TIP OF THE DAY: Raspberries | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: Raspberries | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Raspberries

Raspberries grow on a tall bush. Photo
courtesy PickYourOwn.org.

Raspberries can be pricey, but they’re one of our favorite affordable luxuries. We try to eat some every day—for breakfast with yogurt, as a snack or for dessert. One cup has just just 64 calories!

Raspberries are a delicious food, a beautiful food, and equally important, a very healthy food: high in potassium, vitamins A & C and fiber, with no fat, cholesterol or sodium (in fact, they can lower blood cholesterol levels and are a diabetic-friendly food). They’re a good source of iron and folate.

And raspberries are an antioxidant-rich food. They contain ellagic acid, a polyphenol antioxidant also found in blackberries, cranberries, pecans, pomegranates, raspberries, strawberries, walnuts and other foods.

Everyone has seen red raspberries; but there are also black, gold and purple and gold varieties.

The only gripe we have with raspberries is that they’re fragile: easy to crush and easy to spoil (and reasons why they can be costly). They quickly attract a white mold at room temperature and even after two days in the fridge.

Pop them into the fridge as soon as you bring them home. Never wash berries until you’re ready to use them.

If you realize you won’t be using them, raspberries freeze easily. To prepare for freezing, just wash, pat dry and put them in a freezer bag, squeezing out the air.

Browse raspberry recipes and make something new. You can start with the Frozen Raspberry Soufflé recipe below.

And be sure to use them as a Valentine’s Day garnish, for both savory and sweet dishes.


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