Raspberries

Raspberries are a dark red or magenta colored berry. They are sweet, but bitter to their similar berry—the blackberry. Unlike blackberries, when picked, raspberries leave their core behind attached to the plant. Raspberries were originally considered “king of the berries”. Each berry is actually a collection of much smaller fruits with individual seeds and protective outer layers.

Best Storage Practices:

Store raspberries like other berries in cool refrigeration. Place in plastic wrap, bag, or container before refrigeration. Do not wash until serving or eating as it speeds deterioration.

Fun Ways to Eat and Cook:

Raspberries are a great snack enjoyed fresh and raw, but can also be cooked. If cooking raspberries, some nutrients are lost, but berries can be be steamed, stewed, or boiled in water to release juices and berry nectar inside.

Selecting Raspberries:

Select only those raspberries with a ruby red or magenta color. Discoloration—darkening or whitening—signals unripe raspberries and these should be avoided. Avoid damaged or bruised berries.

Why it’s Good to Eat:

• Great source of Vitamin C
• Good source of dietary fiber and natural sugars
• Good source of folate and Vitamin E

When it’s in Season:

Raspberries thrive best in temperate climates and are capable of withstanding cooler fall temperatures. Raspberries can be found beginning in mid-to-late spring and throughout the summer until late October.

How it’s Harvested:

Raspberries are harvested by hand to protect the delicate fruits. Raspberries can be fragile and damaged if harvested by heavy machinery. Raspberries are harvested when berries are a deep red color and around 1.5-2.5 centimeters long.

Recipes:

Raspberry Parfait— Put a layer of yogurt (plain, vanilla, or maple) in a glass cup (4 to 8oz). Add a layer of granola, then a layer of raspberries. Continue to layer until the cup is full. Top with raspberries. Enjoy!