The raspberry is the fruit of various plants of the rose family, and are widely grown in most countries around the world. Until recently, the most commonly cultivated raspberries have been red-fruited hybrids, originating from a single species from within the northern-hemisphere’s boreal ecosystem.
The raspberry is an aggregate fruit, which means that it is composed of many small individual fruits that come from multiple ovaries in a single flower. Each small sphere that makes up the structure of the raspberry is known as a drupelet, and each one has its own seed. On average, a single raspberry has 100 to 120 seeds.
Raspberries that are grown commercially are red, gold or black in colour. Other colours such as purple and blue can be found but have very limited availability each season. The gold raspberry is considered the sweetest variety, even though they are in fact albino-like variants of black or red raspberries which retain the distinctive flavour of their respective species.
Traditionally, raspberries were a midsummer crop, but with new technology, cultivars, and transportation, they are now available throughout the year.
As raspberries are highly perishable, they should only be purchased one or two days prior to use.
Raspberries freeze very well. After washing, arrange them in a single layer on a flat pan and place them in the freezer. Once frozen, transfer the berries to a heavy plastic freezer bag or plastic freezer container that can be sealed and return them to the freezer where they will keep well for up to one year.
Raspberries are an outstanding source of phytonutrients as well as vitamin C, manganese, and dietary fibre. They are also a very good source of copper and a good source of vitamin K, pantothenic acid, biotin, vitamin E, magnesium, folate, omega-3 fatty acids, and potassium.
Why not try one of our delicious summer dessert recipes?
Poached flat peach with raspberry sorbet and crème anglaise