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
Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.
Start free →No credit card required