Raspberries

Red raspberries are native to Europe and have been cultivated for over 400 years while wild red raspberries are native to North America. More than 40 varieties of raspberries were known by 1867, and there are more than 200 species known today. They thrive in cool summer/mild winter growing conditions. Washington State has the best growing conditions and leads the U.S. in raspberry production.

Fresh raspberries are available year-round, although they are limited outside of the peak season of June through September. Ninety percent of the U.S. fresh market raspberries are produced in Washington State, California and Oregon. Michigan and New York also provide a percentage of the fresh market.

Red and purple are the two main types of raspberries sold in the fresh market. Each has many varieties that are cultivated in North America. A sweeter variety than red or purple raspberries, golden raspberries are also available in peak seasons in limited quantity.

Raspberries should be plump and tender, but not mushy, which could be a sign of spoilage or decay. Most raspberries are sold in clear clamshell packs, which should be checked on all sides for signs of poor quality or leakage.

Raw preparation

Raspberries should be gently washed before use. Raspberries can be eaten alone or mixed with yogurt or on top of cereal, oatmeal, ice cream or desserts. They can be added to fruit salads or smoothies.

Cooking

Raspberries can be cooked in pancakes or waffles. They can also be used in jellies and jams. Raspberries can be made into sauces that work well with poultry dishes. Raspberry sauces often are served over sweet desserts, such as cheesecake, as well.

Baking

Raspberries can be baked in pies, cakes, muffins and bread.

Freezing

Raspberries can be frozen by placing them on a tray and placing in the freezer. Once frozen, place in a freezer-safe container. They can also be frozen in syrup.

Eat only one cup of plump, juicy raspberries and you'll have one of your 5 A Day

Once home, raspberries should be kept in the refrigerator and will last up to a week. Frozen raspberries typically become mushy once thawed, but are good when used in baking.

U.S. No. 1
U.S. No. 2

Raspberries do not include fat, saturated fat, sodium or cholesterol and are high in fiber, vitamin C and folate. Raspberries contain 40% of the daily recommendation of vitamin C.

Nutrition Facts Serving Size 1 cup (125g)

Amount Per Serving

Calories 50   Calories from Fat 0

% Daily Value*

Total Fat 0g   0%

Saturated Fat 0g   0%

Trans Fat 0g

Cholesterol 0mg   0%

Sodium 0mg   0%

Total Carbohydrate 17g   6%

Dietary Fiber 8g   32%

Sugars 2g

Protein 1g

Vitamin A 0% *   Vitamin C 40%

Calcium 2% *   Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

Washington Red Raspberry Commission
www.red-raspberry.org

Oregon Raspberry & Blackberry Commission
www.oregon-berries.com

 

Legend holds that raspberries were originally white. The legend states that the nymph Ida pricked her finger while picking berries for the infant Jupiter, and raspberries have since been red with her blood.

USDA, Agricultural Marketing Resource Center
USDA, Agricultural Marketing Service
The National Center for Food and Agricultural Policy
Oregon Raspberry & Blackberry Commission
Washington Red Raspberry Commission