From breakfasts to salads, desserts and beyond, fruit is unique in its ability to add both flavor and nutrition to family-favorite dishes. As you look for ways to incorporate produce in your family’s recipes, consider an option with a sweet-tart flavor and eye-catching color: red raspberries.
In the cool, marine climate of the Pacific Northwest, Washington state produces approximately 90% of the nation’s frozen red raspberry crop. Picked at the peak of ripeness and frozen within hours of being harvested, flavor and nutrition are locked in to offer convenience and consistent quality out of the freezer section at Canyon Lake area grocery stores.
These raspberries, available year-round, are perfect for better-for-you desserts like Pecan-Topped Raspberry Cake and Red Raspberry Whole-Fruit Sorbet. They’re also low calorie and loaded with nutrients. One cup of the flavorful red fruit includes just 80 calories and contains 6 grams of fiber while providing 28 percent of the recommended daily allowance of vitamin C, a powerful antioxidant.
With a distinct flavor that works well in dishes from sweet to savory, red raspberries can add bright flavor and balance to recipes ranging from salads like Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette to a morning meal such as this Raspberry Coconut Smoothie Bowl.
Servings: 2
Toppings (optional):
In blender, puree raspberries, banana, coconut milk and chia seeds until smooth. Mixture will be thick; ingredients may need to be pushed down to get blender going. If necessary, add more coconut milk. Pour into two bowls. Garnish each with shredded coconut, shaved dark chocolate, hazelnuts, chia seeds and edible flowers, if desired.
Servings: 8 (1/2 cup each)
In blender, blend sugar and frozen raspberries until smooth. Add egg white and blend 30 seconds. Serve immediately or place in container, cover and store in freezer.
Servings: 4
To make Raspberry Vinegar: In clean glass container, combine frozen raspberries and vinegar; cover tightly. Refrigerate 3-7 days prior to use.
Pour vinegar through fine strainer or cheesecloth-lined strainer into clean glass container. Cover container tightly and store in refrigerator. Discard raspberries.
To make Raspberry Pickled Onions: In medium, non-reactive container, combine Raspberry Vinegar, oil, sugar and salt. Stir to dissolve sugar. Add onions and raspberries. Toss well to blend and coat onions.
To make Raspberry Vinaigrette: In blender, combine Raspberry Vinegar, shallot, Dijon mustard, honey and salt. With motor running, slowly add oil in steady stream. Reserve remaining Raspberry Vinegar.
Once blended, pour Raspberry Vinaigrette into clean, non-reactive container; cover and reserve in refrigerator until ready to use.
To make Spinach and Frisee Salad: In medium mixing bowl, combine spinach and lettuce. Add Raspberry Vinaigrette and toss well to coat.
Top mixed greens with 1 1/2 ounces Raspberry Pickled Onions, 1/2 ounce feta cheese crumbles and 1/2 ounce toasted almonds. Repeat with remaining greens, Raspberry Pickled Onions, feta cheese crumbles and toasted almonds.
Servings: 8
Heat oven to 350 F.
In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well.
Pour batter evenly into 9- or 10-inch prepared pan.
Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon.
Bake about 1 hour. Remove from oven and let cool.
Serve with whipped cream.
Find more recipes at redrazz.org.
Source: Washington Red Raspberry Commission
Previous Article
Fine Arts Guild to bring more live music to CL