Raspberries

Season: June to October

Description: Raspberries are a source of vitamin C, an antioxidant that may reduce your risk of heart disease and certain cancers. Vitamin C helps protect skin from bruising, helps heal cuts and keeps gums healthy. Eating foods with vitamin C helps the body absorb iron. Raspberries also provide potassium, vitamin K, magnesium and fiber. Potassium helps maintain healthy blood pressure, vitamin K and magnesium help build and maintain strong bones, and fiber helps control cholesterol and keeps you regular. Raspberries are also a source of folate, which may reduce your risk of heart disease. Eating foods with folate before pregnancy helps lower the risk of delivering a baby with neural tube defects. Raspberries come in several colors.

Vitamins: Vitamin C, Vitamin K, Potassium, Magnesium, Fiber, Folate

Selection: Choose berries that are dry, firm and well shaped.

Storing: Up to 1 week in the refrigerator in the original container or on a plate covered with plastic wrap. Freeze in a thin layer on a cookie sheet and then place berries in freezer bags. Use within 1 year.

Preparation: Rinse berries just before use. You can use any color raspberry interchangeably in a recipe.

Serving: Sprinkle raspberries over your favorite cereal or eat them raw as a snack. Use frozen raspberries as ice cubes to chill lemonade or ice tea.

Recipes containing Raspberries:





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