Seasonal Produce: Raspberries

Intensely flavored, sweet-tart raspberries are a true summer fruit. In peak season from June through August, they are available in three main varieties: red, black and golden. While they all taste similar, red raspberries are the most popular and widely available. Raspberries are botanically related to blackberries, but black raspberries are a totally different fruit - not the black variety of raspberries.

Purchasing Raspberries

• For the best flavored raspberries, look for locally grown in-season fruit.
• Select plump, dry, brightly colored berries without hulls. (Attached hulls indicate underripe berries that will taste tart.)
• If packaged in a carton, check to make sure that there are no juice stains on the bottom of the carton or moldy or crushed berries buried inside.
• Raspberries are very perishable and should be used as soon as possible after purchasing.
• Sort the berries before storing them, discarding any that are moldy.
• Refrigerate unwashed berries in a single layer covered with a damp paper towel for 1 to 2 days.
• Freeze washed and dried berries by placing them in a single layer on a baking sheet. Freeze until firm, then transfer to freezer bags. Freeze for up to 9 months.

Preparing Raspberries

• Remove and discard any damaged berries.
• Rinse gently and quickly under cold water just before using; never soak in water or they may become waterlogged.
• Spread out on paper towels to dry.
• Do not thaw frozen raspberries before using. Since they do not hold their shape after being frozen, use them for baking or puréeing.
• To purée raspberries for a sauce, use a food processor or blender. Pour the puréed berries through a sieve to strain out seeds before using.

Raspberry Nutrition

Excellent source of vitamin C. Excellent source of fiber.