Raspberries

Each stem stays with the plant when a raspberry is picked, leaving the inside of the berry hollow. This adds visual interest to an already stunning berry.

Raspberries are delightful on their own and they are also popular in jams, baked goods or on top of ice cream. There is delicious potential for these berries in savory dishes and cocktails, which you will find in this issue’s recipes.

Because they don’t last long once picked, raspberries are a precious commodity. Whether you are lucky enough to have your own plants to harvest or you grab a pint from the farmers market, the flavor of locally grown raspberries is unmatched.

Selecting:

When harvesting from the raspberry plant, wait until the color is fully developed and the berries are easy to pull from the plant. Continue picking them as they ripen. Select raspberries from the market that are tender and plump with no visible mold.

Storing:

To prevent mold, only wash raspberries right before you are ready to eat them, and store them in the refrigerator until then. They won’t keep for long after being picked, so make sure to consume them within five days. To store longer, spread them out on a baking sheet and freeze. Once they are frozen, you can transfer them to a freezer-safe container and store them for 10 to 12 months.

Pairing:

Allspice, almonds, apples, arugula, asparagus, avocados, bacon, balsamic vinegar, bananas, basil, beef, beets, blackberries, black pepper, blueberries, bread, butter, cashews, cheese, chicken, chocolate, cilantro, cinnamon, coconut, corn, cream, eggs, fish, garlic, gin, ginger, hazelnuts, honey, jalapeños, lemon, lettuce, lime, mango, maple syrup, melon, milk, mint, nutmeg, oats, olive oil, onions, oranges, parsley, peaches, pears, pecans, pepitas, pistachios, plums, pork, prosciutto, rosemary, rum, sage, salt, sour cream, spinach, strawberries, sugar, tequila, thyme, tomatoes, turkey, vanilla, vermouth, vodka, walnuts, wine, yogurt.