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Category: Kitchen: Fruit

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Raspberry Season

By Jennifer A. Wickes

Varieties There are numerous varieties of raspberries. In the supermarket, we may be able to tell the difference by their color. There are black raspberries, golden raspberries and the most available one, the red raspberry.

Season May to November
How to Select Choose bright colored berries that are plump and have had their hulls removed. If the hulls have not been removed, then the berries were picked before they were ripened, and will most likely be rather tart. Avoid any soft, shriveled or moldy berries.
Store unwashed raspberries in a moisture-proof container in a single layer on a piece of paper towel. They will keep fresh up to 3 days.
Nutritional Qualities
Raspberries contain iron, potassium, folacin, Vitamins A & C, and sometimes calcium has been added when the berries were processed.
1/2 pint = 1 1/3 cups
10 oz. frozen = 1 3/4 cup 1/2 cup puree = 4 oz. fresh = 1 cup cooked and drained
Serving Size 1/4 - 1/2 pint
To keep your raspberries red during baking, substitute some of the liquid with buttermilk, sour cream or lemon juice. This will help create an acidic environment, which berries need to keep their red color.
The bark, leaves and roots have been known through time to help alleviate diarrhea; help build strong bones, teeth and nails; and has been used as a tonic to help women. This tonic is a tea made from the leaves which may aid in morning sickness, hot flashes, cramping and possibly to help prevent miscarriage.


Dark Chocolate Pavé with Raspberry Sauce
Recipe By: Oregon Raspberry & Blackberry Commission


2 cups milk
6 ounces bittersweet chocolate
1-cup sugar
1/2 cup butter
1-cup cocoa
1 teaspoon orange flavoring



2 drops orange oil
2 teaspoons unflavored gelatin
1-cup heavy whipping cream


3 10-ounce packages frozen raspberries in syrup -- thawed
Juice of 1/2 orange
1/2 cup sugar -- or to taste
1 1/2 tablespoons cornstarch

Pavé: Prepare 8 1/2" × 4 1/2" loaf pan by lining bottom and long sides with a double layer of wax paper, which extends over each edge of pan. Set aside.

In a small heavy saucepan over medium-low heat, bring the milk to simmering. Add the bittersweet chocolate and stir occasionally until chocolate is melted, and mixture is smooth. Add sugar, butter and cocoa, and stir until completely dissolved. Do not allow this mixture to boil. When mixture is smooth, add orange flavoring and set aside to cool. In a small heatproof cup, sprinkle the gelatin over 3 tablespoons of cold water and allow mixture to soften for 2-3 minutes. Microwave on high for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Blend into chocolate mixture and set aside.

Beat the heavy cream in a chilled bowl with chilled beaters until nearly stiff and peaks hold their shape. Cool chocolate mixture to room temperature and fold in whipped cream. Pour into loaf pan and freeze 6 hours or overnight.

Raspberry Sauce: Process undrained berries and orange juice in processor or blender until smooth. Strain. In a small saucepan, blend sugar, cornstarch and strained berries. Place over medium heat and bring to a simmer, stirring frequently. Reduce heat and continue stirring until sauce thickens. Remove from heat and allow to cool. Makes about 3 cups.

TO SERVE: Remove from freezer approximately 20 minutes before serving time. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Garnish with thin slices of orange zest, and partially frozen whole frozen raspberries. Pass any extra raspberry sauce around the table.

Serves (16) 1/2" Slices

NOTES: A vibrant red pool of raspberry sauce surrounding a frozen blend of orange and dark chocolate flavors at its center make the following sumptuous dessert a fitting conclusion to any holiday gathering this season. French dessert "pavés" usually describe a collection of sweetened sponge cakes, which are always cut or molded into square or rectangular shapes. Our version of this culinary confection is not a true pavé, but more of a "paver" — a rectangular brick of dense fudge-like chocolate set into a rectangular mold (a standard loaf pan) and served in a luscious pool of orange-accented red raspberry sauce.

