The blackberry, cultivated in the Colombian Andes, is a bittersweet ellipsoidal berry. Its colors go from red to dark purple depending on its level of maturity. This fruit is known by its exquisite flavor and by being a source of calcium, phosphorus, vitamins and minerals.
- Innocuous product whose organoleptic characteristics (smell, color, texture, aroma and flavor) are preserved for a two-year period of time.
- Must be preserved at a temperature of -18C°. Do not refreeze.
- Scientific name: Rubus glaucus
The Andean blackberry can be used to prepare fruits salads, chutneys, juices, nectars, jams, ice-creams and desserts.