FRESH
TIPS FOR RASPBERRIES
A
deliciously, sweet, distinctive berry fruit, raspberries have a
skin and flesh colour that is usually a deep, rich red. Depending
on variety, actual appearance may vary from dull and dark to bright
and shiny. Mythology suggests the raspberry originated with the
help of divine intervention, turning their red colour when the nymph
Ida pricked her finger while picking berries for Jupiter.
Preparation
and Usage Tips
Berries
can be eaten fresh or used in fruit salads, pies, jams, jellies,
preserves, ice cream, sorbets, and in beverages. They also make
a fantastic sauce, see recipe below, which is delicious served over
chilled slices of fresh mango or peach, hot baked pears or apples,
or over rich chocolate cake, soufflé or mousse with vanilla
ice-cream.
Nutrition
Facts Raspberries are a source of vitamin C, dietary fibre and folate.
Storage
Raspberries should be removed from any plastic wrap, placed in a
bowl and refrigerated and kept dry. They should be eaten as soon
as possible as they are extremely perishable.
Raspberry
Sauce Recipe
1/2
cup water
1
tbsp honey Boil 2-3 minutes without stirring.
2
punnet raspberries
1
tbsp brandy Stir in remaining raspberries.
1.
Combine water and honey, stir over gentle heat until smooth.
2.
Puree one punnet of raspberries with the brandy and honey mixture.
