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Blackberry and Peach Fruit Leather ~ Gourmet Edition ~

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How did I make it 41 years without ever picking a blackberry?!  Life is so short and I have so much to do!  As I was blending the berries into a puree my breath was taken away by the color of the pureed blackberries.  I tried so hard to capture it in photographs but I just don’t have the skill to do that.  Though the berries come off looking black, they actually had a very deep, velvety purple color to them once pureed.  The liquid was so gorgeous that I was tempted to bathe in it.  And those that know me well will all say,  “There’s our Amie Sue.”  haha

Today, my girlfriend, Gina, and I braved the thorn infested vines and collected quite a bit of these luscious berries.  It did not come easy.  The vines came alive as we got closer and wrapped themselves around us, sinking their hooks into our clothing or flesh and wouldn’t let go without a fight.  Note to self ~ do NOT wear flip-flops next time.  I lost track of how many times I would hear, “Ouch!” coming from Gina or from my lips… but in the end, it was worth it.  We have oodles, I mean oodles, of these blackberry bushes on our land.  They are rather invasive but that is ok by me.   The “life” that surrounds us brings me so much peace and joy.

 These berries are made up of lots of tiny, round, shiny berries that are stuck together—an aggregate fruit.  Each tiny berry in the cluster has its own seed, so one animal eating one fruit spreads many seeds.  If you’ve never eaten a blackberry before, it tastes sweet, juicy, and kind of like raspberries.  It may taste tart, kind of sour or slightly bitter if it’s not really ripe.  Select plump, firm, fully black berries.  Unripe berries will not ripen once picked.  A ripe blackberry is deep black with a plump, full feel.  It will pull free from the plant with only a slight tug.  If the berry is red or purple, it’s not ripe yet.

Ingredients: yields 8 cups puree

Preparation:

 

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