According to tradition, the raspberry, which was highly regarded by the gods of Olympus, was born on the slopes of Mount Ida, thus the name ” Rubus idus “: Ida's bramble. However, it is far more probable to have originated in Europe's mountainous locations (it may still be found in the wild in the Dauphiné Alps, the Vosges, and the Cévennes).
Today, we may obtain raspberries in a variety of hues, including yellow, orange, amber, purple, and black.
Fruit size, texture, and flavor all differ. But, in any case, all types of raspberries have several advantages in common.

Berries may have been the first foods consumed by our hunter-gatherer forefathers, long before cereals and plants. Blackberry remains have been discovered in Europe's earliest human houses. Rubus is most likely native to Asia Minor, which currently corresponds to Turkey. The numerous branches of his family tree would have flowed in different directions from there. It has spread to all continents, with the exception of Antarctica, and at all latitudes, from the Arctic Circle to the tropics.
It varied as it spread, producing more or less enormous red, white, yellow, and dark purple fruits with a sweet or acidic flavor according on the species. It is one among the plant kingdom's most diversified genera. It is made up of multiple sub-genera, each of which can have a large number of variants. There are around 200 species of raspberries and over a hundred blackberries, not to mention the numerous varieties developed by humans.
We will have to wait until the earliest centuries of our age to domesticate and develop the raspberry tree so that it yields larger fruits. The Romans, who were masters of agriculture, disseminated their civilization throughout Europe. At the end of the Middle Ages, cultivars with enormous red and yellow fruits, as well as those without thorns, were produced. The black raspberry, on the other hand, grows wild exclusively in eastern North America and, to a smaller extent, in the west. It will not be included in breeding attempts until the nineteenth century, probably because to the ease with which the wild fruit may be harvested, but also due to the popularity of the red raspberry.
The blackberry, which has been used in Europe for over 2,000 years as a food, a medicinal plant, and to keep marauders at away, has followed a similar path. Thousands of cultivars have been developed, many of which are hybrids of blackberry and raspberry or of other species of blackberry. Boysen's blackberry, Logan's blackberry, and Young's blackberry are all commonly grown now in different regions of the world.
Rubus is a genus that includes at least 25 native species in Canada. They were immensely admired by Native Americans. The berries were either dried or stored in seal fat or another fatty material. This was a wonderful source of vitamin C for those in the northern areas who ate mostly meat.

Vitamin C and fiber are particularly abundant in raspberries.
Raspberries are one of the fruits with the least amount of energy. Carbohydrates constitute the majority of its calorie intake (fructose, glucose and pentoses). These also contribute to its sweet flavor, with organic acids adding an acidic note.
It's high in vitamin C, but it's also high in minerals and trace elements including copper, iron, manganese, and magnesium.
It contains a variety of phenolic chemicals, including flavonoids (especially anthocyanin) and tannins ( gallic acid and ellagic acid ).
His beautiful tiny red fruit has one of the greatest mineral concentrations of any fresh fruit on the market. There are astonishing contents in 250g of raspberries, particularly in:
greater than 1300 mg/100 kcal minerals; magnesium: 53 mg/100 kcal; calcium: 58 mg/100 kcal; iron: 1.8 mg/100 kcal
The similar richness can be seen in terms of vitamin C consumption: a 100 g piece of raspberries contains 25 mg, or more than 30% of the daily required amount.
It's good to know that because raspberries contain organic acids that keep vitamin C from being destroyed by oxygen in the air, we always get the most vitamin C when we eat them!
Its fibers have a record-breaking density of 6.5 g per 100 g. (and can even exceed 9 g per 100 g for some varieties). Cellulose, hemicelluloses, pectins, and protopectins make up pectins and protopectins.
The raspberry has a significant impact on intestinal function due to its tiny cellulose-rich “grains,” which allow:
to control digestion and transit owing to the pectin present in the fruit, which has regulating and softening qualities; to speed up transit; to successfully combat constipation
It's good to know that if your digestive mucosa is fragile or if you have diverticula, you should eat raspberries in the form of a coulis that has been put through a fine sieve to remove any irritating grains.
Nutritional and caloric values ​​of raspberries and blackberries

From June until August, raspberries are in season. From July to September, blackberries are in season.
The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day, and taking advantage of seasonal variability. One serving of fruit is the equivalent to a huge bunch of raspberries.
A high intake of vegetables and fruits, especially raspberries, has been demonstrated in several studies to reduce the risk of cardiovascular disease, some malignancies, and other chronic illnesses. Their fibers, vitamins, minerals, and antioxidant compounds, as well as their vitamins, minerals, and antioxidant compounds, would all play a substantial protective effect.
With an in vitro research, blackberry and raspberry extracts were placed best and second in preventing the oxidation of “bad cholesterol,” a risk factor for cardiovascular disease, respectively.
Several studies have demonstrated that eating raspberries on a daily basis allows you to:
to suppress the formation of different cancer cells and tumors of the liver, breast, colon, lung, prostate, cervix, esophagus, and mouth; to battle cholesterol and therefore cardiovascular illnesses
The more the antioxidant content of raspberries, the darker they are. Raspberry juice follows the same approach. The higher the concentration of phenolic chemicals, or antioxidant substances, the darker it is.
It is extremely advised that you purchase raspberries organically to get the most out of their advantages. Indeed, pesticide residues are found in 57.1 percent of non-organic raspberries, with 2.8 percent above the maximum limits of European legislative criteria that may not be surpassed.

On the in vitro research, blackberry and raspberry extracts were placed best and second in preventing the oxidation of “bad cholesterol,” a risk factor for cardiovascular disease, respectively. Furthermore, studies have indicated that ellagic acid, which is prevalent in raspberries and blackberries, can diminish plaque formations in the aorta and lower blood cholesterol in rabbits fed it.

Extracts from Rubus berries, such as blackberry and raspberry, have been shown in vitro to suppress the formation of cancer cells and tumors in the liver, breast, colon, lung, prostate, cervix, esophagus, and mouth.

Blackberry and raspberry extracts have been demonstrated to reduce the levels of certain inflammatory indicators while also improving the blood's antioxidant capacity. Furthermore, the anthocyanidins derived from blackberries would protect intestinal cells by reducing cell oxidation and inhibiting the generation of free radicals. Clinical trials will be required before these findings can be applied to humans and the appropriate dosages determined.
Raspberries and blackberries also contain anthocyanins, a flavonoid that gives these berries their red and black hues. Anthocyanins, like many other phenolic chemicals found in plants, are powerful antioxidants that neutralize free radicals in the body and help to prevent cancer, cardiovascular disease, and chronic illnesses.
According to recent research, ellagitannins account for 50% of the antioxidant activity of raspberries, whereas anthocyanidins (a component of anthocyanins) account for 25%, and vitamin C accounts for 20%. Other phenolic compounds can be found in red and black raspberries, as well as blackberries, although the levels vary greatly depending on the type and culture. Furthermore, the organism's digestion of these phenolic chemicals has received less attention.

Raspberries and blackberries are rich in ellagic acid, with gallic acid being present in less levels (black raspberries, however, contain high amounts). The major ingredients of ellagitannins and gallotannins, two phenolic compounds in the tannin family, are ellagic acid and gallic acid. In addition to their anticancer activities, they are known for their antibacterial and antiviral activity in vitro. Ellagic acid is thought to have antioxidant effects as well.

Raspberries and blackberries are two little red fruits that degrade fast due to their fragility. As a result, it's a good idea to pick them carefully. To do so, avoid fruits that have been smashed or show symptoms of bruising. If you buy berries in trays, look at the condition of the fruits below the others since they are more likely to be smashed. We will always prefer to buy red fruits cultivated in France and during peak season, just as we do with other plants.
For the best possible conservation,
Red fruits, such as raspberries and blackberries, are highly delicate, thus they should be stored carefully and consumed as soon as possible after purchase or gathering. When the weather is hot, it's best to put them in compact containers without overcrowding them and then store them in the refrigerator's crisper. The crimson fruits are extremely resistant to freezing, allowing them to be consumed at any time of the year.

As summer approaches, we should expect to see fresh raspberries in trays. It is in this state, whether eaten raw or with yoghurt, that its virtues are best kept.
During the low season, from September to May, you may also freeze the fresh fruit or buy it frozen.
Fruit salad, coulis, jams, pies, muffins, and even fruit salad are all delicious ways to enjoy this small red fruit.
Fresh raspberries have higher levels of phenolic compounds and anthocyanidins than dried raspberries, which means they have superior antioxidant action. Except for vitamin C, which reduces dramatically when frozen, freezing has minimal effect on their concentration.
Blackberries and raspberries may be used to produce colorful, healthful, and delicious dishes in the kitchen. We particularly enjoy its sweet and tangy flavor, which pairs nicely with both sweet and salty elements. Another benefit is that red fruits may be eaten raw or cooked, either alone or in combination with other dishes.
sorbets, mousses, and ice creams; fruit and vegetable salads; sorbets, mousses, and ice creams
In sangria; in truffles de chocolat;
They're blended with soy milk, yogurt, vanilla ice cream, and orange juice, if preferred.
If the melba peach isn't served with raspberry puree, it's incomplete.
Half a hollowed-out melon can be filled with raspberries and drizzled with white wine or champagne.
In a coulis, jams, and jellies
Serve with vanilla ice cream after sautéing raspberries or blackberries in mildly sweetened butter for 1 or 2 minutes.
Custard the raspberries or blackberries and grill them for a few minutes;
Cakes, pies, pancakes, muffins, waffles, soufflés, and charlottes are just a few examples.
Add the juice or mash to the sauces that go with the grilled meat.
Hot peppers, onion, garlic, peppers, lime juice, fresh basil, and ginger in salsa;
Wrap them in a brick or phyllo dough sheet with 1 tablespoon of almond cream. In a hot oven, bake for 6 to 8 minutes;
vinegar made from raspberries: Allow them to macerate in white wine vinegar with pepper and, if wanted, a little raspberry alcohol for a fortnight. Filter. Use this fine vinegar to deglaze a skillet or in salads.

There are no obvious contraindications to eating raspberries and blackberries, which are very digestible and low in sugar. Consumption of pome fruits may be prohibited in certain people with diverticulosis, however this is not always the case. Based on the specific scenario, relevant advice should be developed in collaboration with a healthcare practitioner.
It has long been thought that persons with diverticulosis should avoid eating certain fruits (raspberries, blackberries, strawberries, and so on) because their little seeds might become caught in the diverticula. However, no clinical trials have been conducted to support this idea. According to an American College of Gastroenterology expert committee, it would not be required to consistently prohibit these foods in the event of diverticulosis. The little fruit seeds, on the other hand, might irritate the gut in certain people. It could be a good idea for these persons to see a dietician.