Raspberries
There is something quite luxurious about eating a raspberry, due largely to the ‘melt in your mouth’ nature of the fruit. Part of this experience is due to their shape. The raspberry is an aggregate fruit, which means they are made up of smaller, seed-containing fruits (called drupelets) that cluster around a hollow cavity.
Raspberries are fragile and highly perishable so they tend to be treated as such and often brought out for special occasions. But they are a delicious fruit that can be enjoyed on a regular basis as a simple snack or addition to many desserts and drinks. And of course, raspberry jams, preserves and sauces provide many wonderful ways to enjoy the flavour of this fruit.
Nutritional facts:
- Raspberries are most famous for their high content of ellagic acid, which is an antioxidant linked with preventing damage to cell membranes and reducing cancer risk
- Rich in vitamin C, A, E and a range of B class vitamins including thiamine, riboflavin and niacin
- Excellent source of potassium, folate and magnesium
- Great source of dietary fibre
Did you know:
- We most commonly eat red raspberries but they come in a range of colours including yellow and black
- Raspberries are a member of the rose family
- The tiny hairs on raspberries are called ‘styles’ – they are part of the fruits’ natural protective mechanism
- Some folklore states that the first raspberries were white – they were tinged red with the blood of nymph Ida when she was picking berries for the infant Jupiter
- The botanical name of raspberries is: Rubus (red) idaeus (belonging to Ida)
- Raspberry leaves are thought to be a natural remedy for menstrual cramps
- Cultivated raspberries have been developed from wild fruit originally found in Europe and parts of Asia
- The raspberry is a perennial plant, the roots of which can live for up to 10 years
- Each raspberry cane (stem) lives only for 2 years – and fruit is only produced in the second year of its life
- Raspberries grow best in a cool climate
Selection and storage
Raspberries are very fragile and highly perishable. You should select fruit that is plump, bright in colour and has no visible mould or damage. Avoid buying raspberries that are packed too tightly.
Ideally you should eat raspberries within a day or two of purchase. It is best to keep them refrigerated. If they are packed loosely, keep them in their store packaging (but remove any mouldy or damaged raspberries first). Alternatively, you can place them loose on top of a paper towel on a plate and cover with plastic.
Raspberries freeze well. Rinse gently, freeze them in a single layer on a flat surface, then transfer to a plastic bag once frozen. They will keep well for up to a year (and will retain their vibrant red colour if you sprinkle them with lemon juice).
Don’t wash raspberries before storing them, just give them a light rinse immediately before eating.
Seasonality
Raspberries are generally available in Australia from September through until April.
Growing
Read more here about Costa’s berry growing.
CostaExchange is proud to partner with Driscoll’s Australia
Recipes
Looking for delicious berry recipes,