Raspberries

Peak season: June to October

Recipe shown above: Raspberry Bars

The Law of Raspberry Jam: the wider any culture is spread, the thinner it gets.

—Alvin Toffler, American author

Raspberries have delighted taste buds for many centuries. A member of the rose family, this fruit is native to Asia and North America. Raspberry seeds discovered at Roman forts in Great Britain point to cultivation by the Romans. Beyond enjoying raspberries in pies, chutney and even wine, you can make your own ink from raspberry juice if you are so inclined.

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. In warm weather, find a farm to pick your own and spend a day in the sun plucking (and eating) fresh, juicy raspberries off the bush. Just don’t forget to save some to make your favorite sweet and savory raspberry treats. From pies and tarts to savory salads and entrees, the possibilities are enticing. Start your culinary adventure with these delicious, healthy recipes.

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 Tips: Choose juicy-looking, brightly colored fruit, as raspberries do not continue to ripen once picked.; If the hulls are still attached, 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 Tips: 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.