Pick Late summer
Buy Choose deep red, coreless berries. Want to avoid icky insecticides, which can easily seep into the thin skin? Go organic!
Prep Right before using, rinse off with your sink sprayer or give them a quick dip in a bowl of water; don’t soak too long or they’ll get waterlogged and turn to mush.
Store Fridge: Pop ’em in a shallow container covered with plastic wrap and eat them within two days. Freezer: Gently rinse, toss in a little lemon juice—it’ll keep them red—and freeze in a single layer on a parchment paper-lined cookie sheet. Then store in freezer bags for up to three months.
Pair Raspberries add zing to dark or white chocolate, almonds, vanilla, coconut, rosé, balsamic vinegar, spinach or poultry.
-- The Nest Editors
May 04, 2010
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