Season: early July
Keep in the refrigerator. Do not wash raspberries before storing, since extra moisture will encourage mold growth. Gently rinse raspberries immediately before eating.
Raspberries do really well in the freezer. The texture won't be the same as a fresh berry, but they can still be used in many desserts, sauces, or tossed with other fruit. Jam is another classic way to preserve these delicious berries to enjoy later in the year.
There's no end to the list of desserts that benefit from the bright, sweet-tart flavor of raspberries. Either as a sauce over cheesecake, or as a pile of lightly glazed berries on a tart, from the simplest jello to the most complex layer cake - their beautiful color is second only to intensely delicious flavor.
Raspberries are also excellent fresh in salads, frozen in ice cream or popsicles, or as an accompaniment to savory dishes like duck or chicken.
- Raspberries contain ellagic acid, an anti-carcinogenic compound which research suggests may help prevent cancer or inhibit the growth of cancer cells.
- Red raspberries are native to Europe and have been cultivated for over 400 years while wild red raspberries are native to North America. More than 40 varieties of raspberries were known by 1867, and there are more than 200 species known today.
- Eat only one cup of plump, juicy raspberries and you'll have one of your 5 A Day
- Raspberries do not contain fat, saturated fat, sodium or cholesterol and are high in fiber, vitamin C and folate.
- Raspberries do contain 40% of the daily recommendation of vitamin C.