2.  The raspberry originated in Asia, Europe and North
America.
 Growing season is in the summer and the fall.
 Raspberries are a very flexible fruit and are easy
to grow at home; however they are very fragile.
 One berry is actually many tiny fruits that are held
together by tiny hairs.
 It is recommended to use fresh raspberries quickly
because that is when they have the most Vitamin
C.

3. • Raspberries are available all year long
• The growing season is summer and fall

4. • Full sunlight
• Well-drained, sandy loam soils rich in organic
matter.
• Easy access to a water supply. Watering the plants
frequently will improve fruit size and increase
production.
• Don’t grow close to vegetables such as tomatoes,
potatoes, peppers or eggplant because they
contain a root rot Verticillium that can damage
raspberries.
• Do not grow raspberries within 600 feet of wild
raspberries or blackberries
http://umaine.edu/publications/2066e/

5.  Raspberries are ready for harvest when they can
be easily pulled from the vine without being
damaged
 They are bright red in color.
 Raspberries can be harvested
from mid-summer until the first frost.

6.  Make sure the berries are not packed too tightly.
Berries packaged too tightly could become
crushed or damaged.
 Fresh berries are packaged in clamshell
containers
 Make sure that the container is not wet or stained
when purchasing.

7. At your local grocery At your local farmer’s
store market

8.  Raspberries are highly perishable.
 They should be purchased in the store or market
two days prior to use.
 Choose raspberries that are firm, plump and deep
in color.
 You should avoid the berries that are mushy, or
moldy

9. • Right before eating wash
the raspberries gently
with a sprayer or with
light water pressure.
• Do not wash them until
ready to eat so they
are not wet for too
• Do not keep them at long, damaging the
room temperature for berries.
too long, keep in
refrigerator until ready to
use.

10.  Put in smoothies, topping  Rinse with cool water
for desserts like ice before eating
cream, pudding, pound
cake  Freeze fresh berries if will
not be eaten right away
 Topping for a salad
 Frozen raspberries will
 Put in breakfast items like keep their “superfood”
muffins, pancakes, benefits.
waffles, or yogurt
 Perishable-store in
refrigerator

11.  Grow your own at home
 Buy frozen
 Look for sales at your
local market

13. Raspberries
1.00 cup
123.00 grams
60.28 calories
World's
DV Nutrient Healthiest
Nutrient Amount (%) Density Foods Rating
manganese 1.24 mg 62.0 18.5 excellent
vitamin C 30.76 mg 51.3 15.3 excellent
dietary fiber 8.34 g 33.4 10.0 excellent
folate 31.98 mcg 8.0 2.4 good
vitamin B2
0.12 mg 7.1 2.1 good
(riboflavin)
magnesium 22.14 mg 5.5 1.7 good
vitamin B3
1.10 mg 5.5 1.6 good
(niacin)
potassium 186.96 mg 5.3 1.6 good
omega 3 fatty
0.12 g 5.0 1.5 good
acids
copper 0.10 mg 5.0 1.5 good
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=39

14. Sources
 The George Mateljan Foundation. Raspberries. The
George Mateljan Foundation. Web site.
http://www.whfoods.com/. Accessed August 26, 2011.
 The George Mateljan Foundation. Eggplant. The
George Mateljan Foundation. Web site.
http://www.whfoods.com/. Accessed August 26, 2011.
 Reinhard, Tonia. Superfoods: The Healthiest Foods on
the Planet. Firefly Books Ltd: 2010.
 Medline Plus. Vitamin D. Web site. www.nlm.nih.gov/.
Accessed August 26, 2011.
 Eating Well. “ Fresh and Nutritious”. October 2011.