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The raspberry is the edible fruit of a multitude of plant species in the genus Rubus of the rose family, most of which are in the subgenus Idaeobatus.[1] The name also applies to these plants themselves. Raspberries are perennial with woody stems.[2]

A raspberry is an aggregate fruit, developing from the numerous distinct carpels of a single flower.[5] What distinguishes the raspberry from its blackberry relatives is whether or not the torus (receptacle or stem) "picks with" (i.e., stays with) the fruit. When picking a blackberry fruit, the torus stays with the fruit. With a raspberry, the torus remains on the plant, leaving a hollow core in the raspberry fruit.[6]

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Raspberries are grown for the fresh fruit market and for commercial processing into individually quick frozen (IQF) fruit, pure, juice, or as dried fruit used in a variety of grocery products such as raspberry pie. Raspberries need ample sun and water for optimal development. Raspberries thrive in well-drained soil with a pH between 6 and 7 with ample organic matter to assist in retaining water.[7] While moisture is essential, wet and heavy soils or excess irrigation can bring on Phytophthora root rot, which is one of the most serious pest problems facing the red raspberry. As a cultivated plant in moist, temperate regions, it is easy to grow and has a tendency to spread unless pruned. Escaped raspberries frequently appear as garden weeds, spread by seeds found in bird droppings.[citation needed]

Raspberries are an important commercial fruit crop, widely grown in all temperate regions of the world. Many of the most important modern commercial red raspberry cultivars derive from hybrids between R. idaeus and R. strigosus.[10] Some botanists consider the Eurasian and American red raspberries to belong to a single, circumboreal species, Rubus idaeus, with the European plants then classified as either R. idaeus subsp. idaeus or R. idaeus var. idaeus, and the native North American red raspberries classified as either R. idaeus subsp. strigosus, or R. idaeus var. strigosus. Recent breeding has resulted in cultivars that are thornless and more strongly upright, not needing staking.[citation needed]

Blue raspberry is a local name used in Prince Edward County, Ontario, Canada,[13] for the cultivar 'Columbian', a hybrid (purple raspberry) of R. strigosus and R. occidentalis.[14] Blue raspberry can also refer to the whitebark raspberry, R. leucodermis.[citation needed]

Fruits from such plants are called golden raspberries or yellow raspberries; despite their similar appearance, they retain the distinctive flavor of their respective species (red or black). Most pale-fruited raspberries commercially sold in the eastern United States are derivatives of red raspberries. Yellow-fruited variants of the black raspberry are sometimes grown in home gardens.

Two types of raspberry are available for commercial and domestic cultivation; the summer-bearing type produces an abundance of fruit on second-year canes (floricanes) within a relatively short period in midsummer, and double or "everbearing" plants, which also bear some fruit on first-year canes (primocanes) in the late summer and fall, as well as the summer crop on second-year canes. Those marked (AGM) have gained the Royal Horticultural Society's Award of Garden Merit.

Raspberries are sometimes eaten by the larvae of some Lepidoptera species (butterflies and moths). More serious are the raspberry beetle (in Europe)[27] and the raspberry fruitworm (in North America),[28] whose larvae can damage raspberries.

Raspberry plants should not be planted where potatoes, tomatoes, peppers, eggplants, or bulbs have previously been grown, without prior fumigation of the soil. These crops are hosts for the disease Verticillium wilt, a fungus that can stay in the soil for many years and can infest the raspberry crop.

The aggregate fruit structure contributes to raspberry's nutritional value, as it increases the proportion of dietary fiber, which is among the highest known in whole foods, up to 6% fiber per total weight.[29]

Raspberry leaves can be used fresh or dried in herbal teas, providing an astringent flavor. In herbal and traditional medicine, raspberry leaves are used for some remedies, although there is no scientifically valid evidence to support their medicinal use.[34]

This porridge was actually inspired by my mother, eternal lover of raspberry ripple ice cream. As a kid, I could never understand how you could waste an entire trip to the ice cream shop on fruit. I mean, really. But I get it now, and raspberry swirling through a blushing pink, creamy, vanilla porridge seems almost too good to be true for breakfast.

Directions:

1. Cover buckwheat with warm water and one tablespoon of the acidic medium of your choice. Let sit overnight. The next morning, drain and rinse very well.

