Wild raspberries grow world wide, so exact origins are hard to pinpoint. The first cultivation of raspberries dates back to 2,000 years ago in Europe, as the earliest berry crops.

Cultivation in England and France began around the 1600s, and raspberries were considered a luxury item in North America in the mid-1800s.

Today, 400,000 metric tons of raspberries are produced worldwide, mostly in Russia, the US, Serbia, Poland, and Chile.

Major Varieties:

  • Boyne
  • Festival
  • Killarney
  • Titan
  • Reveille
  • Nova

Purple Varieties:

  • Royalty
  • Brandy Wine

Late Summer Varieties:

  • Autumn Bliss
  • Autumn Britten
  • Heritage
Raspberries are an excellent source of vitamin C, manganese, and dietary fibre. They are a good source of vitamin K, biotin, vitamin E, magnesium, folate, omega-3 fatty acids, and potassium.
Raspberries are highly perishable and should be used or eaten immediately. Choose berries that are firm, plump, and deep in colour. Avoid ones that are soft, mushy, or moldy. Check the container for any crushed berries.
Refrigerate immediately. Remove any spoiled or crushed berries beforehand, place back in the original container, and seal. They will remain fresh for one or two days.

When removing from the refrigerator, only leave at room temperature for one to two hours at most, and do not place in direct sunlight.

Raspberries can also be frozen. Freeze whole, in a single layer, then transfer to a freezer bag.

Wash raspberries very carefully prior to eating or cooking and pat dry. Wash immediately before eating and do not leave at room temperature.
Seasonal Availability
July to September

Nutrition per 125 mL of raspberries (65 g):

Nutrient Value
Calories 34
Protein 1
Carbohydrates 8 g
Total Sugar 3 g
Total Dietary Fibre 4.2 g
Calcium 16 mg
Iron 0.4 mg
Sodium 1 mg
Potassium 98 mg
Magnesium 14 mg
Vitamin C 17 mg

Provided by Health Canada