Market Fresh Finds: Raspberries bring a symphony of flavor

The amazing raspberry has arrived! Vibrantly colored with a fragrant scent, these delicate berries are refreshingly sweet and juicy.

Red raspberries are thought to have originated in Eastern Asia and been cultivated by the Romans. They didn’t gain widespread use, though, until the 17th century, when the English and French began hybridizing it. It was highly prized not only for the flavor but also the medicinal properties in its leaves. The domestic red raspberry was introduced to the U.S. by the early colonists; however, the wild red and black raspberries are native plants. Washington state is the No. 1 grower of red raspberries in the USA.

Raspberries are a member of the rose family and grow as far north as the Arctic Circle. A raspberry is actually a bunch of fruits that have grown together. Take a bite out of one and look at it, each bump is actually a single fruit!

Raspberries come in a variety of colors such as red, yellow, black, blue and purple. Red is the most common raspberry and is juicy with a rich yet delicate flavor. Red raspberries come in two types: normal and ever-bearing cultivars. Normal cultivars produce a single crop in early summer and ever-bearing produce a second crop in late summer/early fall.

A single serving of raspberries (1 cup) has only 65 calories and is an excellent source of fiber when eaten with the seeds. These berries are extremely high in antioxidants, vitamin C, potassium, calcium and folate. Best of all, they have no cholesterol or fat. Medical studies indicate that raspberries have anti-inflammatory compounds that may help alleviate arthritis pain.

When selecting raspberries, they should be plump and dry, uniform in color and a good shape. Avoid berries that still have their stem attached, as they will be under-ripe and tart. Raspberries do not continue to ripen after picked.

Raspberries are fragile due to their hollow core, which makes them perishable. They will crush easily, so don’t fill a deep container. Keep in the refrigerator, where they will last for a couple of days. When you are ready to serve your raspberries, gently wash them by rinsing small amounts in a colander and drying on a cookie sheet lined with paper towels in a single layer to air dry or eat immediately. If preparing slightly ahead of serving, place the entire cookie sheet in refrigerator when dry.

Raspberries can be enjoyed in a multitude of ways, from eating them straight from the bowl or dressed lightly with cream and a dusting of sugar, in a fruit salad, over pancakes and waffles, baked in pies, cakes, muffins, breads and scones. Use in sauces, jams and jellies or the ever-popular fruit smoothie. Make a fresh raspberry sauce by putting raspberries in a sieve and pressing the pulp through, then stir in some sifted powdered sugar.

Although it’s hard to beat the flavor of fresh raspberries, they can also be frozen, canned or dried and they do not lose their flavor or nutritive value. When freezing, spread a single layer on a tray and freeze until solid before transferring to freezer bags. Frozen berries are best eaten within 10 to 12 months.

For additional raspberry recipes and serving suggestions, check out Chef Scotty’s Market Fresh Recipes at ext100.wsu.edu/clark/?p=8163.

Vicki Ivy is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060 ext. 5366, or join Facebook Discussion Group “WSU Home Food Preservers – Clark County.”