Peak raspberry season is from July to September. The most popular raspberries are red, but newer golden, black or purple varieties are also occasionally available. Choose plump, brightly colored berries for the best flavor. If berries are prepackaged, try to examine the berries on the bottom to be sure they are not moldy. When you get them home remove all the berries from the package and remove any damaged or overripe berries.
Raspberries are very fragile and should be eaten as soon after picking as possible. If it is necessary to store them before use, keep them in the refrigerator. Although they spoil quickly, raspberries can be easily frozen and used later in smoothies, muffins or many other dishes. To freeze raspberries wash and drain them and then lay the raspberries out in a single layer on a cookie sheet to freeze. Once frozen solid, transfer them into a plastic bag - they can stay frozen for at least 10 months.
Raspberries can also easily be made into sauces; simply crush and heat the berries. Sugar can be added to sweeten the sauce, cornstarch to thicken it, and simple spices such as vanilla or orange zest can be added for more complex flavors.
Raspberries are a good source of vitamin C. One cup of raspberries provides 25% of the USRDA of vitamin C and only 60 calories. Furthermore, raspberries provide more fiber per calorie than any common fruit - even more than prunes.
In addition to traditional vitamins and minerals, researchers have also discovered a phenolic compound called ellagic acid in raspberries that may bind and inhibit cancer-causing chemicals, making them inactive.
-Source: Wellness Encyclopedia of Food and Nutrition
-Source: Raspberry Facts: The Ontario Berry Growers Association
-Source: Washington Red Raspberry Commission
