Printer Friendly

RASPBERRY AND BLACKBERRY SEASON IN FULL SWING

 PORTLAND, Ore., July 8 /PRNewswire/ -- The Oregon Raspberry and Blackberry Commission today released the following:
 Having survived a stressful winter and spring, Northwest raspberries and blackberries are finally getting a break. "This mild weather has been great for the berries," says Troutdale berry grower Ron Fuji.
 Raspberries began their trek to market the latter part of June, and commercial blackberry varieties such as Marion and Logan which traditionally begin in early July are right on schedule. Both harvests are expected to continue through the end of the month.
 Although yields are slightly below last year's, quality is high. Select firm, plump, fully ripe fruit, and for the ultimate berry experience, try to use within two days of purchase. Both raspberries and blackberries should be stored unwashed, in the refrigerator. Then, just before using, place them in a colander and gently rinse with cool water. Drain well, and enjoy.
 Indeed, Pacific Northwesterners are a lucky lot: Only a select few places in the United States can offer fresh raspberries and blackberries that aren't suffering from jet-lag. So whether it's a sun-warmed bowl of Marionberries swimming in heavy cream or a light sweet berry pizza, the official word from Northwest berry growers is not to let this season bypass your kitchen.
 BERRY-FRUIT PIZZA
 Yield (12) 3-Inch Slices
 INGREDIENTS
 Crust
 1/2 cup butter or margarine
 1 cup all-purpose flour
 1/3 cup powdered sugar
 Cheese Layer
 8 oz. light cream cheese
 1/4 cup sugar
 1/4 tsp. vanilla
 Fruit Topping
 1 1/2 cups peaches, sliced
 2 kiwi, sliced
 1 1/2 cups red raspberries
 1 1/2 cups blackberries
 Red Raspberry Glaze
 2 cups red raspberries
 1/2 cup sugar
 3 Tbsp. cornstarch
 2 tsp. lemon juice
 DIRECTIONS
 Crust
 Combine flour and sugar. Cut butter into flour/sugar mixture
 until crumbly. Pat mixture into 12-inch pizza pan and bake at
 350 degrees for 15 to 18 minutes. Cool to room temperature.
 Cheese Layer
 Using electric mixer, whip cheese, sugar and vanilla until
 combined. Spread evenly over cooled crust.
 Fruit Topping
 Arrange peach and kiwi slices to cover cheese layer. Top with
 red raspberries and blackberries.
 Red Raspberry Glaze
 Crush berries by hand or process in food processor or blender
 until smooth. Strain through fine sieve using rubber spatula to
 press pulp through. Combine sugar and cornstarch. Add to berry
 puree and cook over low heat until thickened, or microwave on
 medium high for four minutes. Add lemon juice. Cool to room
 temperature. Pour over pizza just before serving time.
 NUTRITIONAL INFORMATION PER SERVING
 Calories 269 kcal Vitamin A 648 IU
 Protein 4.1 gm Vitamin C 31 mg
 Fat 11.4 gm Cholesterol 11 mg
 Carbohydrate 39.4 gm Sodium 196 mg
 Calcium 52 mg Potassium 250 mg
 Fiber 6.5 gm
 -0- 7/8/93
 /CONTACT: Sheryl Russell of the Oregon Raspberry and Blackberry Commission, 800-859-0355/


CO: Oregon Raspberry and Blackberry Commission ST: Oregon IN: SU:

JH-SB -- SE013 -- 9726 07/08/93 19:00 EDT
COPYRIGHT 1993 PR Newswire Association LLC
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:PR Newswire
Date:Jul 8, 1993
Words:496
Previous Article:NORTHWEST POWER PLANNING COUNCIL HEARS CONCERNS OF MONTANANS
Next Article:NUEVO ENERGY COMPANY TESTS TWO MORE
Topics:


Related Articles
Western berries...the bounty begins.
SELECTION OF OHIO FRUIT CROPS MAKES IT A SUMMER TO SAVOR
Brambles and grapes need pruning too.
The fleeting berries of summer.
Raw banana split with cherimoya sorbet and spiced carob sauce. (Serves 6).
GARDENING: Keats had it exactly right with mists and mellow fruitfulness.
In berry land: feast on Oregon's plump, juicy raspberries, blackberries, and blueberries.
Bring home some sweet berries.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters