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.
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
- Wash berries and place in fine mesh strainer.
- 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.
- 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.