Raspberry

Raspberry is a soft, juicy red fruit with a fresh sweet-tart flavour and a distinctive aroma. Raspberries can be used both on their own and in desserts, pastries, sauces and drinks, and they also work well in savoury combinations where a touch of fruity freshness is welcome.

Latin name: Rubus idaeus
Origin: Europe and Western Asia
Plant family: Rosaceae (rose family)
Height: 1–2 m
Flowering period: May–June
Life span: perennial

Description

The raspberry grows on a thorny shrub that produces long canes and is often found in gardens and hedgerows. Botanically, a raspberry is not a single berry but a cluster of small drupelets that together form one fruit. Ripe raspberries are delicate: they are light, hollow inside and come away easily from the receptacle, which is also a good sign that they have been picked at the right moment.

In the kitchen

Raspberries taste bright and fruity, with a lovely balance between sweet and sharp. They pair classically with cream, yoghurt, vanilla, white chocolate, almond and lemon, but also combine surprisingly well with basil, mint, black pepper, balsamic vinegar or a mild goat’s cheese. In summer, fresh raspberries are at their best; outside the season, frozen raspberries are a practical choice for coulis, compote, jam, smoothies and baking. Heat raspberries only briefly to preserve their fresh aroma, or purée them and strain out the seeds if desired for a smooth sauce.

Storage & preparation

Store raspberries preferably unwashed in the fridge, in a shallow dish with a little space between them; this helps them stay at their best for as long as possible. Rinse them only very briefly and gently just before use, and let them drain well on kitchen paper. For baking, you can dust raspberries lightly with a little flour or cornflour to limit moisture in the batter. Freezing is also possible: first spread the raspberries out loosely on a tray, freeze them until firm, and then transfer them to a well-sealed bag or container so you can use them easily in portions.