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It’s that time of year again, when one of nature’s treats is ripe on the vine and bursting with flavor—raspberries! They are a little sweet, a little tart, and a delicious summertime treat.

Selecting and Storing

* Raspberries are best picked early in the morning for the best flavor.

* Only select ripe berries; they will not ripen further once picked.

* Use berries as soon as possible after picking. You may refrigerate them on a paper towel-lined container overnight.

* Don’t wash raspberries until you are ready to use them. Wet berries are more likely to spoil.

* For longer storage, you can freeze raspberries. Place them on a cookie sheet, place in freezer until partially frozen, then transfer to an airtight freezer bag. You can add a small amount of sugar, if desired. Mix gently with berries to dissolve before freezing.

* Eat a room temperature for the best flavor.

Fun facts

* Raspberries are actually a cluster of many small individual fruits, called drupelets, which each contain their own seed.

*Red isn’t the only color of raspberries. There are also black, purple, and gold varieties. There are also summer-fruiting and fall-fruiting varieties.

* Raspberries are a type of bramble and are known as cane berries.

* The little “hairs” on raspberries help protect the fruit from insect damage.

* The U.S. is the third largest producer of raspberries in the world.

* Raspberries grow best in the cooler climates, where winter temperatures don’t fluctuate as much.

Nutritional Information

*Raspberries are packed with antioxidants, fiber, and photochemicals. They are a good source of Vitamin C, iron, folate, potassium, Vitamin A and calcium. They have 10 times more antioxidants than tomatoes or broccoli. One cup of raspberries will provide you with 50 percent of your daily requirement of Vitamin C.

* Raspberries have proven to reduce high blood cholesterol levels and slow the release of carbohydrates in the blood stream of diabetics.

*They also contain a natural substance called ellagic acid, which is an anti-carcinogenic compound.

BLOOM-Raspberries-recipe-Peach-of-a-raspberry-cobblerA Peach of a Raspberry Cobbler

Recipe from Midwest Living.com

This homey dessert combines raspberries and peaches to make a juicy filling for a flaky pie crust. A woven crust topping completes the pretty cobbler.


3 cups all-purpose flour

1 teaspoon salt

1 cup butter-flavored shortening or shortening

1/3-1/2 cup ice-cold water

1 1/2 cups sugar

1/4 cup cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 cups peeled and sliced peaches

3 cups fresh red raspberries, blueberries, or blackberries

2 tablespoons butter or margarine

1 egg yolk

1 tablespoon milk

1 teaspoon sugar

Light cream or vanilla ice cream (optional)


For cobbler crust, in a mixing bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually pour in water and blend to form a dough. Divide into two portions of one-third and two-thirds.

On waxed paper, pat or roll the larger portion of dough to form a 12-inch square. Fit into the bottom and up the sides of an 8x8x2-inch baking dish. Trim pastry even with top of the dish.

In a large bowl, stir together the 1-1/2 cups sugar, the cornstarch, cinnamon, and nutmeg. Stir in peaches and berries. Transfer to pastry-lined baking dish. Dot with butter or margarine.

Roll remaining pastry into a 9×8-inch rectangle. Cut into eight 1-inch-wide strips. Arrange over fruit in a lattice. Trim to fit dish or tuck under bottom pastry.

Mix the yolk with the milk. Brush the mixture over pastry. Sprinkle with 1 teaspoon sugar.

Place on a baking sheet. Bake in a 375 degree F oven for about 1 hour or until crust browns and filling is bubbly. Serve warm with cream or ice cream, if you like. Makes 6 to 8 servings.


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