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.
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