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Raspberries

Fruits · Berries

Raspberries

Soft, hollow red berries with a tart-sweet flavour; for desserts, sauces, jams and topping breakfasts.

Also called: raspberry, ahududu, frambuesas

A kind of berries

9 recipes with it

Photo: Ivar Leidus, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Raspberries are delicate, hollow fruits made up of many tiny juicy beads around a central cavity that stays on the plant when picked. They are usually red, but golden and black types exist. They are softer and tarter than strawberries and crush very easily.

Rubus idaeus

How it’s used

  • Sieved into coulis and sauces
  • Eaten fresh with cream or on cakes and tarts
  • Folded into muffins and trifles
  • Cooked into jam

Characteristics

Taste
Tart-sweet and intensely fruity.
Texture
Very soft, with small seeds.
When cooked
Collapses quickly when heated; sieve to remove seeds for smooth sauces.
Sold as
fresh, frozen
Cooking uses
Usually eaten raw, Suitable for baking

Storage

Refrigerated. Very perishable: refrigerate in a single layer and eat within a day or two. Frozen raspberries are excellent for cooking.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
52 kcal
Protein
1.2 g
Carbohydrate
11.94 g
Fat
0.65 g
Fibre
6.5 g
Sugars
4.42 g

USDA FoodData Central: Raspberries, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with raspberries

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