Delicious and healthy: Various uses of raspberries in the kitchen
Raspberries are in season here from June to October. Because of their pleasantly sweet taste, the red fruits are a pleasure, but they can also be processed into summer delicacies such as fruit cakes, jams, jellies and juices. Raspberries are rich in important vitamins and contain valuable minerals and fiber.
Season from June to October
Thanks to their unique aroma, raspberries are among the most delicious fruits for fresh consumption. This also explains their great popularity among consumers. Local berries are usually preferred. As it says on the website "deutsches-obst-und-gemuese.de", almost 75 percent of the shrub berries sold come from Germany. The raspberry (Rubus idaeus) is in season here from June to October.
The raspberry is not a berry at all
The Federal Center for Nutrition (BZfE) reports that there are many types of raspberry that differ in their appearance. For example, there are red, yellow, black, small, large, elongated, round or tapered fruits.
There are also clear differences in their size. While wild raspberries are about one centimeter long, the cultivated raspberries even reach sizes up to three centimeters.
Botanically speaking, the raspberry is not actually a berry. Rather, the fruit is made up of many small, hairy stone fruits sitting on a cone-shaped fruit base.
The individual stone fruits stick together with their fine hairs like velvet cloths and together form a collection stone fruit.
In terms of health, the tasty fruits have it all. The raspberry contains plenty of minerals, especially phosphorus, calcium, magnesium and iron.
When it comes to vitamins, it convinces with a high content of B vitamins (B1 and B2) and vitamin C. Already 100 grams of raspberries cover a quarter of an adult's daily requirement of vitamin C.
In addition, raspberries are rich in sugars, fruit acids - especially citric acid - and fiber. Flavonoids and phenolic acids complete the potpourri of healthy ingredients.
As the BZfE explains, these two secondary plant substances are said to have antibiotic and cancer-inhibiting properties.
And with just 0.3 grams of fat and 43 kilocalories per 100 grams, the sweet to slightly sweet and sour fruit is a very low-calorie temptation.
The fruits are so popular not only because of their aroma, but also because of the diverse uses of raspberries in the kitchen.
If they don't go straight from hand to mouth, they can be used fresh for fruit or savory salads, as a cake topping or for delicious desserts.
They can also be processed into jam, syrup, juice or red groats and they taste very good as a sauce.
There are also a number of industrially manufactured products such as liqueur, wine and vinegar.
Clean and store properly
The small sweet fruits can be frozen very well. However, raspberries have a limited shelf life outside the freezer compartment because they are extremely sensitive to pressure.
Therefore, if possible, they should be prepared on the day of purchase. If they are not eaten or processed immediately, it is best to store them in the refrigerator, where they can be kept for a few days.
There is another good tip on the website "deutsches-obst-und-gemuese.de": "In order for the small, red fruits to retain their intense aroma and typical consistency, it is advisable to use them carefully and with a weak taste before eating To clean the shower jet with water. "(Ad)