Ingredients 8

Hey guys, now I'm gonna explain you about 3 ingredients.

1. Blackberry.

Blackberries are characterized by their coloring, their unique composition and their flavor. Like raspberries, Blackberries are not technically a berry, but rather an aggregate fruit of individual drupes held together by very fine, nearly invisible hairs. Blackberries do not have a hollow center, instead they have a solid, edible core. When ripe, Blackberries have a deep inky sheen with purple highlights. They are succulent, soft, and juicy. Their flavor is sweet, slightly tart, with earthy undertones. Blackberries are available year-round with a peak season in summer. 

Blackberries are a bramble fruit within the Rosaceae family. A member of the Rubus genus, there are hundreds of specific varieties of Blackberries. The name Blackberry is often used as a generic term that refers to a wide range of bush berries that are considered Blackberries. These include loganberries, boysenberries, marionberries and ollalieberries. 

Blackberries are a good source of vitamins A and C, iron, calcium and dietary fiber. Blackberries get their dark purple pigmentation from the phytonutrient anthocyanin, which also has antioxidant properties. 

The sweet-tart flavor and earthy quality of Blackberries allows them to be used in both sweet and savory applications. The moderately high acidity of Blackberries cuts through the rich flavors of creamy and aged cheeses, or rich fatty meats. Blackberries can be added to ice creams, jams and baked goods. Blackberries also pair well with nuts, aged balsamic vinegar, salad greens, figs, and leafy herbs.

In a 2006 study published in The American Journal of Clinical Nutrition, scientists have indicated that the antioxidant content of Blackberries was far greater than that of other foods, making them one of the top cancer fighting foods. 

Blackberries have a complex lineage, with native species on several continents, including Asia, Europe, North and South America. Native to the Pacific Northwest, Rubus ursinus is the most common commercially produced species in North America. In Europe, there are six species that are referred to as the aggregate species Rubus fruticosus. Blackberries thrive in a temperate climate where the weather is mild and humid. 

Source:

http://www.specialtyproduce.com/produce/Blackberries_102.php

2. Blueberry

Blueberries grow on low creeping shrubs or tall erect bushes, depending upon variety. The small round berries can range in size from 5-16 millimeters in diameter. They first appear green, but ripen into a deep shade of dusty blue. The soft, hazy white coating that develops on the skins' surface, which is known as the bloom, is a natural waterproofing which helps protect the berries from the sun and other natural elements. Blueberries have a sweet and woodsy flavor with an acidity that can vary depending upon growing conditions. Long sunny days and warm temperatures develop a higher sugar content, while cooler temperatures and shorter days with limited sunlight increase acidity. After harvest some plants lose their leaves while other varieties retain their foliage year-round, becoming a colorful mix bronze, red and purple in the autumn. Blueberries are available year-round with a peak season in the summer. 

Blueberries are botanically classified within the Vaccinium genus, along with cranberries and lingonberries. Though there are thirteen different species of Blueberries, the two that are most commonly recognized are Vaccinium corymbosum (highbush blueberry) and Vaccinium angustifolium (lowbush blueberry). The highbush Blueberry is larger and the variety most often grown for commercial crops. Lowbush Blueberries are smaller and often synonymous with 'wild' blueberries, Blueberries are an excellent source of antioxidants, Vitamins C and K, manganese, copper and fiber. 

Commonly relegated for the usual pies and jams, Blueberries are just as appropriate in savory applications as they are in sweet dishes. They make an excellent accompaniment to duck or game hen when cooked down into a sauce with balsamic vinegar and woodsy herbs. A mixture of wild rice, dried Blueberries and mirepoix may be used in a stuffing for pork loin or poultry. Their sweetness balances well with a spicy barbecue sauce for ribs, a tangy glaze for ham or in a fruity compote over a wheel or baked brie cheese. Add Blueberries to a green salad, especially in those containing peaches, watermelon, nuts and fresh cheeses. Other complimentary flavors include, cinnamon, ginger, honey, maple syrup, nuts, oats, chocolate, lavender, thyme, rosemary and mascarpone. 

Blueberries were documented as ‘‘manna in the winter’’ by the Early American explorer, Samuel de Champlain. Native American people, such as the Pemmican, preserved a concoction of lean meat, fat, and Blueberries as a winter survival food. 

The first wild Blueberries were native to North America. They were later cultivated in the early 20th century by the agricultural specialist, Elizabeth White and American botanist Frank Coleville. Together, by 1916 they had successfully cultivated commercially valuable strains of Blueberries in Northeastern United States. The determining success factor was understanding that Blueberries need high levels of acid in their soil and that they are not self-pollinating. Today, Blueberries are the most commercially important food plant within the Vaccinium family. They grow prolifically throughout North America and more limited within Europe and the Southern hemisphere. 

Source:

http://www.specialtyproduce.com/produce/Blueberries_103.php

3. Green Gooseberries.

The Green gooseberry is a widely varied fruit depending upon the cultivar. The exterior can range in texture from smooth and translucent to fuzzy and opaque. They can vary in size from that of a large cherry tomato to smaller than a blueberry. The round or slightly oblong berries have a taut, pale green skin and tomato-like flesh dotted with tiny edible seeds. Their tart juicy flesh is not as sweet as the red varieties, but offers flavors of kiwi, starfruit and green grape with a moderately acidic floral finish. Green gooseberries are available in the summer. 

Gooseberry is an umbrella term for almost 2,000 different cultivars within the Ribes genus. There are two main types, American (Ribes hirtellum) and European (R. uva-crispa or R. grossularia). The European variety is far superior in flavor, size and texture and the classic berry for most culinary uses. The 'Invicta' gooseberry is one of the most commonly grown green European cultivars. A completely unrelated fruit named the Cape gooseberry (Physalis peruviana), is actually a closer relative to the tomatillo and a member of the Solanaceae family., green gooseberries provide twenty times more vitamin C than an orange. They are also rich in vitamins A, B1, B5 and B6, folate, calcium, magnesium, potassium and copper. 

Fresh Green gooseberry's sweet-tart flavor can be used in both sweet and savory dishes, whether cooked, raw, mashed, pureed, preserved, even pickled. Stud a sweet almond tart with the sour, gem-like green berries to add little bursts of natural acidity. The berries make an excellent jam or syrup for beverages and cocktails. Cook the Green gooseberries down into a chutney spiked with clove, star anise and black pepper to accompany fresh goat cheese spread on toast. Slice the Green gooseberries in half and submerge in a saltwater brine and pickling spices for a relish to pair with sausages, pork, lamb or grilled fish. Complimentary ingredients include pistachios, pine nuts, almonds, bramble berries, stone fruit, aged balsamic vinegar, salad greens such as butter lettuce and arugula, apples, fresh and dried figs, fennel, bacon and basil. 

Gooseberries have a rich history steeped in traditional British recipes and horticulture. A favorite dessert since the Tudors controlled the throne, known as a gooseberry fool, consists of folding sweetened Green gooseberry jam into freshly whipped cream. Competitive gooseberry growing was a popular pastime up to World War I, when there were 170 shows in Northern England. The Egton Bridge Old Gooseberry Society, established in 1800, is the oldest surviving show in the country. 

Gooseberries are native to the European Caucasus Mountains and North Africa, even the so-called American cultivars have genetics that can be traced back to the earliest European varieties. The British can be credited for their work in the sixteenth century in developing many of the varieties we see today. Gooseberries grow best in humid summer conditions and are extremely cold-hardy, and can be found growing as far north as the Arctic Circle. 

Source: http://www.specialtyproduce.com/produce/Green_Gooseberries_108.php