There are over 200 species of raspberry. Depending on the variety, raspberries can be red, purple, black or golden in color.


  • Raspberry is a member of the Rosaceae botanical family.
  • Though considered a berry, technically the raspberry is an aggregate fruit. It is made up of a collection of drupelets or small individual pieces, each containing a seed.
  • When picking a ripe raspberry, the inner core separates from the raspberry leaving a hollow opening.


  • Raspberries are an excellent source of fiber, vitamin C, and manganese, and a good source of vitamin K.
    • Fiber helps to maintain a healthy weight and aids in a healthy digestive system.
    • Vitamin C is an antioxidant which promotes wound healing and immune function.
    • Manganese assists with wound healing and metabolism of carbohydrates, protein, and cholesterol.
    • Vitamin K supports strong bones and blood clotting.

How to Purchase, Prepare, and Store:

  • Purchase raspberries at the grocery store. Raspberries can also be found at your local farmers market during the summer.
  • Choose berries that are firm and brightly colored. Avoid those that are soft and discolored.
  • Raspberries are very delicate, so if you find your package contains a moldy berry, remove it.
  • Do not rinse raspberries until ready to eat.
  • Raspberries should be eaten within 2 days of purchase and are best when eaten at room temperature.
  • If you do not plan to eat them right away, it is best to freeze them for future use.
  • Raspberries can be eaten raw, cooked down into a sauce for deserts or made into jam or jelly.
  • They freeze well or can be dehydrated for use in trail mix.
  • Eat fresh raspberries by adding them to smoothies, fruit salads, and cereal or yogurt parfaits. Use frozen berries on ice cream.

Nutrition Facts

Raspberry, 1 cup, fresh

  • Calories: 64
  • Protein: 1.5 g
  • Fat: 0.8 g
  • Carbohydrate: 14.6 g
  • Fiber: 8 g
  • Calcium: 30.8 mg
  • Iron: 0.85 mg
  • Magnesium: 27.1 mg
  • Phosphorus: 35.7 mg
  • Folate: 25.8 μg
  • Vitamin A: 2.5 μg


Raspberry Recipes

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