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Raspberries (US/MEX) - 1 Half-Pint
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Raspberries are small, aggregate fruits that generally average 1 to 3 centimeters in diameter and have a round, oval, to oblong shape.
Raspberries are an excellent source of vitamin C to strengthen the immune system, reduce inflammation, and protect the cells against free radical damage. The fruits are also a good source of fiber to regulate the digestive tract, folic acid to develop red blood cells, potassium to balance fluid levels within the body, and contain other amounts of magnesium, calcium, vitamins A and C, copper, iron, and manganese.
Raspberries have a sweet-tart, tangy flavor well suited for savory and sweet culinary preparations. The fruits can be consumed straight, out of hand, or tossed into salads, mixed into fruit bowls, or stirred into yogurt, cereal, and oatmeal. Fresh, whole Raspberries can also be used as an edible garnish over tarts, cakes, and pies. In savory preparations, Raspberries can be cooked into sauces, glazes, vinaigrettes, and other dressings. Barbecue sauces, marinades, and homemade ketchup all benefit from a touch of Raspberry. The fruit’s complex taste also complements sweet applications, including simmering into jams, jellies, syrups, and preserves or used as a flavoring for sorbet, ice cream, and fillings for baked goods. In addition to culinary preparations, Raspberries can be incorporated into sparkling beverages, muddled into cocktails, blended into smoothies, or dried and steeped into herbal teas. Raspberries pair well with cheeses such as blue, sharp cheddar, and goat, almonds, white chocolate, dark chocolate, fruits including coconut, peaches, and blueberries, ginger, sesame, cinnamon, and herbs such as lavender, basil, thyme, and oregano.
Unwashed Raspberries will keep 1 to 3 days when stored in a clamshell with good air circulation in the refrigerator. It is important to note that Raspberries will not continue to ripen after harvest, and ripe berries must be picked for a pleasant flavor. The fruits can also be frozen whole, pureed, or dried for extended use.
Raspberries are an excellent source of vitamin C to strengthen the immune system, reduce inflammation, and protect the cells against free radical damage. The fruits are also a good source of fiber to regulate the digestive tract, folic acid to develop red blood cells, potassium to balance fluid levels within the body, and contain other amounts of magnesium, calcium, vitamins A and C, copper, iron, and manganese.
Raspberries have a sweet-tart, tangy flavor well suited for savory and sweet culinary preparations. The fruits can be consumed straight, out of hand, or tossed into salads, mixed into fruit bowls, or stirred into yogurt, cereal, and oatmeal. Fresh, whole Raspberries can also be used as an edible garnish over tarts, cakes, and pies. In savory preparations, Raspberries can be cooked into sauces, glazes, vinaigrettes, and other dressings. Barbecue sauces, marinades, and homemade ketchup all benefit from a touch of Raspberry. The fruit’s complex taste also complements sweet applications, including simmering into jams, jellies, syrups, and preserves or used as a flavoring for sorbet, ice cream, and fillings for baked goods. In addition to culinary preparations, Raspberries can be incorporated into sparkling beverages, muddled into cocktails, blended into smoothies, or dried and steeped into herbal teas. Raspberries pair well with cheeses such as blue, sharp cheddar, and goat, almonds, white chocolate, dark chocolate, fruits including coconut, peaches, and blueberries, ginger, sesame, cinnamon, and herbs such as lavender, basil, thyme, and oregano.
Unwashed Raspberries will keep 1 to 3 days when stored in a clamshell with good air circulation in the refrigerator. It is important to note that Raspberries will not continue to ripen after harvest, and ripe berries must be picked for a pleasant flavor. The fruits can also be frozen whole, pureed, or dried for extended use.
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