The blackberry fruit has a lovely, attractive appearance, characteristic black color, harmonious sweet-sour taste and an intense aroma. It has significant nutritional, medicinal and protective properties. The blackberry fruit has extremely high biological values. It is considered a rich source of iron, potassium and vitamin C. Fresh fruits and juice are an excellent laxative, while the mineral substances and organic acids regulate the blood pH, improve blood work and lower the blood pressure. Vitamins strengthen the immunity of the organism, pectins contribute to the prevention of arteriosclerosis and heart attack while pulp improves digestion. Blackberry fruit also has advantages over other foods due to the fact that it has low energy value. Blackberries are extremely suitable for freezing and they preserve all of their nutritious values.