Raspberries are sold by colour, not variety. Raspberries are ruby red in colour, but yellow or golden raspberries are sometimes available. Each berry is actually a collection of tiny fruits, each with its own seed, which form around a small stem. When harvested, the cluster is detached from the stem, leaving behind a hollow centre.
Select berries that are plump and brightly coloured. Avoid berries that are mushy or very dark coloured fruit.
Raspberries should be eaten as soon as possible after purchasing. They can be stored for 1–2 days in the fridge.
Raspberries can be eaten raw or cooked. Add them to breakfast cereal, muesli or waffles. Stir them through jellies, puddings, fruit or green salads or use them in fruity drinks or cocktails. Purée them to make raspberry coulis, sherbet, smoothies, ice-blocks or salad dressing. Bake them into crumbles, breads, cakes, tarts or muffins. Or simply serve them fresh with yoghurt or ice-cream.
4 quick ways with raspberries
Make a berry yoghurt sundae by combining 1 punnet each raspberries and blueberries or sliced strawberries in a saucepan with 2 tablespoons caster sugar and 1/4 cup water. Cover and cook over medium heat for 4–5 minutes. Chill sauce. Once chilled, layer berries, syrup, 200g low-fat vanilla yoghurt and 1 cup toasted muesli in 4 serving glasses.
Dress a spinach salad with this raspberry vinaigrette. In a food processor, combine 1/2 cup raspberries, 1/4 cup olive oil, a squeeze of lemon juice and 1 tablespoon honey. Purée until smooth, then season to taste.
Add some sweetness to your salad. In a large bowl, combine baby spinach, a punnet of raspberries, 1/4 chopped pecans or pistachio kernels and 100g reduced-fat feta. Sprinkle with the zest of 1 lemon and top with a dressing made from 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon mustard and 1/2 teaspoon brown sugar.
Make mornings special. Stir 1/4 cup halved raspberries through pancake batter and cook as usual. Dust with icing sugar and serve with fresh low-fat ricotta, honey or lemon.
Did you know? Raspberries are a good source of fibre – with 6g per 100g! They are also high in vitamin C, providing around 50% of your RDI per 100g.