Raspberries
NUTRITION
Raspberries are high in fibre, iron, potassium and vitamins A and C. They also contain phytochemicals including beta-carotene (helps protect against heart disease) and ellagic acid (linked with reducing the risk of cancer).
Vividly pink, exquisitely perfumed and very delicate, fresh raspberries are a real late summer treat. The overwhelming majority of raspberries sold in the UK are grown in Scotland where the long summer days help produce the most delicious berries.
Raspberries never fail to please when served with just a dusting of icing sugar and a lick of cream. A fresh raspberry sauce, made by pushing raspberries through a sieve and stirring in some sifted icing sugar, makes a wonderful addition to vanilla ice cream, apple juice, champagne, yoghurt, strawberries, cocktails, chocolate mousse, toast...
HISTORY
Raspberries are thought to be native to Asia and have been eaten since prehistoric times. They were cultivated by the Romans, but only gained widespread popularity after they were hybridized and improved by growers in England and France during the seventeenth and eighteenth centuries.
Today raspberry production forms an important part of the Scottish economy, in particular the Tayside region where more than 15,000 tonnes are grown each year.
BIOLOGY
The raspberry (Rubus idaeus) is a member of the rose family. Botanically it is not a true berry (a fruit with many seeds scattered throughout the pulp) but an etaerio (or aggregate fruit) made up of drupelets (individual sections of fruit each with its own seed). Although rarely seen in the UK, yellow, orange and purple raspberries are grown in some parts of world.
TIPS
BUYING
Raspberries should be plump and dry, with a good shape and uniform colour.
Avoid berries with their hulls intact as they will be under-ripe and tart.
STORING
Due to their hollow core raspberries are fragile and so should be handled
with care. They are also highly perishable; remove any mushy raspberries
before refrigerating and eat within a day or two. They do freeze very
well: spread a single layer on a tray and freeze until solid before transferring
to single portion freezer bags to be enjoyed over the winter.
PREPARING
Raspberries are prone to becoming damaged and mis-shapen if wet. If you're
going to be serving raspberries whole your best bet is to not wash them.
MISCELLANY
On July 11th each year, the tiny village of Concèze in France holds a Fête de la Framboise (Raspberry Festival). More than 6,000 people go along to meet producers, sample dishes such as peach melba or duck cooked in raspberry vinegar, and witness the creation of a giant raspberry tart.
IN OUR FAVOURITE BOOKS
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Includes a recipe for Raspberry, pistachio and rosewater semifreddo
Includes a recipe for Raspberry and beetroot smoothie
Includes a recipe for Coconut, raspberry and chocolate cake