Blackberries & Salal berries—the wild fruit!

This is the fifth feature in the WeeMunch Seasonal Berry Series (use the search bar to read our posts on raspberries, strawberries, huckleberries, and salmonberries). I’ve grown to love blackberries and salal berries—despite their instense seediness—since learning more about their impressive nutrient content, and am more apt to popping one into my mouth when I come across a bramble on my way to the beach. I’ve only recently discovered salal berries and this year I’ve incorporated them into some of my favourite recipes. I have a lovely bush growing in my yard so I’ve been using them in pies and even homemade ice cream.

Oskar, my son, just loves them both. Come to think of it, I don’t think that there is a berry he doesn’t like. A momma can’t complain though—even though I managed to freeze almost no berries this year—because they are so very good for you.

Here’s a snapshot of the plentitude of nutrient value, common among berries in general, and found in blackberries and salal berries: high levels of vitamin C and A, and antioxidants known for their anti-cancer properties. Not too shabby for a ‘weedy’ berry. Most berries are bursting with healing properties. As a holistic nutritionist, I believe that food is medicine and works as powerfully as medicine, and there are many studies that show this repeatedly.

Known as the ‘cabernet of berries’ for their earthy wine-like taste, blackberries are easy to incorporate into a food-lover’s diet. I thought this recipe looked simple to make and very tasty. Great for your little one’s upcoming birthday party or a special summer treat.

Blackberry Tart Recipe
Prep and Cook Time: around 30 minutes; chilling time: 3 hours Ingredients:
Crust
2-1/2 cups walnuts
1-1/2 cups dates
Filling
5 cups fresh or frozen blackberries
3 TBS honey
1-1/2 TBS arrowroot

Directions:
1. Combine walnuts and pitted dates in a food processor. Process until well mixed and ground, but not smooth (about 40 seconds). It should have a coarse texture when done. Press into a 9-inch tart pan. Set in refrigerator while making the filling.
2. If you are using frozen blackberries make sure they are completely thawed. If not, they will dilute the filling as they thaw and make it runny.
3. Place 2 cups of the berries along with the arrowroot in a blender. Add water or blackberry juice. Blend into a puree.
4. Place puree in a small saucepan along with honey and cook over medium heat stirring constantly for about 3-4 minutes. It should lose its cloudiness and thicken. When it thickens and the cloudiness is gone remove it from heat. Mix with rest of the blackberries and fill tart shell. Refrigerate for at least 3 hours. Make sure it is covered so it doesn't pick up moisture from the refrigerator.
Serves 8

*Thanks to WHFoods.com website for the above recipe

Be well-nourished, Lisa Marie