How to select for best flavor:
Ripe raspberries will be hollow, as they drop their core when ripe. They will range in color from dusty red to deep purple (almost black) depending on variety. They should have a strong, rich scent. As with most berries, they are usually sold in pint or quart boxes. Avoid boxes stained with juice, as this indicates overripe or moldy berries. Always look into the box to make sure that all of the berries have the same quality. Avoid green or moldy berries.
Peak of the season:
May through August is the season for raspberries, with more than half of the crop coming in during July.
Raspberries are a good source of vitamin A and C. One cup of raw raspberries contains about 60 calories and only trace elements of fat and sodium. Their water content makes raspberries an excellent balance to starchy foods or foods rich in protein.
Raspberries are highly perishable and should be eaten right away. Luckily, that’s not usually a problem as ripe raspberries are very tempting. If necessary, they can be stored in the refrigerator overnight, but don’t wash them until you are ready to eat them. Water causes mold to form.