This is the fruit of the shrub called raspberry (Rubus idaeus), belonging to the Rosaceae family. The latter represents one of the most extensive, widespread and valuable garden crops, its red-pink or raspberry (rarely yellow) fruits being highly appreciated for their exceptional nutritional and organoleptic properties. As is known, raspberry has a sweet-sour taste that is perceived as downright delicious, especially as it is enhanced by its very special aroma or fragrance. The composition of raspberry includes vitamins A, B, C, PP, mineral salts of calcium, potassium, magnesium, manganese, iron, zinc, boron, etc. The phytoncides in its composition have a very broad antimicrobial spectrum, almost similar to medical antibiotics, but have no negative side effects for the body. But the greatest benefit of raspberry is related to its pronounced antioxidant and anti-cancer effect, which is enhanced especially by vitamin C, increased content of ellagic acid and large amounts of polyphenolic compounds, to which, of course, are added valuable quercetin and gallic acid. Like other forest berries, raspberry is recommended to be consumed, as long as possible, in raw and fresh state, so that all its benefits are fully utilized. Additionally, it is used to prepare juices, compotes, syrups, wines, liqueurs, cordials, preserves, jams, jellies, marmalade, sauces, various fillings for baked goods and pastries, ingredients for salads and desserts. Besides being easily preserved, raspberry can be dried or frozen, thus maintaining almost all its therapeutic, nutritional and organoleptic properties. Both raspberry fruits and leaves can be added to tea to improve its taste and aroma. The average weight of raspberry fruits is 3-5 grams.