I consider raspberries to be God's Most Perfect Food! I buy a pint and a half every week from my farmers' market (last summer I bought 3 pints every week). Mostly I eat them in yogurt, on cereal, in salads, or just by themselves.
We have a guava tree in the backyard and I make guava jelly every year. One of my most popular flavors is guava raspberry jelly (but I use frozen raspberries for that--no sense in wasting fresh raspberries in jelly).
Here is a great recipe for salmon and raspberries:
Salmon with Fresh Berry Sauce
- 1/2 cup sliced scallions
- 3 tbsp brown sugar
- 3 tbsp soy sauce
- 1 cup orange juice
- 2 tbsp white wine vinegar
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 16 oz salmon fillets
- 1 tbsp cornstarch
- 2 cups fresh raspberries or sliced strawberries
Combine all ingredients except salmon and berries in a bowl. Add salmon, coating on all sides, and marinate for 20 minutes.
Broil salmon until it is done (flakes easily with a fork).
Place marinade in small saucepan and cook for about 5 minutes. Mix cornstarch with a small amount of water in a bowl and then add to marinade. Continue cooking until marinade is slightly thickened. Add berries and cook for 1 minute more. Pour sauce over salmon and serve.
The sauce will be very soupy, so you might want to serve this in bowls.
Makes 4 servings at 320 calories each, 10.5g fat (1.5g sat fat), 67g carbs (4g fiber, 62g sugar), 31g protein.
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I eat them mostly that way or on cereal. My DH mixes them into his yogurt or puts them on ice cream. I have made a raspberry cheesecake kind of thing for a party, but too high calorie for every day.
