Have you heard the saying, “Too much of a good thing“? I was beginning to wonder if that was going to be the case with the raspberries growing in my yard! They are beautiful, delicious. It’s so convenient to grab a handful right off the bush. Even after many handfuls, we still have raspberries coming out our ears!
Raspberries pack a nutritious punch. They are fat free, saturated fat free, cholesterol free, high in dietary fiber, and high in vitamin C. They are also high in antioxidants, especially when they are bright red or dark purple and fully ripe. You’ll know raspberries are fully ripe when they are firm, plump, and deep in color. They will keep in the refrigerator for only one to two days so use them quick!
If you aren’t able to use them quick enough, freeze them for later. To freeze, wash them gently and pat dry with a paper towel. Arrange them in a single layer on a flat pan or cookie sheet and transfer them to the freezer. Once frozen you can remove them from the pan and put them in a freezer bag where they will keep for up to one year.
Tonight for dinner I tried a new Spinach and Raspberry Salad. It was a big hit and a great way to use up some of our raspberries.
Give it a try or click here to try out one of these Top 10 Ways to Enjoy Raspberries. Enjoy!
Certified Nutrition Education Ambassador
Categories: Create A Salad