Raspberry Fun Facts
Facts and picture courtesy of
The word “raspberry” seems to come from the Old French raspise, a term meaning “sweet rose-colored wine”.
- Raspberries are a type of fruit known as an aggregate fruit. Aggregate fruits have flowers with multiple ovaries and each ovary produces druplets around a core formed by the flower. Each druplet could actually be considered a separate fruit.
- There are over 200 different known species of raspberries but only 2 species are grown on a large scale.
- May 3rd is National Raspberry Popover and Tart Day.
- July 31st is National Raspberry Cake Day.
- August 1st is National Raspberry Cream Pie Day
- August 7th is National Raspberries and Cream Day.
- August 11th is National Raspberry Tart Day.
- The term “raspberry” for a flapping noise made with the tongue and mouth seems to have originated in the Cockney dialect of England. The sound was originally called a raspberry tart, and was later shortened to raspberry.
- Raspberries have been crossed with other berries to form new species. Theloganberry is a cross between raspberries and blackberries. The boysenberry is a cross between red raspberries, blackberries and loganberries. The nessberry is a cross between a dewberry, raspberry, and blackberry and other crosses include laxtonberries, veitchberries, and mahdiberries.
- The people of Troy, in modern-day Turkey, were the first to note an appreciation of the raspberry fruit.
- 4 A.D. saw the first writings on the cultivation of raspberries.
- Raspberries are a wonderful source of vitamin C, containing 40 percent of a person’s daily needs.
RECIPE COURTESY OF INA GARTEN – Barefoot Contessa
- Level: Intermediate
- Total: 2 hr 15 min(includes chilling and cooling times)
- Active: 30 min
- Yield: makes one 9-inch-square or 10-inch-round tart; serves 10 to 12
- 3/4 cup unsalted butter at room temperature
- 1/2 cup Granulated Sugar
- 1/2 teaspoon pure Vanilla Extract
- 1 3/4 cups All-purpose Flour
- Pinch Kosher Salt
Special equipment: a 10-inch-round or 9-inch-square false-bottom tart pan
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.