Raspberries - Keepin' em Longer & Fresher?
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.)