Seasonal Produce: Raspberries

Like blueberries, raspberries are a small fruit with big benefits. They are tiny nutritional powerhouses. They are rich in fiber and antioxidants.
Buying
Most American raspberries are available between the months of June and October. After that, raspberries are harder to find and much more expensive. Raspberries should be plump and firm; not withered or crushed.
Storing
Once you get the berries home, the first thing you should do is remove them from the box. Inspect all the berries and discard those that are spoiled or crushed. The remaining berries should be dried with a paper towel (don't wash them yet!), spread in a clean container, and covered with paper towels and plastic wrap. Raspberries can be stored at room temperature or in the refrigerator for one to two days. Wash when you're ready to eat them.
Preparing
Raspberries can be served plain or put them on top of whole-grain cereal or steel-cut oatmeal, plain or artificially sweetened low-fat or nonfat yogurt, or even use them to garnish salads. Frozen berries can be used to make sauces or smoothies.