• General
• Selection & Storage
• Preparation & Serving
• Nutrition Information

Raspberries are fragrantly sweet with a subtly tart overtone and melt-in-your-mouth texture. A member of the rose family and a bramble fruit like the blackberry, raspberries have a delicate structure with a hollow core.

There are over two hundred species of raspberries and their colours vary between red, black, yellow, gold and purple. The golden-coloured raspberries are the sweetest.

The raspberry is known as an "aggregate fruit” as it is actually a combination of a number small seed-containing fruits arranged around a hollow central cavity.

Red raspberries are a source of ellagic acid, a substance that belongs to the family of phytonutrients called tannins. Ellagic acid is viewed as being responsible for a good portion of the antioxidant activity of this (and other) berries. Antioxidants help prevent damage to cell membranes and other structures in the body by neutralising free radicals.

Raspberries also contain flavanoids, such as quercetin. These flavonoid molecules are also classified as anthocyanins, and they belong to the group of substances that give raspberries their rich red colour. Anthocyanins also contribute to raspberries’ antioxidant properties.