Golden raspberry
Rubus idaeus · Berry
Top 10 pairings
The golden raspberry is the amber-yellow colour form of the ordinary red raspberry — the same species and the same thimble-shaped aggregate fruit, but pale gold to apricot instead of jewel red. It is a colour mutant that simply fails to make the red anthocyanin pigment, and the change comes with a softer flavour: noticeably sweeter, lower in tartness and carrying a honeyed, faintly tropical perfume. Delicate, soft and quick to spoil, it is mostly a garden and farmers-market berry rather than a supermarket commodity, prized as a fragrant fresh treat.
Picking a good onedrag
Pink, firm, clinging to its coreWeeping, fuzzed, fermenting
Red and velvetyBuy itEat them raw, over cream or on tarts and pavlova. The perfume fades in a day or two.
ColourBright, even red, matte, velvety
The hollowClean round opening, rim dry
In the punnetBerries roll loose, base dry
Smell at the lidPerfumed and sweet through the lid
These cues are Raspberry's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
96%
Edible part
1.9 g · caps, stems, bad berries out
1.98 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 2× longer than the counter.
90-95%
Humidity
Vented punnet, never sealed
Airflow