raspberry

Considered by many to be the most intensely flavored member of the berry family, the raspberry is composed of many connecting drupelets (individual sections of fruit, each with its own seed) surrounding a central core. There are three main varieties: black, golden and red. Raspberries may have been named after a 16th century French wine called raspis. Raspberries were once called hindberries.

plural: raspberries

Ingredient

Season: May - November

How to select: Choose brightly colored, plump berries without a hull. If the hulls are attached, the berries were picked too early and will be tart. Select raspberries that are unblemished and dry, in an unstained container. Raspberries should be medium to bright red, depending on the variety.

How to store: Keep refrigerated for 2-3 days in a single layer in a moisture-proof container. Because berries have a short shelf life, an alternative is to buy them fresh and freeze them. The secret to successful freezing is to use unwashed and completely dry berries before placing them in a single layer on a cookie sheet in the freezer. Once the berries are frozen, transfer them to plastic bags or freezer containers. Frozen berries should last approximately ten months to one year.

How to prepare: Eat at room temperature for fullest flavor.

Matches well with: almonds, apricots, bananas, brandy, brown sugar, buttermilk, caramel, Cassis, Champagne, chocolate, Cognac, cream, cream cheese, currants, fruits, Grand Marnier, Kirsch, lemon, mangoes, melons, peaches, pears, pepper, pineapple, pistachios, red wine, sour cream, sugar, vanilla