Plump blackberries are ripe for the picking at your grocery store, roadside stand, or farmer’s market. The juicy fruit is in season from May to October, according to the Center for Urban Education about Sustainable Agriculture, and is technically not a berry. Its proper classification would be an “aggregate fruit” forming from one flower, being composed of smaller fruits called drupes. We’ll leave it up to you to decide whether you want to start calling it an aggregate fruit when making one of these eight recipes that will have you serving blackberry-filled dishes well into the fall.
1. Cornmeal-Crusted Chicken with Blackberry Mustard
Take a break from your usual ketchup and mustard to try Eating Well‘s cornmeal-crusted chicken served with blackberry mustard. If this new mustard has you ditching your non-fruit-flavored store-bought version, you can try it with raspberries as well for another twist.
- 1 cup fresh blackberries, finely chopped
- 1½ tablespoons whole-grain mustard
- 2 teaspoons honey
- 1 pound chicken tenders, cut in half crosswise
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 3 tablespoons cornmeal
- 1 tablespoon extra-virgin olive oil
Directions: Mash blackberries, mustard, and honey in a small bowl until it looks like a chunky sauce. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal). Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6-8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.