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Raspberries – sweet and aromatic

Bright red and sweet, with a beguiling scent and melt-in-your-mouth softness – the description really only fits raspberries. With their unique aroma, raspberries are one of the most delicious berries to eat fresh. Raspberries and cream is the true taste of summer!

A great variety of varieties

There are many types of raspberries and they vary widely in appearance. Raspberries can be red, yellow or black, small, large, oblong, round or conical. While wild raspberries are about a centimetre long, cultivated raspberries can be up to three centimetres. Botanically, the raspberry is not actually a berry. The fruit is made up of many small hairy stone fruits that sit on a cone-shaped base. The fine hairs hold the individual fruits together to form the complete raspberry as we know it.

Rich in healthy ingredients

The raspberry has it all. It contains plenty of minerals, especially phosphorus, calcium, magnesium and iron, also a high vitamin content, predominantly B vitamins and vitamin C. A 100-gram serving of raspberries covers a quarter of an adult’s daily requirement for vitamin C. Raspberries are also rich in sugars, fruit acids – especially citric acid – and fibre. Flavonoids and phenolic acids complete the potpourri of healthy ingredients. These two phytochemicals are said to have antibiotic and anti-carcinogenic properties. And with just 0.3 gram fat and 43 kilocalories per 100 gram, these sweet soft fruits are a low-calorie delight.

Versatile

Not only their aroma, but also the many uses of raspberry in the kitchen are almost unique. If they do not go directly from hand to mouth, they can be used fresh in fruit or savoury salads, as a cake topping or for desserts and icecreams. Raspberries can be made into jam, syrup, juice or simmered briefly to make a raspberry coulis. There are raspberry liquors, wines and vinegars.

Tip: Raspberries don’t keep well. Any raspberries not eaten or processed immediately should be stored in the refrigerator, or frozen. In the fridge they will keep for a couple of days, but no longer.

 

Source: Heike Stommel, www.bzfe.de