Framboise

Description: It is an aggregate fruit (or polydrupe) composed of numerous tiny individual fruits called drupelets, each containing a seed. When picked, the raspberry detaches from its receptacle, leaving a hollow core, which distinguishes it from a blackberry (where the receptacle remains attached).

Origin and History: The raspberry is native to mountainous regions of Europe and Asia. Its scientific name, Rubus idaeus, is said to refer to Mount Ida in Crete, where the ancient Greeks were familiar with it. Cultivation began in the Middle Ages, but commercial production significantly intensified in the 20th century.


Varieties and Colors: While the most common variety is red, there are also black, yellow, orange, amber, and white raspberries.

Nutritional Benefits:

It is a low-calorie fruit (around 52 kcal per 100g).

It is an excellent source of antioxidants, particularly anthocyanins (which give it its red color) and ellagic acid, which help fight against free radicals.

It is rich in dietary fiber (promoting good digestion and satiety).

It is a good source of Vitamin C and Manganese.

Culinary Uses: Framboises are highly appreciated for their delicate and balanced sweet-and-sour flavor. They are consumed fresh and are used in a variety of products such as jams, coulis, pastries, ice creams, and liqueurs.

Other Uses: The term "Framboise" is also used for a type of Belgian lambic beer fermented with raspberries