/ 500 g raspberries
Raspberries are rich in vitamin C, dietary fiber, and polyphenolic antioxidants (particularly ellagic acid and anthocyanins). A 100 g serving provides approximately 52 calories and 6.5 g of fiber, making them nutrient-dense with minimal sugar relative to total carbohydrates.
About
Raspberries are the aggregate fruit of Rubus species (family Rosaceae), comprising numerous small drupelets clustered around a central core. Native to Asia and Europe, these berries are characterized by their hollow, delicate structure, bright red, black, or golden coloration depending on variety, and a distinctive sweet-tart flavor with subtle floral notes. The fruit is highly perishable due to its fragile construction and high moisture content, requiring careful handling and prompt consumption.
Key cultivars include the red Heritage and Tulameen varieties, black raspberries like Black Hawk, and golden varieties such as Goldenqueen. The flavor varies by ripeness and variety—fully ripe raspberries exhibit pronounced sweetness with balanced acidity, while underripe fruit carries stronger tart and vegetal notes.
Culinary Uses
Raspberries are versatile across sweet and savory applications. In pastry and desserts, they feature in tarts, compotes, jams, mousses, and as fresh garnishes. The berries are also transformed into coulis, liqueurs, and vinegars; in professional kitchens, raspberry gastrique complements duck and game. Fresh raspberries are typically consumed uncooked to preserve their delicate texture, though cooking concentrates their flavor for preserves and sauces. Their acidity makes them excellent partners for cream, chocolate, and vanilla, while their subtle earthiness works well in savory contexts like fruit salsas and gastrique applications.