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Description:
This
favorite, summer berry is usually ruby red in colour, although it is now
possible to find vibrant golden, black, or purple raspberries. These sweet,
thimble-shaped berries have tiny edible seeds, and an intense berry flavor and
aroma.
Peak
Season:
July to
September
Handling:
Choose
plump, soft, bright coloured raspberries that show no signs of mold. Raspberries
are very fragile, so handle with care. Store fresh raspberries in the
refrigerator for 1-2 days. Although it is not necessary to wash berries, if you
feel the need, do so just before using. Also available frozen.
Preparation:
Raspberries are wonderful eaten fresh out of hand. They are great paired with
many foods, including chocolate, fish, chicken, meats, or lamb. An easy
raspberry vinaigrette can be used to dress salads or vegetables, or to marinate
grilled meats or fish. Make your own raspberry vinegar by soaking 3 cups of
fresh raspberries in 1 1/2 cups of vinegar. Let sit for 1/2 hour. Strain vinegar
by pushing raspberries with the back of a large spoon against the strainer. In a
small bowl, whisk 1/4 cup of the raspberry vinegar, 1 clove minced garlic, 1
clove shallot minced, and 1 tbsp. of rosemary finely chopped. Slowly whisk in 1
cup of fruity olive oil. Season with salt and pepper.
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