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Meal prepping with raspberries usually comes in handy when you love sweets. This sweet and nutrient-packed fruit has two kinds; Summer-bearers raspberries which bear one crop per season, in summertime and Ever-bearers raspberries that bear two crops, one in summer and one in fall.

Another uncommon knowledge about raspberries is that they usually come in different colors. They can be red, purple, gold or black. The gold ones are the sweetest variety, and are very tasty.

Another great thing about raspberries is that unlike many fruits, unripe raspberries do not ripen after they have been picked.So what you got on your bowl, are the ones you got to deal with.


  • Diet-Friendly
  • Beneficial Vitamins and Minerals
  • Alleviate Arthritis
  • Antioxidant Benefits
  • Chemoprotective Benefits

How to Select

  • Base purchase of raspberries on when you are going to use it. One to two days is the most ideal time to shop unless you freeze them.
  • Whether they are the red, black or golden varieties, always choose for raspberries that are bright in color.
  • Look out for white coloring in the flesh. This indicates that the raspberries were picked before they were fully ripe.
  • Select berries that are plump and firm, with no visible blemishes.
  • When picked at their prime and proper ripeness, fresh raspberries release from the hull. So, pick those that don’t have any attached hull in them.
  • Moisture causes premature molding so choose raspberries that don’t have any in the container.
  • Make sure to check for any raspberries that may have mold or blemishes.
  • The container should be shallow and the berries packed loosely so they are not smashed.

How to Store

  • Remove any bruised or moldy raspberries.
  • Refrigerate raspeberries in a shallow container covered with plastic wrap.
  • Do not wash until ready to eat, as excess moisture during storage will hasten decay.
  • Blueberries should last 2-3 days if stored in this fashion.
  • To Freeze:
    • Wash Raspberries carefully in cold water, pat dry and place in a single layer on cookie tray in freezer.
    • Once berries are frozen, transfer airtight containers or heavy-duty freezer bags and return to freezer.
    • Should last 10-12 months

Tips Preparing Raspberries

  • Shop for your berries at the farmstand early in the day when the temperatures are lower.
  • Place raspberries in paper bags and cartons and never store wet berries.
  • Only rinse berries right before you use them. Water increases the likelihood they’ll start to mold.
  • Place raspberries in a colander and rinse water over them instead of fully soaking them.
  • Refrigerate them for an hour or so when you bring them home from the market. They’re easier to rinse when they’ve had a chance to firm up just a bit.
  • Let berries rest in a colander in the refrigerator after washing.
  • Avoid the crisper.

Raspberries Infographics

Batch Meal Preps

Healthy Recipes


  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned whole-rolled oats
  • (don’t use quick cook or instant, they’re finer and
  • behave like flour and will make mixture too dry)
  • pinch salt, optional and to taste
  • about 12 ounces raspberry preserves (I used about two-thirds of
  • one 18-ounce jar with seeds, use seedless preserves if preferred)


  • Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
  • To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  • Add the sugars, vanilla, and whisk to combine.
  • Add the flour, oats, optional salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.
  • Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
  • Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.
  • Evenly spread the raspberry preserves over the crust making sure there’s complete coverage. Preserves should be about 1/8-inch to 1/4-inch thick.
  • Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
  • Bake for about 30 to 32 minutes, or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving. Bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.


  • 1 cup plain greek yogurt (regular)
  • 12 oz. frozen raspberries
  • ⅓ cup fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • 3 tablespoons honey


  • To a blender add greek yogurt, raspberries, lemon juice, lemon zest, and honey.
  • Blend until smooth.
  • Serve immediately or for a more solid consistency place in an air tight container and put in freezer for 1-2 hours. Serve!



  • 1¾ cup flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup plain greek yogurt (may sub sour cream)
  • 1¼ teaspoons vanilla extract
  • 2 cups fresh or frozen raspberries


  • 1 cup flour
  • ⅔ sugar
  • zest of 1 lemon
  • 8 tablespoons butter, melted


  • Preheat oven to 350 degrees. Line muffin tins with paper liners.
  • Make the crumb topping by stirring together flour, sugar, and lemon zest. Add melted butter and stir to combine.
  • Whisk together flour, sugar, baking powder, baking soda, and salt. In a larger bowl mix eggs, greek yogurt, and vanilla. Add dry ingredients to wet ingredients and mix until incorporated (don’t overmix).
  • Fill muffin liners ¾ full with batter. Top with raspberries (about 4-5 raspberries each to cover the batter) and then distribute topping over the raspberries.
  • Bake for 20-25 minutes until an inserted toothpick comes out clean (a few loose crumbs or bits of raspberry are okay but no wet batter). Allow to cool in muffin tins for 5-10 minutes before transferring to a cooling rack to cool completely. Serve warm, at room temperature, or store in airtight container.


  • These can be individually wrapped and frozen as well. To serve after freezing, simply unwrap the muffin and heat it in the microwave for 30-45 seconds.