Have you heard the saying, “Too much of a good thing“? That phrase came to my mind every time I looked at the raspberry bush in my yard. They are beautiful, delicious, and I love picking handfuls throughout the day. Even after many handfuls, I still have raspberries coming out my 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 need a few ideas, check out the Top Ten Ways to Enjoy Raspberries from fruitsandveggies.org.
If you can’t use fresh raspberries quick enough, freeze them for later. To freeze, wash gently and pat dry with a paper towel. Arrange in a single layer on a flat pan or cookie sheet and transfer to the freezer. Once frozen you can remove from the pan and put raspberries in a freezer bag where they will keep for up to one year.
Spinach and Raspberry Salad is one of my favorite ways to use fresh raspberries Find more recipe ideas at the links below. Enjoy!
Creamy Broccoli, Avocado, and Berry Salad
Raspberry Cottage Cheese Delight