Fresh at the markets: raspberries
Raspberries belong to the same family as the rose and the blackberry. These small fruits contain more vitamin C than oranges and are high in fibre, potassium, vitamin A and calcium.
Raspberries are usually around 1.5-2cm long and are made up of a cluster of small fruit, each with their own seed, covered in red skin and flesh. The cluster creates a helmet shape around a stem, and once the fruit is harvested, the stem comes away, leaving a hollow area in the centre of the raspberry.
There are more than 200 species of raspberries and they come in a range of colours including red, purple, gold and black. Unlike many similar fruits, unripe raspberries stop ripening once they have been picked, so they need to be picked when they are ripe.
The fruit can be used in fruit salads, drinks, puddings, cakes and jelly or added as a nice touch to breakfast cereal.
Raspberries are available from December to February or March in South Australia. You can buy them at Adelaide Showground Farmers’ Market at the Ruby Spoon, Kuitpo Forest Strawberries and Cherryville Farm stalls. Adelaide Showground Farmers’ Market runs on Sundays, 9am-1pm, at the Adelaide Showground, Leader Street, Wayville.
Gina’s Kitchen and Kuitpo Forest Strawberries both sell raspberries at their stalls at Willunga Farmers’ Market. The Willunga Farmers’ Market is holding a special Christmas twilight market today (December 23) from 5.30pm-8.30pm. It will be closed on Boxing Day, and returns on Saturday, January 2, from 8am-12.30pm.
The Prospect Farmers’ Market will not be returning in the new year, but a new farmers’ market is set to open at Gawler on January 30. It will be located at the Gawler Visitor Information Centre car park (corner of Murray Street and Lyndoch Road) and will operate from 8am-midday on Saturdays.
The following recipe, from Willunga Farmers’ Market assistant Billy Doecke, is a sweet and a fresh way to either finish a meal or start your day.
Summer berry breakfast parfait
Ingredients
1½ cups strawberries
1 cup raspberries
500g thick natural yoghurt
1 cup toasted muesli
½ cup honey
½ cup raw almonds, finely chopped
Extra berries, to serve
Method
Lightly crush the strawberries with a fork, fold through the yoghurt and add the raspberries.
Divide the muesli between 4 glasses.
Top each with a dollop of honey then fill the glasses with the yoghurt mixture.
Top with the extra berries and spoon over remaining honey and chopped almonds.
