Recipes

Updated: 8th May 2008

Seasonal recipes

Summer Berry

Raspberry
Rosaceae (Rubus idaeus)

Raspberries have been eaten throughout Europe since prehistoric times. The generic name ‘Rubus’ means ‘a thorny shrub’ and ‘idaeus’ after Mount Ida in Asia minor where the shrub grew abundantly. According to legend, raspberries were originally white. The nymph, Ida, pricked her finger while picking berries for the crying infant, Jupiter, and raspberries have since been tinged red with her blood.

Raspberries are especially associated with Scotland. After the First World War local Scottish landowners gave 10 acre plots of land to returning soldiers to enable them to work. Most of them grew raspberries as the climate seemed to suit raspberries well. In the late fifties, raspberries were sent from Scotland to Covent Garden on the steam train the Raspberry Special. Scotland still produces more raspberries than anywhere else in the world.

Raspberries are nutritional powerhouses. They are packed with fibre, some of which is soluble fibre in the form of pectin that lowers cholesterol. They are a good source of folic acid, beta-carotene and vitamin C. Vitamin C and beta-carotene are powerful antioxidants which help protect the body’s cells from oxidative damage. By blocking oxidative damage to cells, antioxidants have the potential to protect against abnormal cell replication considered a primary step in the development of cancer.

Raspberries are rich in anthocyanins. These are compounds that provide colour to fruits and have many potential health benefits. They have been linked to improving vision controlling diabetes, improving circulation, preventing cancer and retarding the effects of ageing, particularly loss of memory and motor skills.

Ellagic acid is found in many fruits but is exceptionally high in raspberries. Ellagic acid regulates plant growth and seed germination and protects plants from microbial infections. Ellagic acid is very beneficial to humans as it is an anticarcinogenic.

Raspberry leaves prepared as a tea tones the uterine muscles ready for childbirth. The tea also promotes milk production.

It’s hard to perfect on a bowl of fresh raspberries but, for a seasonal glut, here are some alternatives.

In the Pink Smoothie
Serves 1

4 oz (110g) raspberries
1" chunks of frozen banana
¼ pint (150ml) soya milk or rice milk
Extra raspberries and a few mint leaves

Put all ingredients in a blender and blend until smooth, pour into a glass. Decorate with extra raspberries and a few mint leaves.

Summer Pudding

8 slices, thick wholemeal bread, crusts removed
6oz (175g) sugar
2fl oz (55ml) water
1lb (450g) raspberries
8oz (225g) each of red and blackcurrants
8oz (225g) strawberries

Cut a round of bread to fit the bottom of a bowl. Then divide each piece of bread into 3 slices and line the rest of the bowl. Ensure that all gaps are filled in. Reserve any remaining bread for the lid.
Put the sugar and water into a saucepan large enough to hold all the fruit. Slowly bring to the boil and allow the sugar to completely dissolve.
Place the currants into the syrup and allow to just heat through. Then remove from the heat and add the raspberries and strawberries Stir until all the fruit is well combined.
Pile the fruit into the bowl adding a slice of bread at about half way through. When all fruit is in the bowl, cover with the remaining bread and then place a plate, which is just smaller than the circumference of the bowl, on top.
Place the whole thing on a plate, put a weight on top pop in the fridge and leave for about 12 hours. Gently loosen the pudding from the side of the bowl and invert onto a serving plate.
Serve with cream, yogurt or nut cream

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