Time for Raspberries

High in antioxidants and dietary fiber, sweet-tart raspberries are equally delicious in salads, desserts, smoothies and more. Try our favorite raspberry recipes.

The gorgeous red raspberries I had in my smoothie this morning have a particularly interesting history. They were favored in biblical times by the people of Troy who gathered them at the foothills of Mt. Ida. Later, the Romans brought the raspberry to Europe, where it gained great popularity.Even King Edward encouraged his subjects to grow them in the thirteenth century, catapulting raspberries to fame throughout Great Britain. Today, most of the raspberries in the US are grown between June and October in Washington, Oregon and California. You may find local varieties depending on climate. A member of the rose family, raspberries are known as “aggregate fruits” because tiny little seed-containing fruits gather together around a hollow center, giving them their characteristic shape and size.

Raspberries are high in antioxidants and dietary fiber. While a healthy, refreshing raspberry smoothie is always a good start, you’ll appreciate these delicious little fruits in everything from salads to soups and desserts to side dishes. Fresh and frozen raspberries can be used interchangeably. Enjoy these delicious ideas for both:

Raspberries are fragile and highly perishable — treat with care! Choose berries that are plump, dry and even-colored. If possible, store in the original container for no more than two days.
Do not wash until just before using. Wash very gently and pat dry before serving. Lucky for us, raspberries freeze beautifully. Wash carefully to maintain shape. Pat dry and arrange on a cookie sheet. Freeze, then transfer to plastic bag. Keep frozen to use as needed. Of course, you can easily purchase a package from the freezer of your local store.

Do you relish the ruby red raspberry? Got a favorite recipe? Let me know.

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