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All About Raspberries




Source of Recipe


FBNR


Recipe Introduction


If ancient mythology is to be believed, raspberries once were pure white, that is until a nymph went looking for something to calm the crying baby Zeus and pricked herself on the thorns of a raspberry bush. Her blood stained the berries red and so they have remained red ever since. Their vibrant color, intense flavor and high price have made raspberries an elegant and extravagant fruit. Fortunately, summer abundance results in lower prices, bringing them within the means of most fans.
Uses
Raspberries are delicious when served plain, with a sprinkling of sugar or with a little cream.
Raspberries can be puréed and mixed with sugar for a simple sauce or used as the base for ice creams, sorbets, mousses and soufflés.
Combine raspberries with other berries or peaches for pies and cobblers.
Raspberries are a popular topping for fruit tarts, puddings and ice creams.
They also make excellent jam or preserves.


Varieties
Red raspberries are the most common, but black and golden raspberries are also cultivated.


Availability
Summer is the prime season for domestic raspberries. Winter supplies come from Chile and New Zealand. They are available in half-pint containers. Frozen berries are sold in 10-ounce containers.


Buying Tips
Plump berries that have a rich color and a sweet, berrylike aroma are apt to be sweet and luscious. Avoid berries that have a hull attached in the center. This is a sign that they were picked before fully ripening and they are likely to be tart. Raspberries are extremely fragile so avoid containers with crushed or moldy berries.


Yield
1/2 pint raspberries = 1 cup berries; 1/2 cup purée.


Storage
Raspberries are extremely perishable. Buy small quantities and plan on using them within a day or two. Never wash berries before storing. Remove any crushed berries, because they will mold quickly. Store in the refrigerator. Red raspberries are very fragile. If you want the berries to look perfect, remove them from the original container and store them in a single layer in a shallow glass dish, covered with a damp paper towel. This will prevent crushing.

To freeze, spread berries in a single layer on a jelly-roll pan and freeze them until the berries are firm. Then, transfer them to a freezer bag or airtight container. They will keep for nine months. Raspberry purée can also be frozen.


Basic Preparation
Raspberries should be lightly rinsed under cold running water and well drained just before serving. To purée raspberries, process them in a food processor or blender until the mixture is smooth. Strain the purée through a sieve to remove the seeds.

Use frozen raspberries without thawing. Thawed berries do not hold their shape, so they are best used for cooking and puréeing.