Fragile and expensive raspberries
have a matchless perfume like fragrance and incomparable flavour.
Despite their apparent delicacy, they are nutritional powerhouses
and packed with fibre (thanks in part to their tiny edible seeds).
Some of the fibre is
soluble fibre in the form of pectin that lowers cholesterol. Their
phytochemical content includes such cancer fighters as beta carotene,
ellagic acid, catechins, and monoterpenes (which also inhibit
cholesterol production). Raspberries are a good source of vitamin
A bramble fruit like blackberries, raspberries have a delicate
structure with a hollow core, so that they have to be handled
very gently and eaten as soon as possible. (Once they reach market,
they have a shelf life of a day or two.) Choose berries very carefully;
they are often packaged in opaque boxes that may conceal inferior
fruit beneath a display of perfect specimens on top. If the box
is cellophane wrapped, examine the berries you can see, and observe
the box for dampness or stains indicating the fruit below may
be decaying. If the box is not wrapped, you can remove a few of
the top berries and peek beneath. Raspberries should be plump,
dry, firm, well shaped and uniformly colored. Pass up berries
that are withered or crushed.
Raspberries (in fact berries in general) are the most perishable
of fruits; they can turn soft, mushy, and mouldy within 24 hours.
When you bring home a box of raspberries, empty it out and check
the fruit. Remove soft, over ripe berries for immediate consumption
and discard any smashed or mouldy berries. Gently blot the remainder
dry with a paper towel. Return the raspberries to the box or,
better yet, spread them on a shallow plate or pan and cover with
paper towels, then with plastic wrap. Raspberries should be used
within a day or two of purchase.
Raspberries freeze beautifully, allowing you
to enjoy them practically year round. You can buy packaged frozen
berries, but these may have had sweetener added. Freezing berries
is simple. Rinse and drain raspberries gently so that you avoid
damaging them. Spread them in a single layer on a baking sheet
and freeze until they are solidly frozen. Transfer the frozen
berries to a heavy plastic bag. They will keep for 10 months to
Sort berries again before serving, discarding any bad ones. Rinse
the fruit, drain, and gently pat dry. Frozen berries need not
be thawed before using them in recipes, but extra cooking time
may be necessary.