[2] Raspberry season spans from late spring through early fall in the U.S., with the peak harvest typically occurring in June through September (photos #2 and #4 © Good Eggs).

[3] Black raspberries can have a more intense and often sweeter flavor profile than the more common red variety. They are also known for rich, earthy, and sometimes woodsy notes (photo © Oregon Berries).

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.

> 25+ yummy raspberry recipes.

> The year’s 7 raspberry holidays.

> The year’s 80 fruit holidays.

> The history of raspberries.
 

[4] Golden raspberries are generally sweeter, with a more delicate and floral flavor. They still taste like raspberries, but may have notes of honey or apricots.

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