Preparation, uses, and tips
Raspberries are very versatile. They are delicious eaten out of hand, combine well with
other fruits, and can be enjoyed in baked
goods, salads, or as an elegant garnish.
For a special salad dressing, raspberries can be blended with oil and
vinegar to make a pleasing vinaigrette.
Raspberries are very popular in jams; seedless raspberry jam is available, too.
Raspberries of any color can be used interchangeably in recipes. Raspberries are a good
substitute for strawberries in most cases,
too. When freezing raspberries, select fully ripe, firm, well-colored berries. To freeze,
place berries in a single layer on a cookie tray; once they’re frozen, store them in a
sealable plastic bag in the freezer. Frozen raspberries can be used as “ice cubes”
to chill lemonade or iced tea on a hot summer day.
In general, raspberries do not dry well because of their high seed content and slow drying
rate.
Buying and storing tips
Fresh raspberries are highly perishable. Use them as soon as possible after purchasing to
ensure the best flavor, appearance, and nutrient content. If you do not plan to use the
berries immediately, remove them from containers, arrange them in a single layer in a
moistureproof container, cover loosely, and refrigerate; use within 1 to 2 days.
Wash berries quickly in cold water just
before using—do not soak them. Drain well and air dry, or softly pat them dry
with a paper towel before using. Be sure to handle raspberries very gently since they are
extremely fragile.
Raspberries do not ripen further after picking. So, for best quality, select fully ripe
berries that are aromatic, firm, plump, brightly colored, and with no cores. If the cores are
still attached, the berries were picked too early and will likely be too tart. Stained or
leaking containers indicate raspberries that are overripe. Avoid soft, shriveled, or moldy
berries.
Varieties
The three main types of raspberries are red, black, and yellow. Other varieties may be
colored apricot, amber, and purple.
Red raspberries are the most widely available. They are moderately tart and well suited for
exquisite desserts, as well as for jams and jellies, and they keep well when frozen.
Black raspberries are sometimes known as “black caps,” and they are especially
popular in jams and ice cream. The fruit is
blue-black, round, and small, with a faint whitish bloom on the exterior of the berry. Their
flavor is moderately tart. Like red raspberries, these have drupelets arranged around a hollow
core; however, the black ones are seedier.
Yellow varieties, considered a variant of red raspberries, are called “white
raspberries.” This variety is rarely available commercially because it is very soft.
Purple raspberries are considered a hybrid between the red and black varieties, and are a
little more tart than the other colors.
Nutrition Highlights
Raspberries (raw), 1 cup (123g)
Calories: 60
Protein: 1g
Carbohydrate: 14g
Total Fat: 0.7g
Fiber: 8.3g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.