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Raspberries are very versatile. They are delicious eaten out of hand, combine well with other fruits, and can be enjoyed in baked goods, salads, or as an elegant garnish.
Raspberries are very popular in jams; seedless raspberry jam is available, too.
Raspberries of any color can be used interchangeably in recipes. Raspberries are a good substitute for strawberries in most cases, too. When freezing raspberries, select fully ripe, firm, well-colored berries. To freeze, place berries in a single layer on a cookie tray; once they’re frozen, store them in a sealable plastic bag in the freezer. Frozen raspberries can be used as “ice cubes” to chill lemonade or iced tea on a hot summer day.
In general, raspberries do not dry well because of their high seed content and slow drying rate.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.