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The word Raspberry comes from the old french raspise - a term meaning "sweet rose-coloured wine"
Their delicate texture makes them extremely perishable and should be eaten within a few days.
Raspberries are most often utilized in sweet applications, such as jams, jellies, desserts and other baked goods. Their tart and earthy flavor also works well in salads featuring blue cheese and spicy greens as well as other savory recipes. Combine the berries with ginger, sesame and a touch of soy for a glaze over salmon, duck or chicken. Barbecue sauces, marinades and homemade ketchup all benefit from a touch of Raspberry. Other complimentary pairings include cocoa, exotic fruits, raisins, creamy and bloomy rind cheeses, honey, peaches, coconut, cinnamon, blueberries, cardamom and lavender.
Raspberries are a good source of vitamins B and C, folic acid, copper, iron, antioxidants, and ellagic acid, a phenolic compound known to prevent cancer. They also have a high proportion of dietary fiber, comprising of around 20% of the berry’s total weight.