Red raspberry

Look for plump, dry berries with an even red colour and no crushed, leaking or mouldy fruit. The hollow centre is normal; berries that are wet or stuck together are more likely to spoil quickly.

No: keep them dry and unwashed in a shallow container in the fridge, and rinse them gently just before eating. Pick out any mouldy or crushed berries, as they can spoil the rest.

Spread dry berries in a single layer on a tray and freeze until firm, then transfer them to a sealed freezer bag or container. Use them straight from frozen in porridge, smoothies or baking.

Simmer raspberries with a little sugar and lemon juice for about 5 minutes, then press the mixture through a sieve to remove the seeds. Serve the smooth sauce with yoghurt, pancakes or ice cream.

Fold them into a sponge cake or crumble, spoon them over porridge, or layer them with custard and sponge in a trifle. Add them near the end of cooking so they keep more of their shape.

Yes. Add them while still frozen and fold them through the batter gently to reduce colour streaks; allow a little extra baking time if the recipe needs it. Frozen raspberries have 48 kcal per 100 g, compared with 36 kcal per 100 g for fresh raspberries.

No, you can eat them raw after rinsing gently under cool running water. Handle them lightly, as their soft flesh bruises easily.