Almost all year round I use frozen raspberries. They’re nice, they give flavour to desserts and sweets and smoothies and jams. I use them in lots of recipes and always have some in the freezer.
But there is one time of year that these lovely beads of sweetness are available fresh, with the most amazing flavour that make your taste buds do a little dance. And that time is now. Well, if you live in the same country as me, it’s now. Lucky for you if you do! If not, bookmark this and come back in about six months.
Right now, it’s raspberry season. Punnets and punnets of plump, juicy raspberries line the market stalls and fruit and veg shops and I just can’t get enough. So I thought I’d share how I’ve been using raspberries lately.
Did you know that raspberries are part of the rose family and that 100g will give you around a third of your daily needs of Vitamin C and manganese?
Here are the best ways to eat raspberries (according to me)
I shared this one on Instagram.
In Brekkie Bowls
I often add oats to smoothies to make them thicker and serve in a bowl with a spoon. Topped with shredded coconut and extra raspberries.
In Chocolate Creme
I made a hazelnut slice with chocolate creme and added a small punnet of raspberries into the creme. And served the slice with extra raspberries. The raspberries take away some of the richness of the raw cacao.
With some left over creme, I smeared it on apple slices and topped them with buckinis.
Raspberry Creme Pie
I used 2 large punnets for this creme pie and the flavour is divine. The base is macadamias and sunflower seeds. The full recipe is in The Little Book of Vegan Desserts.
You could also use them in my Coconut Macaroons with Chia and Raspberry Jam. Although I’d recommend adding in some extra coconut water if needed as the frozen ones release water as they defrost.
One of the best ways I love to eat them is to just pop them right in my mouth. Do you love raspberries? What’s your favourite way to eat them?