The raspberry is a fruit with a sweet and sour taste and barbed thorns on the branches of the plant.
The fruit of the raspberry is an aggregated fruit that comes in red, gold and black. Raspberry grows on the edge of hilly woods, thickets or wilderness, 500-2000 meters above sea level. Common on hillsides, roadsides in sunny or shady bushes. Usually born in the mountains, mid-mountain streams, hillside thickets, forests and rock piles. It prefers warm and humid nature, and requires good scattered light. It is not strict with soil requirements and has strong adaptability. However, it is more suitable for slightly acidic soil with good drainage, fertile soil, strong water retention and fertility, to neutral sandy loam, red soil, purple soil, etc. it is good.
Raspberries are small shrubs that bear early fruit and are easy to enter the fruiting period. Generally, the fruit will appear two years after planting, and the yield will be high in 3 years. The highest yield is in 4 to 5 years. Raspberry has a shallow root system and is not drought tolerant. Insufficient water will inhibit growth and fruiting. The flowering period is from April to May, and the fruiting period is from June to July. The soil water evaporation is too large and the water is insufficient, which will affect the yield during the period.
Raspberries can be made into a variety of dishes, such as raspberry jelly, raspberry cake, and more, let's take a look.
The first is raspberry jelly, which tastes sweet and sour, and is better eaten frozen. The required materials are 300g of raspberry puree, 250g of boiling water, 140g of sugar, and 10 pieces of gelatin (soaked for later use). First, heat the puree + sugar + boiling water until the sugar dissolves, then add the gelatin until it dissolves. Next, pour 1 into a square deep dish, refrigerate until solidified, take out and cut into pieces, and you're done.
Next comes the raspberry cake, which first needs to be made with raspberry buttercream. First soften the gelatin sheet in cold water to squeeze out the water. Then add a little sugar to the milk, bring to a boil and remove from heat. Next, beat the whole egg with sugar, pour in the hot milk in batches, pour it into the pot, and cook on low heat until it becomes a paste. Then beat the fresh cream and sugar until it runs slowly, add the egg yolk paste and mix well, add the gelatin liquid. Finally stir in the puree and refrigerate, then spread on top of the cake base.
