Raspberry salad recipes include spinach and Gorgonzola cheese, fruit salad, chicken salad, and more. Raspberries can also be used in desserts and should be handled gently. They have a short shelf life but can be frozen for up to 12 months.
There are several types of raspberry salad recipes available, using the tart red berries in a variety of colorful and tasty ways. Green spinach, white Gorgonzola cheese and red raspberries make for an attractive and delicious combination, for example, and can be topped with crunchy walnuts or red onion slices for texture and even more flavor and color. Other types of raspberry salad include a fruit salad with melons and blueberries or mango and avocado. Choices also include chicken salad, molded gelatin salads, a pea-based salad, or a simple green and berry spring salad. A raspberry salad can also be interpreted to mean a salad of vegetables topped with a raspberry dressing.
Cooking with raspberries can be a fun pursuit due to the many types of dishes that can be adapted to include the fruit. They can be used plain, tossed on a plate of ice cream or yogurt, or as a topping on pancakes and waffles. They can liven up cakes and puddings and many types of desserts. A raspberry salad can be eaten on its own for a savory lunch, or it can be just one of several dishes presented as a meal. A raspberry salad can be made not only with the red variety of raspberries, but also with black, golden, and purple varieties, giving the salad a different look and presentation.
Raspberries need to be handled gently as they are quite fragile and bruise easily. The bruises are more than unsightly; it can lead to the berry going bad very quickly. Regardless of how a cook chooses to use raspberries, they shouldn’t be washed until ready to use because moisture leads to spoilage. A quick wash or rinse is preferable, as too much water makes the fruit mushy. They should be drained onto a paper towel and dried gently. A cook can give the red color of the berries a boost in some recipes by combining them with orange or lemon juice or sugar.
The berries don’t have a long shelf life and tend to go bad quickly. They should be refrigerated as soon as possible after they are harvested or purchased, and even then they are best eaten within a few days. Raspberries can be frozen for up to 12 months.
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