raspberries

Raspberries are edible fruits produced by shrubs in the genus Rubus, within the family Rosaceae. The most commonly cultivated species are Rubus idaeus (red raspberries) and Rubus occidentalis (black raspberries), along with yellow or golden cultivars. The fruit forms as an aggregate of numerous drupelets surrounding a hollow core, and ripens with a crimson or dark color depending on variety.

Raspberry plants are deciduous perennials with arching canes. Most red and black raspberries exhibit a biennial fruiting habit: primocanes grow in the first year and floricanes bear fruit in the second. Some cultivars are everbearing or primocane-fruiting, producing fruit on new canes through the season. They prefer temperate climates, well-drained, slightly acidic soil, and a soil pH around 5.5–6.5. Regular pruning is used to remove spent canes and to encourage new fruiting wood. Trellising supports the canes and improves fruit quality.

Raspberries are grown worldwide in commercial and home gardens. They are typically propagated from established canes or rooted suckers and are irrigated and mulched to conserve moisture. Common pests include raspberry beetle and spider mites; diseases such as powdery mildew and botrytis can affect fruit and canes. Management relies on cultural practices, resistant cultivars, and, when needed, targeted treatments.

Nutritively, raspberries are high in dietary fiber and vitamin C, and they provide manganese and smaller amounts of other micronutrients. They are relatively low in calories and contain antioxidants. They are consumed fresh, frozen, or processed into jams, jellies, syrups, dairy products, and baked goods.

Harvest is typically labor-intensive; ripe berries are delicate and have a short shelf life, best kept refrigerated and consumed soon after picking. Frozen raspberries are common for longer storage. They are also used in flavorings and as ingredients in beverages and desserts.