Selecting & Preparing Raspberries
Raspberries are the most fragile of all berries and must be picked very gently. A mature raspberry comes off the plant without a green top. Avoid raspberries with tops attached, they have been picked too early and will be tart. When buying, look for firm, well shaped, dry berries and avoid overly soft fruit or those with any sign of mildew. Raspberries are highly perishable and must be refrigerated immediately if not consumed. Do not wash raspberries until you are ready to prepare them. Just before serving, gently rinse the berries under cold running water then carefully drain on a paper towel. Don’t soak berries in water, they absorb it and lose flavour.
Arrange in a single layer on a flat plate with paper towel on bottom. Cover loosely and refrigerate up to 2 days.
Raspberries can also be frozen whole, in a single layer, on a tray for 1 hour. Transfer to a freezer bag and seal. Freeze for up to 12 months.
Per serving: 1/2 cup (125 ml) raspberries:
|% Daily Value|
|Total Fibre||4.2 g||14%|
|Vitamin C||17.0 mg||28%|
|Vitamin K||5.1 mcg||6%|
|Carotenoids, Lutein & Zeaxanthin||88.0 mcg|
Raspberries Are …
- A GOOD SOURCE of Fibre, Manganese
- A SOURCE of Vitamin C, Folate, Magnesium, Vitamin K