Natural form

Fresh raspberries showing the characteristic hollow dome shape and deep red drupelets.

Establishes the berry's defining physical structure — the aggregate drupelet clusters, hollow core, and jewel-red color — so a reader can identify raspberries on sight.

Produce

Raspberry

Delicate, tart-sweet berries for desserts and garnish

Soft, jewel-like, and lightly tart, raspberries crown a tart, swirl into cream, and garnish a cocktail. Extremely fragile — handle gently, keep cold, and use within days.

The raspberry is the jewel of the berry world — soft, hollow, intensely fragrant, and balanced between tart and sweet. Its delicacy is both its glory and its problem: it bruises if you look at it wrong and spoils within a day or two, so it's bought ripe and eaten fast. Raspberries crown tarts and pavlovas, swirl into cream and chocolate, cook down to a seedy coulis or jam, and add a tart spark to a glass of bubbly or a vinaigrette.

Measured in: g
Storage: Refrigerate
Shelf life: 3 days

Find it in

Produce

Types & varieties

Red raspberry

The common bright-red berry; classic flavor

Black raspberry

Deep purple-black, richer and seedier (not a blackberry)

Golden (yellow) raspberry

Pale, milder, very sweet

How to choose

Want plump, dry, evenly colored berries with no mush, leaking juice, or fuzzy mold. Look at the bottom of the container — juice stains and squashed berries there mean trouble underneath. Raspberries don't ripen after picking, so buy them already fragrant and ripe, and plan to use them right away.

How to store

Raspberries are the most fragile common berry. Keep them dry and unwashed, spread in a single layer in a breathable container in the fridge, and use within a day or two. Pull out any soft or moldy berries the moment you spot them. Wash gently and only right before eating. They freeze well on a tray for sauces and smoothies.

Use within a day or two — they don't keep
Store dry, single layer, in the fridge
Wash gently just before eating

How to use them gently

Handle raspberries as little as possible — they collapse. Scatter them whole and last onto desserts and salads. For a smooth coulis, simmer briefly with sugar and a little lemon, then press through a sieve to remove the seeds. Their high pectin makes them ideal for quick jam, and their tartness cuts beautifully through rich chocolate and cream.

Common uses

Raspberry coulisPavlova and tartsJamChocolate-raspberry dessertsOver yogurt, cream, and oatmealSalads with vinaigretteCocktails (Kir, bubbly)Linzer and thumbprint cookies

Tips & pitfalls

Use them within a day or two — no berry spoils faster
Store dry and unwashed; rinse gently right before eating
Press cooked raspberries through a sieve for a seedless coulis
Add whole and last to desserts so they don't crush
Freeze on a tray for smoothies, sauces, and folding into batter

Nutrition

52kcal

Energy

218 kJ · per 100 g

Where the calories come from

Protein 8%Carbs 82%Fat 10%

Protein

1.2g

2% DV

Carbs

11.9g

4% DV

Fat

0.7g

1% DV

Fiber

6.5g

23% DV

Sugars

4.4g

of which

Sodium

1mg

0% DV

Notable micronutrients

Vitamin C29% DV

Vitamin K7% DV

Vitamin E6% DV

Folate5% DV

Magnesium5% DV

Niacin (B3)4% DV

Source · USDA FoodData Central · Raspberries, raw

View on FDC →

In the shops

Matched grocery products

Raspberries
200 g · Mercadona
€2.98
La Collita Raspberries in Terrine 500g
LA COLLITA · kg · Bonpreu
€4.99
La Collita Raspberries in Tray of 125 g
LA COLLITA · kg · Bonpreu
€1.99

Good to know

Peak season: Summer (with a smaller fall crop for some varieties)
Flavor: Tart-sweet, fragrant, delicate; soft and hollow
Origin: Europe and Asia; a member of the rose family
Nutrition: ~52 kcal/100g; very high fiber, vitamin C, antioxidants
How to buy: Plump, dry, even color; no mush, juice stains, or fuzz; check the box bottom

Substitutes