Raspberry Fun Facts
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.
- 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.
Facts and Picture courtesy of
Raspberry Cream Pie
- Level: Easy
- Total: 2 hr 45 min(includes cooling, standing and freezing times)
- Active: 15 min
- Yield: 12 servings
- 25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
- 4 tablespoons butter, melted
- 1 generous cup raspberries, plus more for serving
- 3 tablespoons sugar
- Two 6-ounce containers raspberry yogurt
- One 3.4-ounce package instant vanilla pudding mix
- 1 cup heavy cream
- Whipped cream, for serving
- Preheat the oven to 350 degrees F.
- To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
- Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
- In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
- Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.
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