Modern Art Raspberries: Species of raspberries are native to most temperate parts of the world. The modern art raspberries cultivated raspberry has been developed since the 16th century through the use of species native to North America and Europe. Raspberries are now grown in many temperate regions for home use and for market. The berries are prized as dessert fruits and in pies, jellies, and jams.
Types.-There are two main classes of cultivated raspberry, distinct both in growth and in fruiting characteristics; the red raspberry, a hybrid between the American species R. strigosus and the European species R. idaeus; and the black raspberry, which is derived from the American species R. occidcntalis.
Purple raspberries, hybrids between the black and red sorts, have been grown for many years. The plants are vigorous and productive, and the berries are large but of an unusual appearance and flavor. Yellow- or amber-fruited sorts also are grown. In addition, everbearing types of raspberries, which produce one crop in the fall and a second crop in the following spring on the same cane, have been developed. None of these types has challenged the commercial acceptance of the red or black raspberry, and they are of only local interest.
Fat.-Practically all fresh fruits with the exception of olives are low in fat. Grapes contain about 1.6 per cent, blackberries and raspberries 1.0 per cent, apples 0.5 per cent, and grapefruit 0.1 per cent fat.
Ash.-The ash or mineral content of fresh fruit is quite low, ranging from 0.2 per cent ash in cranberries to 0.6 per cent in raspberries, strawberries, cherries and red currants. The ash of dried fruits is, of course, proportionately higher. The minerals needed in a complete diet which may be supplied in part by fruits are calcium, chlorine, iodine (depending on locality grown), iron, magnesium, phosphorus, potassium, and sodium.
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