Leftover Raspberries (simple ideas and vegan recipes)

Raspberries are one of England’s favourite fruits, super-tasty and easy to use in smoothies to puddings to baked goods. They are as popular in Russia, Poland, the USA and Mexico as they are in England. They are not actually berries (more related to roses) but highly nutritious and packed with fibre and vitamin C.

Raspberries do not ripen further, once picked. So if you have some leftover raspberries (either in the fridge or if you went overboard at the PYO farm), here are some simple ideas to stop them going to waste.

This raspberry smoothie (Real + Vibrant) only needs 5 ingredients: raspberries, banana, plant yoghurt and milk and maple syrup. And is ready in 5 minutes.

Raspberries and food safety tips

• Raspberries are safe for most people to eat, but do check medication for pollen allergies, kidney issues, irritable bowel syndrome and other digestive issues.
• Diabetics and those on blood thinning medication should monitor consumption.
• Some people can’t eat them, as the seeds get stuck in their teeth!
• Avoid feeding whole raspberries to babies, toddlers or swallowing difficulties. Mash or puree, or flatten with a fork to break up their round shape.
• Like most human foods, avoid feeding raspberries to pets (many recipes contain unsafe ingredients like chocolate). Never cook with xylitol (also found in toothpaste and gum) if you live with pets, even a few dropped crumbs can be lethal).

Read more on food safety for people and pets. If used in recipes, bin citrus/rhubarb scraps, as acids may harm compost creatures (same with tomatoes, alliums – onion, leeks, garlic, shallots, chives and tea/coffee grounds (it’s okay to put them in food waste bins, made into biogas). 

For tinned ingredients, fully remove lids (put inside) or pop ring-pulls back over holes (pinch tops closed) before recycling, to avoid wildlife getting trapped.

How to buy, store and freeze raspberries

• Choose raspberries that are bright colour, firm and plump. Avoid ones with hulls attached, this suggests premature picking. Also steer clear of containers with leaks and juice stains, or signs of mould.
• Only rinse or wash raspberries just before eating or cooking, to avoid spoilage.
• Store raspberries in a container lined with a paper towel, to absorb moisture. In the main fridge, not the humid crisper drawer. They should last a few days.
• To freeze raspberries (do so on day of purchase), rinse under cold water in a colander, then pat dry with a paper towel or tea towel. Layer  on a baking sheet lined with parchment paper, ensuring they don’t touch. Then freeze for 1 to 2 hours.
• Move into silicone food storage bags, removing air to prevent freezer burn. Label and date the bags, then store in the freezer for up to a few months.

Simple coconut raspberry cake

Coconut raspberry cake (Rainbow Nourishments) has a tropical taste, perfect for afternoon tea. It only needs a few ingredients, and is ridiculously easy to make and bake.

Not-too-sweet lemon raspberry cake

Lemon Raspberry Cake (Chef Ani) is a lot easier to make than it looks, only requiring a few basic ingredients. It’s not too sweet, nonetheless Ani’s dad calls this his ‘lick the plate cake!’

Rich chocolate raspberry mousse cake

Chocolate raspberry mousse cake (Domestic Gothess) is quite the charm! This recipe’s a bit more fancy, making use of aquafaba (a ‘vegan meringue’ made from the leftover brine water from canned chickpeas).