raspberries

Nutrition

Raspberries are a good source of vitamin C and also contain small amounts of vitamin A and calcium. Raspberries contain 43 calories per 1/2 cup (unsweetened).

Selection

Raspberries may be red, black, yellow or purple. The red raspberry is the first to ripen, followed by black and then purple and yellow. Some varieties produce two crops a year and are called everbearing or fallbearing.

Ripe raspberries should be large, bright, shiny, uniform in color and ripeness, attractive, firm and of good quality. Taste varies from tart to sweet depending on the variety and maturity.

Stains on containers indicate crushed or bruised fruit. The berries should be free of dirt, mold, or decay.

Storage

Raspberries can be stored one to two days in the refrigerator.

Handle fruit gently to avoid bruising. Bruising shortens the life of fruit and contributes to low quality.

Sort carefully and place berries loosely in a shallow container to allow air circulation and to prevent the berries on top from crushing those underneath.

Berries are highly perishable. Store immediately in the refrigerator.

Do not wash berries before refrigerating.

Store covered containers of berries in a cool, moist area of the refrigerator, such as in the hydrator (vegetable keeper), to help extend the usable life of the fruit.

Preparation

To prepare, wash berries gently in cold water. Lift out of water and drain.

Never soak berries in water.

Remove berries that are too soft or decayed.

Source: OSU Extension

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