Raspberries
A tart-sweet, delicate berry that's mostly hollow and full of water — handle gently and use quickly since they mold fast. Fresh or frozen work interchangeably in baking; frozen is easier to fold into batter without crushing.
Used for
- desserts
- sauces
- smoothies
- salads
In the kitchen
- rinse just before using
- fold in gently
- purée and strain for a seedless sauce
Picking it at the store
- Check the bottom of the container for red-stained cardboard — a sign of crushed, overripe berries underneath
- Buy in season (early-mid summer) when they're cheapest and least likely to be moldy
Related terms
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