The blackberry is an edible fruit produced by many species in the genus Rubus in the family Rosaceae, hybrids among these species within the subgenus Rubus, and hybrids between the subgenera Rubus and Idaeobatus. The taxonomy of the blackberries has historically been confused because of hybridization and apomixis, so that species have often been grouped together and called species aggregates. For example, the entire subgenus Rubus has been called the Rubus fruticosus aggregate, although the species R. fruticosus is considered a synonym of R. plicatus.
The soft fruit is popular for use in desserts, jams, seedless jelly, and sometimes wine. It is often mixed with apples for pies and crumbles. Blackberries are also used to produce candy.
Cultivated blackberries are notable for their significant contents of dietary fiber, vitamin C, and vitamin K. A 100 gram serving of raw blackberries supplies 43 calories and 5 grams of dietary fiber or 25% of the recommended Daily Value. In 100 grams, vitamin C and vitamin K contents are 25% and 19% DV, respectively, while other essential nutrients are low in content.