Sweet Raspberry Jam Recipe
By: National Honey Board

4 cups raspberries -- crushed
1 3/4 ounces powdered fruit pectin
2 cups honey
2 tablespoons lemon juice -- fresh

Combine crushed fruit and pectin a 5-quart saucepan. Bring to a full rolling boil over medium heat. Boil hard 1 minute, stirring constantly. Add honey and lemon juice. Return to a full rolling boil. Boil hard 5 minutes, stirring constantly. Remove from heat. Skim off foam. Ladle into clean hot canning jars. Seal according to manufacturer's directions.

Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Place on thick cloth or wire rack; cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.

Yields: 2 1/2 pints

Raspberry/Blackberry Trifle Recipe
By: Oregon Raspberry & Blackberry Commission


1 1/2 cups frozen whole raspberries
3 tablespoons sugar -- or to taste
1-tablespoon raspberry or other berry liqueur  (1 to 2 tablespoons)
1 1/2 cups fresh or frozen whole raspberrie


1 1/2 cups frozen whole blackberries
3 tablespoons sugar -- or to taste
1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)
1 1/2 cups fresh or frozen whole blackberries


4 1/2 cups skim milk
5 eggs
1-cup sugar
1/3-cup cornstarch
4 teaspoons clear vanilla extract


2 teaspoons almond extract
1 medium angel food cake (about 17 ounces)
2 tablespoons raspberry or other berry liqueur

Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender or food processor to make a purée. (NOTE: Measure all berries in fresh or frozen state.) Strain through a fine sieve to remove seeds. Stir in sugar and berry liqueur. Refrigerate for later use. May be made several days ahead. Follow same procedure for blackberry purée. (HINT: Pint squirt bottles are helpful tools in storing purée as well as in assembly of finished Trifle.)

Light Custard: Using double boiler, heat 4 cups milk until steam rises from the surface.

In a separate bowl, combine eggs, remaining 1/2-cup milk and 1-cup sugar. Sift in cornstarch, and whisk until well blended.

Remove scalded milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until very thick and smooth, 10-15 minutes. Remove from heat and stir in vanilla or almond extract. Transfer to bowl, press plastic wrap onto surface, and allow to cool slightly.

Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead, placing cubes in sealed plastic bag.) Arrange 1/2 the cake squares on the bottom of the trifle bowl, including any irregular shapes. Sprinkle with 1-tablespoon berry liqueur and evenly distribute raspberry purée mixture over cake layer. Arrange berries evenly in a layer, especially around sides. Spoon 1/2 the custard over berries. Repeat with remaining cake, liqueur, blackberry purée, blackberries, any additional fruit and custard. Cover and chill at least 4 hours or one day ahead. Garnish with additional berries and fruit in the center just before serving.

3/4 cup serving

NOTES: Contrary to its humble and unassuming name, "English Trifle," this very traditional English sweet pudding is anything but a mere trifle. This lusciously layered mélange of sherry-soaked sponge cake and crème anglaise adorned with jam, fresh fruit and whipped cream, is indeed conventional in its liberal use of fat-laden ingredients. But hold on to your waistline, this lightened version featuring fresh or frozen raspberries and blackberries and a lightened custard weighs in at just 2 grams of fat per 3/4 cup serving, with a taste and presentation that would compel even Shakespeare to partake. (Shakespeare was well aware of these delicious fruits, as it is from Shakespeare's King Henry IV that the popular English saying "plentiful as blackberries" is derived.)

Use 3 quart straight-sided Trifle Bowl.
Yields: 16 servings

This article was originally published at Suite 101.

Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With The Seasons", which has  been voted to be one of the Top 100 Culinary Sites on the Internet! For more information about Jennifer  Wickes or her columns, please go to:


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Category: Kitchen: Fruit

Related Links:  | Recipes | Frugal Tips | Barbecue | Dessert | Fruit | Homemade |
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