FRESH & IN SEASON

Raspberries

Peak Season: May to November

“The Law of Raspberry Jam: the wider any culture is spread, the thinner it gets.”
—Alvin Toffler

Whether you prefer to purchase raspberries by the pint from the grocery store or at a farmers’ market, pop a few juicy berries in your mouth and enjoy a sweet-sour sensation of summer anytime. Or in warm weather, find a farm to pick your own and spend a day in the sun picking (and eating) fresh, juicy raspberries off the bush. Just don’t forget to save some to make your favorite sweet and savory raspberry treats.

Related Recipes: Raspberry, Avocado & Mango Salad; Barbecued Raspberry-Hoisin Chicken; Raspberry-Glazed Pork Chops with Pickled Onions; Gingered Cranberry-Raspberry Relish; Raspberry-Chocolate Chip Frozen Yogurt; Lemon-Raspberry Muffins; Raspberry-Almond Crumb Tart; Frozen Raspberry Pie; Mango-Raspberry Topping; Peach-Raspberry Crumble

What You Get: Raspberries are a great source of fiber—some of it soluble in the form of pectin, which helps lower cholesterol—and an excellent source of vitamin C. The gorgeous red color is from anthocyanins, an antioxidant.

Tips

Shopping Tip: Choose juicy-looking, brightly colored fruit, as raspberries do not continue to ripen once picked.; If the hulls are still atached, don’t buy the berries—they were picked too early and will be sour.; As with all berries, check raspberries for signs of mold or spoilage.

Storage Tip: Fresh raspberries are fragile and highly perishable. Store them in the refrigerator and use within 2 days.; To wash raspberries, gently spray with a fine mist just before using—the weight of water pouring from a faucet may crush them.