A truly exquisite soft fruit that needs hardly any adornment. I like them served on a plate, spread out in a single layer with a minute sprinkling of sugar, and I eat them just like that as often as I can during the season, which lasts from July to October.
Treat them more or less like strawberries – no water if possible, and covered if you're forced to keep them in the fridge. Raspberries, like strawberries, also lend themselves to countless recipe ideas.
Damaged, over-soft fruits make marvellous tarts, and if you sieve them and add icing sugar to taste you have a wonderful sauce for pouring over ice cream or strawberries.
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