Guide

Fruit and Vegetable Guide

Raspberries

Summer, Autumn

Description: Raspberries and other brambleberries (blackberries, boysenberries, mulberries) are soft fruits with tart, intensely flavored juice. They come in a variety of colors red, black, purple, and gold. They grow on canes with or without thorns. Their high liquid content and thin membranes make them fragile.

Selection: Look for firm, plump, richly-colored berries with no soft spots or discolorations. All berries should be dry with no mold or signs of juice leaking on the container. They will not ripen after picking.

Storage and handling: Remove any berries that look overripe. Refrigerate up to 2 days. Do not wash berries until just before serving. Wash gently and drain well on paper towels.

Preparation: Use in recipes as desired.

Serving suggestions: Delicious plain or with yogurt. Blend into smoothies. Use in baked goods
(SIS, p. 150), frozen desserts, jams
(SIS, p. 173), and vinaigrettes (SIS, p. 109). Blackberries pair well with apples for pies (SIS, p. 156).

Nutrients: Vitamins C and K; anthocyanins antioxidants (blackberries); fiber.

1 lb raw = 3 cups
1 lb cooked = n/a

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Fruit and Vegetable Guide

Raspberries

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	Guide General Tips Apples Asparagus Beets Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Collards Corn Cranberries Cucumbers Edamame Edible flowers Eggplant Fennel Grapes Green beans Kale Kohlrabi Leeks Lettuce Melon Mesclun Mushrooms Okra Onions Parsnips Peaches Pears Peas Peppers Persimmons Potatoes Pumpkins Raspberries Rhubarb Rutabagas Spinach Summer squash Strawberries Swiss chard Sweet potatoes Tomatillos Tomatoes Turnips Wild greens Winter squash Fruit and Vegetable Guide Raspberries Summer, Autumn Description: Raspberries and other brambleberries (blackberries, boysenberries, mulberries) are soft fruits with tart, intensely flavored juice. They come in a variety of colors red, black, purple, and gold. They grow on canes with or without thorns. Their high liquid content and thin membranes make them fragile. Selection: Look for firm, plump, richly-colored berries with no soft spots or discolorations. All berries should be dry with no mold or signs of juice leaking on the container. They will not ripen after picking. Storage and handling: Remove any berries that look overripe. Refrigerate up to 2 days. Do not wash berries until just before serving. Wash gently and drain well on paper towels. Preparation: Use in recipes as desired. Serving suggestions: Delicious plain or with yogurt. Blend into smoothies. Use in baked goods (SIS, p. 150), frozen desserts, jams (SIS, p. 173), and vinaigrettes (SIS, p. 109). Blackberries pair well with apples for pies (SIS, p. 156). Nutrients: Vitamins C and K; anthocyanins antioxidants (blackberries); fiber. 1 lb raw = 3 cups 1 lb cooked = n/a More from our readers Do you have a tip, comment or recipe you would like to add to this page? Send your tips, helpful comments or recipes Name Email Address Email Address confirm Comments The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season. Subscribe to a recipe a week from the Simply in Season cookbook.
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