Raspberries Healthy Food Guide

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.

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.


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.
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner