berriesIn the garden I did no crime.

–Tori Amos

The raspberry bush has been sputtering out berries this summer and I’ve been racing the birds to get them.  It’s our relatively peaceful version of The Hunger Games. Victori spolia.

Did you know that the raspberry fruit is not a true berry? Neither did I until I read a report from Cornell Univeristy. The fruit is apparently an “aggregate of many individual drupelets” with each drupelet being “anatomically analogous to a cherry.”

Who knew?

My garden raspberries are different from the ones I buy at the store. They are sun-warmed, sweeter, and burstier.  Each of their drupelets is an explosion of sunlight, frogsong, and butterfly wings on the tongue. They have virtually no shelf life. Frogsongs fade fast when plucked from the earth; you must eat them while their echos still vibrate to taste the music.

Berries in general are highly perishable. There’s a significant loss of vitamin C and polyphenol antioxidants within just a couple days of harvest. So I’ve been inventing ways to infuse my cells with berry goodness as often as possible.  Here are just a few of my favorite berry treats.

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While they need no accompaniment, sometimes it’s fun to let them frolic with friends.  It’s really fun to sing along with Tori Amos’ Raspberry Swirl as I spin them around in a blender.  I toss in strawberries, a squeeze of lemon, a squirt of lime, and a splash of cranberry juice and grape juice.

This concotion makes yummy popsicles.  I call them Raspberry Zingers.

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Sometimes I throw in a little peach to a get different texture.  After filling the popsicle molds, I add a dallop of yogurt and a dash of milk to whatever is left in the blender to make a smoothie.

Fun fact: The phytonutrients in raspberries and strawberries have anti-inflammatory properties when consumed regularly (about three times a week).

Another fun way to get my berry bliss on and to make myself feel incredibly fancy in the process is with “spa water.”

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The idea is to send sliced fruit floating in water for hours to infuse the water with flavor. I’ve been experimenting with variations, but so far my favorite is sliced up strawberries, squished raspberries, cucumber, a little squirt of lime (or sometimes lime slices), and fresh mint.  This week the pineapple basil is making a spectacular comeback after the rain we’ve had, so I added a few leaves. It’s tasty!

Fun fact: Raspberries are rich in vitamin C, fiber, and vitamin K.  They also contain folate, vitamin E, and potassium.

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