Reddish-pink and extremely juicy, the raspberry has been around since prehistoric times. While wild raspberries are thought to have originated in eastern Asia, there are varieties that are native to the Western Hemisphere, most likely as a result of seeds being transported by travelers and animals.
The raspberry is considered a bramble fruit and is a member of the rose family. It has an aggregate or composite structure, like the blackberry, and is made of multiple “drupelets,” or seed-containing fruits, nestled around a hollow center. Raspberries are usually planted in fields or forest clearings and the plant is very hardy, having a tendency to overgrow unless pruned. Fruit is ripe and ready for picking when it falls easily from the stem. Raspberries can be enjoyed raw or cooked in pies, jams, and sauces. The leaves are brewed in teas.
Recipes with Raspberries
Robin Song, Hog & Rocks
Jen Musty, Batter Bakery
Anna Derivi-Castellanos, Three Babes Bakeshop
Stephanie Rosenbaum, World of Doughnuts
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Articles about Raspberries
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