The three main types of raspberries are red, black, and yellow. Other varieties may be colored apricot, amber, and purple.
Red raspberries are the most widely available. They are moderately tart and well suited for exquisite desserts, as well as for jams and jellies, and they keep well when frozen.
Black raspberries are sometimes known as “black caps,” and they are especially popular in jams and ice cream. The fruit is blue-black, round, and small, with a faint whitish bloom on the exterior of the berry. Their flavor is moderately tart. Like red raspberries, these have drupelets arranged around a hollow core; however, the black ones are seedier.
Yellow varieties, considered a variant of red raspberries, are called “white raspberries.” This variety is rarely available commercially because it is very soft.
Purple raspberries are considered a hybrid between the red and black varieties, and are a little more tart than the other colors.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.