Raspberries

Raspberries are thought to have originated in Eastern Asia but the original wild berries were much smaller than modern cultivated types. Demand for fresh dessert raspberries has increased significantly in recent years. They are delicious on their own as a low calorie summer fruit and area good source of Vitamin C, fibre and folic acid. Although quite perishable in the fresh state most varieties freeze well and are therefore available for use on a year round basis. Processing and fresh market varieties are available.

Nutritional Value

A good source of…

Nutrient	Raw Dessert	Stewed (No Sugar)
Fibre
Vitamin C
Folic Acid

For more information on nutrition and the details given above, check out our nutrition page.

Preparing and Using

Raspberries are usually eaten raw, just wash them in potable water and serve, but they can be stewed or baked in pies and tarts. On their own they just need a sprinkle of sugar and a dollop of cream or fromage frais. Add a drop of liqueur to the cream for an extra kick or macerate them first in balsamic vinegar or a strawberry liqueur for a different flavour.

Like berries and other soft fruits their colour goes well with light-coloured foods such as pavlova, ice cream, cream, yoghurt, shortbread,and other paler fruits such as melon. They add colour to a fruit salad and can be used to garnish desserts, cakes, flans, starters, buffets and tables as well as being a major ingredient of a host of different sweet and savoury dishes.Raspberries, for example can be added to fruit fool, mousse, summer pudding, compote,croquenbouche, bavarois and vacherin and can be used to flavour sorbets. They can also be used to make jams, jellies and sauces for sweet or savoury dishes.

Mixed berries can be flambéed with a sweet liqueur to decorate a dessert or can be served on their own. Mix raspberries with other fruit such as strawberries or blackberries, banana,cream and ice to make a smoothie for breakfast, lunch or as a snack.

For breakfast, raspberries can be added to muffins and cereals, served with pancakes added to fruit salads and yoghurt or served as a juice. For lunch, dinner or anytime of the day they can be used in salads, coulis, vinaigrettes,served hot as a sweet dessert “soup” (mixed with other soft fruits) or dipped in chocolate to serve with after dinner coffee. Raspberries can be substituted for more traditional fruits in daiquiri’s, coladas, margherita’s and other cocktails.

Other flavours that go well with raspberries include, apple, pear, almond, melon,blackberries, strawberries, blueberries,loganberries, mascarpone and ricotta.

Recipes

For some raspberry recipes, visit the Bord Bia website here

Organic Berries in a Lemongrass Syrup with Organic Natural Yogurt

There is no nicer treat!

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Apple and Jameson Tart

This is another delicious recipe from John Howard’s kitchen

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