Raspberries look a bit like blackberries, but when you pick them there is a clear difference; the raspberry separates from its core so that it looks like a hollow fruit.
Ronce du mont Ida
Basic information and facts
The raspberry originates from Europe and north Asia.
Evergreen or deciduous:
Raspberries are perennial deciduous plants.
Flowers are about 1 centimeter. They have 5 petals and the
color is white.
Raspberry fruits are not real berries. The raspberry is
an aggregate fruit consisting of many small drupelets around
a core. When the fruit is picked these drupelets separate from
the core, which makes it look like a hollow fruit. Ripe
raspberries are red. They are sweet but a bit tart-flavored.
Climate and weather:
Raspberries grow in temperate climates in Europe and northern
Fruits develop on biennial stems in the second year.
Raspberries are harvested by handpicking of the fruits.
Raspberry is mostly used as a fresh fruit, for example in deserts or fruit salads. It’s also used in cakes or pies or processed into jams or sauces.
Proverbs and Quotes
- You know what a fan letter is? It’s just an inky raspberry. (Bob Hope)
- There is something in the red of a raspberry pie that looks as good to a man as the red in a sheep looks to a wolf. (E. W. Howe)
Did you know that?
- A raspberry is not only a fruit, but it also a cry or a noise made to express displeasure or contempt. To “blow a raspberry” is to make a rude noise by putting your tongue between your lips and blowing.
- The Golden Raspberry Awards (also called the Razzies), is a yearly awards ceremony to recognize the worst in movies.
Chocolate Raspberry Streusel Squares
1½ cup flour
1½ cup oats
1/2 cup sugar
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup raspberry jam
1 cup chocolate chips
1/4 cup chopped almonds
Preheat oven to 375°. Combine flour, oats, sugar, brown sugar, baking
powder, and salt. Cut-in butter until mixture is crumbly. Set aside 1
cup of mixture to use for streusel. Press remaining mixture into the
bottom of an ungreased 9-inch-square pan and bake for 10 minutes.
Spread jam over crust; sprinkle evenly with chocolate chips. Combine
reserved oat mixture with almonds and sprinkle over chocolate chips.
Bake for 30 to 35 minutes or until golden brown. Cool completely
before cutting into squares.