Fruits
Mixed Red Berries in gelato
Mixed red berries are a blend of strawberry, raspberry, blackberry and redcurrant used as the flavor and acidity base of red-fruit sorbetto and gelato. Low in solids and sugar, with a sharp, monosaccharide-rich sugar profile.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 12% |
| Water | 88% |
| Sugars | 6% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 1% |
| POD (sweetening power) | 7 |
| PAC (anti-freezing power) | 11 |
Typical use: Roughly 25-35% of a fruit sorbetto mix; about 15-25% in a milk-based red-berry gelato.
Balance mixed red berries in a real recipe
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Open the balancerHow to use it in gelato
Because their sugars are almost entirely free glucose and fructose (PAC coefficient near 190, versus 100 for sucrose), red berries depress the freezing point strongly for their sugar mass, so PAC runs about 1.8x the sugar weight. Their high fructose fraction also lifts POD above sugar mass, adding perceived sweetness. Low total solids and marked acidity mean a red-berry sorbetto usually needs added sucrose plus dextrose and often a touch of dextrose or maltodextrin to rebuild body, plus stabilizer/fiber to hold water. Balance to a slightly higher sugar target than for stone fruit to counter the tartness.
Origin & background
"Red berries" (Italian frutti di bosco rossi, French fruits rouges) is a culinary rather than botanical grouping: the fruits are structurally unrelated, since raspberries and blackberries are aggregates of tiny drupelets while the garden strawberry is an accessory fruit whose seeds sit on the surface. The modern cultivated strawberry, Fragaria x ananassa, arose in 1750s Brittany from a chance cross between North American F. virginiana and Chilean F. chiloensis.
Frequently asked questions
Sources
- https://fdc.nal.usda.gov/food-details/167762/nutrients (USDA FDC — Strawberries, raw: water 90.95 g, sugars 4.89 g, glucose 1.99 g, fructose 2.44 g, sucrose 0.47 g, fiber 2.0 g, protein 0.67 g, fat 0.30 g per 100 g)
- https://fdc.nal.usda.gov/food-details/167755/nutrients (USDA FDC — Raspberries, raw: water 85.75 g, sugars 4.42 g, fiber 6.5 g, protein 1.20 g, fat 0.65 g per 100 g)
- https://fdc.nal.usda.gov/food-details/173946/nutrients (USDA FDC — Blackberries, raw: water 88.15 g, sugars 4.88 g, fiber 5.3 g, protein 1.39 g, fat 0.49 g per 100 g)
- https://www.aprifel.com/en/nutritional-sheet/redcurrant/ (Aprifel/CIQUAL — Redcurrant: water 84.5 g, carbohydrate 13.9 g, fructose 3.86 g, glucose 2.77 g, fiber 4.6 g, protein 1.4 g, fat 0.2 g per 100 g)
- https://www.nutritionvalue.org/Currants%2C_raw%2C_red_and_white_nutritional_value.html (USDA-derived — Currants, red and white, raw: sugars ~7.4 g, water ~84 g per 100 g)