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Raspberries are small, aggregate fruits that generally average 1 to 3 centimeters in diameter and have a round, oval, to oblong shape. Despite the fruits resembling berries, Raspberries are developed from tiny round drupelets that fuse together to create a solid but bumpy, textured, and bubbled appearance. Each clustered section, or drupelet, contains fine hairs, seeds, and juice, growing over a spongy core that remains with the plant once the fruit is picked. The fruit’s flesh is also typically soft, tender, juicy, and mildly crunchy as the drupelets encase 100 to 120 seeds in totality. There are many types of Raspberries appearing in hues of red, black, gold, and purple. When harvested, the fruits detach from the central core creating the signature hollow cavity. Raspberries have a bright and tangy, sweet-tart flavor, with earthy, jammy, and mouth-puckering nuances.
Seasons/Availability
Raspberries are available year-round, with peak season in the summer.
Current Facts
Raspberries, botanically classified as Rubus idaeus, are bramble fruits that grow on a perennial shrub belonging to the Rosaceae family. There are over 200 species of Raspberries found worldwide, varying in flavor, color, and texture, with the most popular commercial cultivars primarily being red. Raspberries have been cultivated since ancient times, and many of the Raspberries found in consumer markets in the modern-day are the result of years of natural and intentional crossbreeding to produce varieties with improved characteristics. The name Raspberry is hypothesized by experts to have been derived from the 16th-century word “raspis,” stemming from “raspise,” meaning “a sweet, blush-colored wine.” Over time, “raspis” became the most commonly used name for the fruit and in the 17th century, “raspis” was eventually shortened and altered into Raspberry to match other new fruit names, including blackberry and strawberry. Raspberries are widely favored worldwide for their bright flavoring and are frequently grown in both commercial and home gardens for culinary and medicinal use.
Nutritional Value
Raspberries are an excellent source of vitamin C to strengthen the immune system, reduce inflammation, and protect the cells against free radical damage. The fruits are also a good source of fiber to regulate the digestive tract, folic acid to develop red blood cells, potassium to balance fluid levels within the body, and contain other amounts of magnesium, calcium, vitamins A and C, copper, iron, and manganese.
Applications
Raspberries have a sweet-tart, tangy flavor well suited for savory and sweet culinary preparations. The fruits can be consumed straight, out of hand, or tossed into salads, mixed into fruit bowls, or stirred into yogurt, cereal, and oatmeal. Fresh, whole Raspberries can also be used as an edible garnish over tarts, cakes, and pies. In savory preparations, Raspberries can be cooked into sauces, glazes, vinaigrettes, and other dressings. Barbecue sauces, marinades, and homemade ketchup all benefit from a touch of Raspberry. The fruit’s complex taste also complements sweet applications, including simmering into jams, jellies, syrups, and preserves or used as a flavoring for sorbet, ice cream, and fillings for baked goods. In addition to culinary preparations, Raspberries can be incorporated into sparkling beverages, muddled into cocktails, blended into smoothies, or dried and steeped into herbal teas. Raspberries pair well with cheeses such as blue, sharp cheddar, and goat, almonds, white chocolate, dark chocolate, fruits including coconut, peaches, and blueberries, ginger, sesame, cinnamon, and herbs such as lavender, basil, thyme, and oregano. Unwashed Raspberries will keep 1 to 3 days when stored in a clamshell with good air circulation in the refrigerator. It is important to note that Raspberries will not continue to ripen after harvest, and ripe berries must be picked for a pleasant flavor. The fruits can also be frozen whole, pureed, or dried for extended use.
Ethnic/Cultural Info
In Greek folklore, Raspberries obtained their signature red hue from the nymph, Ida. Legend states that Raspberries were initially white. Ida was one of the nymphs tasked with keeping Zeus hidden from his father, Kronos, to save his life. The nymph lived with Zeus in a cave and was essentially his caretaker and nurse, nurturing the growing infant. One day when Ida was picking Raspberries for Zeus, she accidentally caught her skin on a thorn, leading her blood to be dropped onto the Raspberry bush, turning it red. Many attribute the fruit’s botanical name Rubus idaeus to be loosely connected to this story. The word Rubus roughly translates to mean “red,” and idaeus translates to mean “belonging to Ida,” a reference to the nymph or Mount Ida on Crete.
Geography/History
Raspberries are native to several temperate regions worldwide and are an ancient crop, growing wild for thousands of years. Within the Rubus genus, there are Raspberries native to Europe and Asia, while another red subspecies is native to North America. Experts theorize that the Raspberries found in North America may have been carried across the Bering Strait in the Early Ages from Asia. Raspberries were cultivated by the Ancient Romans and Greeks, especially loved by the residents of Troy, and were mentioned in the writings of Palladius, a Roman agriculturist in the 4th century. During this time, the leaves of the plant were also used in natural medicines and teas. Raspberries were introduced to civilizations across Europe through the Romans. In the 14th century, King Edward I encouraged Raspberry cultivation in England, and in the 18th century, Raspberries were brought to the New World, where they were widely planted in home gardens. Many different Raspberry hybrids were created in the 19th century, and the majority of these cultivars are the varieties sold in commercial cultivation in the modern day. Today Raspberries are cultivated worldwide through farms and home gardens and are commonly grown in Europe, Asia, North America, Australia, and regions of South America. In the United States, the fruits are produced in California, Washington, and Oregon, sold through supermarkets, distributors, and farmer’s markets.
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Raspberries have a sweet-tart, tangy flavor well suited for savory and sweet culinary preparations.
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