Raspberries

Raspberries said to have been around since prehistoric times but were not cultivated until the 17th century. There are different varieties of raspberries ranging in color from black, purple, red, pink, and amber to white. The most common are red (about 90%) followed by amber and black varieties. Harvest time, depending on variety, is spring to late fall. Raspberries harvested in Chile and New Zealand are found in stores during the winter months.

Raspberries are called the 'King' of all the berries. Compared to the strawberry they are stronger in flavor, bolder in color and much more difficult to pick due to its prickly thorns. Raspberries belong to the rose family. Although called a berry, technically it is a cluster of small individual drupelets held together by very fine threads (hairs). Each drupelet is an individual fruit with its own seed. The oval or conical shaped raspberry encloses a white or yellow central core (receptacle) that comes away from the raspberry when picked and remains on the plant. This leaves the raspberry with a hollow core.

When buying raspberries look for fragrant, deeply colored, plump and juicy berries without the cores attached. If the core is attached, the raspberry was picked too early and the berry will be sour. Avoid berries that are soft and mushy, have any bruises, black spots, or mold. Always check the underside of the container to make sure there are no squashed berries or red stains.

Raspberries are a very delicate fruit and have a sweet, slightly acidic flavor when first picked. They soften quickly and are best used immediately, but can be stored overnight on a single paper towel lined tray. Do not soak in water as their hollow core will fill with water and they will be less flavorful.