Raspberries

Considered a bramble fruit because it grows on a prickly shrub and belongs to the rose family, the raspberry has much to offer, including a long history and an abundance of health benefits. In fact, many qualities of the raspberry make it worthy of a closer look. Although raspberries are an exquisite fruit bursting with flavor, in ancient times no one seemed to care about that. Legend has it that the Greeks discovered raspberries in the 1st century BC, when they noticed them growing on the slopes of Mount Ida in Turkey (which in part explains their scientific name, Rubus Idaeus). But people didn’t grow and eat raspberries back then like they do today. Instead, the roots and blossoms of wild raspberry plants were used to make eye ointments, astringents, and teas for stomach and throat problems.

Nutrition:  Raspberries rank in the top 10 antioxidant-high fruits and vegetables. Antioxidants are believed to help prevent and repair oxidative stress, a process that damages cells within the body and has been linked to the development of cancer, heart disease, Alzheimer's disease, and Parkinson's disease.  Raspberries provide important anti-inflammatories, including anthocyanins (the pigments in red, purple and blue fruits), which may help reduce cardiovascular disease and diabetes, and improve eyesight and memory.  Raspberries are a leading source of ellagic acid, which may slow the growth of some cancer cells. Recent research has shown that the ellagic acid in raspberries is highly bio-available (absorbed by the body).

In Season:  Many supermarkets carry them year-round, but raspberries are most flavorful in late spring and summer.

What to Look For:  Look for plump, firm, and fragrant berries, free of their hulls. Discard any that are moldy or leaking their juices, and use the rest as soon as possible.

How to Store:  Do not wash raspberries until ready to eat.  Store, uncovered, in the refrigerator in a layer on a paper-towel-lined plate for 2-3 days.

How to Serve:  Raspberries are delicious sprinkled over cereal, in desserts paired with chocolate and cream, or just eaten out of hand.

Did you know?  Raspberries are so perishable that only three per cent of Canada's raspberry crop is sold fresh. The remaining berries are used to make jam, baked goods and other delicacies. Raspberries come in many colors besides red. There are also black, purple and gold raspberries.