 Selection
In general, berries
should be dry, firm, well shaped, and eaten within a week
after purchase. If you can’t eat them that soon,
remember that berries freeze well! It’s best to buy
berries that are ‘in-season’ as they’ll cost less
and are more ripe and flavorful than ‘out-of-season’
berries.
Stay away from containers
of berries with juice stains which may be a sign that the
berries are crushed and possibly moldy; soft, watery fruit
that means the berries are overripe; dehydrated, wrinkled
fruit that means the berries have been stored too long.
Select raspberries that
are unblemished and dry, in an unstained container.
Raspberries should be medium to bright red, depending on
the variety. Moisture will increase spoilage, so the
berries themselves should be relatively dry. Shelf life
for raspberries is short, and they should be consumed
within 2–3 days of purchase. Eat at room temperature for
fullest flavor.
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Frozen
A 12 oz. bag of whole
frozen raspberries is equal to about 3 cups frozen
berries.
Whole frozen berries
destined for your baked goods should be used frozen.
Gently fold into pies, cakes and muffins just prior to
use.
Store whole frozen
berries in their unopened or tightly resealed packages in
your freezer. If berries are to be served alone, thaw
until they are pliable and serve partially frozen. Add
sugar to taste — it brings out both the flavor and the
luscious juices.
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