Raspberries are very versatile. They are delicious eaten out of hand, combine well with other fruits, and can be enjoyed in baked goods, salads, or as an elegant garnish.

For a special salad dressing, raspberries can be blended with oil and vinegar to make a pleasing vinaigrette.

Raspberries are very popular in jams; seedless raspberry jam is available, too.

Raspberries of any color can be used interchangeably in recipes. Raspberries are a good substitute for strawberries in most cases, too. When freezing raspberries, select fully ripe, firm, well-colored berries. To freeze, place berries in a single layer on a cookie tray; once they’re frozen, store them in a sealable plastic bag in the freezer. Frozen raspberries can be used as “ice cubes” to chill lemonade or iced tea on a hot summer day.

In general, raspberries do not dry well because of their high seed content and slow drying rate.