Raspberry

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

Background

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.

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.