Simply Seasonal: Black Raspberries

Black raspberries, a less tart fruit than blackberries or raspberries, have just arrived at the Fairfood Farmstand from Traguer’s Farm in Kintnersville, PA. Bursting with flavor, the sweet and juicy berries make the perfect addition to a summer meal.


Typical Season: Late June-Late July

Did you know that the USDA stamp on meat was once made with black raspberry jam? Talk about some extra flavor.

Health benefits: Blackberries are rich in ellagic acid (a potent anti-carcinogen) and anthocyanins. They also contain one of the highest antioxidant ratings in common fruits and berries, earning them their rightful nickname as the “king of berries.”

Picking tips: Ripe black raspberries should be a deep purple color—close to black.  Careful not to crush the berries, though!  They’re extremely delicate (and did we mention fairly rare?!).

From the Penn Appetit Kitchen:

Spinach Salad with Grilled Chicken, Black Raspberries, Basil, and Feta
Serves approximately 4

¼ c balsamic vinegar
½ c olive oil

1. In the bottom of a large salad bowl, whisk together balsamic vinegar and olive oil. Add salt and pepper to taste. Set aside.
***If you would prefer to have people dress their own salad, make the dressing in a small bowl rather than in the bottom of the salad bowl. Dressing can be made ahead and refrigerated until served (ingredients may separate, so you’ll need to whisk before serving).

6 cups baby spinach (rinsed and dried)
1 pint fresh black raspberries
a few sliced fresh basil leaves
crumbled feta cheese
4 grilled skinless, boneless chicken breasts cut into cubes

1. In the same salad bowl as the dressing, toss together baby spinach, black raspberries, fresh basil leaves, feta cheese, and chicken. Serve.

Black raspberries can be found in recipes ranging from appetizers to desserts—check out our top 10 favorite recipe ideas below.  Click on any image for its recipe.

–Katie Behrman

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