Did you know that raspberries have two seasons June and right now. Late July/August is the second and last raspberry season until next summer. Whole Foods offers a small package of organic for $2.99 which is a bargain compared to off-season prices when they peak at somewhere around eighty dollars a pint.
I don’t know about your family, but when my family eats raspberries they make perverted moans and lip smacking sounds every time, as though it’s the first and last time they’ll have the fruit.
And if the succulent taste wasn’t enough, raspberries offer more nutritional value than most foods: high in vitamin C, iron, folate, ellagic acid (anti-carcinogenic compound); they’ve shown to lower high blood cholesterol and slow release of carbs into the stream of diabetics; they have no fat, they’re high fiber and only 64 calories/cup and they’re pretty. Raspberries are like the Angelina Jolie of real food.
What’s more, they are ready to eat in an instant; no peeling, coring, stemming or chopping – just wash and eat.
So buy them up and eat them, freeze them or jam them. Hurry before summer ends and we’ll all be eating root vegetables.