Fresh, sweet Aussie raspberries and blackberries will be in abundant supply from now until autumn next year. Both healthy and versatile, they pair well with a variety of foods. Follow a few tips on selecting, storing and cooking with berries, this summer.
Berries are a deliciously decadent snack or ingredient you don't need to feel guilty about. They can be eaten whole, used as an ingredient in your weekly repertoire or an impressive touch when entertaining this summer. To get the most out of berries, read up on a few top tips.
Go for berries that are bright, firm, glossy and plump, avoiding those that are dull, squashed, seeping juice or have mould in the punnet.
Keep them unwashed in their punnet in the fridge but enjoy at room temperature to bring out their full flavour. Enjoy within two days of purchase, however don't ever let them spoil. Raspberries and blackberries can be stored in the freezer for 12 months.
Spice up your salad - raspberries go with peppery greens like rocket and add vivid colour to a couscous salad. Blackberries pair nicely with sesame dressing - try adding them fresh to a traditional Asian salad, or pop a few berries on top of rice salads.
Supercharge salsas - substitute tomatoes with raspberries in your salsa or combine blackberries with nectarine, coriander and lime juice for a tangy twist.
Berry delicious BBQ - lightly BBQ fresh blackberries and prawns on skewers or grill fruit kebabs with pineapple, banana, pear, peach and figs and top with a dressing of smashed fresh raspberries.
For other berry-licious recipe ideas, click HERE.