As we discussed in December, raspberries flush twice a year: once in mid December and then in March. Early to mid March, Victoria is flat and then as they start to die off, Tasmania gets into full swing. The autumn varieties (though generally a little smaller than the mid summer varieties) are generally regarded as the better eating fruit. They also tend to be more mauve or even purple in colour as opposed to the redder summer fruit. So enjoy great raspberries with lots of special buys that will sometimes last a day and sometimes longer, but really great eating fruit.
Raspberries are about 1.5-2cm long, cylinder-shaped, with deep red colouring and a sweet flavour. They actually consist of a collection of tiny fruits, each with its own seed covered in red skin and flesh, which form a helmet-shaped cluster around a small stem. When harvested the cluster comes away from the stem leaving a hollow in the centre.
Raspberries are a top source of dietary fibre, an excellent source of vitamin C and a source of folate and vitamin E.
HOW TO PICK
Look for brightly-coloured raspberries with plump, blemish-free skin.
HOW TO STORE
Remove from the punnet and place unwashed on paper towel on a plate. Cover with plastic and store in refrigerator for a couple of days. Raspberries are highly perishable. Use as soon as possible and only wash just before eating.
