Good For You

Did you know that one cup of raspberries has over half of the vitamin C you need for a whole day? They also provide 32% of your daily fiber and are a good source of many other vitamins.

Make Them Last

  • Do not store bruised or damaged fruit
  • Gently wash in cool water just before using
  • Use fresh berries within 1 to 2 days
  • Store in refrigerator in a container with holes

Pick Some for Later

Fresh-picked raspberries are delicate and delicious. Freeze, dry or can them to preserve your harvest. To quickly freeze raspberries, simply rinse and remove stems, then place in a single layer on a cookie sheet in your freezer. Once frozen, seal berries in an airtight container or bag.

Additional Canning and Freezing Instructions

This information is provided in partnership with Michigan Fresh, a project of Michigan State University Extension.

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Raspberry Vinaigrette

This pairs well with any salad, especially one with fresh fruit in it! MAKES 3/4 CUP


  • 6 to 8oz fresh or frozen raspberries (fresh is fine but you may want to freeze your berries first as freezing helps them release their juices)
  • 1 T red wine vinegar
  • 1/2 to 1 t honey
  • 5 T extra virgin
  • olive oil
  • Pinch of salt
  • Black pepper to taste


  1. Wash berries and place in fine mesh strainer.
  2. Mash the berries, pushing the fruit through the strainer into a glass measuring cup until you have about 1/2 cup of raspberry juice and seedless puree. Discard what is left in the strainer.
  3. Add vinegar, 1/2 t honey, salt, and pepper. Whisk in the olive oil. Taste. Add more honey, salt, and/or pepper to taste.

Keeps in the refrigerator for about a week.

Recipe by Peggy Crum, Health4U Nutritionist, courtesy of MSU’s Health4U Program. For more recipes, visit or