I recently bought a small quantity of raspberries for $5 (which isn't a lot by NYC standards). Got home washed+separated the really mushy ones from the 'good, firm ones' and hoped to make a sauce out of 'em for a dessert later in the week. Lo & behold a few days later, the fruit went bad and got all moldy and I had no choice but to throw it away. Kinda upset and annoyed (at myself mostly for not using it up right away) for little a small, expensive quantity go to waste like that. Any suggestions on keeping them alive longer?
(I guess this a fruit that you need to use right away. Lesson learned.)
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.