, Coconut puree and cream.
6. Process in ice cream machine.

  • Meyer Lemon
  • Green Apple
  • Tamarind
  • Coconut
  • Pink Guava
  • Key Lime
  • White Peach
  • Orange
  • Black Currant
  • Red Raspberry
  • Blackberry
  • Roasted Red Pepper
  • Apricot
  • Mango
  • Lychee
  • Kiwi
  • Pear
  • Strawberry
  • Passion Fruit
  • Blood Orange
  • Cherry
  • Pomegranate
  • Papaya
  • Blueberry
  • Lemon Zest
  • Banana
  • Prickly Pear