Get the recipe: Raspberry Nice Cream
While strawberries tend to get the most berry attention, I think that raspberries are really where it’s at. Sweet and tart, delicate raspberries are what my kids and I reach for time and time again when we head to the store. It’s not just that they’re the perfect finger food on their own — raspberries are wonderful when added to so many dishes and bring out the natural flavors of whatever they’re paired with.
Raspberries come in a variety of colors, but you typically only see the American red raspberry in stores. (Snap up those yellow raspberries when you can!) Berries do not ripen after being picked, so look for berries that are vibrant in color and have firm drupelets — the little pods that make up a raspberry. Be sure to turn the box over and check for signs of juice or crushed berries.
If you’re going to eat the raspberries the same day, you can leave them out on the counter. They will last in the refrigerator for a few days, but if you don’t plan to eat them for longer than that, be sure to freeze them to avoid spoilage. Wash berries only just before eating, and store them in a single layer to avoid crushing the delicate fruit.
Now, if you can make your raspberries last longer than the 15 minutes it takes my kids to eat an entire package, try out these recipes!
Pork and raspberries work well together, especially when combined with white wine and mustard for a tangy sauce.
These cocktails feature warming spices that don’t need to be confined to colder months. Use sparkling water for mocktails!
Creamy, flavorful cheese is a wonderful addition to this salad that features a double dose of raspberries in the dressing and on top.
These cheesecake bites are ideal for a party. You can also slice and freeze individual servings to keep on hand for dessert any night of the week.