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“Jelly beans! Millions and billions of purples and yellows and greens and licorice and grape and raspberry and mint and round and smooth and crunchy outside and soft-mealy inside and sugary and bouncing jouncing tumbling clittering clattering skittering fell on the heads and shoulders and hardhats and carapaces of the Timkin works, tinkling on the slidewalk and bouncing away and rolling about underfoot and filling the sky on their way down with all the colors of joy and childhood and holidays, coming down in a steady rain, a solid wash, a torrent of color and sweetness out of the sky from above, and entering a universe of sanity and metronomic order with quite-mad coocoo newness. Jelly beans!”
― Harlan Ellison, "Repent, Harlequin!" Said the Ticktockman

“There is a tray full of glass sundae dishes filled with brightly colored ice cream. Strawberry, pistachio, black raspberry. Pink, green, and purple. I like the colors next to each other and wonder what kind of impossible things I can draw about ice cream. Maybe melting rivers of it. And a man with a cone-shaped head sitting in a babana split dish rowing with a spoon.”
― Lynda Mullaly Hunt, Fish in a Tree

“L. hat mir einmal, aber das ist lange her, gesagt, wenn Küsse eine Farbe hätten, müssten sie die Farbe von Himbeeren haben. Sie meinte auch, dass es Erdbeerküsse gebe und solche, die nach Himbeeren schmeckten. Ich konnte darauf nur erwidern, dass jeder Kuss auf ihren Lippen ein klein wenig anders schmecke, aber das sei bei den wilden Himbeeren, die man im Wald pflücke, ja auch so. Und ich fügte hinzu, dass im Mund jede Himbeere die Erinnerung an den Geschmack der davor auslösche, und genauso lasse jeder ihrer Küsse den vorhergehenden vergessen. Küsse aber, denke ich jetzt, lassen sich nicht einfrieren, das unterscheidet sie von Himbeeren.”
― David Wagner, Vier Äpfel

“So good to meet another- what do you say, 'foodie'? And I was just buying jam." He holds up a single jar of raspberry jam the color of rubies. It is the same jam Mama would buy for us when we stayed in France, the texture runny, little lumps of berries soft on the tongue, tiny seeds sticking between teeth.”
― Hannah Tunnicliffe, The Color of Tea

“In the center, where the fruit bowl usually is, the cheesecake rests on a pedestal. It's beautiful- perfectly round and smoothed, creamy white with chocolate swirls on a chocolate cookie crust, sitting in a pool of something bright pink.
"You didn't make that," Phil challenges.
"Sure I did," Fiona says.
"What is it?" Jimmy asks.
"Chocolate swirl cheesecake with raspberry coulis." She holds up the June issue of Gourmet; the very same cake is pictured on the cover.”
― Elin Hilderbrand, The Blue Bistro

“Agnes walked in with a tray of gorgeous raspberry tortes, fruit sorbet, and pistachio ice.”
― Jessica Lawson

“I've been eating my version of Herme's Ispahan macaron all week, trying to get it right."
"Eating what?"
"Ispahan. It's a rose macaron, with raspberry insertion... that berry jelly in the middle.”
― Hannah Tunnicliffe, The Color of Tea

“Kai had won his argument with the bacon, but I conceded only to a monastic crumble of extracrispy bits, as underdone bacon would have violated every personal code I maintained. I forced him to make his own frosting and to include a maple accent, and the bacon/maple combo could only be used on half of the batch. The others, all mine, turned out beautifully and as previously discussed with Manda: strawberry-raspberry cakes with a light and airy lime frosting. I would garnish with a single perfect raspberry right before the party.”
― Kimberly Stuart, Sugar

“So. Cake. Chocolate raspberry?"
"The cupcakes," Agnes said, concentrating on the important stuff, since the gunfire seemed to have stopped. "I know that's your favorite, Maria, but the cake has to be strong enough to support the fondant, and that one's pretty delicate. It'd be wonderful served with raspberry sauce at the rehearsal dinner, though. The raspberry sauce is in the silver bowl. The heart-shaped cakes are Italian cream cake and the round ones are pound cake, which is the only kind I'm positive will hold up the fondant. The square ones are a coconut pound cake that I'm trying out.”
― Jennifer Crusie, Agnes and the Hitman

“I chose the Scheherazade, an irresistible-sounding combination of pistachio cake with cream cheese frosting and a raspberry center, topped with a generous sprinkling of crushed pistachios and one perfect raspberry. I've always loved raspberries but since arriving in Paris had a newfound passion for pistachios, which were included in so many delectable desserts and pastries, either whole or ground with sugar into delicious marzipan.”
― Amy Thomas, Paris, My Sweet: A Year in the City of Light