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Berries, Berries, the Magical Fruits!

Updated: Jul 13, 2023

Mix of raspberries and blueberries

Throw them in a salad, smoothie, pie, salsa, sandwich, popsicle, charcuterie spread, or use them as toppings or sauce for breakfast and desserts. Berries are a colorful and versatile addition to any dish!


Choose the berries that have deep, vibrant, uniform color. For blackberries and strawberries, select the ones that have a natural shine. Try to stay away from berries that look dull, bruised, crushed, or moldy.[1]


Before you store, check again for any moldy berries. If you find mold, simply pick out the affected berries individually and leave the rest to eat. [2] Also, refrain from rinsing your berries until you’re ready to eat them because the water will cause them to spoil faster.


Blackberries and raspberries – store on shelf in breathable container or bag, ideally in single layers with wax paper or paper towel in between each layer

Strawberries – store in a high humidity crisper drawer in a breathable bag or container, and leave the green tops on until ready to eat [3]

Blueberries - store on shelf in a sealed container or covered bowl


Raspberries, blackberries – freeze first on a flat surface like a plate or [MB3] baking sheet with wax paper or silicone, then transfer to an airtight container in the freezer [4]

Strawberries – freeze first with the cut sides down on a baking sheet, then transfer to an airtight container in the freezer

Blueberries – pack loosely in an airtight container


Try this “Super Easy 5-Minute Berry Sauce”[5] the next time you have berries that are getting overly ripe and can’t finish them all on time. It’s great served over pound cake, cheesecake, yogurt, waffles, pancakes, biscuits, ice cream and more!


2 cups fresh or frozen berries (slightly thawed if frozen)

1 tablespoon fresh lemon juice

¼ cup granulated sugar (or less to taste)

pinch of salt

1 tablespoon cornstarch mixed with 2 tablespoons water

½ teaspoon vanilla extract (or more to taste)


1. Place the clean dry berries in a deep medium saucepan. Add the lemon juice, sugar, and salt. Bring to a boil over medium heat.

2. Once the sauce boils, mash some of the berries with a fork but be sure to leave some whole for good texture.

3. Slowly stir in about half of the cornstarch and water mixture, while stirring constantly. Add more of the cornstarch mixture if needed or until the sauce is as thick as you want.

4. Remove the pan from the heat and stir in the vanilla. Serve immediately and refrigerate leftovers that will last a long time. Easy peasy!

[1] (Walsh, 2013)

[2] (Save the Food - Storage, 2022)

[3] (Save the Food - Storage, 2022)

[4] (Save the Food - Storage, 2022)

[5] (Buice, 2018)

[6] (Buice, 2018)


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