Although there are many varieties of raspberries, from amber red to yellow and white, they all have the same delicate tart-sweet flavour. Raspberries have a long season, from now until November, and some of the tastiest fruits come from Scotland, where they have cooler summers.
Naturally raspberries are delicious on their own, eaten just when they’ve softened and leave a stain on your fingertips. They make an instantly delicious topping for desserts from lemon meringue pie to cheesecake or embedded in an almond tart or at the heart of a summer pudding or jelly. Match fruity puds with a lightly sparkling Gancia Astia, Piedmonte, Italy (£5.79, Waitrose).
Try fresh raspberries with duck, grilled and sliced in a warm salad, dressed with olive oil and raspberry vinegar. The latter (vinaigre de framboise) is a French favourite served with foie gras and other fatty meats, while in Britain it was used as a cure for sore throats from the 17th century until World War Two.