Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
healthy baking
candy recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
halloween baking
valentine's baking
easter baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner


Printer Friendly Page


According to the ancient Greek myth, all raspberries were once white in color. That was, until the day the God Jupiter was in such a rage that the Nymph Ida, to appease him, went and picked him some wild raspberries. It seems that while she was picking the berries she pricked her finger on the thorns of a raspberry bush. Legend has it that her blood, from that point on, stained all raspberries a bright red color.

Raspberries are said to have been around since prehistoric times but were not cultivated until the 17th century. Botanist John Parkinson first wrote about cultivated red, white and thornless varieties of raspberries in 1629 in 'Paradisi in sole paradisus terrestris'. They grow wild in many parts of the Northern Hemisphere, from the polar regions down through temperate climates of North America, Asia and Europe.   There are different varieties of raspberries ranging in color from black, purple, red, pink, and amber to white. The most common are red (about 90%) followed by amber and black varieties. Harvest time, depending on variety, is spring to late fall. Raspberries are also harvested in Chile and New Zealand and are found in stores during the winter months.

Raspberries are called the 'King' of all the berries. Compared to the strawberry they are stronger in flavor, bolder in color and much more difficult to pick due to its prickly thorns. The strawberry's scent and flavor are mild and sweet whereas Waverley Root in his book "Food" aptly describes the raspberry's scent as being the "most perfumed among its sort of fruits" and its favor as being "rich, exotic, spice-laden and with a hint of musk". 

Raspberries belong to the rose family. Although called a berry, technically it is a cluster of small individual drupelets that are held together by very fine threads (hairs). Each drupelet is an individual fruit with its own seed. The oval or conical shaped raspberry encloses a white or yellow central core (receptacle) that comes away from the raspberry when picked and remains on the plant. This leaves the raspberry with a hollow core.

When buying raspberries look for fragrant, deeply colored, plump and juicy berries without the cores attached. If the core is still attached the raspberry was picked too early and the berry will be sour. Avoid berries that are soft and mushy or have any bruises, black spots or mold. Always check the underside of the container to make sure there are no squashed berries or red stains. 

Raspberries are a very delicate fruit and have a sweet, slightly acidic flavor when first picked. They soften quickly so they are best used immediately but can be stored overnight on a single paper towel lined tray. Do not soak in water as their hollow core will fill with water and they will be less flavorful. 

Raspberries are used extensively in desserts. What restaurant does not serve a raspberry sauce or pur?/font>e? Also used in jams and preserves, ice creams, souffl? and flans, vinegar, liqueurs and brandy.

Recipes:  Apple Crisp with Raspberries

Berry Parfaits

Berry Tarts

Financiers with Raspberries

Frozen Fruit Pops

Raspberry Cream Cheese Tart

Raspberry Puree

Raspberry Swirl Ice Cream

Raspberry & White Chocolate Shortbread

White Chocolate & Raspberry Brittle


1/2 dry pint = 1 cup


- Raspberries are available in the spring and summer months.

- The best tasting raspberries are grown wild.

- Have a sweet but sharp flavor.

- Raspberries prefer a cooler-growing climate.

- Two species of red raspberry: European and North American.

- Raspberries grow on thorny vines that make them difficult to pick and therefore expensive to buy.

- A member of genus Rubus.

- If fresh are not available a good substitute is frozen raspberries.




New Videos



Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. Crêpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC