Raspberry

The raspberry is fit for the royals… and the commoners!

Raspberries are a berry grown for culinary use, and while the berry is primarily eaten, the leaves of the plant are occasionally used in herbal tea.
The genus name for the raspberry plant, along with other berries, is Rubus, from the family Rosaceae, the family of roses, and while there are more than 200 species, those commonly grown for commercial use are generally a red berry from the species Rubus idaeus, or sometimes the black coloured berry from Rubus occidentalis.
Russia was the largest producer of raspberries in 2011, with a total of 127,000 tonnes (140,000 tons), which equated to 26% of the total world production, closely followed by Poland.
The berry colour of a raspberry can be red, purple, black and yellow, depending on the species and variety, while the plant’s leaves are green.
Typically, raspberries are small with a length of 1.5 to 2 centimetres (0.6 to 0.8 inches) and they generally weigh 3 to 5 grams (0.1 to 0.2 ounces).

Raspberries originated as a wild berry, and they are native across Asia, America, Australia and Europe.
The raspberry was cultivated as early as the 300s AD, although wild berries are still commonly eaten.
A raspberry has a shape that is roughly cylindrical, with a central core that is hollow once picked, and each berry has roughly 100 tiny sections known as drupelets.
The sweet-tasting raspberry can be eaten dried, pureed, juiced or raw, and are popularly added to baked goods, desserts and fruit salads.
Raspberries are very high in vitamin C, manganese and fibre, are a good source of vitamin K, and they contain many other vitamins and minerals.

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