The window in which to enjoy fresh raspberries is a short one, so proper storage is key to keeping the long-awaited berry fit for consumption, longer. Raspberries will last longer stored in the refrigerator as opposed to the countertop, as cooler temperatures slow down the growth of mold and bacteria. While raspberries will typically only last 2 to 3 days in the refrigerator, taking a few minutes to prep fresh raspberries prior to storage ensures that they won’t turn into moldy mush before you’re ready to eat them.
After returning home with fresh raspberries, examine them carefully, discarding any bruised or moldy berries prior to storage. Give the raspberries a 30-second hot water bath at 125 degrees Fahrenheit or a quick, acidic dip in a one part vinegar, three parts water solution to keep them fresher for longer. Heat or vinegar destroys any bacteria or mold spores present, effectively prolonging the shelf life by several days. Simply rinsing them with cool water prior to storage should be avoided, as moisture encourages decay. Absorb excess moisture after cleaning with paper towels. Arrange the berries loosely in a storage container on a bed of paper towels, in a single-layer if possible. Store covered, making sure the lid avoids direct contact with the berries.
If an overzealous purchase resulted in an overabundance of berries, they can be frozen for later use. Just give the raspberries a quick rinse in cold water and dry thoroughly on paper towels, then freeze in a single layer on a tray. Once frozen, seal them in an airtight storage container or bag. Fresh frozen raspberries are best eaten within 10 to 12 months.
Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.