2. In a blender, food processor, or high-speed blender (this works the best) blend the raspberries and maple syrup until they are liquid. Spoon out about 3-4 tablespoons worth of puree and set aside.

3. Without removing the remaining raspberry puree or cleaning the machine, add in the drained and rinsed buckwheat groats, and all other ingredients. Blend on highest setting until desired consistency is reached (I like mine rather smooth, but some may like a little tooth to it). Season and sweeten to taste.

4. To assemble, spoon some of the buckwheat porridge into a bowl and swirl with about a tablespoon of the raspberry puree per portion, and sprinkle with bee pollen. To make a fancy presentation, use a glass, such as a tumbler. Layer the porridge and raspberry puree, then drag a spoon up the side of the glass, swirling the two shades of pink together. Garnish with bee pollen and a raspberry. Store leftovers in the fridge for up to two days.

Show me your porridge on Instagram: #buckwheatporridge

We blend real cream cheese with graham cracker crust pieces and a raspberry swirl to create our Raspberry Cheesecake Gelato. Because why choose between two desserts when you can have them both in one delicious treat?

Did you ever wish you could have your favorite dessert in gelato form? Well, look no further because this recipe tastes just like raspberry cheesecake. Our secret is that we slow cook real cream cheese with milk, cream, and sugar for 45 minutes before mixing in the raspberry sauce and graham cookie pieces for the perfect blend of deliciousness.

Mmm these turned out even better than expected. I did make the following changes though.

Followed recipe except used only 1 cup sugar instead of 2. Rolled the dough into 2 inch thick logs. Put in the freezer overnight. Grated with the appropriate attachment for my kitchenaid, took about 20 minutes. Put just over a cup of raspberry jam in between the layers, half no sugar added and half regular. Added some lemon zest at the last minute and proceeded to almost take a finger off in the process. Popped them in the oven for 50 mins and came out perfectly.

These are genius! The dough holds in the freezer until you need it and they look just beautiful and taste even better. I made them most recently with half raspberry, half cranberry sauce and they were fabulously Christmas-y. Love them!

Good morning,

I am in possession of a raspberry pi 4 aarch 64.

I have installed ignition (from the command line following tutorials and file "Read me" in the ignition folder) to use the maker edition and I find errors when starting the gateway.

The installed version is 8.1.25 and the java version used is 1.8.0_312.

I should mention that I have tried to use other versions as well as trying different releases.

As a first step I used the version for ARM architecture: aarch 64 but during installation the gateway would not start and the PID did not appear.

As a second step I installed the 32-bit version for ARM and in this case everything worked, the PID appeared and I was able to access the gateway's management page; I entered the credentials and licence (key and token) successfully.

However, when I press 'Start Gateway' on the web page it doesn't start and I get the error as shown in the picture:

Used and modified vi from Help>Find Examples LINX - Blink (Advanced).vi modified target for Raspberry Pi per

-started-with-raspberry-pi-and-labview-community-edition#T...

Step 4 Explore an Example, then the steps in section 'Edit and Run the Example'

Almond and raspberry make for a perfect pairing, these luscious little cookies are proof of that. The punch of vibrant raspberry flavor comes from ground up freeze-dried raspberries, which offer an intense flavor without adding any extra moisture.

The light lingers across the valley a little more each day, illuminating the icy, snow-laden landscape. Winter might still have a hold, but the brightness and warmth are reminders that spring is not too far away. And what better way to celebrate the radiancy of this time then with a baked good that captures this essence. These raspberry custard buns do just the trick, with their sweet and tart raspberries and bright yellow custard wrapped in a blanket of cardamom dough.

As the raspberry custard buns bake, the flavors seeps into one another in the most delightful way. Finishing them off with a dusting of powdered sugar and enjoying them while still warm is the best way to savor each one.

If you find yourself with some delicious in-season raspberries (or other berries!), you can try making your own raspberry puree or jam for the middle. I would probably just smash some with a fork and add a bit of sweetener to taste!

Angela, in your comments you mentioned cinnamon peach chia seed jam. I have a bunch of fresh peaches from the farm. Could you post that or let me know how to modify the raspberry jam one so I can make it this weekend? Sounds amazing! Thank you!! ff782bc1db