Raspberries are some of the most delicate little gems in the garden. Their skins are incredibly thin, and once they pop, the juice runs out and things get mushy fast. That mushy texture is basically an open invitation for mold, so you’ll want to toss any damaged berries right away. Even a strong stream of tap water can be enough to bruise them. My rule of thumb? Only wash your raspberries if it’s absolutely necessary.
Harvest at the right time and sort carefully
The best way to avoid washing your berries altogether is to pick them on a dry, sunny day. That’s when they’re at their peak flavor—plump, juicy, and perfect. You really only need to give them a rinse if they look dusty or if a heavy rain has splashed soil onto them. While you’re out there harvesting, keep a close eye out and sort through them as you go, discarding any berries that look rotten or buggy.
The right way to wash raspberries (if you have to)
- Use a wide-mesh colander or vegetable strainer
- Lay the raspberries in a single layer
- Set your faucet to a very gentle mist or low pressure
- Give them a quick, cold rinse
- Let them drain thoroughly
Using a wide-mesh strainer is key because it lets the water escape quickly. If you have a big harvest to get through, wash them in small batches rather than piling them up. This prevents the bottom berries from getting crushed and helps them dry much faster.
What to do after the rinse
Once you’ve rinsed them, give the berries plenty of time to dry off. I usually give the colander a very gentle shake over the sink to get the excess water out. Then, spread the damp fruit out on a layer of paper towels to soak up any remaining moisture.
Keep in mind that washed berries need to be eaten ASAP. Moisture is the enemy of shelf life, so they won’t last long once they’ve been wet. They’re best enjoyed immediately or cooked down into jam or compote. If you’re planning to freeze your raspberries, make sure they are bone-dry first. Otherwise, they’ll clump together into one giant frozen block of mush!
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