All About Raspberries
I love Raspberries. Not only are they delicious, they're good for you too. Raspberries are high in fibre, iron, potassium and vitamins A and C. They can also help fight heart disease and reduce the risk of cancer. Raspberries belong to the rose family.
When to buy:
Raspberry season is late June - early September in the UK. Most of the raspberries we buy during this time come from Scotland where the climate is perfect for them.
How to choose:
Go for plump and dry raspberries, with a good shape and bright even colour. Raspberries with their hulls attached have been picked too early so will be under-ripe and tart. Have a good look at the box and check for any mushy or mouldy berries.
How to store:
Remove any mushy raspberries from the box and store in the fridge. Raspberries are quite fragile and so should be handled with care. They are best eaten on day of purchase or one or two days later at the most. They are best eaten at room temperature so remove from the fridge one hour before serving. Raspberries freeze very well - spread a single layer on a tray and freeze until solid before transferring to freezer bags.
How to prepare:
Raspberries are very delicate so don't wash them under a running tap as they will become squashed. Pat them dry with kitchen paper.
Raspberry Recipe Ideas:
- Serve raspberries with natural yoghurt, cream, or just on their own. Add them to trifle or serve with scones & cream instead of jam.
- Substitute strawberries for raspberries in dessert recipes. Traditional Eton Mess is made with strawberries but is delicious with raspberries. Raspberry cheesecake is also very good.
- Raspberries are brilliant for baking. Try making white chocolate and raspberry muffins - very easy and very tasty.
- For a low fat quick and easy desert which can be made in advance try easy raspberry mousse.
- Raspberries go very well with chocolate. Team with chocolate brownies or top iced chocolate cake with fresh raspberries. Looks pretty too.