Health Beat: Healthy berries

Tuesday, May 1, 2012
This image shows freshly washed blackberries, which are high in vitamin C, potassium and dietary fiber.
Debora Cartagena

In general, berries should be dry, firm, well-shaped and eaten within a week after purchase. If you can't eat them that soon, remember that berries freeze well. It's best to buy berries that are in season as they'll cost less and are more ripe and flavorful than out-of-season berries.

Select raspberries and blackberries that are unblemished, dry and in an unstained container. Raspberries should be medium to bright red, depending on the variety. Blackberries should be shiny and black -- avoid those that are dull or reddish. Moisture will increase spoilage, so the berries themselves should be relatively dry. Shelf life for raspberries and blackberries is short, and they should be consumed within two to three days of purchase. Eat at room temperature for fullest flavor.

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