What’s fresh in July? Raspberries

Nature’s juicy treasures offer a taste of summer magic.

Story By Bailey Gilliam

In the heart of the Lowcountry, the arrival of summer brings with it a burst of vibrant flavors, and nothing epitomizes this season quite like raspberries. Typically harvested from late May to early July, these juicy gems are a fleeting treasure that locals eagerly anticipate. As the growing season draws to a close, there’s no better time to savor the sweetness of freshly picked raspberries.

Whether you’re crafting a tangy salsa or a refreshing vinaigrette for your summer salads, layering them into creamy parfaits or delectable pies, or simply enhancing your favorite beverages, raspberries add a touch of summer magic to every dish. Yet, perhaps the best way to enjoy them is straight from the vine, savoring each sweet, juicy bite in the sunshine.

Grow your own

Raspberries are an easy addition to any garden. Plant them after the last frost, around March 10, in a sunny spot, although they also thrive in partial shade. More sun results in more fruit. Choose a location with rich, well-drained soil, good air circulation and wind protection. After planting, cut the canes down to 9-inches tall to encourage new growth. Provide support for the canes if needed, using trellises or stakes. Water them consistently, about one inch per week, from spring until after harvest.

A tasty way to boost your health

Raspberries are a blend of sweet and tart, packed with nutrients. One cup provides 8 grams of fiber and over half of your daily vitamin C needs, supporting immune function and iron absorption. They also contain small amounts of vitamin A, B vitamins, calcium and zinc. Rich in antioxidants, raspberries protect cells from damage and may reduce the risk of chronic diseases. They may aid in blood-sugar regulation, weight loss, arthritis relief and combat aging and cancer, though more research is needed.

Choosing the perfect raspberries

When selecting fresh raspberries at the grocery store, look for berries that are firm and deeply colored. Avoid raspberries with hulls attached, as this indicates they were picked prematurely. Steer clear of soft or moldy berries, as these are signs of spoilage. Frozen raspberries are a convenient option, ready for immediate use in a variety of dishes such as smoothies, sauces, hot cereals and garnishes. They offer the same nutritional benefits as fresh raspberries and can be a versatile addition to your culinary creations.

Fresh steps for preserving raspberries

Raspberries have a short shelf life, typically lasting only a few days, but you can take several steps to prolong their freshness:

Keep them dry: Do not wash raspberries until you are ready to use or freeze them, as moisture accelerates spoilage.

Refrigeration: Store raspberries in their original packaging in the refrigerator at temperatures between 32 and 34 degrees. Place them in the fridge immediately after picking or purchasing. If your fridge tends to dry out produce, lightly cover the container.

Rinsing and serving: Gently rinse raspberries with cool water just before eating. To enhance their natural flavors, allow them to reach room temperature before serving.

Flavor profiles and perfect pairings

Raspberries offer a bright, tangy, sweet-tart flavor with earthy, jammy undertones and a hint of mouth-puckering sharpness. Their versatile taste profile makes them suitable for both savory and sweet dishes. Enjoy fresh raspberries on their own, toss them into salads, or mix them into fruit bowls, yogurt, cereal and oatmeal. They also make an excellent edible garnish for tarts, cakes and pies.

In savory dishes, raspberries can be cooked into sauces, glazes, vinaigrettes and dressings. They add a unique twist to barbecue sauces, marinades and homemade ketchup. Their complex flavor enhances sweet applications as well, such as jams, jellies, syrups and preserves, and serves as a delightful flavoring for sorbet, ice cream and baked-good fillings.

Raspberries are also perfect for beverages, whether incorporated into sparkling drinks, muddled into cocktails, blended into smoothies or dried and steeped into herbal teas. They pair beautifully with cheeses, like blue, sharp cheddar and goat cheese, and complement other ingredients such as almonds, white and dark chocolate, coconut, peaches and blueberries. Herbs and spices like ginger, sesame, cinnamon, lavender, basil, thyme and oregano further enhance their flavor.

The culinary possibilities with raspberries are truly endless, making them a versatile and delicious addition to a wide array of dishes.

 Cassandra’s Kitchen Store 

Ina Garten’s Panna Cotta 

Cassandra Schultz, the owner of Cassandra’s Kitchen Store, shared one of her favorite recipes from Ina Garten, the renowned Barefoot Contessa. This panna cotta is exceptionally rich and creamy, and it’s perfectly complemented by raspberry sauce.

Ingredients 

2 teaspoons (1 packet) unflavored gelatin

3 cups heavy cream, divided 

2 cups plain whole milk yogurt 

2 teaspoons pure vanilla extract 

Seeds scraped from 1 vanilla bean 

3/4 cup sugar 

2 tablespoons Grand Marnier liqueur 

Fresh Raspberry sauce (recipe below)

2 (6-ounce) packages fresh raspberries 

Directions

[1] In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve. [2] Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan, and bring to a simmer over medium heat just until the sugar dissolves. Turn off the heat, stir the softened gelatin into the hot cream and stir until dissolved. [3] Pour the hot cream and gelatin mixture into the cream and yogurt mixture, and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight. [4] Before serving, spoon 2 tablespoons of the fresh raspberry sauce on each panna cotta, and top with fresh raspberries. Serve cold.

Ina Garten’s Raspberry Sauce

Ingredients 

1 (6-ounce) package fresh raspberries

1/2 cup sugar 

1 cup (12 ounces) seedless raspberry jam

1 tablespoon framboise liqueur 

Directions

[1] Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. [2] Pour the cooked raspberries, the jam and the framboise into the bowl of a food processor fitted with the steel blade, and process until smooth. [3] Pour into a container and chill. The sauce can be refrigerated for up to one week. 

Copywright 1999, The Barefoot Contessa Cookbook by Ina Garten, All Rights Reserved

 LOCAL Life Test Kitchen 

Raspberry Brie with Honey and Almonds

Sometimes creating a dish that tastes sophisticated doesn’t have to be complicated. Elevate your appetizer game with this easy four-step recipe. 

Ingredients

1/2 cup walnut pieces

1 package brie, top rind sliced off, chilled

1/4 cup honey

1 teaspoon balsamic vinegar

1/2 teaspoon chopped fresh thyme

1 package (6 ounces) raspberries

Water crackers or baguette slices

Directions

[1] Heat the oven to 350 degrees. Spread walnuts on a rimmed baking sheet, and bake for 6-10 minutes or until lightly toasted and fragrant; stir occasionally. Set aside. [2] Cover a rimless baking sheet or the underside of a rimmed baking sheet with a piece of parchment paper. Place the brie onto the baking sheet. Bake for about 15 minutes or until warm and the top is softened. Do not overcook. Slide warm brie onto a serving platter and set aside. [3] Pour honey into a small saucepan. Add balsamic vinegar and thyme. Cook over medium-low heat just until warm, about 3 minutes. Stir in toasted walnuts. [4] Gently fold in raspberries. Pour over brie and serve immediately while warm with crackers or baguette slices.