    
Raspberries
 Raspberries
© Denzil Green
Botanically, a Raspberry is actually a bunch of fruits that have grown together. The next chance you get, take a half bite out of one, and then take a look at it: each bump on a Raspberry is actually a single fruit, each with its own seed.
When buying Raspberries, sniff out the ones that are fragrant. If a berry has a stem attached, that's a sign that it was picked too early and won't have developed its flavour. And don't look just at the top layers of fruit in the packages; do what you have to in order to see what state the bottom layers are in.
Two-thirds of the Raspberries in the UK are grown in Scotland, with production centring on Tayside.
Cooking Tips
Wash in cold water and drain. You can purée them in a food processor, and if you wish to remove the seeds, then strain through a sieve. (The seeds are perfectly edible, of course, and a very good source of dietary fiber.)
Frozen Raspberries will thaw into moosh, so use for cooking or sauces. No need to thaw first.
Nutrition
Per cup (75g), 60 calories, 31mg Vitamin C, 14g carbohydrate, 8.4g fiber
Equivalents
1/2 pint Raspberries = 1/2 punnet = 1 cup (2 1/2 oz in weight / 75g) of berries = 1/2 cup mashed
3 oz raspberries = 85g = 1/2 cup
1/2 cup frozen Raspberries = 4 oz = 115g
Storage
Raspberries don't last very long once picked; they'll store for only a day or two after they reach the stores. In fact, within one afternoon to the next, they can turn from little gems into mooshy and mouldy goo. Once you get them home, remove any crushed berries as they will develop mould which will spread quickly. Don't wash before storing, as the damp will encourage mould. Refrigerate and use within 2 days. If you need them to look totally perfect when you go to use them later, tip them out of their container and spread out in a single layer on a plate, cover with dry paper towel (to absorb excess moisture), then plastic wrap, and refrigerate. The single layer will prevent ones on top from squishing ones below them.
Freezing them is easy. Wash, spread them out on a plate or baking sheet, place in freezer until the berries are frozen solid, then tip into a freezer bag or container, and freeze for up to 12 months.
History
Raspberries are believed to be native to Asia. The Romans were growing them by the 4th century BC, and spread them throughout Europe. The British brought them to America when they settled the New World. Black Raspberries were already found growing on the eastern seaboard of America by settlers.
Literature & Lore
In Greek mythology, Raspberries were white until a nymph (name of Ida) pricked herself on the thorns and her blood coloured them red.
Language Notes
The rasp part of the name comes from a Scottish word for furry, reflecting the furry outside. As in, raspy.
Also called:  Rubus Idaeus (Scientific Name) Framboises (French) Himbeeren (German) Lamponi (Italian) Frambuesa (Spanish)
Other entries for Raspberries
Gold Raspberries, Tummelberries
Other entries for Berries
Akala Berries, Aronia Berries, Assai Berries, Baba Berries, Barberries, Bilberries, Black Gooseberries, Blackberries, Blueberries, Buffalo Currants, Bumbleberries, Cape Gooseberries, Cloudberries, Cranberries, Currants, Elderberries, Garden Huckleberries, Gooseberries, Haw Flakes, Hawthorne Berries, Huckleberry, Hudson Bay Currants, Jostaberries, Lingonberries, Mulberries, Otaheite Gooseberry, Red Currants, Saskatoon Berries, Sea Buckthorn, Serendipity Berries, Strawberries, Sunberries, Tayberries, Thimbleberries, Ugni, Waimate Berries, White Currants, Wineberries, Wonderberries, Worcesterberries
Other entries for Soft Fruit
Cherries, Grapes
Other entries for Fruit
Bananas, Bletting, Candied Fruit, Citrus Fruit, Dried Fruit, Drupes, Hard Fruit, Olives, Rhubarb
Related Recipes
Cheat's Trifle, Cheesecake Brownies, Raspberry Orange Sauce, Roman Apple-Berry Tart, Strawberry Mille Feuille
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