Juicy raspberries served with a slice of crunchy cheesecake or crispy meringue covered in extra thick double cream cannot be beaten on a hot summers afternoon! Apart from been a delicous fruit, ingredient and garnish it also has other favorable properties and uses. Some cultures consider the raspberry as a love-inducing fruit. Also, raspberry is often used during pregnancy in tea or other drinks to soothe the nausea and vomiting from morning sickness.
Although thought to be a native of Asia, wild raspberries have been eaten since prehistoric time and records of domestication were found in 4th century writings of Palladius, a Roman agriculturist. The Crusaders wrote poems about the delicious fruit with the heady perfume they found on their way to Jerusalem. Cultivation began in England and France, probably in the 1600s. In North America, raspberries were considered a luxury well into the mid-1800’s.
Raspberries are rich in Vitamins A & C and are also high in fibre, iron and potassium. Raspberries rank near the top of all fruits for antioxidant strength and contain potential anti-cancer agent, ellagic acid. Raspberries have also been shown to lower high blood cholesterol levels and slow release of carbohydrates into the blood stream of diabetics.
Did you know:
For all you sun worshippers, did you know that raspberry-seed oil has a natural SPF of 25 to 50! Raspberries come in many colors besides red: there are also black, purple and gold raspberries.
Raspberries do not continue to ripen once picked so when buying raspberries try to choose ones which look ripe red, plump and juicy.
If you are serving fresh raspberries do not wash under tap as they will get ruined instead spray with a fine water mist to clean if necessary.
Fresh raspberries spoil quickly so store them in the refrigerator and use within 2 days.