Raspberries

Look for raspberries that are:

• A deep, dark red
• Plump, firm, and have a hollow center
• Dry and loose
• In stain-free containers
• Locally grown and in season

Raspberries, like most berries, do not ripen after they are picked so look for signs of ripeness like a deep, dark red color, plumpness, firmness, and hollow center. Berries that are wet, stuck together, or crushed can spoil quickly. In addition, raspberries are fragile and do not ship well. Go for locally grown raspberries that are in season because they will probably be juicier and sweeter than those bred for shipping.

As long as they don’t have mold or other evidence of spoilage, raspberries do not need to meet all the criteria above to be edible or usable in a recipe. The closer they are to meeting these guidelines, however, the higher their quality should be.

Notes

It’s important to note that you should not wash or rinse your raspberries until the moment before you’re ready to use them. The skin of a raspberry is quite tender and absorbs liquids quickly, which can lead to damage, mold, and spoilage.

Allow one-half to one cup of raspberries per person served. One pint typically contains two cups.

After you get your raspberries home

As mentioned above, raspberries tend to spoil quickly. Try to consume or freeze your raspberries within a day or two of purchase. If you want to refrigerate them, place unwashed raspberries in a single layer removing any that already have signs of mold. Rinse them right before serving.

To freeze, place unwashed berries in a single layer on a rimmed cookie sheet in the freezer for several hours or overnight. Transfer frozen berries to a freezer bag (removing as much air as possible) or other a freezer-safe container, seal, and return to the freezer. Frozen raspberries should last up to six months. Rinse thawed berries right before serving.