This favourite, summer berry is usually ruby red in colour, although it is now possible to
find vibrant golden, black, or purple raspberries. These sweet, thimble-shaped berries have tiny edible seeds, and an intense berry flavor and aroma.
July to September
Choose plump, soft, bright coloured raspberries that show no signs of mold. Raspberries are very fragile, so handle with care. Store fresh raspberries in the refrigerator for 1-2 days. Although it is not necessary to wash berries, if you feel the need, do so just before using. To freeze raspberries, place them in a single layer on a baking sheet and freeze until firm. Then transfer to a sealed plastic bag or container.
Raspberries are wonderful eaten fresh out of hand. They are great paired with many foods, including chocolate, fish, chicken, meats, or lamb. An easy raspberry vinaigrette can be used to dress salads or vegetables, or to marinate grilled meats or fish. Make your own raspberry vinegar by soaking 3 cups of fresh raspberries in 1 1/2 cups of vinegar. Let sit for 1/2 hour. Strain vinegar by pushing raspberries with the back of a large spoon against the strainer. In a small bowl, whisk 1/4 cup of the raspberry vinegar, 1 clove minced garlic, 1 clove shallot minced, and 1 tbsp. of rosemary finely chopped. Slowly whisk in 1 cup of fruity olive oil. Season with salt and pepper.
||% Cal. Fat
Based on 1 cup fresh Raspberries
| 14 gms
|| 8.0 gms