Raspberries: Summer Powerfood
Sweet juicy raspberries are so good! They grow abundantly in my garden – every day for the last month, a joyful part of my daily schedule was picking these red ripe treasures.
Did You Know?
- Raspberries are a member of the rose family.
- Some cultures consider the raspberry to be love-inducing.
- They are not just red: there are also black, purple and gold raspberries.
- The average raspberry has 100 to 120 seeds.
- Unripe raspberries do not ripen after they are picked.
- Helps keep your metabolic rate high with high levels of the trace mineral manganese.
- One of the top 10 antioxidant-rich fruits and vegetables.
- Has twice the ORAC value (antioxidant) of oranges or apples and higher than blueberries.
- Contain ellagic acid, a natural substance which is an anti-carcinogenic (cancer-preventing).
- High in vitamin C. One cup provides over half your daily requirement
- Has more fiber than most fruits. One cup of raspberries provides over 8 grams of dietary fiber.
- The seeds are rich in vitamin E, omega-3 fatty acids and have a natural SPF (sun protection factor) of 25 to 50.
- Naturally have no cholesterol and no sodium.
- One cup has only 64 calories with a low-glycemic index.
- Raspberry leaf tea is commonly used during pregnancy to combat the nausea of morning sickness.
- The sugars in raspberries are natural and healthy.
Raspberries are very easy to grow. I started with one raspberry bush 11 years ago and now have a big raspberry patch! I picked over 8 buckets full this summer. In fact, I have been having buckets full for at least 7 years.
Right now, I a eat a large bowl of raspberries (after I pick them) every morning for breakfast. Mmmmm. I just love being able to do that.
What do I do with all those raspberries?
- Freeze lots of them so I have fruit all year. Do you know how to freeze your own berries? Read here - How to Freeze Your Own Berries
- Make Raspberry “Vinaigrette.”
- Make jam. My favorite is Apple-Raspberry Jam
- Give some to neighbors and friends.
- And of course I eat lots of them while they are fresh and in season.