Zarzamora Blackberries
Estimated Inventory, lb : 0
Description/Taste
Zarzamora is the name of a blackberry species that produces small fruits averaging around 1 to 2 centimeters in diameter. The fruits are generally round, oval, or slightly elongated in shape and taper toward the non-stem end, topped with a green-leafed cap. Zarzamora is also a type of aggregate fruit, meaning it is comprised of tiny, round drupelets that fuse to create the appearance of a single fruit. The surface is textured, bubbled, bumpy, smooth, and glossy, and each drupelet is taut with thin skin. The fruits ripen from green or white to shades of burgundy, maroon, and dark purple, almost appearing black, and the coloring will vary depending on maturity and growing conditions. The fruit’s surface may also be covered in fine hairs, which transition from green to black when ripe. Underneath the exterior, the red-purple flesh is pulpy, aqueous, and tender. The flesh also encases tiny, crunchy seeds and is centered around a spongy, solid, white receptacle. Zarzamora is edible raw when ripe and must be picked at maturity as the fruits will not ripen once harvested. Ripe fruits have a bittersweet, tangy, tart, and sour taste.
Seasons/Availability
Zarzamora is harvested in the summer through early fall.
Current Facts
Zarzamora, botanically classified as Rubus ulmifolius, is a wild blackberry species belonging to the Rosaceae family. The name Zarzamora is utilized throughout regions of South America for the pigmented fruits, and the Spanish descriptor can reference all types of blackberries, in general, and the specific wild species, Rubus ulmifolius. In this article, Zarzamora will be used to describe the species Rubus ulmifolius. Zarzamora is also known as the Elmleaf blackberry and Thornless blackberry in English, and the species is native to Europe and Northwestern Africa, later naturalizing in regions worldwide, including South America. Despite its global expansion, Rubus ulmifolius is prevalent mainly in its native regions and is still considered a minor species in areas such as South America. Zarzamora grows on sprawling, densely intertwined, branching shrubs reaching up to three meters in height, and the shrubs are known for being fast-growing and hardy. Worldwide, the fruits of Rubus ulmifolius are seasonally foraged as a delicacy and are commercially cultivated on a small scale in some regions. The fruits are utilized in a wide array of fresh and cooked culinary preparations and are also incorporated into various natural medicinal remedies.
Nutritional Value
Zarzamora is a source of vitamin C to strengthen the immune system, fiber to regulate the digestive tract, calcium to build bones and teeth, potassium to balance fluid levels within the body, and vitamin E to protect the cells against the damage caused by free radicals. The fruits also provide vitamin A to maintain healthy organs, magnesium to control nerve functions, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including B vitamins, manganese, and copper. The fruit’s pigmented nature indicates the presence of anthocyanins, compounds with antioxidant properties that reduce inflammation and support the body's overall well-being. In natural medicines, the roots of blackberry plants are boiled and utilized to treat symptoms associated with diarrhea. The leaves are applied topically to heal wounds and irritations and are boiled for eye washes. Dried leaves are also steeped in tea and consumed as a cold and flu remedy.
Applications
Zarzamora has a sweet, subtly bitter, tangy, and tart taste suited for fresh and cooked preparations. The blackberries are typically washed and consumed straight out of hand and are often sprinkled with sugar for a sweeter taste. Zarzamora can also be used as a topping over parfaits, oatmeal, and yogurt, mixed into fruit medleys, or tossed into salads. The fruits are infused into syrups and vinegar for coloring and flavoring or used to make ketchup and pickled condiments. In addition to fresh preparations, Zarzamora can be simmered into jams, jellies, chutneys, and sauces or cooked into fruit cheeses with other items like crab apples. The fruits can also be baked into crisps, cobblers, and pies, blended and frozen into ice cream, or used as a flavoring for fillings in other desserts. Beyond culinary dishes, the fruits are infused into wine, juices, tea, and liqueurs. Zarzamora pairs well with vanilla, chocolate, maple syrup, brown sugar, nuts including almonds, walnuts, and pecans, other fruits such as strawberries, peaches, and apricots, and spices such as cinnamon, ginger, cloves, and star anise. Blackberries should be immediately consumed for the best quality and flavor. The fruits will keep for a few days when stored unwashed in a ventilated container in the refrigerator.
Ethnic/Cultural Info
Zarzamora is grown in limited quantities throughout South America and is a seasonal fruit promoted for culinary and medicinal preparations. While it is less known than other Rubus species native to South America, Rubus ulmifolius is prevalent throughout Europe and is an integral ingredient cooked into pies on Michaelmas Day. The annual celebration is also known as the Feast of Saint Michael and is a commemorative day held on September 29th to honor the transitioning of the seasons and Saint Michael the Archangel. Legend has it that Michael the Archangel threw the devil from heaven, and the devil fell on a blackberry bush when he hit the ground. The devil hated the shrub for its sharp thorns and spat on the plant, vowing that anyone who ate the fruits would be cursed. Michaelmas Day marks the alleged day blackberries were cursed, and after this day, it is said the fruits turn bitter and develop mold due to changing weather. Michaelmas Day was initially thought to have been celebrated around October 11th but was later changed according to shifting calendars. The annual event also marks the changing of the seasons, and farmers use this day to mark the weather transition into winter. In England, the week leading up to Michaelmas Day is nicknamed “blackberry week,” and families forage the fruits and utilize them in desserts, jams, syrups, and fresh preparations. On Michaelmas Day, blackberries are famously baked into pies, and then after the celebration, they are avoided until the next harvest season.
Geography/History
Many species within the Rubus genus produce edible fruits generally categorized as blackberries worldwide. Several sites of origin occur throughout South America, North America, Europe, North Africa, and Asia. Rubus ulmifolius is native to regions of Europe and Northwestern Africa and has been growing wild since ancient times. Much of the species' history is unknown, but the plant's fruits, leaves, and roots have appeared in various medicinal texts, folklore, and literature for centuries. Rubus ulmifolius was initially a foraged species, but over time, the plants were chosen as natural property borders and were sown to create dense thickets, hedges, and fences, encouraging commercial production. Widespread commercial cultivation occurred in Europe around the 19th century, and the species was also introduced to other regions worldwide at the same time. In South America, Rubus ulmifolius was planted in Colombia in the 19th century and is notably grown in the Cundinamarca region of Colombia, where it is commonly referred to as Zarzamora. Cundimarca accounts for around twenty-six percent of the country’s annual production. The name Zarzamora is also used in other Spanish-speaking regions throughout South America for the species. Today, Zarzamora thrives in temperate regions worldwide and naturally grows in forests, along woodland edges, ravines, disturbed land areas, riverbanks, meadows, and along roadsides. The species is also planted in home gardens and is considered invasive in some areas of the United States, New Zealand, Australia, Argentina, and Chile. The Zarzamora fruits featured in the photograph above were sourced through a local market in Colombia.
Recipe Ideas
Recipes that include Zarzamora Blackberries. One
is easiest, three is harder.| Mexico In My Kitchen |
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Blackberry Atole / Atole de Zarzamora |
| Driscoll's |
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Zarzamora (Royal Blackberry) Cocktail |
