Fresh raspberries tempt us from June through October. And what a satisfying temptation they are! That tart-sweet taste blends well with many flavors and the raspberry red color of the fruit adds appeal and excitement to otherwise ordinary dishes. Raspberries are a wonderful breakfast addition to cereals, pancakes and waffles. Enjoy them at lunch with a few sprinkled over a green salad.  And, don't forget, the elegant look of juicy and colorful raspberries over vanilla ice cream as a perfect way to end dinner.

Raspberries may be tiny but they are packed with nutrition including vitamin C and riboflavin as well as a high anti-oxidant content including ellagic acid. While a healthy addition to a good diet, it should be remembered that raspberries contain oxalates, which individuals with kidney and gallbladder problems might wish to avoid.

• Since raspberries do not ripen after picking, choose berries that are fully ripe, plump and brightly colored.
• Fresh raspberries are highly perishable and should be used as soon after purchasing as possible. In this way the best flavor, appearance and nutrition will be ensured.
• If not using immediately, place berries in a single layer in moisture proof container, cover loosely and refrigerate no longer than one or two days.
• Wash raspberries before using.

More raspberry facts are available at http://www.raspberries.us/