Andean Raspberry
Rubus adenotrichos — Rosaceae
Italiano: Lampone andino
Description
Andean Raspberry (Rubus adenotrichos) belongs to the Rosaceae family and is native to SouthAmerica. It thrives in Andean forest, paramo, 2000-3500m environments across regions including SouthAmerica. Botanically, Andean Raspberry is high-altitude Andean raspberry with hairy canes producing small intensely flavored red to dark purple berries.. The edible parts include Berries. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during August, July, October and September. Nutritionally, Andean Raspberry stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Andean Raspberry offers a Intense raspberry, slightly hairy texture, sweet-tart flavor profile. Pick when fully colored; wash gently; eat or cook. Common culinary applications include Fresh eating, Jams, Juice. Popular preparations include Eat fresh or cook into sauce for desserts. For storage, refrigerate fresh parts. Safety note: Canes very hairy; berries have subtle hairiness. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Eat fresh or cook into sauce for desserts
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Fresh eating, Jams, Juice Storage: Refrigerate fresh parts
Recipes
- Eat fresh or cook into sauce for desserts
