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See also: Article on Berries

Raspberries

One cup of raspberries provides 45 per cent of the RDA of vitamin C, contains 45 calories, 9 grams of fiber, and is sodium-free.

Look for berries with large drupelets.

Select raspberries that are unblemished dry, in an unstained container. Raspberries should be medium to bright red, depending on the variety. Moisture will increase spoilage, so the berries themselves should be relatively dry. Shelf life for raspberries is short, and they should be consumed within 2–3 days of purchase. Eat at room temperature for fullest flavor.

Frozen Raspberries are available in 12 oz. poly bags.  A 12 oz. bag of whole frozen raspberries is equal to about 3 cups frozen berries. Whole frozen berries destined for your baked goods should be used frozen. Gently fold into pies, cakes and muffins just prior to use. Store whole frozen berries in their unopened or tightly resealed packages in your freezer. If berries are to be served alone, thaw until they are pliable and serve partially frozen. Add sugar to taste — it brings out both the flavor and the luscious juices.

The most delicate of the berry family, raspberries have a similar structure to blackberries but have a hollow core. Therefore, this fruit requires delicate handling during preparation. Red raspberries are the most common type but there are also golden, amber, and purple berries all similar in taste and texture. Imported raspberries are from Chile, while most of the fruit comes from California. Raspberry season begins in June and lasts through October