Have you ever heard the saying, “Too much of a good thing”? I was beginning to wonder if that was going to be the case with the amount of raspberries I have growing in my yard! They are beautiful and delicious and such a nice treat to grab a handful of. Even with our many handfuls, we still have raspberries coming out our ears.
Raspberries pack a nutritional punch because they are fat free, saturated fat free, cholesterol free, high in dietary fiber, and high in vitamin C. They are also high in antioxidants, especially when they are bright red or dark purple and fully ripe. You’ll know raspberries are fully ripe when they are firm, plump, and deep in color. They will keep fresh in the refrigerator for one to two days so use them quick!
If you aren’t able to use them quick enough try freezing them to use later. To freeze, wash them gently and pat dry with a paper towel. Arrange them in a single layer on a flat pan or cookie sheet and transfer them to the freezer. Once frozen you can remove them from the pan and put them in a freezer bag where they will keep for up to one year.
Tonight for dinner I tried a new Spinach and Raspberry Salad. It was a big hit and a great way to use up some of our raspberries. Give it a try or click here to try out one of these Top 10 Ways to Enjoy Raspberries.
Click on the picture below for a printable recipe card.