Raspberries

Nutrition: Raspberries are a good source of vitamin C and also contain small amounts of vitamin A and calcium. Raspberries contain 43 calories per 1/2 cup serving (unsweetened).

Selection: Raspberries may be red, black, yellow or purple/blue. Some varieties produce two crops a year and are called ever bearing or fall bearing. Ripe raspberries should be large, bright, shiny, uniform in color and ripeness, attractive, firm and of good quality. Taste varies from tart to sweet depending on the variety and maturity. Stains on containers indicate crushed or bruised fruit. The berries should be free of dirt, mold, or decay.

Storage: Raspberries can be stored one to two days in the refrigerator. Handle fruit gently to avoid bruising. Bruising shortens the life of fruit and contributes to low quality. Sort carefully and place berries loosely in a shallow container to allow air circulation and to prevent the berries on top from crushing those underneath. Berries are highly perishable. Store immediately in the refrigerator. Do not wash berries before refrigerating. Store covered containers of berries in a cool, moist area of the refrigerator, such as in the hydrator (vegetable keeper), to help extend the usable life of the fruit. To freeze, sort and gently arrange berries in a single layer on a cookie sheet. Place cookie sheet in freezer until solid. When berries are frozen solid, remove from cookie sheets and store in plastic bags or an air tight container.

Preparation: To prepare, remove any berries that are too soft or decayed or bits of leaves or stem that may have fallen into the box and enjoy! Raspberries do not need to be washed and will last longer without a soak in water