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 percent 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 most grocery stores.
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. Plus, 1 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.
Find more recipes at redrazz.org.
RASPBERRY COCONUT SMOOTHIE BOWL
Servings: 2
2 cups frozen raspberries
1 large frozen banana
2/3 cup light coconut milk
1 tablespoon chia seeds
Toppings (optional):
Shredded coconut
Shaved dark chocolate
Hazelnuts
Chia seeds
Edible flowers
SPINACH AND FRISEE SALAD WITH RASPBERRY PICKLED ONIONS AND RASPBERRY VINAIGRETTE
Servings: 4
For the raspberry vinegar:
1 cup frozen raspberries
2 cups vinegar
Raspberry pickled onions:
1/2 cup raspberry Vinegar
1 teaspoon olive oil
2 tablespoons sugar
2 teaspoons kosher salt
1 pound sweet onions, peeled and julienned
1 cup frozen raspberries, partially thawed
Raspberry vinaigrette:
1 cup raspberry Vinegar
1 teaspoon fresh shallot, peeled and minced
2 teaspoons Dijon mustard
1/2 tablespoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil
Spinach and frisee salad:
8 ounces baby spinach, cleaned and dried
8 ounces frisee lettuce, cleaned, dried and torn
2 ounces Raspberry Vinaigrette
6 ounces Raspberry Pickled Onions
2 ounces feta cheese, crumbled
2 ounces almonds, slivered and toasted
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