There are numerous varieties of raspberries. In the supermarket, we may be able to tell

the difference by their color. There are black raspberries, golden raspberries and the most

available one, the red raspberry.


May to November

How to Select

Choose bright colored berries that are plump and have had their hulls removed. If the

hulls have not been removed, then the berries were picked before they were ripened, and

will most likely be rather tart. Avoid any soft, shriveled or moldy berries.


Store unwashed raspberries in a moisture-proof container in a single layer on a piece of

paper towel. They will keep fresh up to 3 days.

Nutritional Qualities

Raspberries contain iron, potassium, folacin, Vitamins A & C, and sometimes calcium

has been added when the berries were processed.


½ pint = 1 1/3 cups

10 oz. frozen = 1 ¾ cup

½ cup puree = 4 oz. fresh = 1 cup cooked and drained

Serving Size

¼ – ½ pint


To keep your raspberries red during baking, substitute some of the liquid with buttermilk,

sour cream or lemon juice. This will help create an acidic environment, which berries

need to keep their red color.


The bark, leaves and roots have been known through time to help alleviate diarrhea; help

build strong bones, teeth and nails; and has been used as a tonic to help women. This

tonic is a tea made from the leaves which may aid in morning sickness, hot flashes,

cramping and possibly to help prevent miscarriage.

Raspberry-Lemon Curd Tart
by Jennifer A. Wickes
copyright 2003

1 pint raspberries — rinsed and drained
1 cup lemon curd
1/3 cup almond paste
3 tablespoons unsalted butter
1/2 large egg — beaten
1/2 teaspoon vanilla extract
1 pie crust – prepared, not cooked
powdered sugar for garnishing

Preheat the oven to 350 and place your oven rack to the middle position.

Beat the almond paste with a mixer until smooth. Add the butter, and keep mixing. Pour the egg, and vanilla extract into the mixture and beat for about 4 minutes until light and fluffy.

Spread the mixture on top of the pie crust.

Bake in the oven for 25 minutes until the almond paste mixture is golden brown.

Allow the tart to cool completely.

Pour the lemon curd on top and spread evenly.

Add the raspberries on top.

Refrigerate for 2 hours prior to serving.

Sprinkle with powdered sugar.

Yields: 8 servings

Raspberry Scones
by Jennifer A. Wickes
copyright 2003

2 cups all-purpose flour
1/2 cup raspberries
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter
1 large egg — beaten
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
1/4 cup buttermilk

1 large egg — beaten
1 tablespoon heavy cream

Preheat oven to 375 °F (190 °C) with rack in center of oven. Line a baking sheet with parchment paper or lightly spray with a non-stick vegetable oil. To make the glaze, mix together the beaten egg with the cream. Set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or fingertips. This mixture should look like coarse crumbs. In a small measuring cup, combine the whipping cream, buttermilk, beaten egg and vanilla. Make a well in the center of the dry ingredients and add the liquid, stirring with a wooden spoon until the batter forms moist clumps. The batter will be sticky. Do not overmix. Carefully, add the raspberries.

Gather dough together with your hands and transfer to a lightly floured surface. Gently knead for about 10 seconds until dough forms a ball and is smooth. Pat dough into a 7 inch (17.5 cm) circle that is about 1 inch (2.5 cm) thick. Using a sharp knife, cut circle into 8 triangular sections. With a pastry brush, brush off excess flour from scones, and place scones on prepared baking sheet. Brush the tops of scones with the glaze and sprinkle lightly with sugar (if desired).

Bake for approximately 15 minutes, until lightly browned, or a toothpick inserted in the middle of the scone comes out clean. Remove from oven. Transfer to a wire rack to cool.

Yields: 8 servings

Raspberry Lemonade

By: Jennifer A. Wickes
copyright 1997

1 1/2 cups lemon juice
1 pint raspberries
3/4 cup sugar
7 cups water
zest of 1 lemon

Blend raspberries in a blender. Juice the lemons. Mix all ingredients in a pitcher. Chill.

Yields: 8 servings

And my favorite: Cranachan



One thought on “Raspberries

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s