Raspberry
Raspberries are the dainty, fragrant cousins of blackberries — bright red, delicate, and aromatic. Sweeter and more floral than blackberries, they are prized for fresh eating, pastries, jams, and sophisticated vinaigrettes. Raspberries are notoriously delicate and perishable.
Raspberries are bright, sweet, and aromatic — with floral perfume notes and subtle tartness. The flavor is more delicate and less complex than blackberries, making them ideal for showcasing in desserts and pastries.
The texture is extremely fragile — aggregated drupelets that fall apart easily, which is why raspberries are often sold in small containers. They bruise easily and collapse when washed.
Peak season is June through August in North America. Look for deeply colored berries with no soft spots or leaking. The fragrance is the best indicator of ripeness — fully ripe raspberries smell intensely of themselves.
The US is the third-largest global producer of raspberries, after Serbia and Russia. Washington, Oregon, and California lead domestic production.
Fresh Eating
Raspberries shine eaten plain, out of hand — their delicate flavor is best experienced raw.
Pastries & Desserts
Tarts, mousse, pavlova, parfait — raspberries are the elegant choice for refined desserts.
Jam
Raspberry jam is a classic — if you can only make one preserve, this is it. Intensely aromatic.
Vinaigrette & Sauces
Raspberry vinegar and raspberry coulis add brightness and elegance to salads, game, and chocolate desserts.
Raspberries are extremely perishable — use within 1–2 days. Do not wash until ready to eat. Refrigerate in a covered container, lined with a paper towel to absorb excess moisture. Freeze on a tray for smoothies and baking; they'll be soft when thawed but excellent for cooking.
One cup of raspberries provides 8g of fiber and Vitamin C. Raspberries are notably high in omega-3 fatty acids and manganese. They appear on the EWG "Dirty Dozen" for pesticide load — buy organic when possible. Frozen organic raspberries are an excellent sustainable option.