My husband loves to put raspberries on his cereal in the morning. He rinses them under running water, carefully pats them dry, and gently places them in his bowl.
I think he learned his lesson from more vigorous cleaning attempts. Raspberries are so fragile that if you clean them too energetically, they can become quite a mess.
To keep raspberries at their best, the berry experts at Driscoll’s suggest the best way to wash them. Place them into a colander or keep them in their original container, and then gently rinse them under cool water. Make sure to keep the water pressure low to keep the berries from tearing apart under the faucet.
“Raspberries are delicate, so washing them gently helps remove dirt, pesticides, and bacteria without making them mushy,” says Caroline Thomason, a Washington, DC-based dietitian.
Wait To Wash Raspberries
Thomason suggests waiting to clean your raspberries until right before you’re ready to eat them. “Raspberries absorb moisture quickly, which can cause them to spoil faster,” she says.
She takes her cleaning routine a step beyond a simple rinse. Thomason makes a vinegar wash, mixing three parts water to one part white vinegar in a bowl to help remove any residual dirt, pesticides, and bacteria.
“Place the berries in the mixture and let them sit for 1 to 2 minutes,” she says. “Avoid stirring aggressively to prevent bruising.”
Don’t let them soak for too long because raspberries are porous and you don’t want them to absorb the vinegar taste. “The total amount of vinegar can definitely impact the taste if you overdue the solution and don’t dilute it,” Thomason says.
Rinse, Dry, Then Store Raspberries
After soaking, spread out the raspberries on a clean kitchen towel or paper towel and gently pat them dry. Let them air-dry for 10 to 15 minutes before eating.
If you aren’t going to use them all right away, line a container with a dry paper towel and keep the raspberries in the refrigerator. “Leave the lid slightly open to reduce moisture buildup and extend freshness,” Thomason suggests.
If you have too many raspberries that you can eat in a few days, freeze them. “Spread them in a single layer on a baking sheet, freeze until solid, then transfer to a sealed bag for long-term storage. I love these for smoothies!”
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